I remember how in a distant childhood my grandmother made homemade marmalade, recently accidentally found her recipe.

The other day I went through the shelves of the bookcase and, leafing through my grandmother’s cookbook, in the section “Product preparation for the future” I came across a page written in sharp handwriting. Jabłkowa marmolada (apple marmalade) was named by her grandmother, who knew Russian and Ukrainian perfectly and at the same time always wrote only in Polish - her native language. On a slightly yellowed leaf from notebook to cage, she detailed how to make homemade marmalade from apples.



I will say that Pauline's grandmother perfectly knew not only how to make homemade marmalade. She cooked very tasty, and perfectly crafted, and masterfully led home and homesteading.

Oh, there's so much I can tell you about her! Like you, she is the best grandmother in the world. But we will prepare homemade marmalade, so that when the time comes for a generous harvest of apples, you know how to stock up for future affordable and tasty filling for baking, how to cook healthy candy at home.

Do you know why jellyfish cooked at home is useful? Because it takes fruits and berries with a high content of pectin - a substance that nutritionists call the body's sanitary. Pectin promotes the elimination of harmful cholesterol, radionuclides and toxins. It is apples (and best Antonov) that are ideal for marmalade.



You can also take apricots, black currants, plums, kizil, barberry, blueberries, cranberries, sea buckthorn. But in any case, the optimal basis for marmalade will be puree from apples, where, if desired, you can add up to 8-10% puree from other fruits or berries.

About the grandmother's recipe for marmalade will talk a little later, and now - the simplest marmalade that you can cook at least several times a week and so avoid buying expensive candy.



You'll need these ingredients:

• 500g ripe apples
• 180g sugar
• 400 ml of water
• 200g gelatin

It's pretty simple.

1. Clean the washed fruits from the skin and seeds. In the skin, most of pectin is an excellent thickener, so you do not throw away the skin, but boil water and cook cleaning for 15 minutes. Quickly cool the broth. You can have iced water.
2. In a hundred milliliters of cooled apple broth, you soak gelatin - let it swell well.
3. Slice peeled apples and stew them in a broth until soft. Then beat the blender to a homogeneous consistency.
   
   
   
   
4. In puree, you add sugar and steam the liquid in a pot with a thick bottom. This is the most tiring part of the whole cooking process, as you need 40 minutes of continuous stirring so that the puree does not burn and evaporate more liquid.
5. You melt the swollen gelatin in the microwave and combine it with puree. You stir very well.
6. You cover the silicone molds with food film, fill them with mashed potatoes and leave them to freeze.

If there are no forms, then pour hot mashed potatoes on the baking paper, level and wait until the marmalade freezes. Then you cut it into cubes and drop it in sugar. Here's the perfect treat!

Grandma's recipe: how to make homemade marmalade And in my grandmother’s recipe, the amount of ingredients and cooking technology are different, because she cooked marmalade for harvesting for the winter, not in the form of candy. There was no blender or microwave back then.



Grandma cooked marmalade in a large cauldron in three receptions. Without adding gelatin or agar-agar. But with cinnamon and vanilla.

One serving she took:

• 3kg Antonov apples
• 2kg of sugar
• water (to cover apples)
• 1-2 cinnamon sticks
• vanilla

Preparation

1. Washed apples freed from seeds, poured hot water and boiled until soft. The broth was pumped into another dish, and the apples were rubbed with a wooden spatula through a frequent sieve.
2. Then combined puree with sugar, adding a little decoction (so the sugar melts faster) and evaporated for 30 minutes, constantly stirring. Removing marmalade from the fire, covered the casket with gauze so that water drops from the lid did not fall into the fruit puree.
3. On the second and third day, I repeated everything. But at the beginning of the second boiling, I added a cinnamon stick. And in the final stage, after getting cinnamon, poured a little vanilla. And I kept stirring. boiling marmalade to full readiness.
4. Determined if the marmalade boiled enough by dripping it on a chilled plate. If the drop did not spread, it poured a fragrant transparent bliss on sterile banks and rolled lids.

Apple was a lot, all September was harvesting marmalade. Much work, but in winter often luxurious apple aroma and delicate sweet and sour taste reminded of the generosity of summer. Try it, too. Although the real treasure, apparently, is not marmalade and not its recipe, but childhood in the company of our grandmothers!