Jelly Recipes

Jelly can be easily prepared from fresh seasonal fruits and can be refined with spices or alcohol. Jelly not only tastes good as a sweet spread on rolls, but can also be used to refine pancakes or crepes. Desserts or cakes also taste particularly good with homemade jelly.

Amaretto Apple Jelly
Amaretto Apple Jelly has a light almond aroma. Wash and dry apples, remove stems and flowers. ...
Apple Calvados Jelly with Pudding
Apple Calvados Jelly with Pudding For apple Calvados jelly with pudding first mix pudding powder and sugar. Stir with a little milk until smooth. ...
Apple elderberry jelly
Apple elderberry jelly For apple elderberry jelly first cut an apple with skin and core into pieces and fill into a pot. Rinse off lilac berries, pluck from panicles and add. ...
Apple Jelly
Apple Jelly Depending on the type of apple used, apple jelly can look yellowish, greenish or reddish, since the apples are cooked with the skin on. Remove stems and flowers. ...
Apple Jelly with Calvados
Apple Jelly with Calvados For apple jelly, first rinse apples with Calvados and dry. Remove flower bases and stems. ...
Apple jelly with peach pudding
Apple jelly with peach pudding For apple jelly with peach pudding first soak gelatine 5 minutes in cold water. Heat apple juice and apple wine in a saucepan. ...
Apple jelly with pear
Apple jelly with pear tastes particularly aromatic if you use a slightly spicy apple variety such as Cox Orange or Boskop. The apples and pears should not be completely ripe, if possible, as they contain more pectin and thus gel better. ...
Apple Roses Blossoms Jelly
Apple Roses Blossoms Jelly tastes particularly aromatic. Apple with peel and core housing quarter and fill into a pot. ...
Blackberry Jelly
Blackberry Jelly is very versatile. For blackberry jelly, rinse the blackberries carefully and let them drip off. ...

(C)opyright by Marions Kochbuch