Homemade marmalade is a delicious and popular sweet that came to us from eastern countries. In our country, the most popular marmalade is made from apples, but it is also prepared from other fruits, berries and vegetables. In addition to being delicious, a sweet treat also helps the body remove harmful substances and replenish vitamins. This preparation contains a lot of pectin. And homemade marmalade is all the more healthy because it does not contain preservatives. Besides, you simply won’t add artificial colors to it, as industrial manufacturers do? In this section you will find step-by-step recipes with photos of delicious preparations from berries and seasonal fruits. Homemade marmalade can be stored for quite a long time, so it is easy to prepare for future use.

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Garden blackberries do not differ from their forest sister in useful qualities. In addition, it is larger and more productive, thanks to selection and care. For an hour, gardeners simply don’t know what to do with such a rich harvest. Children, and even adults, do not really like blackberry jam. It’s delicious, nothing can be said here, but the small and hard seeds spoil the whole mood. Therefore, when preparing blackberry marmalade, you need to take this into account and not be lazy.

It's nice to enjoy sweets in winter. You can prepare them yourself from natural fruits. During the cold season, the body especially suffers due to a lack of vitamins. Apple marmalade tastes good, everyone with a sweet tooth loves it. And if you make the delicacy yourself, your family and friends will like it twice as much. For marmalade, you should take overripe but not spoiled apples. Such marmalade It is also useful thanks to the pectin contained in apples.

How to make apple marmalade at home

First you need to prepare the following ingredients:

• 1 kilogram of apples,
• 250 grams of granulated sugar,
• a pinch of cinnamon.

When preparing marmalade, you can experiment. For example, add a little ginger or anise instead of cinnamon. It all depends on your taste preferences and imagination. Cinnamon will give the marmalade a specific aroma. If you don’t like any spices, you can make pure marmalade without additives.

Recipe for apple marmalade for the winter - preparation method:

1. Prepare the apples - wash them thoroughly and cut into pieces along with the peel. Cover the apples with sugar and leave overnight. This is done so that the juice is released from the apples.

2. Boil the apples over low heat for 30 minutes until they are soft. Then puree them using a blender.

3. Place the finished puree back on low heat and cook until tender. On average, this takes from forty minutes to two hours. A few minutes before turning off the heat, add the cinnamon and stir well.

4. Place the hot marmalade on a baking sheet or pour into molds. Pre-lubricate the containers with vegetable oil.

5. Let the marmalade cool and dry (this needs 2 days). Ready dessert cut into pieces or roll into rolls. Bon appetit!

Article and marmalade recipe prepared by the creative department of the Sweet Fairytale group of companies. Stay tuned for updated recipes on the Fru-Fru website!

Apples are one of the most popular and healthy foods (both raw and processed). There are many different recipes for recycling a large apple harvest. Sweet apple marmalade is a delicious and healthy dessert that even the youngest and most inexperienced cook can prepare. Apple marmalade prepared according to this recipe for the winter can be used for baking, desserts, and also served with a piece of fresh loaf and sweet tea. For this preparation, you can use ripe, juicy fruits of any variety.

In order for the apple marmalade to be dense, you must follow the recommended proportions of products in the recipe. By the way, you can use the same principle to make marmalade from pears or quince. The main thing is to use only high-quality fruits without flaws or defects.

Ingredients to make apple marmalade for the winter:

• water – 100 ml
• apples – 1 kg
• sugar – 650 g

Apple marmalade - recipe for the winter:

We peel the thin skins from the apples, remove the seeds, cut them into arbitrary segments, and place them in a deep saucepan.

Cook the apple mixture for 15-20 minutes until the mixture becomes soft.

Grind the fruits to a puree using a blender.

Pour granulated sugar into a bowl with applesauce. Mix the ingredients thoroughly until the sugar dissolves.

Prepare apple marmalade for the winter for 30-40 minutes. Then cool the puree and cook for another 10-20 minutes. We try to constantly stir the mixture so that the apple mixture does not burn.

Pour the hot apple marmalade into a dry prepared container and seal it hermetically for the winter.

