Made by straining apple juice for hours until clear and boiling it with sugar, this jelly differs from ordinary jam in containing no fruit pulp at all. Catching the right setting point takes experience; poured into a jar, it looks as clear as glass held up to the light.
Roughly chop the apples with the skin on, place in a pot and add enough water to cover.
Simmer the apples over low heat for 20 minutes, until soft.
Strain the cooked apples through cheesecloth and let them drip for at least 3 hours, letting the juice flow naturally without squeezing the pulp.
Mix the clear strained juice and lemon juice with the sugar and boil for 15 minutes, until it reaches setting point.
Fill sterilised jars with the hot jelly and leave to cool.
Don't squeeze the cheesecloth while straining — squeezing clouds the jelly and it loses its clarity.
To test the setting point, drop a bit of jelly onto a cold plate and push it with your finger — if it wrinkles, it's ready.
Admin DadaGastro · verified in test kitchenİlk kez jöle yaptım, tülbentten süzme kısmı tam 3 saatimi aldı ama sonuç gerçekten berrak ve parlak çıktı; sabırsızlanıp bir kısmını hafifçe sıktığım yerde belli belirsiz bir bulanıklık oldu.
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