How to make apple marmalade. Apple marmalade at home: the best recipes

In English-speaking countries, classic marmalade is considered a dessert made only from citrus fruits. The fashion for the delicacy came from Great Britain. In France, marmalade is considered to be quince jam.

Its historical homeland is the countries of the Middle East and the Eastern Mediterranean. Europeans “made friends” with dessert during the Crusades. Residents of Asia Minor boiled fruits or their juice until completely thickened in order to preserve a rich harvest longer. In the Russian Empire, the delicacy was called “fruit jellied meat.”

What you need to know about the main ingredient

Sour apples, including Antonovka, are more suitable for preparing delicacies. They contain large quantities of pectin - a natural gelling substance that ensures good hardening and elastic structure. If there are no such fruits, then mealy summer varieties, overripe and stale fruits are suitable. But in this case they need sourness. Viburnum, black or red currants are added to applesauce, chokeberry. The more sweet the fruit, the less sugar you need to use.

The basis of marmalade is fruit puree. To prepare it, apples are processed in two main ways.

1. On the stove . The fruits are cut into slices. They do not need to be peeled and seeds removed. Boil in a saucepan with a small amount of water until softened. Unpeeled fruits are ground through a sieve to obtain a puree without skins, seeds, or lumps. The peeled ones can be immediately thrown into a blender and grinded.
2. In the oven . Whole apples are baked on a baking sheet lined with parchment until cooked. Next, they are peeled and cored. The pulp is ground in a blender or rubbed through a sieve.

The finished dessert contains almost the same useful elements as the berries and fruits from which it is prepared. Even with heat treatment, their main share is retained. Therefore, marmalade not only acts as a tasty treat, but also represents a kind of “charged battery” to strengthen the immune system and the body as a whole.

Homemade apple marmalade: the taste of childhood

If you are not sure that the dessert will harden, you can use gelling components. For artificial thickening, agar-agar, pectin, and gelatin are suitable. You should pay attention to this category of ingredients, especially when sweet varieties of apples are used for marmalade. They contain significantly less natural pectin than sour fruits.

Classical

Peculiarities . To make the delicacy useful, including for diabetics, we change the recipe a little. You can make apple marmalade without sugar, but with the addition of fructose. The amount of product is calculated taking into account personal taste preferences. A dessert with less calories and more flavor is made with honey. You need as much of it as sugar.

Ingredients:

• 1 kg apples;
• 500-600 g sugar.

Preparation

1. Cut off the “caps” from the fruits and carefully remove the core. Cover them with “hats” and place them on a baking sheet. To prevent them from burning during baking, cover the sheet with parchment or grease it with a small amount of refined, odorless oil.
2. Bake the fruit for 40-60 minutes at a temperature of 150°C. Cooking time depends on the type of fruit. The apples should be soft, but not burnt.
3. Grind the fruits through a sieve or colander and blend with a blender. There should be no lumps or skin in the mixture.
4. Mix the puree with sugar. Cook until completely thickened, stirring often, 60-90 minutes.
5. Place the hot marmalade into sterile jars. Cover with plastic lids and let cool.
6. We send it for the winter to a cool, dry place where there is no direct sunlight.

You can check whether homemade apple marmalade is ready by dropping it onto a cold plate. The drop should not spread. There is another way. Using a wooden spatula, which we use to stir the puree, move it along the bottom of the pan. If the groove does not swim, the treat is ready.

With quince and plum

Peculiarities . Refreshes the taste of the dessert and gives it spicy note a small amount of lemon or orange zest, mint. The ingredients are added to the puree before cooking.

Ingredients:

• 500 g apples;
• 500 g quince;
• 500 g plums;
• 1.2 liters of water;
• 1.5 kg of sugar.

Preparation

1. We clean the fruit from the core and skin. Cut into slices. Place the apples in the pan first, then the plums, and the quince comes last. Sprinkle each layer with half of all the sugar. Fill the pieces with water.
2. Cook over low heat until all the fruits are soft.
3. Pass the pulp through a sieve, getting rid of lumps.
4. Mix the puree with sugar and boil until completely thickened.
5. Place parchment paper on a flat dish or baking sheet. Pour a thin layer (5 mm) of puree. We level it well.
6. After hardening, cut into pieces and serve.

