How to make apple marmalade yourself?

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

At the end of summer, many gardeners accumulate a huge amount of apples. Someone squeezes juice from fruits, makes jam, makes marshmallow, and someone pleases their loved ones with a sweet product called marmalade. As you know, such a jelly treat is created on the basis of pectin. But not always this substance is sold separately in stores. Therefore, we will tell you how apple marmalade is made without additives and dyes (only from fruits and granulated sugar). In order to give this sweet product a unique taste, it was also decided to use orange juice and orange zest in the cooking process.

How to make apple marmalade at home

Required ingredients:

• ripe apples of any variety - 1 kg;
• granulated sugar - 1 cup;
• fresh orange - 4 pcs.;
• powdered sugar - optional (to decorate the dessert).

Apple Processing

To make apple marmalade the way it is sold in the store (even better), you should strictly follow all the rules for cooking. It is required to take 1 kg of fruit, peel them and remove the seed box. These elementsyou should not throw it away, as they also contain the pectin we need. To get it out, the peels should be folded into gauze, tied tightly, and then placed in a saucepan with a little water and boiled until the peel is soft. After that, you need to wait until the bag has cooled down, and then squeeze the juice out of it into the same pan. The pulp can be discarded.

Orange processing process

When making apple marmalade at home, absolutely any fruit can be added to it. This will give the delicacy a special aroma, color and taste. In this recipe, we decided to use fresh oranges. They must be taken in the amount of 4 pieces, washed, peeled (be sure to grate the zest) and squeeze the juice well. Next, you should start mixing the prepared components.

Heat treatment

Apple marmalade with orange additives is made as follows: pour granulated sugar into a deep saucepan, pour in the previously prepared water with pectin (where the apple peel was cooked) and put on low heat. When the bulk product has melted, finely chopped apples, as well as juice and orange zest, should be added to it. In this composition, the mass must be stewed under a closed lid for 10 minutes.

The resulting mixture must be strongly crushed in a blender so that the fragrant puree turns out to be of a homogeneous consistency. Next, the mass should be put back into the saucepan and boil until excess moisture is removed. In this case, it is advisable to constantly stir the puree so that it does not burn. When the mixture begins to "puff" from lack of liquid, you need to turn off the fire.

Dessert Shaping

After preparing the base, you should take a shallow tray, grease it with vegetable oil, and then fill it with a hot mass 2 centimeters thick. It is recommended to smooth the surface of the puree with a large spoon and leave for one day so that the homemade apple marmalade freezes.

After the allotted time, you should take a cutting board, sprinkle it with powdered sugar, put a frozen treat on it, and then cut it into small portions.