Make homemade apple marmalade. Making homemade apple marmalade. Apple marmalade at home - cooking tricks and useful tips

Are you running out of apples yet? Don't know where to put the pulp and juice foam? Then these recipes are for you.

Marmalade is a thickened jam that, in addition to fruit, contains sugar and a thickener - pectin or agar-agar. Pastila is actually jam, but dried in the form of a layer.

In this recipe I have real marmalade and marshmallows, but without sugar - I use the sweetener Fitparad No. 1 (based on erythritol) and without a thickener - apples themselves contain a lot of pectin.

I make marmalade and marshmallows exclusively from apple foam. And apple cheese is made from pulp.

Have you ever done ? Then you know that when extracting juice, a lot of foam is formed. Its quantity depends on the variety and ripeness of the apples - the looser (and riper) they are, the more foam. If this foam is left in the juice, then during sterilization it will curdle and form a tasteless clot. Those. it has to be thrown away or removed and separately rolled into jars, for example, for feeding babies. This requires a lot, a lot of jars, and from my own experience I was convinced that if there are no children who like puree, half of it is wasted...

But applesauce contains a large amount of pectin. Remember, I wrote about dietary fiber in the article. 100 g of apples contain about 0.9-1.7 g of pectin; during juice production, the distribution does not occur equally - a tiny portion of dietary fiber remains in the juice (no more than 0.2 g, and in store juices there is none at all). Most of the pectin remains in the puree, a smaller part in the cake. Fiber, on the contrary, is most of it in the cake, less in the puree. Those. different types of dietary fiber allow you to prepare two completely different products using different technologies. But both are very tasty and healthy.

Traditionally, marshmallows and marmalade in Rus' were made from Antonovka, I make marmalade from any variety - from Melba, Rose filling, Striped anise, Streifling, whatever is ripe.

Products

• Applesauce
• Apple pulp
• Sweetener Fitparad No. 1 - to taste
• Cinnamon - to taste

How to make apple cheese

First I prepare the juice. I cut my apples (sweet and sour) into halves or quarters, remove the core and all spots. I don't remove the peel. I run the apples through a juicer (I have a Philips HR1863) and get juice and pulp. The juice pours into the glass and forms a head of foam. I drain the settled juice and pour the foam into a colander over two layers of gauze. Juice continues to separate from the foam. I take out the pulp and put it in a separate bowl. I drive the juice away again and pour the foam into a colander again until it is completely filled with foam. Now attention! I tie the gauze into a bag (opposite corners) and hang it over the pan (as homemade cottage cheese is made). In a few hours, the juice will drain and a thick puree will remain in the gauze.

While the juice is draining, you can start making pulp. Depending on the variety of apples and the professionalism of the juicer, the pulp obtained has different moisture content.

I put apple pulp, about 500-600 g in size, into a glass refractory bowl (baking dish). At the same time, I remove the largest pieces of peel. My juicer produces very fine pulp, but sometimes I come across large sections of peel - I take them out. If the cake after the juicer is very, very dry (this also happens), then you need to add water, about 100 g per 400-500 g of cake.

I turn on the microwave for 20 minutes at full power - mine is 900 W. After 20 minutes, I mix with a spoon and leave for another 10 minutes at full power. Then I look at the condition of the mass. If the cake was initially too wet, you may have to do three cycles of 20 minutes each. If it’s a little dry, just 30 minutes of cooking is enough.

Very important! The microwave power and cooking duration depend on the volume of raw materials. If you put a small portion, for example 200-250 g, then the power must be reduced, set to approximately 450-600 W, or the time reduced to 10 minutes, otherwise the mass will quickly dry out.

The main guideline is to reduce the volume of the cake and its moisture content. Ideally, the result should be a mass like soft plasticine. But you need to taste it - if the mass has decreased, become drier, but you can feel the harsh fragments of the cake, you need to add water and put it in the microwave again. Those. The peel particles should not be felt at all.

But that is not all! At this stage, I add cinnamon and sweetener to taste; by the way, it is not necessary to sweeten! I knead everything with a fork (you can’t mix the plasticine with a spoon). And now I put the whole mass into a rectangular silicone mold; there is no need to grease it. Carefully crush the apple mixture over the entire shape with a spoon. I compact and level. I put it in the microwave again for 10-15 minutes at medium power (300-450 W). Time is approximate.

I periodically open it and check that the edges of the apple mixture in the mold are not dry (the middle always cooks worse than the edges). If you see that the corners of the mold are drying too much, take them out immediately!

The result was a real apple block. The initial volume of raw material cake should decrease by approximately half. I repeat, the cake contains little pectin and a lot of fiber, so the resulting mass may turn out to be crumbly, this is normal. Although, during this time the peel will, of course, already soften. Now the entire mass of the formation must be put under pressure. To do this, I place the silicone mold in a plastic container, cover it with a plastic lid of a suitable size (can be cut from some food box) and place a couple of dumbbell plates on top (15 kg in the photo).