To prevent the dessert from turning out “wet”, after hardening it can be rolled in sugar or powdered sugar. It is better to allocate at least five to seven hours for drying. A baking tray with puree is placed on the table in the room. No refrigerator or cling film, otherwise the dessert will stick to your hands. The treat may become sugary. This indicates that the wrong proportion of sweetener was used.

With pumpkin, gooseberries and black currants

Peculiarities . A simple recipe for apple marmalade will delight you unusual taste. You can use any variety of the main fruit in it, including “letniki”. The required amount of sourness is provided by currants and gooseberries.

Ingredients:

• 500 g apples;
• 500 g gooseberries;
• 500 g black currants;
• 500 g pumpkin;
• 1 kg sugar;
• 1 liter of water.

Preparation

1. Peel the pumpkin and apples. Cut into slices. Cook separately until softened. To prevent the pieces from burning, add a little water.
2. Grind gooseberries and currants well with sugar.
3. Grind the pumpkin and apples in a blender to a puree consistency. Add a mixture of berries and sugar to it. Mix well.
4. Place on the fire and cook until completely thickened.
5. Place in sterile jars and seal with plastic lids. We put it in the cold.
6. You can pour the mixture in a thin layer (5 mm) onto a baking sheet with parchment paper and wait until it thickens.

Using this recipe, you can prepare a delicacy with the addition of different fruits and berries. It won’t be difficult to experiment with cherries, pears, red currants, and viburnum. As for vegetables, carrots are added instead of pumpkin. When combining products, it is recommended to adhere to the following principle - the ratio of sour and sweet components should be approximately the same.

With nuts

Peculiarities . A couple of bites of the treat with tea will not affect your figure. You can make apple marmalade with a more refined taste and aroma if you use toasted nuts in its preparation. The kernels are first fried in a dry frying pan on all sides for several minutes.

Ingredients:

• 1 kg apples;
• 250 g sugar;
• 30 g orange zest;
• 25 g walnuts.

Preparation

1. Bake whole apples on a baking sheet lined with parchment.
2. Remove the core and skin. We make puree from the pulp in a blender. Mix with sugar and cook until thick.
3. Grind the zest and nuts in a blender. Add to the fruit mixture three to five minutes before it’s ready.
4. Pour the puree in a thin layer onto the parchment. We are waiting for it to dry. Place on a baking sheet in the oven for 10-15 minutes to dry.
5. Separate from the paper. We can cut it into slices.

You can make candies from marmalade. Small pieces of treats are dipped in multi-colored coconut flakes, sesame seeds, poppy seeds, waffle crumbs. Marmalade made from applesauce at home is great as a filling for pies and muffins. This is a good “material” for decoration confectionery. You just need to stock up on special molds.

From cake

Peculiarities . A good option that allows you to make good use of the raw materials that remain after making juices. Even from such “waste” the delicacy is no less tasty than classic marmalade.

Ingredients:

• 600 g apple pulp;
• 400 g sugar.

Preparation

1. We rub the cake through a sieve, removing the seeds.
2. Mix the puree with sugar and cook until thickened for 40-60 minutes.
3. Pour onto a baking sheet lined with parchment. Level the layer well.
4. We dry it outdoors for two to three days. At night we clean the room.

You can prepare dessert using this recipe in a bread machine. You need to pour the puree with sugar into the bowl and turn on the “Marmalade” mode. There is no need to control the cooking process. The finished mixture is poured hot into molds and left to harden.

From juice

Peculiarities . Unlike other recipes, this one uses not apple pulp, but juice. Gelatin acts as a thickener. A less high-calorie option will be obtained if you add agar-agar to the dessert instead. The gelling properties of this product are even better.

Ingredients:

• 1 liter of apple juice;
• 100 g gelatin;
• 100 g sugar.

Preparation

1. Pour gelatin into 150-200 ml of warm juice. Leave to swell.
2. Dissolve sugar in the remaining liquid. Place on the fire and stir until all the crystals dissolve. After boiling, cook for about five minutes.
3. Remove the syrup from the heat and pour in the gelatin in small portions. Stir well so that no lumps appear. If they still exist, then additionally filter through a sieve.
4. Pour the hot mixture into molds or onto a baking sheet. Let it dry.

