Belevsky marmalade. A treat with centuries of tradition

Surely many of the sweet tooth are multilayeredcakes with cream roses will prefer a delicious aromatic marmalade. Since ancient times the city of Belev, that in the Tula province, was famous for its goodies: marmalade and pastille. At present, production is not so developed. Belevskie sweets can be bought only in some individual shops, and then they are produced mainly for souvenirs. And what about those who would like to rejoice in such a delicacy, like Belevian marmalade every day?

We suggest an exit. Today we will consider one simple recipe for making marmalade at home. We will need simple and understandable ingredients that will be found in any home. No cunning manipulation or a huge amount of time for cooking, too, will not be needed. So, let's get started and try to master the old recipe of Belev's marmalade in our kitchen.

Marmalade is a great way to enjoy summer fruits in winter

Even in ancient Greece, fruit juices,and jelly - sugar mass was produced. The raw materials for the ancient marmalade were apples, pears, quince and many of the berries. Currently, there is, perhaps, among the sweet tooth of those who do not like marmalade.

Belevsky marmalade, which we are talking about,was always distinguished by the naturalness used for the production of ingredients. Some modern manufacturers use jelly components, flavors, poor-quality or diluted fruit juices, cheap starch, etc.

Belevsky marmalade has always been, as they say, onheight in terms of naturalness and high quality ingredients. But to find it, as we have already said, is quite problematic. So, we'll make home marmalade ourselves.

Ingredients

In order to make a delicious marmalade fromapples at home, we only need two components. It will be apples, which need to take about one kilogram and granulated sugar. Sugar will need about 500 grams. Those who love the messenger, we add a little more. For those who want to make marmalade more dietary, you can take 250-300 grams of granulated sugar.

Preparation of apples

The first step is to prepare theingredient - apples. For starters, they need to be thoroughly rinsed under running water. Then we take out the baking tray and spread the baking paper on it. We put the washed apples on a baking sheet. If among the apples come across very large fruits, then you can cut them into several lobules.

We send apples to the oven. In order to prepare marmalade, apples require soft ones. We let them soften in the oven for about half an hour. When half an hour passed, we take apples and rub them through a fine sieve. This is done very easily and quickly, as the pulp of the apples after being in the oven is soft and supple.

Now we need a large saucepan. Of course, Belevian marmalade is a production scale, and home-made is a small saucepan. But if apples were born and you want to keep the harvest for a long time, then every mistress can easily start the production process in her own kitchen.

Process

When the apple mass is transferred to the panwith a thick bottom, you can add sugar to it. Thoroughly mix everything and send the saucepan to the fire. Cook the mass should be on a sufficiently strong fire, so do not go far from the plate, you have to stir the mass periodically.

How to check that marmalade is already ready? Firstly, you will see the consistency, which will start to acquire the apple mass. Secondly, you can easily check the availability of marmalade in the same way as we check the good quality of home-made sour cream. The spoon should stand! Turn off the fire.

Now it is worthwhile to think for what purposes you are doingjujube. If you are going to cook it only for guests who are about to appear on the doorstep, then we take a flat shape and pour out the marmalade mass there. We send the form with sweet contents to the oven for another hour. So the marmalade will grasp faster and dry.

If you decide to stock a sweet treat onwinter, then sterilized glass jars should be used. We lay out the apple mass on the cans, close it with plastic covers (it can be rolled up by a machine under iron covers). Once the jars of marmalade cool down, they can be stored for storage in any cool and dark place. It can be a ventilated pantry in an apartment or a cellar in the country.