How to make apple marmalade yourself?
At the end of summer, many gardeners accumulate a huge amount of apples. Someone squeezes juice from fruit, makes jam, makes marshmallow, and someone pleases their loved ones with a sweet product called marmalade. As you know, such a jelly treat is created on the basis of pectin. But not always this substance is sold separately in stores. Therefore, we will tell you how apple marmalade is made without additives and dyes (only from fruits and granulated sugar). In order to give this sweet product a unique taste, it was also decided to use its zest in the cooking process.
at home
Required Ingredients:
- ripe apples of any variety - 1 kg;
- granulated sugar - 1 glass;
- fresh orange - 4 pcs.;
- powdered sugar - optional (to decorate the dessert).
apple processing process
To make apple marmalade the way it is sold in the store (even better), you must strictly follow all the rules for cooking. It is required to take 1 kg of fruit, peel them and remove the seed box. These elements should not be thrown away, since they also contain the pectin we need. To get it out, the peels should be folded into gauze, tied tightly, and then placed in a saucepan with a little water and boiled until the peel is soft. After that, you need to wait until the bag has cooled down, and then squeeze the juice out of it into the same pan. The pulp can be thrown away.
orange processing process
Making apple marmalade at home, you can add absolutely any fruit to it. This will give the delicacy a special aroma, color and taste. In this recipe, we decided to use fresh oranges. They must be taken in the amount of 4 pieces, washed, peeled (be sure to grate the zest) and squeeze the juice well. Next, you should start mixing the prepared components.
Heat treatment
Apple marmalade with orange additives is made as follows: pour the previously prepared water with pectin (where the apple peel was cooked) into a deep saucepan and put on low heat. When the bulk product has melted, finely chopped apples, as well as juice should be added to it. In this composition, the mass must be stewed under a closed lid for 10 minutes.
The resulting mixture must be strongly crushed in a blender so that the fragrant puree turns out to be of a homogeneous consistency. Next, the mass should be put back into the saucepan and boil until excess moisture is removed. In this case, it is advisable to constantly stir the puree so that it does not burn. When the mixture begins to "puff" from a lack of liquid, you need to turn off the fire.
Dessert shaping
After preparing the base, you should take a shallow tray, grease it with vegetable oil, and then fill it with a hot mass 2 centimeters thick. It is recommended to smooth the surface of the puree with a large spoon and leave for one day so that homemade apple marmalade hardens.
After the allotted time, you should take a cutting board, sprinkle it with powdered sugar, put a frozen treat on it, and then cut it into small portioned pieces.
