Apple jelly is not just a tasty drink and a great way to utilize a rich garden harvest. It is also useful for people suffering from peptic ulcers, who have undergone surgery on the gastrointestinal tract, with gastritis, increased or decreased acidity of gastric juice. But do not forget to consult with a gastroenterologist about the advisability of adding citric acid to the jelly, because it may happen that it is categorically contraindicated for you.
It is necessary
-
- 300 g fresh apples
- 1 l. water
- 100 g sugar
- 1 g citric acid
- 40 g potato or corn starch
Instructions
Step 1
Peel and core the apples, cut them into thin slices and cover them with hot water. Put the pan on fire, bring to a boil, cook for 15-20 minutes, stirring occasionally.
Step 2
Cool the resulting apple compote slightly. If you have a blender, simply grind the apples along with the liquid into the puree. If you do not have this device, then drain the liquid into a clean saucepan, rub the apples through a sieve and combine the applesauce with the apple broth set aside.
Step 3
Return the saucepan to the fire, add sugar and citric acid to it, and in the meantime dilute the starch in half a glass of cold water. Stir it well, pour into the jelly with continuous stirring. Remove the pan from heat, refrigerate and pour into portion molds.