After 3-4 hours (you can wait longer) the apple cheese is ready.

Let me explain why you can’t prepare the pulp right away in a silicone form: it’s inconvenient to stir. I mix with a fork, or rather knead, and a fork can scratch a silicone mold, but not a glass one.

Why can’t you do without a silicone mold - if you crush the apple mass in a glass container, then it will stick and you won’t be able to pull it out. Especially after the press. If you don’t put it under pressure, you won’t get a cheese mass - it won’t be dense enough.

By the way, apple cheese is a fairly common dish in European countries. If you want to add sophistication to this recipe, add chopped pistachios or hazelnuts or dried berries to the apple mixture. Pistachios are simply amazing!

How to make apple marmalade and pastille

Now let's move on to the second part of Marlezon apples. Marmalade or pastille from puree. The difference is colossal! From the cake we get dense sweet sticks, quite dry; if you dry them too much, the taste is reminiscent of dried apples, but softer. Applesauce has a high pectin content but high moisture content. Therefore, it takes longer to cook. My 500 g mass is cooked in three cycles of 20 minutes at full microwave power. However, you can interrupt cooking. Continue in the evening or even the next day - no big deal, just cover the bowl with a towel.

So, I put the puree in a glass baking dish and turn on the microwave.

The first cycle is 20 minutes, stirred with a spoon.

The second time I turned it on for 20 minutes, stirred twice (after 10 minutes). Added sugar and cinnamon to taste. By this time, the mass of the puree had halved and the puree had thickened.

I turn it on for the third time for 20 minutes. I stir every 5-7 minutes. The mass should not dry out in certain areas (especially along the edges of the mold) under any circumstances.

It is very important to observe. The microwave cooks quickly, but does not evenly affect the total mass. So I sit next to the spoon and make sure that my puree dries evenly. The result is a very sticky dark burgundy mass. Like very soft plasticine. You can boil the last cycle not at full power, but at 600-450 W. If you have a little puree, then you need to reduce the time or reduce the power of the microwave, otherwise the edges will burn or the mass will dry out.

I transfer the marmalade mass with a spoon into a silicone mold, pressing down thoroughly. And the last time in the microwave for 5 minutes.

You can see from the photo the difference between the marmalade mass and apple cheese - it is plastic, uniform in texture, sticky.

It decreases by about three times from its original volume. I let it cool right in the mold. I shake it out onto the board and then see how wet it is. If necessary, it can be dried on the radiator (covered with a towel). But now the batteries haven’t been turned on yet, so if it’s not a little dry, I put the marmalade on parchment, cover it with clean gauze and put it on the kitchen mezzanine. It’s hot in my kitchen and the marmalade ripens in a day or two.

The finished layers of apple marshmallow can be cut into pieces 1.5-2 cm in size, rolled in sugar and it will be real marmalade.

In addition to apples, marmalade can be made from plums and pumpkins - they also contain a lot of pectin. The combination of applesauce and plum is very tasty. Can be made from pears.

Thick, dry apple cheese can be rolled in cocoa, powdered sugar, or both. If you want, you can use it for fondue - dip it in melted chocolate (if you're on a diet, you can dip it in dark chocolate).

But marmalade opens up more possibilities: you can’t sprinkle it with powdered sugar, since it’s quite wet and the powder will get soggy. It is only possible in sugar, poppy seeds, sesame seeds, ground nuts, crushed cookie crumbs, coconut flakes. In the photo it is still in cocoa and sesame flour.

The marmalade turns out to be very tasty if you add roasted seeds or nuts to it at the last stage of boiling, before forming the bar.

You need to store marmalade and cheese in a cool place, preferably in the refrigerator (I kept it perfectly for up to 2 months). It is not advisable to wrap them in film or a bag. It is best to wrap in parchment and place in a thick paper bag or storage container. Ideally, it is best stored in cardboard jars, like those used for Pringles chips or bebi herbal tea.

The nutritional value of apple marmalade and cheese depends on whether you add any other products: sugar, nuts, seeds. And on the degree of boiling of the apple mass. No matter how much I make cheese and marmalade, the cheese mass boils down to 2 times its original volume, and the marmalade mass boils down almost three times (2.7-3).

Nutritional value of products:

This is how the dessert turns out, compared to store-bought marmalade or sugar marshmallows, the calorie content is about 3-3.5 times less, and the carbohydrate content is 4-4.5 times less. For reference: marmalade from the store contains almost 80 g of carbohydrates and has a calorie content of 320 kcal. And yet, you can often hear the phrase: “marmalade is healthy, it contains pectin.” So, pectin in marmalade is only 1.2 g per 100 g of product - this is a minuscule amount, 4.5-4.8% of the daily requirement.

