Real apple marmalade is not only tasty, but also a very healthy treat with a high pectin content. Nutritionists call this substance a medical orderly for the human body, because it not only eliminates bad cholesterol, but is also able to remove radionuclides and toxins. So why not make this sweet for yourself and little sweet tooth in the apple season?

Homemade apple marmalade with gelatin

Ripe, but ugly apples, with spoiled places and dents, although ugly in appearance, can easily be transformed into delicious marmalade.

This will require only fruit, sugar, water and a little gelatin in the following proportions:

  • 500 g ripe apples;
  • 180 g of sugar (or to taste, depending on the sweetness of the fruit);
  • 21 g of gelatin;
  • water.

Step by step recipe:

  1. Peel the apples gently. Since the thin skin contains quite a lot of pectin, which also helps to thicken the finished product, we do not throw out the cleaning, but pour 400-500 ml of water and boil for 10-15 minutes after boiling. Further, this broth is used to soak gelatin in other processes.
  2. Cut the pulp, peeled from seeds and peel, into cubes, put into a pan, pour a little decoction from the cleanings to the bottom of it and simmer until soft. Next, grind the blender into a homogeneous mass.
  3. Then pour sugar into the resulting puree, put the composition on the fire and simmer for 40 minutes, stirring so that as much liquid as possible evaporates.
  4. In the meantime, pour gelatin into 100 ml of chilled decoction from the apple peel, and allow it to be properly saturated with moisture. Then melt to homogeneity, for example, in a microwave oven and combine with hot mashed potatoes.
  5. Stir all the marmalade components thoroughly and distribute them to the silicone molds until they harden. If there are no suitable molds, you can pour the marmalade on a baking sheet, and after hardening, cut the treat into cubes and roll in sugar.

With agar

Often, housewives fail in the preparation of marmalade on gelatin, because when overheated, this thickener loses all its properties, and the finished product in the summer can simply melt if not stored in the refrigerator. Things are completely different with agar-agar. Ready marmalade with it is more stable and does not melt even at a temperature of 40 ° C.

To make this healthy homemade sweet you will need:

  • 500 ml of finished applesauce;
  • 100 g of sugar;
  • 80 ml of water or apple juice;
  • 20 g agar agar;
  • 2.5 g of citric acid.

Cooking Technology:

  1. Wash apples, cut in half, cut a seed box and bake in the oven until soft. Then rub the halves of the fruit through a sieve until mashed
  2. Agar-agar pour cold water or apple juice and set aside for 15-20 minutes, so that the thickener granules swell a little.
  3. Meanwhile, mix the mashed potatoes with sugar and put on fire to bring to a boil. Pour soaked gelatin into the boiling base and add a few crystals of citric acid to make the taste of the finished sweet more vivid. The amount of sugar in a treat affects not only its taste, but also its shelf life, since this sweetener also acts as a natural preservative. For long-term storage, the ratio of mashed potatoes and sugar should be 1: 1.
  4. Cook the marmalade, stirring for 5 to 10 minutes. Cover the cookie cutters with cling film (or grease with vegetable oil) and fill in slightly cooled apple puree with a thickener. Leave to solidify.

Sugarless

In store marmalade, dyes and sugar are abundant, but homemade apple marmalade can be prepared without these ingredients. But it will still be tasty and beautiful.

For one serving of sugar-free sweets you need to take:

  • 1000 g of apples;
  • 50 ml of water;
  • 15 g of gelatin;
  • sesame seeds and coconut chips for deboning.

The sequence of actions:

  1. Wash and cut the apples in small slices, having previously cut the core. Fold the slices into a suitable pan with a little water on the bottom, cover and simmer for about half an hour after boiling until soft. The bits that remain in the process of slicing apples into slices do not need to be thrown away, they can be used to make fruit and berry compote. They will be enough to give the taste and aroma to the drink.
  2. Stir the cooked apples with a blender into a homogeneous mass. Again, return it to a quiet fire and evaporate all excess liquid. During this process, you need to be prepared for the fact that the puree will "spit" and high enough.
  3. Soak and dissolve gelatin in the amount of water specified in the recipe, then introduce this ingredient into evaporated puree. Line a rectangular baking dish with oiled parchment and transfer puree into it with a layer of 1 - 1.5 cm.
  4. Next, the marmalade needs to be dried. You can do this in the oven at 50 degrees for several hours or in the open air, then it will take a couple of days. Slice the marmalade into small cubes and roll in sesame or coconut.