It is recommended to prepare apple marmalade with gelatin at home according to the following principle: the more acidic the base, the more sugar you need to add. Therefore, before cooking, we taste it. To prepare juice, it is convenient to take a juicer. Unlike a juicer, it does not make noise and does not become clogged with pulp. There is no need to constantly put fruit in it. The portion is loaded at one time.

In a slow cooker

Peculiarities . If you want more spices, then you can pay attention to anise seeds, cloves. You need a couple of them for the number of main components. Apple marmalade in a slow cooker will delight you not only with its excellent taste, but also with its luxurious aroma.

Ingredients:

• 1.5 kg apples;
• 200 g sugar;
• 5 g cinnamon or vanillin.

Preparation

1. Cut the peeled and cored fruits into small cubes. Pour into the cooking bowl.
2. Turn on the “Baking” mode and cook the fruit for an hour.
3. Grind the slices in a blender.
4. Mix the puree with sugar, cinnamon or vanilla. We start the same mode and cook for 40 minutes, stirring the puree periodically so that it cooks evenly.
5. Pour the mixture onto a baking sheet in a thin layer (1.5 cm). We are waiting for it to harden.

Melted marmalade is used in the preparation of confectionery products. Various patterns and designs are made from it on the surface of pastries and cakes. You can melt the treat in the same microwave. You need to put it in a bowl, add water at the rate of 20-25 ml for two medium cubes. Just 40 seconds and the hot liquid mass is ready. It is poured into a pastry bag and the baked goods are decorated.

The recipe for apple marmalade has been chosen, the dessert has been prepared, but there is a lot of it and there is no way to eat it at once. In this case, the question arises about proper storage. Plastic bags, tin boxes are containers that are not recommended to be used. The treat won't last long in them. Parchment paper is suitable, in which you can wrap whole sheets of dessert. It will also be stored well in sterile glass jars under a nylon lid. Cold, dampness and high levels of humidity are things that marmalade is not friendly with.

Prepare the necessary ingredients. Peel the washed apples. This is very convenient to do with a vegetable peeler, but you can also use a regular knife.

Remove the seed from the apples.

Cut the apples into small pieces and place them in the container in which you are going to cook the marmalade.

Cover the apples with sugar and leave for at least 1 hour so that the sugar melts a little and the apples release their juice.

Boil the apples over low heat for 30 minutes, stirring occasionally. During this time they will cook well and become very soft.

To speed up the process of cooking marmalade, you need to puree the apples in a blender until smooth or grind the mass through a fine sieve. There will be no waste, but the mass will become very tender.

To avoid the sugary sweetness, add squeezed lemon juice and return the pan to low heat.

Place the finished apple marmalade, prepared at home, into clean, dry jars and roll up for the winter. Turn the jars upside down and wrap them warmly until they cool completely. You can store it in the basement or in the apartment pantry.

Thick, tender, fragrant apple marmalade is one of the best homemade winter treats in my pantry. Help yourself too!

Bon appetit!

Making apple marmalade at home does not take much time, the recipe for this popular delicacy is simple and will be understandable even to a person who knows nothing about cooking. Delicious pieces You can give it absolutely any shape and decorate it, for example, a cake with protein custard or the popular apple charlotte.

Marmalade– first of all, it’s quite tasty and very healthy treat. Of all the variety of sweets, homemade marmalade is the most “correct”. In this article you will find a lot interesting recipes, with the help of which you can make homemade marmalade for the winter with your own hands with an amazing taste and, most importantly, without dangerous preservatives and other additives that manufacturers stuff these wonderful delicacies with to increase shelf life.

The dessert is obtained as a result of the gelation of ingredients such as carrageenan, gelatin, applesauce, pectin, agar-agar.

Step-by-step recipe with photos. Making apple marmalade at home:

EXPLORE OVER 20 HOME RECIPES FOR MAKING MARMALADE WITH DIFFERENT FLAVORS .

Process for preparing orange and lemon slices:

The dessert is made in the form of lemon or orange slices with a crust, like natural fruits with exactly the same taste. The mass used to make lemon or orange slices is the same as for regular molding marmalade. It is additionally acidified with citric acid and a flavoring agent of the appropriate taste is added. In this case, the lemon slices are colored yellow, and orange ones into red.

Fruit and berry marmalade is made by boiling fruit and berry puree with the addition of sugar and other fillers. Applesauce with gelling properties is often used as the basis for gelation. The dessert is made in two types - molded and plated.

