Apple Jelly
Apple jelly is a set apple dessert made from sieved, simmered fruit and leaf gelatine. This version comes from Mrs Beeton's Book of Household Management, so it is a Victorian British recipe with very few ingredients. Lemon zest and juice cook along with the apples and keep the sweetness in check. Rubbing the fruit through a fine sieve gives a smooth, even texture, and the dish needs only a few hours in the fridge.
Instructions
Peel and slice the apples. Put them in a pan with the sugar, the 240 ml of water, the lemon juice and the lemon zest.
Simmer the mixture until the apple slices are tender and break down easily when pressed with a spoon.
Rub the cooked apple through a fine sieve into a bowl, leaving the skins and any coarse bits behind. You want a smooth purée.
Soak the leaf gelatine in the 2 tablespoons of water until it softens, then melt it and strain it. Stir the melted gelatine into the apple purée until fully combined.
Pour the mixture into a prepared mould. Chill in the fridge for a few hours, until the jelly is completely set.
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