Apple marmalade recipe: gelling agents and storage rules for "fruit jelly"

In English-speaking countries, a classic marmalade is a dessert made only from citrus fruits. Fashion for delicacy came from the UK. In France, quince jam is considered marmalade.

Its historical homeland is the countries of the Middle East and the Eastern Mediterranean. Europeans "made friends" with dessert during the Crusades. The inhabitants 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 jelly".

What you need to know about the main ingredient

For the preparation of delicacies, sour apples are more suitable, including Antonovka. It is in them that pectin is contained in large quantities - a natural gelling substance that provides good solidification and an elastic structure. If there are no such fruits, then mealy summer varieties, overripe and stale fruits will do. But in this case, they need sourness. Viburnum, black or red currant, chokeberry are added to applesauce. The more sweetness in the fruit, the less sugar you need to use.

The basis of marmalade is fruit puree. For its preparation, apples are processed in two main ways.

  1. On the stove . The fruits are cut into slices. They can not be cleaned from the skin and seeds. Boil in a saucepan with a little water until softened. Unpeeled fruits are rubbed through a sieve so that the puree is obtained without skins and seeds, lumps. Peeled can be immediately thrown into a blender and grind.
  2. In the oven . Whole apples are baked on a baking sheet lined with parchment until tender. Then they are peeled, core. 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 preserved. Therefore, marmalade acts not only as a delicious treat, but also represents a kind of “charged battery” to strengthen the immune system and the body as a whole.

Apple marmalade at home: the taste of childhood

If there is no certainty that the dessert will harden, gelling components can be used. For artificial thickening, agar-agar, pectin, gelatin are suitable. You should pay attention to this category of ingredients, especially when sweet varieties of apples are taken for marmalade. They have significantly less natural pectin than acidic 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 quantity of the product is calculated taking into account personal taste preferences. A less high-calorie and more aromatic dessert is obtained with honey. It needs as much as sugar.

Ingredients:

  • 1 kg of apples;
  • 500-600 g of sugar.

Cooking

  1. We cut off the “lids” from the fruits and carefully remove the core. We cover them with “hats” and put them on a baking sheet. So that during the baking process they do not burn, cover the sheet with parchment or grease with a small amount of odorless refined oil.
  2. Bake fruit for 40-60 minutes at 150°C. Cooking time depends on the type of fruit. Apples should be soft, but not burnt.
  3. We grind the fruits through a sieve or colander, interrupt with a blender. There should be no lumps, skins in the mixture.
  4. Mix puree with sugar. Cook until thickened, stirring frequently, 60-90 minutes.
  5. We lay out hot marmalade in sterile jars. We close with plastic lids, cool.
  6. We send for the winter to a dry, cool place where direct sunlight does not fall.

You can check if homemade apple marmalade is ready by dropping it on a cold plate. The drop should not spread. There is another way. With a wooden spatula, with which we interfere with mashed potatoes, we draw along the bottom of the pan. If the groove does not swim, the delicacy is ready.

With quince and plum

Peculiarities . A small amount of lemon or orange zest, mint will refresh the taste of dessert and give it a piquant note. The ingredients are added to the puree before cooking.

Ingredients:

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

Cooking

  1. We clean the fruit from the core, skin. We cut into slices. First we put apples in a saucepan, then plums, the last is quince. Sprinkle each layer with half of the sugar. Fill the pieces with water.
  2. Cook over low heat until all fruits are soft.
  3. We pass the pulp through a sieve, getting rid of lumps.
  4. Mix 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 well.
  6. After cooling, 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 sheet with mashed potatoes is placed on the table in the room. No refrigerator and cling film, otherwise the dessert will stick to your hands. Treats can be sugary. This indicates that the sweetener was used in the wrong proportion.

With pumpkin, gooseberry and black currant

Peculiarities . A simple recipe for apple marmalade will delight you with an unusual taste. It can use any variety of the main fruit, including "letniki". The necessary share of sourness is provided by currants and gooseberries.

Ingredients:

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

Cooking

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

According to this recipe, you can prepare a treat with the addition of various fruits and berries. It will not be difficult to experiment with cherries, pears, red currants, viburnum. As for vegetables, instead of pumpkin, carrots are added. 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 pieces of goodies mixed with tea will not affect the figure. You can make marmalade from apples with a more refined taste and aroma if you use roasted nuts in its preparation. The kernels are pre-fried in a dry frying pan on all sides for several minutes.