And now the question arises: is it possible to make marshmallows or marmalade from whole apples, without making juice? Well, of course you can. Here, each housewife chooses what is more convenient: you can cut the apples into slices and stew them in a saucepan (without water over low heat), pressure cooker, microwave or slow cooker (stew mode). Then rub through a sieve or blender and dry. The result will be pastille or marmalade of excellent taste. But the chemical composition will be slightly different, with a higher carbohydrate content and less dietary fiber per 100 g of the final product.

Apple marmalade is a delicious treat that is loved by both children and many adults. There are a large number of flavors of this dessert, and everyone can find something unforgettable and original for themselves. Besides the fact that apple marmalade is usually bought in a store, you can make it yourself at home.

Simple apple marmalade recipe

The marmalade prepared in the following manner harmoniously combines the simplicity of culinary technology and maximum proximity to the recipes according to which fruits and berries have been processed into it for centuries.

The appetizing product can be either a delicacy on its own or a filling for butter pies or a filling for muffin dough.

Ingredients:

• 1.3 kg apples;
• 750 gr. Sahara.

Detailed preparation

1. Cut off the tops and cores of washed apples, but keep the “bottom” of the fruit intact. Cover them with the cut pieces and place them on a baking sheet.
2. Place the apples in the oven and bake for 45 minutes at 150°C.
3. Puree the softened fruits and place in a saucepan on the stove.
4. Add sugar to them and, stirring every now and then, cook until thickened (the desired consistency is achieved when the mass does not flow, but falls from the spoon).
5. Line a baking tray with baking paper, pour the hot mixture onto it and immediately smooth it out into a 2 cm layer.
6. Place the marmalade in an oven preheated to 90°C for 2 hours.
7. After this time, leave it to cool behind the door ajar.
8. Cover the barely warm sweet with new paper and carefully turn it over, discard the bottom parchment and repeat drying the marmalade.
9. After the specified period of time, place the product in the room for 24 hours.
10. Cut the marmalade plate into pieces and store in the refrigerator.

Choosing this thickener has one significant advantage - such marmalade will not suffer (will not melt) when the temperature rises. That is why it can be recommended for cases where marmalade is planned to be used as a layer for cakes.

Ingredients:

• 1 kg apples;
• 1 orange;
• 600 gr. Sahara;
• 160 ml water.

Detailed preparation

1. Cut the apples in half, core them and place in the oven for 40 minutes, baking at 160°C.
2. Using a fine grater, remove the zest, the bright outer layer of the orange, from the orange. Do not grab the white layer of the crust - otherwise the marmalade will taste bitter.
3. Grind the finished warm fruits using a blender or sieve.
4. Pour cold water over the agar-agar and leave for 20 minutes.
5. Place the applesauce in a saucepan on the stove, add sugar and zest. Stirring frequently, simmer for 15 minutes.
6. Bring the mixture to a boil and add agar-agar to it, mix everything well and remove the dish from the heat.
7. Transfer the marmalade into molds and leave until completely hardened.

Using this recipe as a basis, it is possible to obtain puff marmalade of different colors and tastes. The main thing is not to put any marmalade with gelatin in the freezer. After it, due to temperature changes, it may leak.

Ingredients:

• 1 kg apples;
• 600 gr. Sahara;
• 40 gr. gelatin;
• water.

Detailed preparation

1. Peel the apples, cut out the cores, cut the pulp into small pieces.
2. Pour 400 ml of water over the peel, place on the stove, bring to a boil and cook for 15 minutes. Pour the broth into a cup, leaving a little at the bottom.
3. Place the fruit pulp in a saucepan and simmer over moderate heat until soft. Puree in a blender or through a sieve.
4. Return the puree to the stove, add sugar and, stirring, cook for 30 minutes.
5. Mix gelatin with 100 ml of chilled apple broth and leave to swell.
6. Heat the gelatin in a water bath or in the microwave, combine with the puree, mix the mixture thoroughly, place the marmalade in shaped molds and put them in the refrigerator until they harden.

This sweetness without sugar can be no less appetizing than with it, but at the same time it has a lot of useful qualities. For example, such marmalade is less caloric, it is not so dangerous for the figure and does not increase blood glucose levels so much.

Ingredients:

• 1 kg apples;
• 60 gr. gelatin;
• 250 gr. dried apricots;
• 150 gr. honey

Detailed preparation

1. Pour boiling water over the dried apricots for 4 minutes, then dry and finely chop with a knife.
2. Remove the core from the apples, wrap the fruit in cooking foil and place in the oven for 30 minutes, bake at 170°C.
3. Dilute gelatin with water according to the instructions on its packaging.
4. Grind the apples into puree through a sieve or using a blender.
5. Place the puree in a saucepan on the stove, add honey, dried apricots, stir and simmer over low heat for 10 minutes.
6. Heat the gelatin in a water bath, add it to the apple mixture, stir, or even better, whisk it and remove from heat.
7. Carefully distribute the marmalade into the molds and place them in the refrigerator to harden.