To make chewing marmalade, you need to prepare the following ingredients:
granulated sugar, pectin, gelatin, citric acid, molasses and natural or identical natural dyes, flavorings.

The use of gelatin and pectin makes the marmalade elastic. A mixture of wax and vegetable fat is used to prevent the marmalade slices from drying out and sticking to each other.

To prepare homemade marmalade for the winter using natural ingredients, you need to take 4 pitted oranges, 8 cups of sugar, 2 lemons. The first step is to cut the oranges and lemons into two large pieces, then cut them into smaller pieces.

Then transfer the prepared fruits to a steel pan. Then add about 8 cups of water and bring the mixture to a boil, stirring continuously.

After this, you need to add sugar and wait until it completely dissolves. Then let the resulting mixture sit for about 24 hours.

The next day you need to put the pan on the fire again, while reducing it to a minimum. You need to cook for about 3 hours at different heating temperatures.

When ready, the marmalade should be placed in pre-prepared molds rubbed with fat. Homemade marmalade can be stored for up to a year.

Now you know how to make delicious and healthy apple marmalade at home. To begin with, choose the simplest recipe and use it to make a delicacy that tastes amazing and will please your household. And kids will certainly appreciate the taste of this natural and healthy delicacy.

♦ VIDEO. STEP-BY-STEP RECIPES FOR BEGINNERS:

Homemade apple marmalade, made with your own hands, is one of the most delicious and healthy desserts for the winter. It’s not difficult to make it at home, and if you follow technological process, the preparation turns out much tastier than in the store.

The delicacy is also distinguished by its usefulness, since it does not contain many dyes, flavor enhancers and flavorings.

Marmalade for the winter

The finished dessert can be not only in the form of pieces, but also in a jar with a uniform thick consistency in the jar. The delicacy turns out to be aromatic, tasty and healthy. Let's look at how to prepare one of the most delicious and healthy desserts for the winter. It’s not difficult to make it at home, and if you follow the technological process, the preparation turns out much tastier than in the store. The delicacy is also distinguished by its usefulness, since it does not contain many dyes. Homemade apple marmalade.

Products:

• sour apples - 3 kg;
• granulated sugar - 1.5 kg.

1. First of all, you need to properly prepare the fruits. To do this, rinse and dry the apples. Cover a baking sheet with parchment paper, place the main ingredient on it, after removing the seed box. Place the baking sheet in the oven, preheating it to a temperature of 120-140 degrees. Soak the fruits for 30 minutes. This heat treatment process allows you to quickly soften the product.
2. Then carefully in small portions Pass the product through a fine mesh sieve. The resulting puree must be transferred to an enamel bowl. Add granulated sugar, set to low heat. Now you need to evaporate the excess liquid. How much time is needed for this action depends on the juiciness and variety of apples. Don't forget to stir the mixture regularly. It is recommended to use a plastic or wooden spoon for this.
3. After thickening, the marmalade needs to be checked for readiness. It is enough to drop a few drops of the composition onto a flat dish and wait until it cools completely. If they harden, then the marmalade is completely ready. Place hot into sterile jars, close tightly with silicone lids and refrigerate.

In the oven

The process of preparing this type of delicacy cannot be called easy. Ready product it turns out very tasty. Let's look at how to prepare apple marmalade at home for the winter.

Products:

• apple fruits - 1 kg;
• granulated sugar - 500 g;
• cinnamon (stick) - 0.5 pcs.

1. The main ingredient must be thoroughly washed and dried. Cut off the top in a thin layer, remove the seed box.
2. Place the prepared vegetables on a baking sheet, first covering it with parchment paper. Cover each fruit with the cut top.
3. Place in the oven, preheating it to a temperature of 150 degrees. Baking time is 2 hours.
4. While hot, rub the finished apples through a fine-mesh sieve. Place the resulting puree in a saucepan with a thick bottom and place on the stove. The heating temperature of the burner is medium. Bring to a boil, add cinnamon and granulated sugar. Stir several times with a wooden spatula.
5. Reduce heat and simmer the mixture for 1.5 hours. Do not forget to stir regularly, otherwise the mixture may burn and not only spoil appearance, but also taste.
6. After the specified time, check the mass for readiness. To do this, drop a small amount onto a flat plate and leave. If the drop does not spread during cooling, then the mixture is completely ready. Otherwise, the cooking time will increase.
7. Cover a mold with high sides with parchment paper and spread the cooled (mass temperature 60 degrees) puree in an even layer. The layer should be no more than 3 cm and uniform.
8. Place the container with the contents in a dry and cool place. After complete hardening, cut the layer into cubes of the same size and sprinkle with granulated sugar. Place evenly in clean, sterile, dry jars. Close tightly and put in a cool place.

