APPLE AND HONEY JELLY CANDIES
These delightful Apple and Honey Jelly Candies are the perfect snack food for Rosh Hashanah!
They’re not a “bouncy” type of jelly candy, so don’t be alarmed at their slightly softer texture and bite. I don’t add any gelatin, as the apple’s natural pectin does all the work in this recipe. But because it uses the apple pulp and juice, it’s naturally a bit softer.
Try to use an assortment of apples to give your Apple and Honey Jelly Candies as much “apple” flavors as possible. For this batch I used a combination of Gala, Yellow Delicious, Granny Smith and Pink Lady apples that resulted in some lovely “pink” jelly candies.
Before I tell you more about how to make these delicious jellies, I want to help you “up your hostess game” a little this year!
PRINTABLE ROSH HASHANAH SEDER SIMANIM
I’ve created two lovely versions of my Printable Rosh Hashanah Seder Simanim for you to use at your holiday celebration.
Most Jews are familiar with the traditional Passover Seder meal celebrated in the Spring. But some families may not celebrate Rosh Hashanah with a High Holiday “Seder Program” that accompanies a strict observance of the holiday.
I find it’s really nice for my guests to be able to read the blessings from their own Simanim. Everyone participates and can enjoy the celebratory meal with its true message in mind.
I’ll tell you how to get your own Printable Rosh Hashanah Seder Simanim at the bottom of this post.
Now let’s talk about jellies!
APPLE AND HONEY JELLY CANDIES
Here’s the process in brief for making Apple and Honey Jelly Candies:
- Cook the apples down with their peels on until tender enough to mash;
- Run the mixture through a food mill to remove the peels and make a smooth puree;
- Sugar, honey and water are added to the pan along with the apple puree;
- The apple mixture is cooked down for a about an hour or so to reduce to a very thick, dryish texture;
- Give your puree a test to see if it will stay in a mound without seeping or spreading, it must be very stiff;
- Cool mixture slightly before spreading it into a parchment-lined and oiled pan;
- Chill overnight before unmolding onto a parchment covered cutting board; let sit overnight to dry
- When jellies are firm enough, cut into rectangles;
- If your jellies aren’t ready to cut, place them in a 150°F oven for 30-90 minutes;
- Let cool completely before cutting;
- Lightly coat jellies in white sugar before serving.
These Apple and Honey Jelly Candies can be a bit time consuming if your apples don’t firm up enough to cut initially, but don’t fret. You can always “dry” them out a bit with the methods found in the recipe.
Just be sure to schedule making the candies a few days before you actually want to serve them. That’s especially true if you want to serve them at your Rosh Hashanah celebration seder.
The printable recipe card is at the bottom of this post.
WANT SOME MORE RECIPES FOR ROSH HASHANAH?
Here’s a few more recipes that I’ve created especially for celebrating the arrival of the Jewish New Year.
Roasted Leeks With Catalonian Romesco Sauce
Pomegranate Glazed Roasted Asian Pears
Creamy Orange and Pomegranate Parfaits
Autumn Almond Apple Cake with Apple Dust Sugar
WHICH DESIGN OF ROSH HASHANAH SEDER SIMANIM DO YOU WANT TO USE? HOW ABOUT BOTH?
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5 pounds of assorted apples, cored and quartered
1 1/2 cups water
1/4 cup honey
1 1/2 cups white sugar
1 Tbsp. freshly squeezed lemon juice
Sugar for dusting
1. Coat a 9" x 13" metal baking pan with vegetable or canola oil. Then line pan with two strips of parchment paper in both directions and lightly oil parchment too.
2. Place apple pieces in a large pot, add water and cook over medium heat until soft, about 25-30 minutes total. Mash the apples as they cook with back of spoon or hand masher.
3. Pass the cooked apple mixture through a food mill, leaving the peels behind. Return the puree to the pot and stir in the sugar, honey and lemon juice. (Don’t peel the apples before cooking, that’s where most of the pectin is contained)
4. Over low heat, slowly simmer the puree, stirring often for about 60-70 minutes. As the mixture cooks, it will thicken and begin bubbling. Keep a close eye on pan, scraping the bottom when stirring. The puree will be done when it can be mounded and hold its shape and it appears somewhat dry. The mixture should be fairly stiff.
5. When finished, let cool for 5 minutes. Then spread the apple mixture evenly into the prepared pan. Chill in refrigerator overnight. When mixture has completely set, invert onto a parchment lined baking sheet. Remove the top layer of parchment paper.
6. Let sit to dry, uncovered, overnight. The apple jellies should be firm enough to cut into pieces.
7. If the jellies are not firm enough, place the jelly paste into a 150° F oven for 60-90 minutes. Let cool completely before attempting to cut into pieces.
8. If not serving immediately, the apple jelly paste can be stored, uncut, and tightly wrapped in plastic wrap.
1) Lightly toss pieces in granulated sugar.
TIP: Freeze 1 tablespoon on a plate to test for sufficient jelling.
Can be stored in refrigerator for up to 6 months.