Cooking process
I really love pastries with apple marmalade. We do not sell jelly in shops, but we want cakes and pies with marmalade, and I frequently make an interlayer for cakes from apple marmalade. A few years ago, I first tried to make marmalade from apples for the winter of the house. It turned out very tasty. Since then I have been doing this kind of marmalade often for future use and not only in the fall.
There are several options for cooking apple marmalade, but they are mainly for quick eating, not for harvesting for the winter. My version of marmalade is excellent in the pantry for a long time.
Prepare the products for harvesting marmalade from apples.
Cut the apples so that the seed boxes are removed. You can use a special device for removing the core.
Spread into a pot or dishes, in which you usually prepare jam, sliced apples and also cores. They, like the peel, are the source of pectin, which will thicken our marmalade. Add the water to the pot and put the pot of apples on a slow fire.
Cook apples until soft for 30 minutes. Remove all pieces of apples with seed boxes.
Wipe the apple puree through a sieve, transfer it back to the pan.
Add the sugar in the puree and cook the marmalade on a very slow fire for 40-50 minutes.
In the end, we will get this apple marmalade.
In jars of 200-250 g sterilized over hot steam, we distribute the ready-made apple marmalade hot. We roll the cans with lids. We give marmalade to the banks completely cool down and transferred to storage in the pantry.
Fruit jelly from apples for the winter turns out fragrant, beautiful color and a dense consistence. After it has solidified, it can be cut with a knife, so thick it is.
If you like baking with marmalade from apples or just prefer to spread a piece of toast with apple marmalade, this recipe will come in handy!
Help yourself!
Fruit jelly from apples for the winter
Delicious marmalade of apples for the winter can be prepared according to this recipe!
Ingredients
Apples – 1 kg
Sugar – 500 g
Water – 200 ml
Cooking process
I really love pastries with apple marmalade. We do not sell jelly in shops, but we want cakes and pies with marmalade, and I frequently make an interlayer for cakes from apple marmalade. A few years ago, I first tried to make marmalade from apples for the winter of the house. It turned out very tasty. Since then I have been doing this kind of marmalade often for future use and not only in the fall.
There are several options for cooking apple marmalade, but they are mainly for quick eating, not for harvesting for the winter. My version of marmalade is excellent in the pantry for a long time.
Prepare the products for harvesting marmalade from apples.
Cut the apples so that the seed boxes are removed. You can use a special device for removing the core.
Spread into a pot or dishes, in which you usually prepare jam, sliced apples and also cores. They, like the peel, are the source of pectin, which will thicken our marmalade. Add the water to the pot and put the pot of apples on a slow fire.
Cook apples until soft for 30 minutes. Remove all pieces of apples with seed boxes.
Wipe the apple puree through a sieve, transfer it back to the pan.
Add the sugar in the puree and cook the marmalade on a very slow fire for 40-50 minutes.
In the end, we will get this apple marmalade.
In jars of 200-250 g sterilized over hot steam, we distribute the ready-made apple marmalade hot. We roll the cans with lids. We give marmalade to the banks completely cool down and transferred to storage in the pantry.
Fruit jelly from apples for the winter turns out fragrant, beautiful color and a dense consistence. After it has solidified, it can be cut with a knife, so thick it is.
If you like baking with marmalade from apples or just prefer to spread a piece of toast with apple marmalade, this recipe will come in handy!
Help yourself!