Marmalade “Apple-vanilla”

Simple and no less delicious recipe preparing sweet treats in a slow cooker. The kitchen assistant will help quickly and easily special effort make dessert.

Products:

• granulated sugar - 400 g;
• sour apples - 3 kg;
• vanillin - 1 tsp.

1. Wash the apples, remove the peel and seeds in a thin layer. Chop into medium-sized cubes and place in a multicooker bowl. Place in the container with the contents in the device, setting the timer for 1 hour.
2. After time, grind the finished product to a puree or rub through a fine-mesh sieve. Place the resulting mixture back into the cooking container.
3. Add vanilla, granulated sugar and stir everything well. Place again, but the cooking time will be 40 minutes. Every 4-6 minutes, the multicooker must be opened and stirred. Thus, the mass will languish more evenly.
4. Grease a baking tray with oil. Distribute the mixture evenly, cover and leave until completely cool. Then cut into portions and can be served. For more long-term storage Place pieces in sterile jars or containers.

Marmalade "Apple-Nut"

Every person knows about beneficial properties apples, nuts and honey. The ingredients are rich chemical composition, which allows you to compensate for the lack of vitamins and other compounds in the body. You can save it for the winter if you know apple marmalade recipe, nuts and honey. We suggest you familiarize yourself in more detail with the step-by-step preparation option.

Products:

• ginger (chopped into strips) - 20 g;
• filtered water - 50 ml;
• sweet and sour apples - 300 g;
• walnuts (peeled) - 200 g;
• light honey - to taste.

1. Wash the apples and remove the skin. Cut into 2 parts and remove the seed box. Place the peel and core in a small saucepan, add the specified amount of filtered liquid. Place on medium heat and cook for 40 minutes. The peels should be completely boiled. Grind with a blender or rub through a sieve until pureed.
2. Grate the apple pulp on a large grater and combine the 2 resulting masses. Place in a saucepan and put on the stove. After boiling, continue cooking for 15 minutes.
3. The resulting mass must be additionally rubbed through a sieve. Place back into container and set to low heat. Add ginger and cook for 60 minutes. Check the marmalade mass for readiness; it should move away from the walls.
4. Turn off the heat, cool slightly and add honey to taste. Mix everything thoroughly. Line a baking sheet with parchment paper. Apply a thin layer of oil and spread the fruit mixture evenly. Level the surface and lay out the halves using pressing movements. walnut.
5. Turn on the oven, preheat to 160 degrees, place a baking sheet with the contents in it and leave to dry for 1-2 hours. Then cool and cut into cubes. A tasty and healthy treat is ready. For longer storage, it must be packaged in sterile jars and covered with silicone lids. Keep refrigerated.

Marmalade with gelatin and apples

Marmalade prepared in the form of unusual figures will help surprise your family and friends. To do this, you need to use several different silicone molds. Making a delicacy is not difficult, since if you follow the technology, it will still turn out, since the composition includes gelatin. So useful and tasty treat will be appreciated by adults and children. Let's figure out how to make marmalade.

Products:

• instant gelatin - 60 g;
• apples of the Antonovka variety - 4 kg;
• filtered liquid - 250 ml;
• coconut flakes of different colors.

The procedure is as follows:

1. Wash the apples, remove the seed box and other unusable parts. Line a baking sheet with parchment and place apples on it. Place in the oven at 150 degrees. Bake until fully cooked.
2. After time, rub through a fine-mesh sieve. Place the mixture in a suitable pan and place on the stove over low heat. After boiling, boil the mixture for 1.5 hours. Moreover, the more often you stir, the less the risk of burning and spoilage of the dish.
3. Pour gelatin into a container and pour in the specified amount of liquid. Cover and leave on the kitchen counter to swell. After 35-40 minutes, place the bowl on water bath and with regular stirring, dissolve until liquid.

Marmalade, in fact, is a little different from the delicacy that can be bought by weight or in beautiful boxes.

