Video: Homemade Marmalade
2024 Author: Sebastian Paterson | [email protected]. Last modified: 2023-12-16 13:47
Last year we had a very good harvest of fruits and berries, and for the first time I decided to make marmalade myself. She took out books on canning, read them, and set to work. Good marmalade came out only on the third try. It turned out that there are many subtleties in the preparation of high-quality marmalade. That's what I want to share with the readers of the magazine.
The basis for any marmalade is apples. The more acidic they are, the better the marmalade will be. Apples contain pectin. He gives the marmalade a jelly-like base. I tried to cook jujube from plums, red and white currants, but without an apple base, the marmalade turned out worse. So, homemade marmalade.
The apples must be washed and cut into slices. Cookbooks recommend stewing them with water, but I find it best to bake them until soft in the oven (you don't need extra water to make the marmalade). Rub the finished apples while still warm through a sieve. The sieve should be selected with medium-sized cells. Add 0.5 kilograms of granulated sugar to a kilogram of grated apples, mix everything and set to cook on high heat. It is very important to choose the utensils for cooking marmalade.
Choose a pan with a wide, thick bottom, otherwise the marmalade will burn. Cook in small portions - half a kilogram each, so the marmalade will not splash during cooking and will cook faster. When boiling marmalade after boiling, it is necessary to stir it all the time with a wooden spatula. The finished marmalade will lag behind the sides and bottom of the pan. Pour the boiled marmalade in the required layer onto parchment paper (baking paper) and wait for it to harden. This may take three to five days, depending on the quality of the raw material. When the marmalade hardens, we cut it into slices and dry it on both sides (it can be done in a slightly heated oven). Sprinkle the dried marmalade with icing sugar.
The finished marmalade should be stored in a cool dry place. The longer it is stored, the harder it becomes. Marmalade can be prepared with the addition of plums, strawberries, currants, grapes, nuts, lemons and oranges. At the end of the boil, add cinnamon, cardamom, vanilla, or lemon and orange zest.
Bon appetit, everyone!
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