Marmalade from apples at home for the winter: how to cook, 9 best recipes

Marmalade from fresh apples at home for the winter is a unique dish that will delight adults and children in the cold season. The workpiece retains most of the vitamins of fruits, therefore it will increase immunity. The advantage of marmalade is that it is made quite simply, the hostess does not need much time for preservation.

Features of cooking apple marmalade for the winter

Marmalade is a delicious and light treat. Apples for its preparation are boiled to such a degree of viscosity that the puree from them can be cut with a knife. But at home, this consistency is difficult to achieve, so the recipes contain gelatin.

How to choose apples?

The most acceptable will be juicy, sweetish-sour apples containing a maximum of pectin. You can find out the latter by what kind of skin they have. Where there is a lot of pectin, it will be very dense and even tough. Overripe fruits are also suitable, as they will boil quickly and give a lot of juice.

It should be noted that apples are very boiled down during the preparation of marmalade. In order to get 150-200 grams of goodies, you will need over 1 kilogram of fresh fruit.

Cooking containers

Tara must be sterilized. It is better to take small jars, because they contain jam, jam will be more convenient to store. The containers are thoroughly cleaned with soda and detergent, do not use those on which chips or cracks are noticed. Sterilization takes place in the oven, on the kettle, in the microwave. There is no significant difference, the main thing is to do it qualitatively and get rid of all microbes.

How to make marmalade?

There are several simple and proven recipes for harvesting.

Classic recipe

This classic recipe only needs two ingredients. This is:

• 2 kilos of apples;
• 1 kilogram of granulated sugar.

Apples with peel are baked in the oven, after they have cooled they are rubbed through a sieve. The resulting puree is mixed with sugar and cooked over very low heat in a saucepan with a lid. It is advisable to constantly stir until completely thickened. You can find out that this happened with a simple wooden spatula. The cutlery is drawn along the bottom of the saucepan - if there are no stripes, then the marmalade is ready. The resulting mixture is laid out in jars and rolled up.

With gelatin

The gelatin option speeds up the cooking process.Fruits (choose already very overripe ones) are lightly baked in the oven, rubbed through a sieve or in a blender. It is put on fire in a saucepan, at this time the gelatin swells according to the instructions. It is added at the end, the composition should not be allowed to boil.

Plast marmalade

Sweetness in the best oriental traditions is prepared quite simply. Apples are cut into small layers. They are boiled in a saucepan until completely soft. 1 kg of sugar is added. Boil until the consistency of marmalade.

Sugar free

The sugar-free option involves the use of honey. You will need:

• 1 kg apples;
• 400g honey.

Fruit slices are boiled until softened, then rubbed through a sieve in a moist state. Put on fire again and cook until thickened, at the very end add honey and boil for a couple more minutes.

With lemon

Required:

• 1 kg main ingredient;
• 600 grams of granulated sugar;
• 1 lemon with peel.

Prepared according to the standard recipe. Juice is squeezed out of the lemon and added 15 minutes before the preliminary end of cooking. This marmalade is quite sour.

With plums

To prepare such a colorful delicacy you will need:

• 1 kilogram of plums;
• 1 kilogram of apples;
• 800 grams of sugar.

Halves of fruit are peeled and kept steamed under a lid, then ground into a pulp. Plums are pitted, covered with sugar. You can start cooking only after the plums let the juice out. After that, the recipe is standard - cook until completely thickened over low heat.

With pears

The variant with pears is very similar to the previous one. However, pears do not need to be covered with sugar. They are simply finely chopped and added to the prepared puree at the initial stage.

Apple pomace treat

Despite the fact that the cake is a processed product and is not used for most recipes, the treat from it turns out to be delicious. Suitable for making pies, pies and buns. The point is not to throw away all the parts of the fruit, but just cook them as you would in a standard recipe. To improve the taste, add cloves, cinnamon or vanillin. The cake does not roll up, as it is very likely that the jars will swell.

Recipe for multicooker

A kilogram of peeled apples is placed in a multicooker, the “Stew” type is selected for 2 hours. After this time, 500 grams of sugar is added (wait another half an hour). 15 minutes before the end, you can add honey, which will improve the taste of the dish.

Terms and rules of storage

Alas, but apple marmalade is not stored for a long time. This is due to the rapid loss of moisture (it will simply become dry and tasteless). You need to eat it in the first 6-8 months.

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