Homemade plast marmalade from apples, with gelatin, without sugar

If you decide to stop cooking at point 4, then such marmalade can be closed in jars for the winter - make sure that all containers are well sterilized and washed. If you want the sweetness to last longer, add a little more sugar than recommended above.

Apple marmalade on pectin or gelatin

If we turn to old and proven recipes, then apple marmalade can not freeze only in one case - if the raw materials are not boiled down enough. However, the longer we heat-treat fruits, the less vitamins remain in them. The result is not healthy food that improves immunity in winter, but an ordinary sweet dessert. Therefore, a recipe in which apples are boiled less than the allotted time will appeal to many people who follow proper nutrition. But to achieve this goal, we will add additional thickeners to the delicacy.

We are talking about store-bought pectin or gelatin. These ingredients will help the dessert to quickly acquire the desired consistency. Gelatin is an animal-derived thickener, so vegetarians often use its algae counterpart, agar-agar.

Important: gelatin must be pre-soaked in a small amount of cold water so that it swells and mixes well with applesauce. And pectin for uniform distribution in the mixture must be combined with a small amount of sugar before use.

Time for preparing: 30 minutes

Servings: 6

The energy value

proteins - 0.6 g;
fats - 0 g;
carbohydrates - 5 g;
calorie content - 22.6 kcal.

Ingredients

apples - 500 g;
gelatin - 20 g;
sugar - 150 g.

Step by step cooking

Mix gelatin with 100 ml of cold boiled water and set aside for now. If you use another thickener (pectin or agar-agar), then see the instructions for each product for the required amount.
Sort the apples, rinse in running water, dry with towels.
Peel the fruit from the skin, cut them into small slices, remove all seeds and "tails". To get more pectin, the pulp is most often used along with the peel, but without it, apples will cook much faster.
Sprinkle apple slices with sugar. Wait for them to release the juice, and then put on a small fire. Bring the mass to a boil and cook for half an hour, stirring occasionally.
Transfer the cooked apples to a blender or puree them with an immersion unit, whichever is more convenient for you.
Then return the homogeneous mass to the stove, bring to a boil. Add gelatin diluted in water, mix thoroughly and boil for another 10 minutes.
If the marmalade flows from a spoon, and does not fall, then you can add a little more gelatin or starch, which also contributes to thickening.

Another hot marmalade dessert can be either poured into jars and sent for storage, or put into molds and enjoy today. Just before serving, the gummies are sprinkled with powdered sugar and garnished with orange slices and mint for color.

A similar dessert can be eaten with a spoon straight from the jar, added as a filling to bagels, pies and other pastries. If you love apples to such an extent that you don’t want to part with them even in winter, then by all means close a few jars of such a blank. But be sure to use sweets in reasonable quantities - no one is safe from caries, obesity or diabetes!

Apple marmalade without sugar

Most modern recipes involve the use of sugar, but such a dessert is harmful, especially for children. However, there is a way out - you can cook marmalade with honey! This is not only a delicious sweet, but also a very useful dietary supplement.

When cooked, in a hermetically sealed container and in the absence of air, sugar is a very good preservative that retards the development and spread of bacteria. The condition is met when its content in the billet is 60% or more. If this percentage is less, then marmalade must be further sterilized. If you are making a preparation without honey and without sugar, but really want to close it for the winter, be sure to follow the thorough sterilization of jars and raw materials.

It is interesting: there is a unique enzyme in honey. It is known as inhibin, which kills harmful bacteria and acts against pathogens. That is why the product is sterile and serves as a good preservative - it cannot deteriorate or become moldy, only sugary.

Time for preparing: 40 minutes

Servings: 22

The energy value

proteins - 0.4 g;
fats - 0 g;
carbohydrates - 2.6 g;
calorie content - 12 kcal.

Ingredients

apples - 2 kg;
honey - 100 ml;
gelatin - 40 g;
water - 200 ml.

Step by step cooking

Apples must be inspected, remove all overripe and spoiled fruits. Then we wash the fruits in running water, remove the "tails" and leaves. We cut into slices.
We send the raw materials to a large five-liter saucepan, add a glass of water and cook until the apples are completely softened for about 2-3 hours.
If you took a thin-walled pan, then do not forget to periodically stir the whole mass so that the apples do not burn. Instead of boiling, you can first bake the fruit, and then grind it.
Using a hand blender, puree the apples. If there is no such device, you can knead the fruit with an ordinary "masher" for potatoes.
Then it is necessary to wipe the puree through a sieve - this is done so that the marmalade is more uniform, and pieces of the peel do not come across in it.
We return the pan with the grated mashed potatoes to a very small fire and continue to cook for another 40 minutes. It is necessary to achieve a good density.
Lastly, add the selected gelling agent and mix. Cooking can be considered finished when the apple mass does not pour from a spoon, but "flops".
Cool the marmalade a little - honey already at 50 degrees begins to lose most of the nutrients, so it must be handled with care in order to preserve all the vitamins and minerals. Add honey to the puree, mix thoroughly and pour into molds or jars. This sweet is usually stored in the refrigerator.

Advice: if you think that apples alone look "boring", you can add plums or your other favorite fruits for a brighter color and taste. Be sure to keep an eye on the pectin content and add it as needed.

Apple marmalade with plums

In English-speaking countries, the word "marmalade" is used to refer only to citrus sweets, but what prevents us from using our favorite fruits and berries? This dessert is not always the way we often find it in stores - in the form of frozen transparent pieces of various shapes, rolled in sugar. In England, for example, marmalade is spread exclusively on bread, in Germany, the sweetness is very similar to ordinary jam, that is, there is no classic marmalade recipe.

Apples are best combined with plums - both types of fruits contain a high content of pectins, so the dessert does not need to add gelatin. All we need is good ripe fruits and sugar.

Time for preparing: 30 minutes

Servings: 30

The energy value

proteins - 0.1 g;
fats - 0 g;
carbohydrates - 8 g;
calorie content - 32.4 kcal.

Ingredients

apples - 1 kg;
sugar - 1 kg;
plums - 1 kg.

Step by step cooking

We sort the fruits and wash them in running water. On top of the apple, remove a small "cap" and carefully cut out the middle with seeds. We simply divide the plums in half and remove the stone.
We put the prepared fruits in a baking bag, tie them tightly and send them to the oven for 20 minutes at a temperature of 200 degrees.
After the specified time, turn off the stove and let the fruit cool slightly.
Open one side of the bag and carefully transfer the plums and apples to the jam pot. Using an immersion blender, puree fruit until smooth. If you want the marmalade to have a more delicate texture, you can grind it through a fine sieve.
We put the pan on the stove, pour the puree with sugar, and bring to a boil over low heat.
After boiling, cook the mass for about 40-60 minutes. The readiness of the dessert can be checked as follows - put a spoonful of marmalade on a plate in a thin layer, and then run a knife over it. If the trace that appears remains clear, then everything worked out! If the puree is still watery, continue to boil it down to the desired consistency.

Such marmalade can be still hot decomposed into sterilized jars and rolled up, or wait for it to cool and then store in the refrigerator in a tightly closed container. Plum gives the delicacy a rich scarlet color and royal taste, so this homemade dessert is suitable as an elite treat and deserves a beautiful presentation!