One way to dispose of apples is to make marmalade, “hard jam,” as it was called in France at the beginning of the 19th century. This natural delicacy will appeal to both adults and children. If you add orange or lime juice or other fruit puree to apples, the marmalade will acquire a unique taste.
It is necessary
-
- 1 kg of apples
- 1 tbsp. granulated sugar
- 4 oranges
- tray or large plastic container
- powdered sugar.
Instructions
Step 1
Peel the apples, cut out the seed capsule. Fold the peels into a gauze bag and boil in a little water to extract the natural pectin. When the bag of cleansers has cooled down, squeeze the juice out of it into the water in which it was cooked. Discard dry cleaning.
Step 2
Remove the zest from the oranges in thin strips, or grate the dyed orange peel on a fine grater. Squeeze the juice out of the oranges.
Step 3
Pour sugar into a deep saucepan, add water saturated with pectin, in which apple peelings were cooked, put on fire. When the granulated sugar has melted, add finely chopped apples, zest and orange juice. Simmer for 10 minutes, covered.
Step 4
Grind the resulting mass in a blender or rub through a sieve so that the applesauce turns out to be homogeneous, without lumps.
Step 5
Pour the applesauce back into the saucepan and set over low heat. Boil until excess moisture is removed. Stir constantly to avoid burning. When the mass begins to puff, turn off the heat.
Step 6
Lubricate a tray or large plastic container with vegetable oil. Pour into it a hot mass, 2 cm thick. Smooth the surface with a spoon and leave for a day so that the marmalade hardens.
Step 7
Sprinkle the icing sugar on a large cutting board. Dump the frozen marmalade onto it. Sprinkle powder on top. Cut into pieces. Put the finished marmalade in a box.
