At the end of summer, many gardeners accumulate a huge number of apples. Someone squeezes juice from fruits, boils jam, makes pastille, 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 this substance is not always sold separately in stores. Therefore, we will tell how apple marmalade is made without additives and dyes (only from fruits and granulated sugar). To give this sweet product a unique taste, it was also decided to use orange juice and its zest in the cooking process.
How to make apple marmalade at home
Essential Ingredients:
- ripe apples of any grade - 1 kg;
- granulated sugar - 1 cup;
- fresh orange - 4 pcs.;
- icing sugar - optional (to decorate the dessert).
Apple processing
In order for apple marmalade to turn out the way it is sold in a store (even better), all cooking rules should be strictly observed. It is required to take 1 kg of fruit, peel them and remove the seed box. These elements should not be thrown away, since they also contain the pectin we need. To rescue it, the cleaning should be folded in gauze, tied tightly, and then placed in a pan with a small amount of water and boil until soft peels. After this, you need to wait until the bag has cooled, and then squeeze the juice from it into the same pan. Cake can be thrown away.
The process of processing oranges
Making apple marmalade at home, you can add absolutely any fruit 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 an amount of 4 pieces, washed, peeled (be sure to grate the zest) and squeeze the juice well. Next, proceed to mixing the prepared components.
Heat treatment
Apple marmalade with orange additives is made as follows: in a deep stewpan, pour sugar, pour previously prepared water with pectin (where the peel from apples was boiled) and put on low heat. When the bulk product melts, finely chopped apples, as well as juice and zest of oranges should be added to it . In this composition, the mass must be extinguished under a closed lid for 10 minutes.
The resulting mixture needs to be crushed strongly in a blender so that the aromatic puree turns out to have a uniform consistency. Next, the mass should be laid back in the saucepan and boil until excess moisture is removed. With this puree, it is advisable to constantly stir so that it does not burn. When the mixture begins to "puff" from a lack of fluid, you need to turn off the fire.
Dessert making
After preparing the base, you should take a shallow tray, grease it with vegetable oil, and then fill it with a hot mass of 2 centimeters thick. It is recommended to smooth the surface of mashed potatoes with a large spoon and leave for one day, so that the homemade apple marmalade freezes.
After the set time, take a chopping board, sprinkle it with icing sugar, put a frozen treat on it, and then cut into small portioned slices.