Apple Jellies

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The National Culinary Review, November 2003

Ingredients

4 cups Granny Smith apple juice
1 ounce lemon juice
1 tablespoon pectin, mixed with 3 ounces granulated sugar
18 ounces sugar
8 ounces glucose
1 tablespoon citric acid solution
1 tablespoon apple extract
Granulated sugar to coat jellies

Instructions

Method: Combine apple juice and lemon juice in saucepan. Heat until warm. Whisk in premixed pectin and sugar. Bring to a boil. Add remaining sugar and glucose. Cook to 107° F. Remove from heat, add citric acid and apple extract, and pour into molds. Allow to cool completely. Cut into shapes and toss in granulated sugar.

Yield

approximately 100 small squares

Tags

Dessert, The National Culinary Review, Vegetarian

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Association of Nutrition & Foodservice Professionals