Apple marmalade recipe
Easy apple marmalade recipe
Apple marmalade is a delicious recipe combining the natural sweetness of apples with a touch of sugar so it feels indulgent without being overly sugary.
There’s something special about making and enjoying your own marmalade, knowing it’s free from preservatives or artificial additives.
This marmalade is perfect to accompany your breakfasts and snacks.
Ideal for spreading on fresh bread, pancakes or biscuits, this easy-to-prepare recipe is a must-have for lovers of fruit and authentic flavors.
this fruity spread is packed with fiber and vitamins, especially if you use fresh, ripe apples.
What ingredients for the marmalade ?
- 1 kg cooked apples
- 750 g sugar
- 1 vanilla pod
You can add spices like cinnamon or nutmeg for extra warmth or use different types of apples for a unique flavor.
How to prepare appel marmalade ?
- Choose healthy, ripe apples.
- Wash and dry them carefully.
- Remove the stems, cut the apples in half, then into quarters. Weigh the apples.
- In a large saucepan, add the apples with 1/2 glass of water per kilo of fruit.
- Cook the apples, stirring frequently, until all the water evaporates.
- Pass the cooked apples through a vegetable mill or use a hand blender to make a smooth purée.
- Weigh the apple purée and calculate the amount of sugar needed (750 g of sugar per kilo of apple purée).
- Add the purée, sugar, and a split vanilla pod into the saucepan.
- Stir and bring the mixture to a gentle boil for about 1 hour.
- Test for readiness by placing a drop of the marmalade on a cold, tilted plate—if it sets, it’s ready.
- Remove from heat.
- Immediately pour the marmalade into clean, dry jars.
- Close the jars tightly.
easy apple marmalade recipe
Apple marmalade is a delicious recipe combining the natural sweetness of apples with a touch of sugar so it feels indulgent without being overly sugary.
Servings: 4 pots
Ingredients
- 1 kg cooked apples
- 750 g sugar
- 1 vanilla pod
Instructions
- Choose healthy, ripe apples.
- Wash and dry them carefully.
- Remove the stems, cut the apples in half, then into quarters. Weigh the apples.
- In a large saucepan, add the apples with 1/2 glass of water per kilo of fruit.
- Cook the apples, stirring frequently, until all the water evaporates.
- Pass the cooked apples through a vegetable mill or use a hand blender to make a smooth purée.
- Weigh the apple purée and calculate the amount of sugar needed (750 g of sugar per kilo of apple purée).
- Add the purée, sugar, and a split vanilla pod into the saucepan.
- Stir and bring the mixture to a gentle boil for about 1 hour.
- Test for readiness by placing a drop of the marmalade on a cold, tilted plate—if it sets, it’s ready.
- Remove from heat.
- Immediately pour the marmalade into clean, dry jars.
- Close the jars tightly.