Let's look at a simple way to make marmalade.

Ingredients:

• sugar 2 cups;
• lemon zest;
• water 1 glass;
• gelatin 1 sachet;
• half a glass of apple juice.

Detailed preparation

1. Pour the gelatin into a plate and pour in the juice.
2. Take a lemon and grate the zest.
3. Pour sugar into a saucepan and add water, put on fire. The water must be stirred until the sugar is completely dissolved. After the sugar has dissolved, remove the pan and add gelatin to it. The resulting mass must be mixed thoroughly, otherwise lumps may appear.
4. Add zest. Pour the resulting mixture into molds; ice cube trays are perfect. If they are not available, you can use other dishes. Place the molds with marmalade in the refrigerator.
5. The very next day the marmalade will be ready.
6. We take the marmalade out of the molds; if you used a large mold, then the marmalade can be cut into small squares.
7. Experiment with juices and get new tastes. Homemade marmalade is not only tasty, but also healthy. You can make marmalade with your child; he won’t be able to refuse such entertainment.

Apple marmalade in a slow cooker

Marmalade prepared in this universal kitchen appliance is in no way inferior in taste to more labor-intensive recipes, completely replacing a pan on the stove.

Ingredients:

• 1 kg apples;
• 1 tsp. ground cinnamon;
• a pinch of vanillin.
• 600 gr. Sahara.

Detailed preparation:

1. Remove the skins from the apples, cut out the cores and cut the pulp into small pieces.
2. Place the apples in the bowl of the device, close the lid and activate the “Baking” mode for 50 minutes;
3. Puree the apples using a blender.
4. Return the fruit to the slow cooker and add sugar, cinnamon and vanilla.
5. Start “Baking” again, now for 40 minutes. Do not close the lid and stir the mixture occasionally all this time.
6. Transfer the hot marmalade to a baking tray lined with baking paper, spread into a 1.5 cm layer and leave to harden at room temperature.

Secrets of apple marmalade

• Poor freezing is one of the most common problems faced by cooks who undertake the preparation of this apple sweetness. There may be two reasons for this.
• Marmalade does not contain enough gelling substances (pectin, agar-agar, gelatin).
• Or the apple mass was not boiled down enough. Moreover, the degree of boiling should be calculated not by time, but by the thickening of the puree.
• It is recommended to use thick-walled containers for cooking marmalade to reduce the risk of burning.
• Citric acid (or fresh lemon juice replacing it) is added to marmalade for two purposes. To extend its shelf life and to enrich its taste.
• It is also often discovered that the sugar in which the marmalade was rolled melts. This usually happens after it hardens in the refrigerator.
• If the recipe allows, the marmalade should harden at room temperature or in the oven before coating with granulated sugar.
• By the way, you can also cover the delicacy with chocolate or coconut shavings, crushed nuts, or a mixture of powdered sugar and cocoa powder.
• It is worth noting that marmalade with a large amount of sugar can become candied during long-term storage. But this is reflected only in its texture, and not in its edibility at all.
• Homemade marmalade with pectin and without gelling agents can be stored at room temperature (but preferably cool) for up to 2 months, provided it is stored in a dry place, optimally in a glass or ceramic container with a tight-fitting lid.

Apple marmalade is very easy to make at home, but it's hard to put it down in the winter when you open the container in which this natural, flavorful apple dessert is stored.

A homemade recipe for autumn apple marmalade involves the use of Antonovka. It must be cleaned of rough skin and seeds, and then cut into pieces.

Place the apples in a saucepan and add sugar. Take 550 g per 1 kg of fruit.

Wait until the apple pieces release their juice, and then send the pan to the fire.

Bring the apple mass to a low boil and cook until reduced in volume. When cooking, apples must be stirred with a wooden spoon to prevent them from burning.

Before storing marmalade, it is necessary to check the degree of gelation. How to do it: Spread a small amount of applesauce on a saucer and run a spoon over it. If the trace remains in place, i.e. its edges will not close, the marmalade can be sealed in steamed jars or other containers.

It is better to store homemade apple marmalade not under a preservation lid, but under paper. The container can be covered with cellophane soaked in vodka or baking paper. It is advisable to tie the improvised lid with twine on top.

As you can see, making apple marmalade at home is very simple. If you love natural marmalade, now you can always make it yourself.

One of our favorite winter treats is homemade apple marmalade. Making it at home is not at all difficult. You can even make it much better than store-bought, especially since it will be without dyes and terrible additives.

I make plastic marmalade, even without added sugar, it’s very healthy and the children like it. I also make preparations for the winter. In fact, making homemade apple marmalade is not at all difficult. It’s convenient to make it in the oven; some people do it in the microwave or slow cooker.