At best, it is prepared from juices, generously flavoring them with dyes, thickeners and other not very useful chemicals.

Natural marmalades are not like that at all; they are much tastier, although less beautiful to look at.

Making apple marmalade at home - general principles of preparation

Homemade apple marmalade recipes are simple. Even a very inexperienced cook can master making delicacies. Marmalade is made from apples, the pulp of which contains significant quantities of a substance called pectin. Which, in turn, with prolonged boiling turns into a gelling substance.

What apples are best to take? Sour apple varieties are considered the most suitable for making marmalade, since these fruits contain the most pectin.

Apples cut into slices or slices are baked in the oven or boiled in a pan on the stove until softened and pureed. The resulting apple mass is simmered for a long time over low heat, boiling until tender. The easiest way to check the readiness of marmalade is to drop a small amount of thickened applesauce onto a plate and tilt it slightly; if the drop has solidified well and does not float, then you can remove the marmalade from the heat.

The slightly cooled mass is poured into molds or evenly spread on a roasting pan and dried in the oven or in the air. After drying, the plastic apple marmalade is cut, and placed in molds, emptied and sprinkled or rolled in sugar.

To prevent apple marmalade prepared according to this recipe from melting at home, it is stored in glass containers covered with parchment in a cool place.

Recipe for apple marmalade at home in the oven

Ingredients:

2 kg apples;

One kilogram of sugar;

Natural cinnamon stick.

Cooking method:

1. Wash the fruit and thoroughly wipe each fruit to remove any remaining moisture. Cut the top off each apple and carefully cut out the seed pod.

2. Place the fruit on a baking sheet with the holes facing up and cover with the cut off tops.

3. Place the baking sheet on the top level of an oven preheated to 150 degrees and bake for two hours.

4. Place a metal sieve on a bowl and grind the baked apples through it.

5. Pour the grated puree into a stainless steel pan and place on the stove set to medium heat. Bring to a boil and immediately add a cinnamon stick, add all the sugar and stir vigorously.

6. Boil the marmalade over the lowest heat for an hour and a half, stirring well every 10 minutes (more often).

7. After the time has elapsed, check readiness. Place a drop of fruit mixture on a plate and leave. If it doesn’t spread after cooling, it’s ready, you can turn off the heat.

8. Line a large baking sheet or baking sheet with high sides with parchment so that it covers them too.

9. Pour the fruit puree, cooled to 60 degrees, onto parchment and level it onto a baking sheet. Choose a shape so that the apple mixture lies in a 3 cm layer.

10. Place the marmalade in a cool, dry place. When it hardens, cut it into small squares or diamonds and sprinkle with granulated sugar. You can cut out jelly beans using cookie cutters.

11. For long-term storage, transfer the treats into dry sterile jars and seal tightly with metal lids.

A simple recipe for apple marmalade at home

Ingredients:

1.2 kg apples;

Half a kilo of granulated sugar;

A handful of roasted walnut kernels.

Cooking method:

1. Cut the washed apples into slices. In order for the marmalade to be homogeneous, there should be no peel or hard partitions with seeds, so you need to remove them in advance. Do not throw away the peelings; tie them, crush them a little, in a gauze bag.

2. Place the apple pieces in an even layer in the pan, and place a gauze bag with peelings on top of them. Pour in water so that it covers the contents by one centimeter, and turn on high heat.

3. As soon as the liquid boils, reduce the flame to low and continue cooking until the wedges are completely soft.

4. Remove the bag and cool the apple mixture slightly. Then grind it through a sieve or blend it into a homogeneous puree with a blender at moderate speed, place it back in the pan and put it on low heat, or best of all, on a flame divider.

5. Stirring frequently to prevent the apple mass from burning, boil it until thickened, which will take up to 1.5 hours.

6. Apply a thin layer of vegetable oil to the bottom and walls of a large baking sheet and place thickened applesauce in it, smooth and leave to harden.

7. Squeeze out figures from the frozen apple marmalade using molds or cut the layer into small squares.

8. Grind the cores of toasted walnuts in a coffee grinder. Roll the gummies well in nut crumbs and collect in a clean, dry jar.

9. Store in the refrigerator under a nylon lid.

Recipe for homemade apple marmalade using gelatin, without sugar

Ingredients:

Instant gelatin – 30 g;

Two kilograms of Antonovka;

Half a glass of drinking water;

Multi-colored or white coconut flakes.

