DIY apple marmalade

For the first time marmalade was made from quince in Portugal, and today it is made from apple jam, which is boiled down to such an extent that it can only be cut with a knife. A substance called pectin, which is a polysaccharide and has an astringent property, is responsible for the thickening process of apple jam. In addition, it removes harmful toxins from the body and contributes to the normal functioning of the digestive tract. Therefore, natural, self-cooked apple marmalade at home is a healthy product.

Homemade apple marmalade

Homemade apple marmalade can be prepared with thickeners, they are sold in a regular pharmacy. But there is more than one recipe for making apple marmalade, which can be made without them, not only for yourself, but also for guests. We offer you the most delicious, in our opinion, recipe for apple marmalade, which can be prepared from any variety, as well as unsuitable for canning - trimmings and not whole fruits. Our cooking scheme will be painted for you step by step.

Cooking fragrant apple dessert

1. Washed apples are cut into small slices, the mass of which should not exceed 1 kg. The cut slices should not contain bones and peel, they must be removed in advance. Seeds and peel are placed separately in a cloth bag and tied.
2. The chopped slices are poured into the pan in an even layer and a bag is placed on top. Then water is poured, more than the resulting layer with a bag by 1 centimeter and the fire is turned on.
3. The contents of the pan, after boiling, are left to boil for 1.5 - 2 hours, until the slices are completely softened, after which the bag is removed, the resulting mass is left to cool for some time, and then it can be rubbed through a fine sieve, or softened as much as possible with a blender.
4. The resulting apple jelly is loaded back into the pan and put on fire again, but half a kilo of sugar is already added. The further scheme of how to make marmalade from apples follows the usual scenario - the mixture should not burn, so it must be constantly stirred at minimum heat, until it thickens the most, which is about an hour and a half.
5. What they received is laid out to solidify on a clean, oiled baking sheet. After the apple marmalade hardens, it is cut with metal molds or a knife into various figures and sent to the refrigerator.
6. In order for homemade apple marmalade to have a more varied taste, a little mint is added during cooking. The finished dessert is sprinkled with powdered sugar, almonds or walnuts, and then served.

If you do not like the apple marmalade recipe that we have provided you in this article and you want to cook this dish with a denser consistency with your own hands, then we offer another way. Transfer the dessert obtained according to the previously described recipe into flat forms from small cookies, chocolate, ice and leave to air dry for several days. In small forms, it will dry out in 3-4 days, and maybe less. The fastest way is to dry it in the microwave for an hour and a half.