How to make apple marmalade with pectin

Pectin is found in many fruits (apples, oranges, black currants, plums), so winter preparations from them turn out to be quite thick. Using pectin as a thickener for marmalade does not affect the fruity taste of the finished product and allows you to get a stable mass.

The following products are needed for marmalade from applesauce on pectin:

  • 500 ml applesauce;
  • 500 g of sugar;
  • 14 g of pectin;
  • 150 g of honey or invert syrup (glucose);
  • 5 ml of lemon juice.

Working process:

  1. Make applesauce from apples in any available way and put it in a pan with a thick bottom on the fire. So that the thickener does not gather lumps in the finished marmalade, it should be mixed with pectin.
  2. When the first “rolls” appear in the puree, add sugar with pectin, and when the sweetened base begins to boil actively, pour honey. Cook for only 10 - 15 minutes, then add lemon juice and boil a few more minutes.
  3. Then conduct a readiness test. Put a little marmalade on a plate from the freezer - if it turns into an elastic ball, then the delicacy is ready. Distribute the mass in molds or let it harden in the formation, and then cut into cubes and “bathe” in sugar crystals.

Cooking in a slow cooker

A modern multicooker gadget can easily cope with cooking applesauce and evaporating excess moisture from it. Therefore, such a "helper" will make homemade marmalade faster and better.

To prepare this sweet apple, you must prepare:

  • 1000 g of apples;
  • 500 g of granulated sugar.

How to cook:

  1. Peel the washed fruits and cut their flesh into small cubes. Fold in a multicooker, close the lid and start the Baking program for forty minutes. After half the time, mix with a wooden spoon.
  2. Next, the apple mass is squeezed through a fine-mesh sieve, mixed with sugar and returned to the multicooker bowl. The “Baking” option is turned on again, but the lid is no longer closed. Ready hot marmalade is stabilized in the form of a layer, which is then cut into smaller pieces.

With cinnamon

The flavors of apple and cinnamon perfectly complement each other, so this combination is quite common in cooking. So, a little ground cinnamon can be added during the preparation of marmalade according to any of the above recipes. And you can cook another version of this treat, which is known as Lithuanian cheese.

For him you need to take:

  • 2500 g of apples;
  • 375 g cane sugar;
  • 30 g of honey;
  • 3.5 g ground cinnamon.

Cooking method:

  1. Cut the pulp of the peeled apples into cubes, sprinkle with sugar and leave for a day to produce a sufficient amount of juice.
  2. The juice the next day you need to carefully decant in another container and boil over a fire until reduced in volume by half. After that, add apple pulp, honey and cinnamon to the juice. Next, cook the marmalade to a thick consistency.
  3. Slightly cooled ready-made apple marmalade put on cheesecloth folded in several layers, tie in a knot and put under the press for a day. After that, the mass is dried in the oven at 90 degrees for two hours, opening the door slightly.

Marmalade of apples for the winter

Marmalade made from apples without the use of additional thickeners can not only be served in the form of slices rolled in sugar or sesame, but also used as a filling for baking.

Such a filler for pies can be prepared for future use, rolled up in cans.

The ratio of sugar and fruit for marmalade for the winter is as follows:

  • 1000 g of apples;
  • 500 g sugar.

Cooking process:

  1. For whole apples, cut off the tops in the form of lids, carefully cut out the core, cover with lids and place on a baking sheet. Bake fruits prepared in this way in the oven for an hour and a half at 150 degrees.
  2. Push the baked apples through a fine sieve, add sugar and evaporate over low heat until thick, when a drop of hot puree on a cold dish hardens without spreading.
  3. Wash small glass jars (0.25 - 0.5 L) with soda and sterilize, dry and fill with hot marmalade. Then they can be rolled up with tin lids or covered with parchment.

Keep the workpiece in a cool place.

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