How to make apple marmalade with your own hands

For apple preparations there are always different requirements for fruits; for compote you need strong, whole apples; for jam or preserves you can collect carrion. Any apples can be used in marmalade. Of course, with sourness they will gel better, they contain more natural pectins. To make the process go faster, you can add gelatin or gelfix. Then cooking won't take too long.

Apple marmalade recipe for the winter

We just need:

• Two kilos of sour apples
• A kilo of granulated sugar

Process for making apple marmalade:

The most important thing we need to do to prepare our marmalade is to get apple puree. You can stew them in water and rub them through a sieve, but then they will become saturated with water and it will take much longer to evaporate them. Therefore, let’s make it easier and faster by baking them.

Place the washed apples, with the cores removed if desired, on a baking sheet in rows and place in the oven, which must be preheated to 120 degrees. Let the fruit bake for half an hour. We need them to soften.

Then rub the apples through a sieve in small portions. Now we have a base, which we put in some kind of bowl, preferably wide, so that the evaporation process goes faster. All that remains is to add sugar and turn on the fire at the lowest power.

You have to evaporate the puree differently, depending on the juiciness of the apples, about an hour and a half exactly. You constantly need to be near the saucepan and stir its contents with a wooden spoon.

When the substance thickens noticeably, you can check it for readiness, just drop a few drops onto a flat surface and see what happens to them; if they cool down and become elastic, then the marmalade is ready.

We pack it hot into jars and close with regular lids. It needs to be stored somewhere refrigerated.

Preparing plastic apple marmalade

Again we will need to take:

• A kilo of ripe apples
• Half a kilo of granulated sugar

How to prepare this marmalade:

Here, as in the recipe described above, you need to get pureed apple juice. We also bake the apples in the oven. By the way, this can be done in the microwave, it will be even faster. We remove skins and partitions using a sieve.

We also evaporate the mass until it becomes thick, about an hour and a half. By the way, a piece of advice, don’t do this in an aluminum container, then you will feel a metallic taste. When the apple mixture thickens, carefully pour it onto a baking sheet lined with parchment and dry it a little. If you want, you can then cut the layers into shapes and roll them in sugar, but that’s how we eat everything.

How to make apple marmalade at home with gelatin

What you need to take for the recipe:

• Half a kilo of apples
• Three small heaped teaspoons of gelatin
• Glass of granulated sugar

Let's start cooking:

We wash and peel the apples, we don’t throw away the peelings, they will be needed. We cut them in half, take out the centers and cut them into pieces.

Boil the peelings in one saucepan, pouring two glasses of water over them. Place apple pieces in another, add a little water and simmer lightly until soft. Then carefully add excess water and grind them in a blender until pureed. Now let’s add water from the purifications to this puree, it will help us thicken the marmalade faster, since the purifications contain the main concentration of pectin, and there are a lot of vitamins there.

Now all that remains is to pour sugar into the mixture and put it on low heat to evaporate. The whole process can take about forty minutes, you just need to constantly stir the puree, otherwise it will quickly burn.

While the apples are evaporating, pour half a glass of cold water over the gelatin and let it swell. Then it must be heated, without letting it boil, so that it completely dissolves. When the apple mixture is ready and has cooled slightly, add gelatin and stir well.

The mass can be poured into any shape, preferably silicone. You can simply pour it onto a baking sheet and let it dry, then cut it into squares and roll in sugar.

Cooking apple marmalade in the oven

For him we will take:

• Two kilos of Antonovka
• Half a kilo of sugar
• Cinnamon stick

How to properly prepare this marmalade:

Why Antonovka? It contains a lot of natural pectin, namely in the peel. Therefore, as in the recipe above, we do not throw away the peeled skin, fill it with water just to cover it, and let it simmer for half an hour.

Peel the apples themselves, cut them into cubes, add a little water and leave on the fire for half an hour. When the pieces become soft, add water and grind everything with a blender to a paste. Add the decoction of peelings and sugar to the puree, throw in a cinnamon stick and let it simmer slowly for just half an hour. When the excess moisture has evaporated, pour the mixture into a baking tray previously lined with baking paper and place in the oven, heated to 70 degrees.

It’s better to keep the oven door ajar; I put a towel on it so that the moisture evaporates faster, so the marmalade will dry for several hours. Then you just need to leave it for another day so that it completely dries. If desired, you can decorate the top with nuts or candied fruits.

Homemade apple marmalade without sugar

All we need is:

• Two kilos of apples
• Thirty grams of gelatin
• Half a glass of water

How to make this marmalade:

Place the apples in the oven for half an hour to soften, then rub them piece by piece through a thick sieve to obtain a creamy mass, which we put on low heat to evaporate.

In the meantime, let's take care of the gelatin, fill it with water and leave it to swell; after about forty minutes it will need to be heated until completely dissolved.

