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"Branded" Preparations For Apple Spas: Apple Recipes
"Branded" Preparations For Apple Spas: Apple Recipes

Video: "Branded" Preparations For Apple Spas: Apple Recipes

Video: "Branded" Preparations For Apple Spas: Apple Recipes
Video: Cubie & Cubette's Cooking Club - How to Make Homemade Raw Sugar Soap 2023, March

Time is running out and the time for apple processing is approaching. There are countless recipes for various delicious apple preparations, but I want to share my signature recipes with the readers. For the sake of fairness, I note that some recipes were not completely invented by me, but revised on the basis of technologies previously used in Russia, but now somehow forgotten.

Quick apple jam
Quick apple jam

Quick apple jam

1 kg of sour very hard apples like Antonovka, 900 g of sugar, 2/3 cup of water.

The peculiarity of this jam is in the incredible transparency of the apple slices and in the amazing taste, as well as in the relative speed of preparation and the fundamental difference in the cooking technology itself. Traditionally, apple jam is cooked in several stages (until fully cooked). Then it is transferred to jars and covered with plastic lids.

In my recipe, the jam is brought to the stage of the beginning of half-readiness, and then sent to sterile jars and sterilized for 20 minutes. Banks are rolled up with lids. Such jam is stored on the balcony in a completely closed wooden cabinet (light is completely excluded) and only during the summer heat is moved to the refrigerator.

So, the cooking technology is as follows. Apples (I take only an unripe carrion, don't make such a jam from apples that are starting to ripen) are washed and quickly cut into very thin (about 2 mm thick) slices (not any knife is suitable for this purpose). Then they are transferred to an enamel basin, where sugar and water have already been placed. The contents of the bowl are gently mixed and put on a minimum heat to gradually dissolve the sugar. Then the fire is slightly increased, the mixture is brought to a boil, cooked over low heat for two minutes with stirring and removed from heat, followed by stirring.

After 5-6 hours, the bowl with the jam is put on the fire again and the operation is repeated - that is, it is brought to a boil and cooked for two minutes. After that, the jam is immediately transferred to hot sterilized jars, the jars are covered with lids and placed in a large tank for sterilization for 20 minutes. After the end of sterilization, the lids are closed (or rolled up - depending on the type of lids), achieving perfect tightness.

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Apple and pumpkin puree (imitation of apricot puree)

Apples - 800 g, pumpkin - 1800 g, sugar - 2/3 cup, citric acid - 1/2 teaspoon, apricot jam syrup - optional, sea buckthorn juice - to taste.

Cut the apples and pumpkin into large pieces and bake in the oven at 220 ° C for about 40 minutes. Rub the whole mass through a colander, add sugar and citric acid. It is advisable to add a little syrup from apricot jam and very desirable - sea buckthorn juice, which will add some piquancy to the puree and a spectacular orange color. As a result, your guests will never guess that you served them apple and pumpkin puree under the guise of apricot puree.

The finished puree is placed in sterilized jars, the jars are covered with lids and placed in a large tank for sterilization for 20 minutes. After the end of sterilization, the lids are rolled up, achieving perfect tightness.

Finished apple marshmallow
Finished apple marshmallow

Apple candy

Apples - 2 kg, sugar - 800 g.

Today, in any grocery store, you can buy marshmallow without any problems, but few people realize that this sugary sweetness sticking on their teeth has little in common with real Russian marshmallow (both in taste and in the ingredients used), known as a national delicacy still from the XIV century. It was once a purely Russian confectionery. It was made from natural raw materials - Antonovka apples, a little later the pastillers came to the conclusion that it was possible to use other varieties of sour apples as well, but Antonovka was still preferred. Of course, no chemical additives (as now) were introduced into the marshmallow.

The most famous throughout Russia were Belevskaya, Kolomenskaya and Rzhevskaya marshmallows. The delicacy was not cheap, and it was packed very effectively - a box of marshmallow cost about the same as it was necessary to give for a dozen chickens, but the sweetness was worth it, and therefore in secular society it was customary to present the ladies with marshmallow.

The technology for making marshmallows is quite simple, but in the old days it was very laborious. Apples (preferably Antonovka, but other sour varieties are also possible, for example, Titovka) were placed in cast iron pots, covered with lids and baked in ovens until tender. After that, they were turned into mashed potatoes, rubbed through a fine sieve, and mixed with sugar or honey. If it was supposed to introduce egg whites, then they were beaten into a foam and also introduced into the puree after it cooled.

