Apple Jellies

1. Prepare the Apples

Cut the apples into chunks and place them in a pot with water. Cover the pot with a lid and cook over medium heat for about 20 minutes, until the apples are soft and tender.

2. Make Apple Purée

Cool the cooked apples slightly before passing them through a food mill or pressing them through a sieve to create a smooth purée.

3. Cook the Purée

Return the purée to the pot and stir in sugar along with the lemon juice. Cook this mixture over low heat for about an hour, stirring constantly to prevent burning and to help the water evaporate and the purée to thicken.

4. Set the Apple Purée

Pour the thickened apple purée into the prepared dish, spreading it evenly. Let it cool for several hours or overnight until it's firm to the touch.

5. Dry the Apple Paste

Invert the apple paste onto a baking sheet lined with parchment paper. Allow it to dry overnight, or place it in an oven set to a low temperature for up to an additional hour if needed.

6. Cut and Store

Cut the apple paste into small pieces and wrap them in plastic wrap for storage. These apple jellies can be stored for up to 1 year.