We store the workpiece in a cool pantry or cellar.

Delicious and aromatic apple marmalade is ready for the winter!

Bon appetit!

Marmalade, in fact, is a little different from the delicacy that can be bought by weight or in beautiful boxes.

At best, it is prepared from juices, generously flavoring them with dyes, thickeners and other not very useful chemicals.

Natural marmalades are not like that at all; they are much tastier, although less beautiful to look at.

Making apple marmalade at home - general principles of preparation

Homemade apple marmalade recipes are simple. Even a very inexperienced cook can master making delicacies. Marmalade is made from apples, the pulp of which contains significant quantities of a substance called pectin. Which, in turn, with prolonged boiling turns into a gelling substance.

What apples are best to take? Sour apple varieties are considered the most suitable for making marmalade, since these fruits contain the most pectin.

Apples cut into slices or slices are baked in the oven or boiled in a pan on the stove until softened and pureed. The resulting apple mass is simmered for a long time over low heat, boiling until tender. The easiest way to check the readiness of marmalade is to drop a small amount of thickened applesauce onto a plate and tilt it slightly; if the drop has solidified well and does not float, then you can remove the marmalade from the heat.

The slightly cooled mass is poured into molds or evenly spread on a roasting pan and dried in the oven or in the air. After drying, the plastic apple marmalade is cut, and placed in molds, emptied and sprinkled or rolled in sugar.

To prevent apple marmalade prepared according to this recipe from melting at home, it is stored in glass containers covered with parchment in a cool place.

Recipe for apple marmalade at home in the oven

Ingredients:

2 kg apples;

One kilogram of sugar;

Natural cinnamon stick.

Cooking method:

1. Wash the fruit and thoroughly wipe each fruit to remove any remaining moisture. Cut the top off each apple and carefully cut out the seed pod.

2. Place the fruit on a baking sheet with the holes facing up and cover with the cut off tops.

3. Place the baking sheet on the top level of an oven preheated to 150 degrees and bake for two hours.

4. Place a metal sieve on a bowl and grind the baked apples through it.

5. Pour the grated puree into a stainless steel pan and place on the stove set to medium heat. Bring to a boil and immediately add a cinnamon stick, add all the sugar and stir vigorously.

6. Boil the marmalade over the lowest heat for an hour and a half, stirring well every 10 minutes (more often).

7. After the time has elapsed, check readiness. Place a drop of fruit mixture on a plate and leave. If it doesn’t spread after cooling, it’s ready, you can turn off the heat.

8. Line a large baking sheet or baking sheet with high sides with parchment so that it covers them too.

9. Pour the fruit puree, cooled to 60 degrees, onto parchment and level it onto a baking sheet. Choose a shape so that the apple mixture lies in a 3 cm layer.

10. Place the marmalade in a cool, dry place. When it hardens, cut it into small squares or diamonds and sprinkle with granulated sugar. You can cut out jelly beans using cookie cutters.

11. For long-term storage, transfer the treats into dry sterile jars and seal tightly with metal lids.

A simple recipe for apple marmalade at home

Ingredients:

1.2 kg apples;

Half a kilo of granulated sugar;

A handful of roasted walnut kernels.

Cooking method:

1. Cut the washed apples into slices. In order for the marmalade to be homogeneous, there should be no peel or hard partitions with seeds, so you need to remove them in advance. Do not throw away the peelings; tie them, crush them a little, in a gauze bag.

2. Place the apple pieces in an even layer in the pan, and place a gauze bag with peelings on top of them. Pour in water so that it covers the contents by one centimeter, and turn on high heat.

3. As soon as the liquid boils, reduce the flame to low and continue cooking until the wedges are completely soft.

4. Remove the bag and cool the apple mixture slightly. Then grind it through a sieve or puree it into a homogeneous puree with a blender, at moderate speed, place it back in the pan and put it on low heat, or preferably on a flame divider.

5. Stirring frequently to prevent the apple mass from burning, boil it until thickened, which will take up to 1.5 hours.

6. Apply a thin layer of vegetable oil to the bottom and walls of a large baking sheet and place thickened applesauce in it, smooth and leave to harden.