Then the most laborious process began - the mashed potatoes of baked apples were beaten continuously for two days by several people, changing until the mass turned white. As a result, because of the colossal labor costs, marshmallow was produced only by large landowners' farms that had the free labor of serfs, or pastiller artels that existed only in three Russian cities - Kolomna, Rzhev and Belev. The resulting air mixture was applied in a thin layer on a cloth or gauze (the current gauze will not work), stretched in wooden frames made of alder, and slightly dried in the free spirit of a Russian oven. Then a new thin layer was layered and dried again, etc. - the total number of such layers varied from marshmallow grade. Finally, it was also dried in an oven with a gradual decrease in temperature. In general, the drying process took two days.

And, finally, the finished product was rubbed with powdered sugar, cut as required and laid out in wooden boxes, shifting each layer with a sheet of parchment. We stored such a marshmallow for up to six months in cool conditions. The resulting sweets had a pleasant unpleasant taste and served as an excellent natural substitute for sweets.

In modern conditions, the process of making marshmallows is not so laborious, although there is also a lot of trouble. When planning to prepare this delicacy, you should understand several important rules for yourself.

  1. The quality of the source material is very important - only hard ripe apples should be taken; it will not be possible to get tasty marshmallows from overripe soft fruits.
  2. The drying time is determined strictly individually, depending on the layer thickness and temperature, changing the layer thickness and temperature, you can get different in consistency, taste and color options for marshmallows.
  3. Overdrying the marshmallow is unacceptable, because in this case you risk getting a solid, viscous, dark brown product, which in no way resembles a tender marshmallow melting in your mouth.
  4. Beat the whites only chilled (while not a drop of yolk should get into the protein, otherwise the whites are whipped worse), and take only very fresh eggs (eggs that have been stored for a long time become watery and whip badly). The utensils for whipping must be completely dry and free of fat. Beating can only be done in an enamel, ceramic or glass dish, but not in aluminum - in it the proteins will turn gray.
  5. Add the whipped proteins to the applesauce only after the latter has cooled, while the sugar should be added to the hot puree.

The cooking technology is generally as follows. The apples, cut into quarters, are baked in the usual way in the oven, placed in a closed container (temperature 200 ° C), and quickly rubbed the hot mass through a colander. Sugar is added to the hot mashed potatoes at the rate of 800 g of sugar per 2 kg of apples.

Whisk the applesauce with the whites
Whisk the applesauce with the whites

Whisk the applesauce with the whites

Take proteins from three large eggs, beat them with a mixer into a dense foam, and then carefully introduce the whipped proteins into the cooled applesauce. Then beat the resulting mass white. A very important point should be noted here - it took two days to manually whip, with modern mixers the process has significantly accelerated, but it will still require at least a couple of hours (depending on the volume of the whipped mass).

The whipped mass is spread in a thin layer (about 0.5 cm) on a canvas stretched in a wooden frame laid on a wire rack, and dried in an oven at 80 ° C for about three hours. Then a new thin layer is layered and dried again, etc. Since the drying process in the oven is fundamentally different from the drying in the Russian oven, it is better to limit yourself to two or three layers so that the total thickness of the marshmallow does not exceed 1.5 cm. It is finally dried at a temperature of 60 ° C. The readiness of the marshmallow is determined by touch by the degree of elasticity of the lower layer.

The frame with the finished marshmallow is taken out of the oven, gently turned over the board, the canvas is sprayed with water from a spray bottle and after a couple of minutes the marshmallow is carefully separated from the canvas.

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Put the whipped puree into a mold
Put the whipped puree into a mold

Put the whipped puree into a mold

You can dry the marshmallow on a regular baking sheet - immediately in one layer (no thicker than 1.5 cm; the baking sheet is covered with parchment paper, on which the whipped mass is poured), but the result will be worse. This is due to the fact that it is not possible to ensure uniform and air drying of the mass, since the lower layer dries very poorly, and the upper one dries up. Drying is carried out with the oven on constantly for about two days at a temperature of 60 ° C.

Somewhat better results are obtained when using two baking trays, which change places after a fixed period of time (2-3 hours), but the drying process is already stretching for three or more days. The pastille dried in this way will no longer be airy, but will be denser and darker, although the delicacy will still taste much better than the modern commercial pastille.

The finished marshmallow is cut into pieces and, if desired, rubbed with powdered sugar. Then it is transferred into small containers (0.5 l), overlapped with layers of parchment paper, and tightly closed. Store only in a dark, dry and cool place.

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