Stir the puree constantly and make sure it doesn’t burn. When it thickens, about an hour and a half later, set it aside to cool. Pour gelatin into the warm mass. Then we prepare the baking trays and pour the future marmalade into it. We leave it in the air to dry, this will take a couple of days, but you will get an amazingly healthy, very low-calorie product of your own production, which you can enjoy all winter.

How to make apple marmalade in a slow cooker

For the recipe you and I will need:

• One and a half kilos of sour apples
• Multi-cup of granulated sugar
• Optional half teaspoon cinnamon

Let's start cooking:

Peel and seed the apples, cut them into pieces or cubes and place them in the multicooker bowl. Turn on the baking mode and set it for 60 minutes. After time, grind everything to puree using an immersion blender.

Next, add sugar and cinnamon, again set the same mode, but this time for forty minutes. You just have to look into the slow cooker from time to time to stir the mixture. When everything is ready, put it on a baking sheet, let it cool, cut it into cubes and invite everyone for tea.

Apple marmalade at home, video

Apple marmalade, has a pleasant and delicate taste. It is usually made from sugar and berry and fruit purees. But you can make marmalade at home by adding only natural ingredients: fruit and sugar. Due to its taste and beneficial properties, homemade apple marmalade is recommended to be given even to children.

What apples are marmalade made from?

To make marmalade, you can use absolutely any variety of apples, even carrion. Apples that for some reason are not suitable for storing or preparing compote can be successfully used to make marmalade.

To prepare marmalade from any fruits and berries, pectin is used, which provides the jelly state of the marmalade. You can buy it in the confectionery department. But if you make marmalade from apples, you don’t need pectin, because they contain it in large quantities.

Compound:

• Apples - 2 kg
• Sugar - 0.5 kg

Preparation:

1. Boil the apples until they become pureed. Then add sugar.
2. Cook over low heat, stirring constantly, until the marmalade leaves the bottom.
3. When the marmalade is ready, place it on an enamel dish moistened with water or parchment paper greased with butter.
4. Level the mass with a knife, leaving it in the air to dry.

Compound:

• Apples - 1 kg
• Sugar - 600 g

Preparation:

1. Peel the apples, cut out the middle, cut into small pieces.
2. Boil them, adding water until they soften, then rub through a sieve.
3. Add sugar to the resulting apple puree and cook until it thickens. Don't forget to stir constantly.
4. Pour the prepared marmalade into molds and leave to cool. After it has cooled, cut into pieces and sprinkle with sugar.

• Apples - 0.5 kg
• Quince - 0.5 kg
• Plum - 0.5 kg
• Water - 6 tbsp.
• Sugar - 1.5 kg

Preparation:

1. Wash the fruits and cut them individually, including the core. Then put the apples and sugar into the pan, first.
2. Place plums and sugar on top, followed by quince and sugar. Fill everything with water.
3. Cook over low heat; when the fruits are soft, pass them through a sieve.
4. Add sugar again and cook until done.
5. Once the marmalade is ready, place it on a plate covered with parchment paper.
6. Smooth out the marmalade, and when it dries, cut into pieces and sprinkle with sugar or powder. Marmalade should be stored in a cool, dry place.

Compound:

• Apples - 500 g
• Pears -500 g
• Sugar - 200 g
• Cinnamon - a pinch

Preparation:

1. Wash, peel and chop the apples and pears, then pass through a meat grinder.
2. Cook the resulting mass over low heat, add sugar, and at the end - crushed cinnamon.
3. The finished marmalade needs to be cooled, placed in jars and tightly closed.

Compound:

• Apples – 500 g
• Gooseberries – 500 g
• Black currant – 500 g
• Pumpkin – 500 g
• Sugar – 500 g

Preparation:

1. Finely chop juicy, sweet and ripe apples, remove seeds.
2. Wash the pumpkin, peel off the insides and skin, cut into slices.
3. Add water to the pan, add the fruit, cover and cook until soft.
4. Then wash the gooseberries and currants, mash and combine with sugar.
5. Stir and add pumpkin and applesauce.
6. Then boil to the required state and put into jars.

Compound:

• Apples – 1 kg
• Sugar – 400 g

Preparation:

1. Wash the sweet and sour varieties of apples, remove the core and seeds.
2. Bake the apples on a baking sheet. If they burn, remove the skin, but take care to bake them without overcooking them.
3. Then rub the apples through a sieve and add sugar. Then heat and cook until thickened. Place the marmalade on trays, dry, cut and cover.

Compound:

• Apples – 1 kg
• Sugar – 250 g
• Orange zest – 25 g
• Walnut kernels – 25 g

Preparation:

1. Prepare baked apples and puree them.
2. Add sugar and cook until thickened.
3. Grind the orange zest and nuts and add at the end of cooking.
4. Cook for another 3 minutes and place the mixture on parchment paper lying on a baking sheet. Once dry, dry in a low-heat oven.
5. Sprinkle the marmalade with sugar and cover the top with aluminum foil.
6. Before eating, cut out various shapes to decorate your food. Store in a cool, dry place.
7. Apple marmalade has a unique and unique taste. It doesn't require many ingredients to make it, just water, apples and sugar. Therefore, it can be prepared quite easily at home.