7. Squeeze out figures from the frozen apple marmalade using molds or cut the layer into small squares.

8. Grind the cores of toasted walnuts in a coffee grinder. Roll the gummies well in nut crumbs and collect in a clean, dry jar.

9. Store in the refrigerator under a nylon lid.

Recipe for homemade apple marmalade using gelatin, without sugar

Ingredients:

Instant gelatin – 30 g;

Two kilograms of Antonovka;

Half a glass of drinking water;

Multi-colored or white coconut flakes.

Cooking method:

1. Place the peeled apples on a baking sheet and place in an oven preheated to 150 degrees for an hour.

2. After this, grind the softened apples through a sieve and simmer over low heat. Boil for about an hour and a half, trying to stir as often as possible, otherwise it will burn.

3. In a small bowl, fill the gelatin with running water and let it swell well. After about forty minutes, warm it up slightly by placing it in a water bath or in a microwave oven. The main thing is not to overheat, you need to achieve its complete dissolution.

4. Cool the thickened apple mass a little, add dissolved gelatin into it, stir.

5. Grease silicone molds for making candies with vegetable oil, pour thick puree into them and leave. After about a day, the marmalade will dry well.

6. Remove it from the molds and roll it on all sides in coconut flakes.

A quick recipe for apple marmalade at home in a slow cooker

Ingredients:

One glass of white sugar;

One and a half kilograms of sour apples;

Half a teaspoon of ground cinnamon or vanilla.

Cooking method:

1. Cut the prepared apples without peel and seeds into centimeter cubes and place in a cooking bowl.

2. Start the multi-pot on the “Bake” option, setting the timer for 60 minutes.

3. After completing the program, puree the contents with a blender or grind on a sieve and place again in the bowl.

4. Add a mixture of cinnamon and sugar, stir and start the device again in the same mode, but not for an hour, but for only 40 minutes. Try every 5-10 minutes. Stir the applesauce so that it cooks more evenly.

5. Place the finished marmalade in a one and a half centimeter layer on an oiled baking sheet and wait until it cools. Cut into small pieces and serve.

Homemade apple marmalade recipe with spices

Ingredients:

Small apples, any variety – 1 kg;

Half a glass of water;

Refined sugar – 0.5 tbsp.;

Two carnation umbrellas;

Cinnamon stick;

Three anise seeds.

Cooking method:

1. Place a saucepan with water over moderate heat. Add spices, sugar and boil. To make it easier to remove spices from the syrup, collect them in a gauze or rag bag, which you place in water. Let the syrup simmer for two minutes and remove the bag from it.

2. Place medium-sized apple slices, without peels and seeds, into boiling syrup. After waiting for it to boil, reduce the heat and simmer the fruit in the spicy syrup until reduced in volume by half.

3. Blend the contents of the container with a blender until smooth and simmer over low heat.

4. Spread the thickened apple mass in an even layer on parchment lined in a roasting pan and dry in the oven at 160 degrees to the desired state. The thickness of the marmalade layer should not exceed 3 cm.

Homemade apple marmalade recipe with honey and nuts

Ingredients:

A spoon of freshly grated ginger;

Two kilos of sour apples;

Two glasses of walnut cores, halved;

Liquid light honey.

Cooking method:

1. Place peeled apples and cut out centers in a small saucepan. Add a quarter cup of cold water and simmer over medium heat for about 40 minutes. The peel should soften well so that it can be easily crushed using a blender or pureed through a sieve. If after the specified time it remains hard, boil it some more.

2. Grind the softened apple peel through a fine-mesh sieve and mix with coarsely grated apples. Bring to a boil and continue cooking until the grated fruit begins to “spread”, that is, about a quarter of an hour.

3. Rub the boiled apples through the same sieve and place back on low heat. Add finely grated ginger and simmer for an hour. The finished marmalade mass will begin to move away from the walls of the container on its own.

4. Add honey to the slightly cooled marmalade at your discretion and stir well. Honey, if unavailable, can be replaced with brown sugar.

