Apples are quite cheap at the moment, so I thought I'd have some fun with them, do something special. I decided I wanted to try "Apple Jellies" - I followed the recipe from Lottie+Doof.
• 1300g Apples, cored and quartered
• 250ml Water
• 300g Sugar
• Juice of 1 lemon
In a large pot combine the apples and the water and cook over medium heat until soft. Pass the mixture through a food mill or sieve. Return the puree to the pot and stir in the sugar and lemon juice. Simmer over low heat, stirring often, for about 1 hour. [But ! I had to let the mixture simmer for more than 2 hours.] As the mixture cooks and reduces, it starts to thicken and bubble. Scrape the bottom of the pan while stirring to make sure nothing is sticking and burning. The puree is done when it holds a mounded shape.
Now lightly rub an 8-by-8-inch square baking pan with a flavorless vegetable oil. Line pan with parchment and lightly oil parchment.
Spread the mixture evenly in the prepared pan. Cool for several hours or overnight. When cooled completely, invert onto a parchment lined baking sheet. Remove the top layer of parchment paper. Leave to dry, uncovered, overnight. The paste should be firm enough to cut. If for some reason it is not, put the paste in a 65°C oven for an hour or more until firm. Let cool completely before cutting.
The paste can be stored whole, wrapped tightly in plastic. Or trim the edges and cut into pieces before wrapping. Store at room temperature or refrigerated for up to a year. Before serving toss the pieces in granulated sugar to serve.
I did all this, like the recipe states. And I have to admit the result isn't really jelly-like. It's actually more like firm apple sauce. That's why I've named it "Apple Candy", rather than "Apple Jellies"....