From apples it is possible to prepare not only very tasty, but also extremely useful home marmalade. How to realize this idea at home in the kitchen, we will tell today in our recipes.
Apple marmalade at home from apple puree - recipe in a multivariate
Ingredients:
- Antonov's apples - 1.5 kg;
- lemon juice - 25 ml;
- cinnamon ground - 2/3 tsp.
- granulated sugar - 750 g.
Preparation
For the preparation of marmalade, perfume, sweet and sour Anthony apples are ideal. They have enough pectin and therefore marmalade is obtained without the addition of gelatin dense and perfectly keeps the shape. Fruits must be washed, dried and rid of the core with seeds. It is not recommended to clean the peel. We cut the apple pulp into random slices, which we put into the multicast and adjust the device to the "Quenching" mode. After 55 minutes of the device, we put the boiled apple mass into a bowl and we rub with a blender until the maximum possible uniform texture is obtained.
We return the mashed potatoes in a saucepan, pour in sugar sand, ground cinnamon, stir and continue to prepare marmalade in the same regime for an hour and a half. From time to time stir the apple mass, especially in the last half hour of cooking. We check the readiness of the basis of marmalade, after having scooped it. If an indistinguishable groove is formed, then we spread the mass on silicone molds and let it cool down and freeze, first under room conditions, and then on the shelf of the refrigerator.
Ready marmalade can be optionally mixed in sugar powder or sugar.
How to cook apple marmalade at home for the winter - a recipe with nuts
Ingredients:
- apples Antonovskie - 2 kg;
- grated ginger root - 20 g;
- walnut kernels - 320 g;
- sugar brown or honey - to taste.
Preparation
Antonov's apples are mine, we clean the skins and cut out the cores with the seed boxes. We put all the waste in a saucepan, pour a little water and place it on the fire. Boil the contents for about fifty minutes, after which we rub carefully through a sieve, separating the puree from the hard impurities. The resulting pectin concentrate (mashed potatoes) is returned to the saucepan, we add cut apple pulp and boil over moderate heat with continuous stirring for twenty minutes. Now we punch the mass with a blender or again grind it through a sieve, then put it on the fire, adding ginger at this stage. We boil the marmalade for at least an hour. When ready, the mass will begin to lag when stirring from the sides of the vessel.
The basis of marmalade is seasoned to taste with honey or cane brown sugar and put on sheets of parchment on a baking sheet about a half centimeter thick and at some distance we spread half the kernels of walnuts. We send a treat for drying in an oven heated up to 70 degrees, adjusted to the convection mode and dried for several hours. Ready marmalade should be easily separated from the parchment leaf.
We leave the workpiece under room conditions for another day, after which we cut into slice slices with a sharp knife or scissors so that each one has one nut, put it in a paper bag and store it on the shelf of the refrigerator.
Apple marmalade from apple juice - recipe with gelatin
Ingredients:
- apple juice - 250 ml;
- water filtered - 90 ml;
- gelatin - 30 g;
- sugar - 220 g.
Preparation
Prepare this jelly is extremely simple and fast. It is enough to soak for several minutes gelatin in warm apple juice, and during this time to warm the water with sugar until all the crystals have dissolved and boiled. Now remove the container from the fire, pour a thin trickle of juice with gelatinous granules, mix until they are completely dissolved and poured into silicone molds. After cooling down the delicacies at room conditions and the subsequent hardening on the shelf of the refrigerator, we can try it, if desired, sprinkling sugar or sugar powder.