Surely many of the sweet tooth multilayer cakes with cream roses will prefer delicious fragrant marmalade. For a long time, the city of Belev, in the Tula province, was famous for its goodies: marmalade and pastille. Currently, production is not so developed. Belevsky sweets can be bought only in some individual stores, and then they are produced mainly for souvenirs. And what about those who would like to enjoy such a delicacy as Belevsky marmalade every day?
We offer a way out. Today we will consider one simple recipe for making marmalade at home. We will need simple and clear ingredients that can be found in any home. No ingenious manipulations or a huge amount of time for cooking will also be needed. So, let's get started and try to master the old recipe of Belevsky marmalade in your kitchen.
Marmalade is a great way to enjoy summer fruits in winter
Even in ancient Greece, fruit juices were evaporated, and jelly - sugar mass was produced. The raw materials for the old marmalade were apples, pears, quinces and many of the berries. At present, there are, perhaps, among the sweet tooth those who would not like marmalade.
Belevsky marmalade, which we are talking about, has always been distinguished by the naturalness of the ingredients used for the production. Some modern manufacturers use jelly ingredients, flavors, substandard or diluted fruit juices, cheap starch, etc.
Belevsky marmalade has always been, as they say, on top in terms of naturalness and high quality ingredients. But to find it, as we have already said, is quite problematic. So, we will prepare homemade marmalade ourselves.
Ingredients
In order to prepare delicious marmalade from apples at home, we need only two components. These will be apples, of which you need to take about one kilogram and granulated sugar. Sugar will need about 500 grams. Those who love sweeter add a little more. For those who want to make marmalade more diet, you can take 250-300 grams of granulated sugar.
Cooking apples
The first step is to prepare the main ingredient - apples. To begin with, they need to be thoroughly washed under running water. Then we take out a baking sheet and spread baking paper on it. Put washed apples on a baking sheet. If there are very large fruits among apples, then you can cut them into several slices.
We send apples to the oven. In order to make marmalade, we need soft apples . Let them soften in the oven for about half an hour. When half an hour has passed, we take out the apples and wipe them through a fine sieve. This is done very quickly and easily, since the flesh of apples after being in the oven is soft and supple.
Now we need a large pot. Of course, Belevsky marmalade is a production scale, and homemade is a small saucepan. But if apples are ugly and you want to keep the crop for a long time, then every housewife can easily start the production process in her kitchen.
Process
When the apple mass is transferred to a pan with a thick bottom, you can add granulated sugar to it. Mix everything thoroughly and send the saucepan to the fire. Cook the mass on a sufficiently high fire, so do not go far from the stove, you will have to stir the mass periodically.
How to check that marmalade is ready? Firstly, you yourself will see the consistency that the apple mass will begin to acquire. Secondly, you can easily check the readiness of marmalade in the same way as we check the good quality of homemade sour cream. The spoon should stand! Turn off the fire.
Now it is worth considering for what purposes you make marmalade. If you are going to cook it only for guests who are about to appear on the doorstep, then we take a flat shape and pour the marmalade mass there. We send the form with the sweet contents to the oven for another hour. So the marmalade seizes and dries faster.
If you decide to stock up a sweet treat for the winter, then sterilized glass jars should be used. We spread the apple mass in jars, close it with plastic lids (you can roll the machine under the iron lids). Once the jars with marmalade have cooled, they can be stored for storage in any cool and dark place. This can be a ventilated pantry in the apartment or a cellar in the country.