TOP 9 recipes for making apple marmalade for the winter at home
Fresh apple marmalade at home for the winter is a unique dish that will delight adults and children in the cold season. The harvest retains most of the fruit's vitamins, therefore it will raise the immune system. The advantage of marmalade is that it is made quite simply, the hostess will not need much time to preserve it.
Features of making apple marmalade for the winter
Marmalade is a tasty and light delicacy. For its preparation, apples are boiled to such a degree of viscosity that the puree from them can be cut with a knife. But at home, such a consistency is difficult to achieve, so the recipes contain gelatin.
How to choose apples?
The most acceptable will be juicy, sweetish-sour apples, containing a maximum of pectin in the composition. You can find out the latter by what kind of skin they are wearing. Where there is a lot of pectin, it will be very dense and even tough. Overripe fruits will work as well, as they will boil quickly and produce a lot of juice.
It should be noted that apples are very boiled down during the preparation of marmalade. In order to get 150-200 grams of delicacies, you will need over 1 kilogram of fresh fruit.
Container preparation
The container must be sterilized. It is better to take small jars, because in them jam, jam will be more convenient to store. The containers are thoroughly cleaned with soda and detergent, do not use those on which chips or cracks are noticed. Sterilization takes place in an oven, on a kettle, in a microwave oven. There is no significant difference, the main thing is to do it efficiently and get rid of all microbes.
How to make marmalade?
There are several simple and proven blank recipes.
Classic recipe
A classic recipe requires only two ingredients. It:
- 2 kilograms of apples;
- 1 kilogram of granulated sugar.
Apples with peel are baked in the oven, after cooling they are ground through a sieve. The resulting puree is mixed with sugar and cooked over very low heat in a saucepan under the lid. It is advisable to constantly stir until thickened. You can find out what happened with a simple wooden spatula. The cutlery is held along the bottom of the saucepan - if no streaks form, then the marmalade is ready. The resulting mixture is laid out in banks and rolled up.
With gelatin
The gelatin version speeds up the cooking process.Fruits (choose already very overripe) are lightly baked in the oven, rubbed through a sieve or in a blender. It is put on fire in a saucepan, at this time the gelatin swells according to the instructions. It is added at the end, the composition should not be allowed to boil.
Layered marmalade
Sweetness in the best oriental traditions is prepared quite simply. The apples are cut into small layers. They are boiled in a saucepan until completely soft. 1 kg of sugar is added. Boil until the consistency of marmalade.
Sugarless
The sugar-free option uses honey. You will need:
- 1 kg of apples;
- 400 g of honey.
Fruit slices are boiled until softened, then rubbed through a sieve in a moist state. Put it on the fire again and cook until it thickens, add honey at the very end and boil for a couple of minutes.
With lemon
Need to:
- 1 kg of main ingredient;
- 600 grams of granulated sugar;
- 1 lemon with peel.
Prepared according to a standard recipe. Juice is squeezed out of the lemon and added 15 minutes before the preliminary end of cooking. Such marmalade turns out to be rather sour.
With plums
To prepare such a colored delicacy, you will need:
- 1 kilogram of plums;
- 1 kilogram of apples;
- 800 grams of sugar.
The halves of the fruit are peeled from the cores and kept steamed under the lid, after which they are ground into a gruel. Plums are pitted and covered with sugar. You can start cooking only after the plums have let juice. After that, the recipe is standard - cook until thickened over low heat.
With pears
The pear variant is very similar to the previous one. However, pears do not need to be covered with granulated sugar. They are simply finely chopped and added to the preparation of the puree at the initial stage.
Apple pomace treat
Despite the fact that the cake is a processed product and is not used for most recipes, the treats from it are delicious. Suitable for making pies, pies and buns. The bottom line is not to throw away all the pieces of the fruit, but just cook them just like in a standard recipe. To improve the taste, add cloves, cinnamon or vanillin. The cake does not roll up, as the cans are likely to swell.
Multicooker recipe
A kilogram of peeled apples is placed in a multicooker, the "Stew" type is selected for 2 hours. After this time, 500 grams of sugar is added (wait another half hour). 15 minutes before the end, you can add honey, which will improve the taste of the dish.
Storage terms and rules
Alas, apple marmalade does not last long. This is due to the rapid loss of moisture (it will just become dry and tasteless). You need to eat it in the first 6-8 months.
