Apple Jelly with Gelatin
Light, tender, melts in your mouth - very delicious! Apple jelly with gelatin is simple and quick to make; even a beginner can handle it. It’s budget-friendly and needs only three ingredients. This dessert will appeal not only to adults but also to children.
Updated : 04 February, 2026
Easy
More than 1 hour.
Ingredients
500 grams
Apple
2.5 cup
Water
0.75 cup
Sugar
15 grams
Gelatin
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make apple jelly with gelatin at home? Prepare the ingredients. Use ripe apples without blemishes. Any gelatin works; I used instant gelatin. Adjust the sugar amount to your taste and the sweetness of the apples. Use clean, filtered water.
Step 2
Wash the apples well and pat dry. Cut each apple into quarters and remove the core and seeds. You can peel them; I didn’t.
Step 3
Put the chopped apples into a saucepan and cover with cold clean water. Add the sugar.
Step 4
Set the saucepan over medium heat. After it comes to a boil, reduce the heat and cover with a lid. Cook the apples until completely soft. Cooking time depends on the variety. Mine took quite a while because the apples were firm. Once softened, remove from the heat and let cool.
Step 5
While the apples are cooling, pour clean cold water over the gelatin and let it bloom. Blooming time depends on the gelatin you use. Mine is instant and needs a few minutes; some types take up to 20 minutes. Follow the package instructions.
Step 6
While still warm, rub the apples through a sieve into a bowl. If they’re well cooked, this will be easy: the pulp goes through, and the peel stays in the sieve.
Step 7
Dilute the apple purée with the cooking liquid. Dilute until it’s like juice with pulp.
Step 8
Heat the bloomed gelatin until liquid. I warmed it in the microwave in short pulses of a couple of seconds. You can also dissolve it on the stove. Do not bring gelatin to a boil, or it may lose its gelling power.
Step 9
Pour the dissolved gelatin into the apple purée and mix well. Pour the mixture into molds. I got two molds of 200 ml each (about 0.85 cup). You can thin the purée with more cooking liquid to make more portions. Refrigerate until fully set; I left it overnight.
Step 10
Before serving, hold the mold in hot water for a few seconds so the jelly releases easily. Serve. Enjoy your meal!
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