We just need:

• Two kilos of sour apples
• A kilo of granulated sugar

Process for making apple marmalade:

1. The most important thing we need to do to prepare our marmalade is to get apple puree. You can stew them in water and rub them through a sieve, but then they will become saturated with water and it will take much longer to evaporate them. Therefore, let’s make it easier and faster by baking them.
2. Place the washed apples, with the cores removed if desired, on a baking sheet in rows and place in the oven, which must be preheated to 120 degrees. Let the fruit bake for half an hour. We need them to soften.
3. Then rub the apples through a sieve in small portions. Now we have a base, which we put in some kind of bowl, preferably wide, so that the evaporation process goes faster. All that remains is to add sugar and turn on the fire at the lowest power.
4. You have to evaporate the puree differently, depending on the juiciness of the apples, about an hour and a half exactly. You constantly need to be near the saucepan and stir its contents with a wooden spoon.
5. When the substance thickens noticeably, you can check it for readiness, just drop a few drops onto a flat surface and see what happens to them; if they cool down and become elastic, then the marmalade is ready.
6. We pack it hot into jars and close with regular lids. It needs to be stored somewhere refrigerated.

Preparing plastic apple marmalade

Again we will need to take:

• A kilo of ripe apples
• Half a kilo of granulated sugar

How to prepare this marmalade:

1. Here, as in the recipe described above, you need to get pureed apple juice. We also bake the apples in the oven. By the way, this can be done in the microwave, it will be even faster. We remove skins and partitions using a sieve.
2. We also evaporate the mass until it becomes thick, about an hour and a half. By the way, a piece of advice, don’t do this in an aluminum container, then you will feel a metallic taste. When the apple mixture thickens, carefully pour it onto a baking sheet lined with parchment and dry it a little. If you want, you can then cut the layers into shapes and roll them in sugar, but that’s how we eat everything.

What you need to take for the recipe:

• Half a kilo of apples
• Three small heaped spoons of gelatin
• Glass of granulated sugar

Let's start cooking:

1. We wash and peel the apples, we don’t throw away the peelings, they will be needed. We cut them in half, take out the centers and cut them into pieces.
2. Boil the peelings in one saucepan, pouring two glasses of water over them. Place apple pieces in another, add a little water and simmer lightly until soft. Then carefully add excess water and grind them in a blender until pureed. Now let’s add water from the purifications to this puree, it will help us thicken the marmalade faster, since the purifications contain the main concentration of pectin, and there are a lot of vitamins there.
3. Now all that remains is to pour sugar into the mixture and put it on low heat to evaporate. The whole process can take about forty minutes, you just need to constantly stir the puree, otherwise it will quickly burn.
4. While the apples are evaporating, pour half a glass of cold water over the gelatin and let it swell. Then it must be heated, without letting it boil, so that it completely dissolves. When the apple mixture is ready and has cooled slightly, add gelatin and stir well.
5. The mass can be poured into any shape, preferably silicone. You can simply pour it onto a baking sheet and let it dry, then cut it into squares and roll in sugar.

For him we will take:

• Two kilos of Antonovka
• Half a kilo of sugar
• Cinnamon stick

How to properly prepare this marmalade:

1. Why Antonovka? It contains a lot of natural pectin, namely in the peel. Therefore, as in the recipe above, we do not throw away the peeled skin, fill it with water just to cover it, and let it simmer for half an hour.
2. Peel the apples themselves, cut them into cubes, add a little water and leave on the fire for half an hour. When the pieces become soft, add water and grind everything with a blender to a paste. Add the decoction of peelings and sugar to the puree, throw in a cinnamon stick and let it simmer slowly for just half an hour. When the excess moisture has evaporated, pour the mixture into a baking tray previously lined with baking paper and place in the oven, heated to 70 degrees.
3. It’s better to keep the oven door ajar; I put a towel on it so that the moisture evaporates faster, so the marmalade will dry for several hours. Then you just need to leave it for another day so that it completely dries. If desired, you can decorate the top with nuts or candied fruits.

All we need is:

• Two kilos of apples
• Thirty grams of gelatin
• Half a glass of water

How to make this marmalade:

1. Place the apples in the oven for half an hour to soften, then rub them piece by piece through a thick sieve to obtain a creamy mass, which we put on low heat to evaporate.
2. In the meantime, let's take care of the gelatin, fill it with water and leave it to swell; after about forty minutes it will need to be heated until completely dissolved.
3. Stir the puree constantly and make sure it doesn’t burn. When it thickens, about an hour and a half later, set it aside to cool. Pour gelatin into the warm mass. Then we prepare the baking trays and pour the future marmalade into it.
4. We leave it in the air to dry, this will take a couple of days, but you will get an amazingly healthy, very low-calorie product of your own production, which you can enjoy all winter.

