Comments on: Apple Jellies

By: Melanie Ashton

Melanie Ashton — Wed, 11 Jan 2012 19:17:06 +0000

Wow, these look gorgeous. I’m putting them on my to-do list for next Autumn. Thanks for sharing!

By: Tim

Tim — Wed, 04 Jan 2012 16:35:15 +0000

I would give it a try. I think you could still get it to work!

By: Samantha

Samantha — Wed, 04 Jan 2012 16:06:11 +0000

Ok, thanks. I saved the applesauce in my fridge. Do you think it will work if I just start cooking it again? I am determined to make these jellies! :)

By: Tim

Tim — Wed, 04 Jan 2012 12:44:32 +0000

Hey Samantha, It is hard to say what went wrong. It sounds like it just needed to cook longer, apple sauce is definitely one of the steps along the way to jellies. Apples can vary a lot in moisture content and you might need to cook for more than an hour to get them down to the right point. The recipe is definitely correct, I have made it several times as have others. Next time, I would just not stop cooking until the jelly really mounds (test in freezer to make sure it is “jellied”).

By: Samantha

Samantha — Wed, 04 Jan 2012 04:40:56 +0000

Er, what did I do wrong here? I followed the recipe…and ended up with some really delicious apple sauce. It seems like the ratios are waaaaay off. Like I should have added twice the sugar? 3 pounds was a lot of apples – maybe 12 or so? What did I do wrong? (and how do I can apple sauce?)

By: Camryn

Camryn — Fri, 23 Dec 2011 16:16:01 +0000

Hey, I tried blending the apples then putting them through the sieve. It wasn’t a problem. I had to blend the apples with a little extra liquid, I used 2/3 cup of mandarin juice- which made simmering down take longer, but with a better blender the juice may not be necessary. There was a small amount of skin left behind, but a majority of it was soft and blended in more efficiently than I would have been able to send through a sieve.

I tired another recipe along side this with mandarin juice as the flavor base with extra pectin and found their consistency more like weak jello. Not enough texture. I would prefer re-using this recipe, adding extra juice and a little pectin.

By: Tim

Tim — Thu, 15 Dec 2011 15:29:12 +0000

Hi Kat- Sorry that there isn’t a photo, but there is a pretty thorough description of what you are looking for. The puree should be thick enough to hold a mounded shape.

By: kat

kat — Thu, 15 Dec 2011 15:22:27 +0000

I wish there would be a picture of how it’s supposed to look like after we need to cook it for an hour….. I have no idea what I’m doing….

By: Tim

Tim — Mon, 12 Dec 2011 01:16:37 +0000

Hi Rachal- I haven’t tried with anything other than a food mill. You can pass the puree through a sieve if you don’t have a food mill.

By: Rachal

Rachal — Sun, 11 Dec 2011 03:03:39 +0000

I don’t have a food mill, would I be able to achieve the same result if I use my food processor or my blender? Thanks in advance!

By: celia

celia — Fri, 18 Nov 2011 18:53:18 +0000

wow, this looks great! it’s really interesting that you don’t need agar or gelatin in these.

By: Melissa

Melissa — Thu, 10 Nov 2011 02:39:30 +0000

I made these and they turned out great!! I used a vitamix blender to blend them (skins and all) and it worked like a charm! thanks for the recipe

By: Anna

Anna — Thu, 27 Oct 2011 22:32:57 +0000

Found this recipie when looking for things to make from quince pulp after juicing for jelly. (also extreemly high in pectin) Excited to try it with both the pulp from this season and the apples my MIL recently gave me.

By: Dulce DeLeon

Dulce DeLeon — Tue, 25 Oct 2011 16:00:42 +0000

Thanks for the recipe. Can I use Splenda or other sugar substitute?

By: Cristel

Cristel — Tue, 25 Oct 2011 12:53:19 +0000

Oh my god, I just red the recepe and I love it, when I was young we somethimes bought this in the store, here(in Belgium) it’s called “pâte de fruit”(path de frwie) that’s french for fruit jelly. Because it was made with apples and pears (or apple with other fruit)they called it like that because it was not just one fruit. I will surtenly make them, but I will first get a foodmill(in french “passe vite”, “pass rapidly”)I live in flanders and we speak dutch, but I live near de frenchspeaking part of Belgium so we use a lot of french words. Thank you so very much for this recepe.

By: Stephany

Stephany — Mon, 12 Sep 2011 05:22:41 +0000

Just a comment on the comments. You should always be cooking your apples with the cores and skin when you are preserving. That is where all the good stuff is and you want that to get into your sauce, jelly, jam, etc.

Also the pectin in the skin makes it possible to make preserves without using the pectin in a box which is really mostly dextrose.

By: Winkie

Winkie — Sun, 14 Aug 2011 18:36:18 +0000

Tim, In mexico they make candied squares like this out of pumpkin, sweet potatoes, pineapple and guava. Is the recipe the same or does the amount of juice in each particular fruit change the recipe?

By: David

David — Fri, 05 Aug 2011 16:57:15 +0000

These look fantastic, and are reminiscent of membrillo that I get in Mexico. I am going to try these with pears, too, and maybe quince to make my own membrillo. Thanks for a beautiful post.

By: Tim

Tim — Sun, 31 Jul 2011 16:49:32 +0000

Hi Rosie,
I don’t think that this would work with honey, but have not tried. If nothing else, the flavor will be completely different and not a fresh bright apple flavor. My main fear is that they will never set up, because the honey is adding moisture. If you give it a try, let us know!

By: Rosie Kourian

Rosie Kourian — Sun, 31 Jul 2011 14:21:36 +0000

Hey, these remind me of my childhood when they were more or less the only candies apart from some chocolate… I loved them! Would like to give this recipe a try but was wondering if honey can be substituted for sugar, since I avoid sugar… Possibly the proportions will change?! Any ideas anyone?!
Thank you!