Delicious apple marmalade with gelatin at home: a step by step recipe with a photo
Hello!
Let's talk about marmalade today. More specifically, about layered apple marmalade. This delicacy has many uses. You can not only just drink it with tea, but make fillings for bagels and various buns from it. A very tasty and useful thing in the household. This is a great way to preserve the apple harvest, since absolutely any apples are suitable for making marmalade.
Everyone loves this delicacy, both a child and an adult. In fact, marmalade is easy to prepare. And below we will analyze step by step with a photo how to cook marmalade.
Classic recipe for apple marmalade without gelatin
So, let's begin. We need apples of course. I have apples of different varieties.
To begin with, apples need to be washed and dried. Remove all imperfections. If there are rotten barrels, we also remove them. We also get rid of the tail and seeds.
The cut out centers can also be put to good use. Place them in a small bowl. Fill with water and boil a little. This is done in order to extract pectin from the middle. To make marmalade stronger. It is absolutely not necessary to do this!
These are the cut apples I got.
Fill the middle with water. We need a glass of water somewhere. Milliliters 200-250. Put on the stove. Boil them on low heat for 5-10 minutes after they boil. By the way, I will say that it is not necessary to do this. You can simply add plain water to a pot of chopped apples.
While the middles are cooking, we cut the apples. We will cook marmalade in a 5 liter saucepan.
According to experience, about 2.5 kilograms of prepared apples fit in it, that is, already without a core and finely chopped.
The cores should already be boiled. Throw them on a sieve. You can rub a little. And then add the squeezed juice with a little applesauce to the pan with chopped apples. There is no need to be very zealous here. We need water first. And to be even more precise, we need pectin, which has passed into apple broth.
Pour the resulting apple water into a pan with chopped apples.
Cooking apple mixture
Cover the pot with a lid and put on a slow fire. And we will cook until the apples are fully cooked. We need the apples to become soft. And we were able to grind them into applesauce.
I will say a little about the amount of sugar. We will use exactly 1 kilogram for such a pan. This is approximately 400 grams per 1 kilogram of prepared apples.
Some take more sugar. I just like those proportions. You can optional.
Our marmalade will turn out moderately sweet. It keeps well and gels well. If you take more sugar, it will turn out stronger.
As the apples sink a little, you can add a little sugar. So apples will give juice, and the amount of liquid will increase accordingly, so as not to add excess water.
By the way, Elena Molokhovets in her famous book for apple marmalade suggests the following proportions: for three cups of apple mass, i.e. applesauce you need to take one and a half cups of sugar.
The apples are cooked. Now we need to grind the boiled apples into applesauce. We will do it with an immersion blender, because it is fast and convenient.
If there is no blender, you can grind with a crush or pass through a sieve.
You can pass apples additionally crushed with a blender through a sieve. In this case, marmalade get such a very very delicate, uniform texture. I don't usually do this because it takes more time and effort. Such a process is tedious. And in my opinion, a slight heterogeneity of marmalade is not its drawback.
Add all the sugar to the resulting applesauce.
Mix well. We cover with a lid. And let it cook for a couple more minutes so that the sugar is completely dissolved. And then remove the cover. And boil the apple mass.
The second method of boiling
You can boil it in different ways. You can do it all at once, just cook until you reach the desired density.
Another option is that you brew for several days. There is time, cook. No time, removed from the fire. And repeat this for several days. Warm up before placing. And then on a slow fire. This is my favorite way. I usually cook for 2-3 days. During the cooking process, stir the puree from time to time so that it does not stick to the bottom.
You can boil the apple mass at a stage close to boiling. When it does not boil, but almost boils. In this case, it boils down pretty quickly. In my opinion, this is not very convenient. You have to stir constantly. It gapes a little, bulges are formed. And the whole kitchen will be in this puree.
After boiling to a certain density, leave the pan overnight. This is our first day. A crust of marmalade formed on top. By the way, so that the crust does not form, when the marmalade cools, you need to stir often.
The crust is on top, and under it is still a rather liquid apple mass. Need to boil further. Warm up and put on a slow fire.
I want to say a few words about boiling. There is another way, except for the stage close to boiling. Can be cooked at the steaming stage. This is when the apple mixture is steaming, not yet boiling. This method is my favorite. It does not require frequent stirring. You simply put the apple mixture on a small fire. And she quietly soars on a small fire. You periodically come and stir. In practice, you don't need to follow it.
And now a few words, to what extent to boil the apple mixture. I cook it until it is comfortable and convenient to cook on the stove. How much in the process of thickening, it requires frequent stirring. And it's getting uncomfortable. You have to constantly stand and wait.
As Elena Molokhovets wrote, you need to cook until it starts to freeze on a spoon and lag behind it. It turns out a thick mass. It will need to be dried further.
We send it to the oven
Next, take a deep pan. Lay baking paper on it. I have a standard 30 by 40 baking sheet. Just the contents of a five-liter pan are reduced. Distribute evenly over the entire surface. And put in the oven.
Dry at a temperature of not 100 degrees for 2 hours. Slightly open the oven. Just put a thin pencil under the door.
A crust forms on top. But under the crust is still a liquid mixture. Leave open overnight
In the morning, the crust thaws a little. She got wet. And put it back in the oven for two hours with the oven slightly open. After two hours, we take it out and again leave it overnight.
The readiness of marmalade can be determined by lightly pressing with your fingers. If you feel that there is a crust on top and soft in the center, then again send it in the oven in the same way.
We take out the marmalade. Turn it over to dry on the other side. Lay a sheet of paper on top and turn over. Place back on the baking sheet and back into the oven. But you do this if you have it raw on the back. I didn't have to dry the back this time.
Cut the finished marmalade into small squares. Fold in layers, placing baking paper between them. So it can be stored up to 3 years.
Preparation of apple marmalade with gelatin
Now we will analyze another option, but only with gelatin. This recipe is a little easier to make. Cooking marmalade from apples without an oven.
We'll need
- Apples of any variety - 2 kilograms
- Sugar - 1 kilogram
- Gelatin 1 sachet
- A glass of any fruit nectar. You can take boiled water.
Cooking marmalade
1 As in the first recipe. Wash apples well. We clean rotten places. Cut out the core and tail. We cut into slices. And put it in a bowl.
2 Pour water or nectar into a saucepan. And put on a slow fire. Boil for about half an hour. Stir often. When cooked, apples will turn into a porridge-like mass. At this time, add half the sugar and gelatin. Gelatin must first be dissolved in running water.
1 sachet dissolves in 1 glass of water
3 Mix everything well and cook for another 15 minutes. Stir constantly and make sure that the apple mixture does not burn. After 15 minutes, grind the cooked apples with a blender or pass them through a sieve.
4 To the resulting homogeneous mass, add the rest of the sugar. And put it back on fire. Readiness is determined when it is already required to interfere very often.
5 Take a baking sheet. We put aluminum foil on it and pour the resulting marmalade. We leave for 24 hours. If the marmalade has not frozen completely, leave for additional time.
Marmalade is ready! Bon appetit!
Conclusion from the above
We looked at two options for making apple marmalade at home. Recipe without gelatin and with gelatin. As you yourself have seen, it is not so difficult to cook it. Marmalade is a universal dessert. Not only that, it can be stored for a very long time. It can also be used as a filling for buns. I think it will be very pleasant to try homemade marmalade for your relatives and guests. I am very glad that you read to the end. Thank you and please rate the recipe. Leave your comments and share recipes with friends.