For the recipe you and I will need:

• One and a half kilos of sour apples
• Multi-cup of granulated sugar
• Optional half teaspoon cinnamon

Let's start cooking:

1. Peel and seed the apples, cut them into pieces or cubes and place them in the multicooker bowl. Turn on the baking mode and set it for 60 minutes. After time, grind everything to puree using an immersion blender.
2. Next, add sugar and cinnamon, again set the same mode, but this time for forty minutes. You just have to look into the slow cooker from time to time to stir the mixture. When everything is ready, put it on a baking sheet, let it cool, cut it into cubes and invite everyone for tea.

Ingredients:

• 1 kg apples
• 25 g walnut kernels
• 250 g sugar
• 25 g orange zest

Cooking method:

1. To prepare marmalade at home according to this recipe, bake sweet apples in the oven and mash them into puree.
2. Place the puree in a saucepan, add sugar and simmer until thickened. Then add orange zest and chopped nuts, boil for 4-5 minutes.
3. Cool the mixture slightly and place on a baking sheet lined with oiled parchment.
4. When the mass hardens, it can be dried in a slightly heated oven.
5. Sprinkle the finished marmalade with powdered sugar and wrap it in parchment.
6. Store in a cool dry place.

Plum-apple marmalade

Ingredients:

• 1 kg plums
• 500 g apples
• 1 kg sugar
• zest of 1 lemon
• vanilla sugar

Cooking method:

1. To prepare fruit marmalade according to this recipe, you need to wash the juicy plums, remove the seeds, put them in a saucepan and boil until soft over low heat.
2. Rub the hot mass through a sieve. Make puree from apples.
3. Mix plum and apple puree, add grated lemon zest, vanilla sugar and simmer over low heat until thickened.
4. Add sugar at the end of cooking and boil until it is completely dissolved.
5. Place the finished marmalade on a baking sheet covered with oiled parchment and smooth it out.
6. When the mass hardens and a crust forms on its surface, cut the marmalade prepared according to this simple recipe into curly pieces and roll in sugar.

Ingredients:

• medium-sized apples, any variety – 1 kg;
• half a glass of water;
• refined sugar – 0.5 tbsp;
• two umbrellas of carnations;
• cinnamon stick;
• three anise seeds.

Cooking method:

1. Place a saucepan with water over moderate heat. Add spices, sugar and boil. To make it easier to remove spices from the syrup, collect them in a gauze or rag bag, which you place in water. Let the syrup simmer for two minutes and remove the bag from it.
2. Place small apple slices, without peels and seeds, into boiling syrup. After waiting for it to boil, reduce the heat and simmer the fruit in the spicy syrup until reduced in volume by half.
3. Blend the contents of the container with a blender until smooth and simmer over low heat.
4. Spread the thickened apple mass in an even layer on parchment lined in a roasting pan and dry in the oven at 160 degrees to the desired state. The thickness of the marmalade layer should not exceed 3 cm.

Homemade apple marmalade recipe with honey and nuts

Ingredients:

• a spoonful of freshly grated ginger;
• two kilos of sour apples;
• two glasses of walnut cores, halved;
• liquid light honey.

Cooking method:

1. Place peeled apples and cut out centers in a small saucepan. Add a quarter cup of cold water and simmer over medium heat for about 40 minutes. The peel should soften well so that it can be easily crushed using a blender or pureed through a sieve. If after the specified time it remains hard, boil it some more.
2. Grind the softened apple peel through a fine-mesh sieve and mix with the coarsely grated apples. Bring to a boil and continue cooking until the grated fruit begins to “spread”, that is, about a quarter of an hour.
3. Rub the boiled apples through the same sieve and place back on low heat. Add finely grated ginger and simmer for an hour. The finished marmalade mass will begin to move away from the walls of the container on its own.
4. Add honey to the slightly cooled marmalade at your discretion and stir well. Honey, if unavailable, can be replaced with brown sugar.
5. Line a baking sheet with parchment, apply a thin layer of refined sunflower oil on it and lay out the thick fruit mass. Level and place halves of nut kernels on the surface in neat rows, pressing lightly.
6. Preheat the oven to 160 degrees and place a baking tray with marmalade on the top level. Dry for several hours, then cut into pieces so that each contains a nut. Read more:

Apple marmalade at home - cooking tricks and useful tips

• It is best to puree boiled or baked apples through a sieve. This way, the hard partitions remaining in the pieces will not accidentally get into the marmalade.
• For preparation, use containers designed for cooking jam - thick-walled stainless steel containers.
• It is more convenient to store a large amount of plastic marmalade in whole pieces, wrapping each layer with parchment.