The charm of homemade apple marmalade is that you can adjust the heat treatment time in the recipe depending on the mood and preferences of the home and get a firm pastille or a very thick jam.
Homemade fruit jelly from apples
Ingredients:
- apples - 2 kg;
- sugar - 0,5 kg.
Preparation
Apples boil until they are softened, add sugar. Then cook on low heat, stirring all the time, until the mass begins to lag behind the bottom. When the marmalade is cooked, we spread it on parchment paper, greased with butter. We level the mass and leave it to dry.
Homemade fruit jelly with apples
Ingredients:
- gelatine - 20 g;
- sugar - 100 g;
- potato starch - 2 tbsp. spoons;
- water 100 ml;
- apples (large) - 5 pcs.
Preparation
Gelatin soaked in water and let it swell. Apples are peeled, rubbed on a large grater and put into a saucepan. Then add sugar to the same container and bring to a boil, continue to simmer on low heat for 30-40 minutes, stirring occasionally. After that, we dilute the starch in a small amount of cold water and add it to the apples, mix it and bring it back to the boil. Hot beat the apple mass with a blender. Swell the gelatin to warm up to complete dissolution and pour it into apple puree , mix. Then take any flat shape, lining it with foil and pour the apple mass there, keep in the refrigerator until the marmalade is completely frozen.
Homemade marmalade of apples for the winter
Ingredients:
- apples - 1 kg;
- water - 0.5 cup;
- sugar - 0.5 cup;
- anise, carnation, cinnamon - to taste.
Preparation
Add sugar, cinnamon, cloves and anise to the water. We put the pan on the stove and let it boil. My apples, clean, remove the core and cut into small cubes. When the syrup has begun to boil, let it simmer a little and take out the anise and cloves, spread the apples, mix and stew until the syrup becomes thick, and the volume of apples decreases, it takes about half an hour, then we rub apples with a blender.
The resulting puree is boiled until thickened for 15 minutes. We cover the baking tray with baking paper and spread the apple sauce over it. We put the pan in the oven and dry it at 160 degrees to the state that you need. Marmalade is transferred to a glass jar and stored in a refrigerator. Apple marmalade is ready for the winter !
Homemade fruit jelly from apples in a multivark
Ingredients:
- apples are green - 1.5 kg;
- sugar - 900 g.
Preparation
My apples, clean, remove the core, cut slices. We spread the apples into the bowl of the multivark and activate the "Baking" mode for 60 minutes. Then turn apples in puree with a blender or wipe through a sieve. In the finished mashed potat we add sugar and put it back in the multivark, again we set the "Baking" mode for 40 minutes (the models of the multi-cups are different, so just in case 20 minutes later, check the mass), stir and turn on the "Baking" mode for another 40 minutes. We put it in a form covered with baking paper, after cooling we store marmalade in the refrigerator.