Cooking method:

1. Place the peeled apples on a baking sheet and place in an oven preheated to 150 degrees for an hour.

2. After this, grind the softened apples through a sieve and simmer over low heat. Boil for about an hour and a half, trying to stir as often as possible, otherwise it will burn.

3. In a small bowl, fill the gelatin with running water and let it swell well. After about forty minutes, warm it up slightly by placing it in a water bath or in a microwave oven. The main thing is not to overheat, you need to achieve its complete dissolution.

4. Cool the thickened apple mass a little, add dissolved gelatin into it, stir.

5. Grease silicone molds for making candies. vegetable oil, pour thick puree into them and leave. After about a day, the marmalade will dry well.

6. Remove it from the molds and roll it on all sides in coconut flakes.

A quick recipe for apple marmalade at home in a slow cooker

Ingredients:

One glass of white sugar;

One and a half kilograms of sour apples;

Half a teaspoon of ground cinnamon or vanilla.

Cooking method:

1. Cut the prepared apples without peel and seeds into centimeter cubes and place in a cooking bowl.

2. Start the multi-pot on the “Bake” option, setting the timer for 60 minutes.

3. After completing the program, puree the contents with a blender or grind on a sieve and place again in the bowl.

4. Add a mixture of cinnamon and sugar, stir and start the device again in the same mode, but not for an hour, but for only 40 minutes. Try every 5-10 minutes. Stir the applesauce so that it cooks more evenly.

5. Place the finished marmalade in a one and a half centimeter layer on an oiled baking sheet and wait until it cools. Cut into small pieces and serve.

Homemade apple marmalade recipe with spices

Ingredients:

Small apples, any variety – 1 kg;

Half a glass of water;

Refined sugar – 0.5 tbsp.;

Two carnation umbrellas;

Cinnamon stick;

Three anise seeds.

Cooking method:

1. Place a saucepan with water over moderate heat. Add spices, sugar and boil. To make it easier to remove spices from the syrup, collect them in a gauze or rag bag, which you place in water. Let the syrup simmer for two minutes and remove the bag from it.

2. Place medium-sized apple slices, without peels and seeds, into boiling syrup. After waiting for it to boil, reduce the heat and simmer the fruit in the spicy syrup until reduced in volume by half.

3. Blend the contents of the container with a blender until smooth and simmer over low heat.

4. Spread the thickened apple mass in an even layer on parchment lined in a roasting pan and dry in the oven at 160 degrees to the desired state. The thickness of the marmalade layer should not exceed 3 cm.

Homemade apple marmalade recipe with honey and nuts

Ingredients:

A spoon of freshly grated ginger;

Two kilos sour apples;

Two glasses of walnut cores, halved;

Liquid light honey.

Cooking method:

1. Place peeled apples and cut out centers in a small saucepan. Add a quarter cup of cold water and simmer over medium heat for about 40 minutes. The peel should soften well so that it can be easily crushed using a blender or pureed through a sieve. If after the specified time it remains hard, boil it some more.

2. Softened apple peel grind through a fine-mesh sieve and mix with coarsely grated apples. Bring to a boil and continue cooking until the grated fruit begins to “spread”, that is, about a quarter of an hour.

3. Rub the boiled apples through the same sieve and place back on low heat. Add finely grated ginger and simmer for an hour. The finished marmalade mass will begin to move away from the walls of the container on its own.

4. Add honey to the slightly cooled marmalade at your discretion and stir well. Honey, if unavailable, can be replaced with brown sugar.

5. Line a baking sheet with parchment, apply a thin layer of refined sunflower oil and lay out the thick fruit mixture. Level and place the halves of nut kernels on the surface in neat rows, pressing lightly.

6. Preheat the oven to 160 degrees and place a baking sheet with marmalade on the top level. Dry for several hours, then cut into pieces so that each contains a nut.

Apple marmalade at home - cooking tricks and useful tips

It is best to puree boiled or baked apples through a sieve. This way, the hard partitions remaining in the pieces will not accidentally get into the marmalade.

For preparation, use containers designed for cooking jam - thick-walled stainless steel containers.

A large number of It is more convenient to store plastic marmalade in whole pieces, wrapping each layer with parchment.