5. Line a baking sheet with parchment, apply a thin layer of refined sunflower oil on it and lay out the thick fruit mass. Level and place halves of nut kernels on the surface in neat rows, pressing lightly.

6. Preheat the oven to 160 degrees and place a baking sheet with marmalade on the top level. Dry for several hours, then cut into pieces so that each contains a nut.

Apple marmalade at home - cooking tricks and useful tips

It is best to puree boiled or baked apples through a sieve. This way, the hard partitions remaining in the pieces will not accidentally get into the marmalade.

For preparation, use containers designed for cooking jam - thick-walled stainless steel containers.

It is more convenient to store a large amount of plastic marmalade in whole pieces, wrapping each layer with parchment.

Our family loves natural homemade marmalade so much that in August-September I have to prepare it in huge quantities. On average, 25-30 kg of apples are used. We peel apples (mostly Antonovka from my sister’s garden) with the whole family. As a result, there is always natural marmalade in my house, and my husband and I often take it with us. With tea in the office, in the car, on the train, on the plane, on a picnic - it is appropriate and good in a variety of situations.

My marmalade is not very sweet, but very fruity. In fact, it is similar to Russian marshmallow - after all, this is how in past centuries they boiled it, and then poured thick fruit puree into thin layers and dried it. The only difference is that for the marshmallows, the puree was also whipped (of course, without any proteins). Natural marshmallow preserved fruits, mainly apples and plums, and at the same time preserved the taste of late Russian summer.

My favorite thing to make is Antonovka marmalade: it has a simply magical aroma and contains a lot of pectin. During the cooking process, its taste is concentrated and becomes very bright. I like to add ginger: it gives it a spicy tint. I don't add sugar - just a little honey.

Required for 8-10 servings

• 2 kg apples
• 1 tbsp. l. grated ginger
• honey or brown sugar
• 2 cups walnuts, halved
• optional walnut halves or almonds for decoration

Natural marmalade should be stored in a cool place. It is very convenient, without cutting, to wrap the layers of marmalade in 2 layers of baking paper and put them in the refrigerator. It keeps well for more than a year.

1. Peel and core the apples, but don’t throw anything away - put the “waste” in a small saucepan and cover with a little water.
2. Boil for 40-50 minutes. over low heat, covering with a lid, then rub through a sieve - you get a thick puree, very rich in pectin - pectin concentrate.
3. Mix pectin concentrate with chopped apples. Bring to a boil over low heat (otherwise the apples will burn) and simmer until the apples soften, about 20 minutes.
4. Rub the resulting applesauce through a sieve or blend in a blender until smooth.
5. Add some ginger. Cook over low heat until thickened - the puree should begin to pull away a little from the walls of the pan, this will take more than an hour.
6. Prepare the baking sheets: line them with baking paper.
7. Preheat the oven to 70°C. Select convection mode.
8. Add honey or brown cane sugar to taste to the applesauce and stir.
9. Pour the thick puree onto baking sheets in a 1.5 cm layer. Garnish with nuts if desired.
10. Place the baking sheets in the oven and leave to harden for several hours. The finished marmalade sheet is easily separated from the paper.
11. But even after this, it is better not to remove the marmalade for at least a day: it must dry completely in the air.
12. It is convenient to cut the finished marmalade into squares with scissors: it is very beautiful (and tasty!) when there is a walnut in the middle of each square.

It is believed that marmalade was invented in Spain or Portugal - in any case, the word marmelo means “quince” in Portuguese. The first marmalade was made from quince. It is still adored in Portugal and is often eaten with cheese.
As you know, quince, and especially its seeds, contain a lot of pectin. Pectin is a wonderful natural preservative, and most of it is found in the peel and seeds. The more pectin a fruit contains, the better and stronger the marmalade made from it. I really love quince, plum and apple-plum marmalade.

Discussion

Good afternoon I really liked the recipe and decided to try it. The only question is how to store this marmalade?

now I will have preparations for the winter

Comment on the article "Preparations for the winter: homemade marmalade with apples and ginger"

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