Fruit jelly from apples: recipe and useful properties

Of all the existing sweets, jujube, perhaps, is the most harmless for the figure, useful for health and allowed for baby food at any age. Such universality and love he deserved due to his recipe. Especially useful apple marmalade, because pectins, getting into the human body, they produce a real general cleaning, thereby clearing it of all kinds of savings that are harmful to health.

Marmalade of apples, the recipe of which you can learn in this material, is very easy to cook on your own kitchen. For this delicacy is not suitable for every variety of apples, so pay attention to the autumn varieties, which are the most rich in that valuable pectin.

The composition of marmalade can be slightly changed and make it some sort of "Assorted", adding a pear or a plum during cooking. But back to the classic recipe, for which you need to take a kilogram of sugar and a kilogram of apples with sweet and sour taste. All the fruits are cleaned, cut into slices and boil in water under the lid on very slow heat until their final readiness. Next, the preparation of marmalade from apples includes the following step: using a large sieve, it is desirable that it is non-metallic, or using a blender of the boiled fruit to be mashed. We shift the resulting mixture into a saucepan, cover it with sugar, mix thoroughly and again put it on a slow fire. In the process of cooking it is necessary to ensure that the mashed potatoes are not burned, and cook should be until the hot mass begins to thicken. Put the hot mixture on a specially prepared dish with smooth edges and moistened with cool water. In such a state, the future marmalade of apples, the recipe of which you can evaluate on your own, should stand for 1-2 days. When it dries up completely, cut it into pieces of any shape and dab each of them in sugar.

Recipe for homemade marmalade from apples with mint and lemon

This kind of marmalade is perfect not only for tea, but also for making homemade cakes, playing the role of stuffing for it. In this case, you will need a liter of apple juice, a few leaves of mint, 25 grams of gelatin, 500 grams of sugar and juice of one lemon. Gelatin fill with water and leave for a while to swell. Further, fruit jelly from apples, the recipe of which differs by some complexity, unlike the previous one is prepared as follows. In the pot, pour in the juice of the fruit, add mint and sugar to it, then boil it for 15 minutes, after which the mint should be taken out. Next, pour in the swollen gelatin and mix thoroughly, so that no lumps are formed. Ready mixture is poured over prepared sterile jars and rolled up with lids for storage.

The marmalade of apples, the recipe of which you just learned, is great for sweet sandwiches, for making cakes in the form of baskets as a layer, and as an independent dessert, it is very good. Bon Appetit!