Ingredients:

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

Cooking

  1. Roast whole apples on a parchment-lined baking sheet.
  2. We clean from the core and skin. We make puree from the pulp in a blender. Mix with sugar and cook until thickened.
  3. Grind the zest and nuts in a blender. We throw to the fruit mixture three to five minutes before readiness.
  4. Pour the puree into a thin layer on the parchment. We are waiting for it to dry. We send on a baking sheet in the oven for 10-15 minutes to dry.
  5. Separate from paper. We can cut into slices.

Candy can be made from marmalade. Small pieces of delicacy are dipped in multi-colored coconut, sesame seeds, poppy seeds, waffle crumbs. Marmalade, made from applesauce at home, is great as a filling for pies, muffins. This is a good "material" for decorating confectionery. You just need to stock up on special molds.

From cake

Peculiarities . A good option that allows you to usefully use the raw materials that remain after making juices. Even from such “waste”, the delicacy turns out to be no less tasty than classic marmalade.

Ingredients:

  • 600 g of apple cake;
  • 400 g sugar.

Cooking

  1. We wipe the cake through a sieve, removing the seeds.
  2. Mix mashed potatoes with sugar, cook until thickened for 40-60 minutes.
  3. Pour onto a baking sheet lined with parchment. Well level the layer.
  4. Dry outdoors for two or three days. At night we clean the room.

You can make this dessert recipe in a bread machine. It is necessary to pour the puree with sugar into the bowl and turn on the “Marmalade” mode. It is not necessary to control the cooking process. The finished mixture is hot poured into molds and left to harden.

From juice

Peculiarities . Unlike other recipes, this one does not use apple pulp, but juice. Gelatin acts as a thickener. A less high-calorie option will turn out 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 of gelatin;
  • 100 g sugar.

Cooking

  1. Gelatin pour 150-200 ml of warm juice. We leave to swell.
  2. Dilute sugar in the remaining liquid. We put on fire and stir until all the crystals are dissolved. After boiling, cook for about five minutes.
  3. Remove the syrup from the heat and pour in the gelatin in small portions. Mix well so that no lumps appear. If they are still there, then additionally filter through a sieve.
  4. Pour the hot mixture into molds or onto a baking sheet. We leave to dry.

Apple marmalade with gelatin at home is recommended to be prepared according to the following principle: the more acidic the base, the more sugar you need to add. Therefore, before cooking, we taste it. To make juice, it is convenient to take a juicer. Unlike a juicer, it does not make noise and does not clog with pulp. It does not need to constantly lay fruit. Portion is loaded at one time.

In a slow cooker

Peculiarities . If you want more spices, then you can pay attention to anise grains, clove umbrellas. For the number of main components, they need a couple of pieces. Apple marmalade in a slow cooker will delight not only with excellent taste, but also with a luxurious aroma.

Ingredients:

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

Cooking

  1. Peeled and peeled fruits are cut into small cubes. We fall asleep in the cooking bowl.
  2. We turn on the "Baking" mode and cook the fruit for an hour.
  3. Grind the slices in a blender.
  4. Mix puree with sugar, cinnamon or vanilla. We start all the same mode and cook for 40 minutes, periodically stir the mashed potatoes so that it simmers evenly.
  5. Pour the mixture onto a baking sheet in a thin layer (1.5 cm). We are waiting for it to freeze.

In the preparation of confectionery, melted marmalade is used. Various patterns, drawings on the surface of pastries and cakes are made from it. You can melt the delicacy in the same microwave. It must be put in a bowl, add water with the calculation of 20-25 ml per two medium cubes. Only 40 seconds, and the hot liquid mass is ready. It is poured into a pastry bag and decorated with pastries.

The recipe for apple marmalade has been chosen, the dessert has been prepared, but there is a lot of it and it’s impossible to eat it at once. In this case, the question of proper storage arises. Plastic bags, tin boxes are containers that are not recommended for use. In them, the delicacy will not last long. Parchment paper is suitable, in which you can wrap whole sheets of dessert. It will also be well stored in sterile glass jars under a nylon lid. Cold, dampness and a high level of humidity are things that marmalade does not "friend" with.

To share with friends:
Similar posts