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Small apple jellies


For 1 Kg of apple jelly:

- 1 kg of apples,
- Powdered sugar
- A split vanilla pod
- Some crystal sugar in a plate


Preparation: 90 minutes
Cooking: 60 minutes

Peel the apples and cut into four. Remove seeds and put them in a preserving pan with the vanilla pod. Put water to cover. Cook until the apples are tender.

Put them to drain on a sieve. Press them with a pestle and cool. Weigh the puree you just obtained before returning into the basin with the same weight of sugar. Cook again, stirring constantly with a wooden spoon with a long handle, until the marmalade is detached from the walls. When you see the bottom of the basin, it is cooked. Remove the vanilla pod.
Line a plate edges of two centimeters in height baking paper. Sprinkle with sugar. Pour the mixture. Cool in a dry place at least two hours. Cut the dough then into small squares or diamonds, before rolling them in sugar crystal plate.


For optimum conservation, storing Appel Jellies in a tin box, and place a sheet of parchment paper between each layer of fruit jelly.