Apple slab marmalade

Apple slab marmalade

Category: Blanks

Ingredients
Apples	1 kg
Sugar	700 g

Cooking method

• Antonovka is best suited for this recipe, but it will work from other apples too)
• So, peel the apples and seeds, and cut them into 4-6 pieces. We cover the baking sheet with paper, put the apples and send them to the oven at a temperature of 150-160 degrees to soften. Don't bake until crusty. Our task is to make the apples soft. It will take 20-25 minutes.
• We grind it in any available way. Through a fine sieve with a silicone spatula or into a blender if powerful.
• Add sugar to mashed potatoes, mix and microwave. Three to four times for 5-7 minutes, stir each time after stopping. If the microwave bothers you, then boil the mashed potatoes with sugar over low heat in a saucepan, just be sure to take precautions - an apron, long sleeves on clothes. Puree can "spit" at you or burn, so I would not advise leaving the saucepan.
• We spread the resulting jam on a baking sheet with sides, which we cover with at least two layers of good baking paper and put in the oven for 3-6 hours at a temperature of 110-115 degrees.
• The readiness of the marmalade is determined by pulling the edge of the paper, it should move away in a layer.
• We take it out and let it freeze, usually 7-8 hours (night). And in the morning we cut into portions and wrap in baking paper.
• You can store it on the shelf in the kitchen.
• 

The dish is designed for

Optional

Time for preparing:

6 hours

Cooking program:

Oven

Note

Buns with such marmalade turn out fragrant, no, very fragrant !!! It does not flow when baked.
Here are Manin's buns with marmalade, baked the other day, the girls were asked to lay out a separate recipe. Posted

Ooooh. I love that too! This year I did it from apricots, but it doesn't work with apples, but there is still last year's. With micro finally super. Jeannette, thanks) Does not spread. That's for sure. I can see it in the openwork pie too.

[Angela]

Angela, this is speed !! Thank you druh
This is a lifesaver, not a marmalade. I also respect him very much !!!

[Jeanne]

Jeannewhat a beautiful marmalade 🔗

[Albina]

Albina, it is still fragrant and tasty

There are just a lot of apples, today we need to do it! Thanks for the recipe! Does it last long?

Jeanne, the taste of childhood. Small, I went to the store, in the summer to buy this marmalade, it was in a narrow box, like a marshmallow, remember? And eat it on the street.
I was a city child, they lived in prosperity, I am one child in a family, I could buy a lot of sweets, whatever you want, even every day, but no, give me this marmalade. I took a teaspoon and ate it in paths.

[Maya42]

Maya42, I'm sure for a long time. I rarely live up to next summer. My household prefers baked goods with marmalade to all others. And just cut off a slice when you want something like that ..
stall, as I understand you, I'm very glad that you like it))))

Does it last long?

And I will put in my 5 kopecks, if possible? I have been in the refrigerator for a year now, in a container. The layers are covered with confectionery paper for baking. Lies. Does not grow moldy. It became a little wet and that's it. Keeps the shape perfectly.

[ang-kay]

ang-kay, at least 10 kopecks, at least rub !!

[Jeanne]

JeanneThanks for the delicious recipe and childhood memories. / Boom do /

[Zhannptica]

Zhannptica, Zhannochka what a smart girl you are!
We talked about marmalade in buns, and here we already have a recipe!
No need to search!
Thank you, I took it to you!

[Natalia]

Natalia, be sure to do it, it's just real !!!!
Ksyusha, no sooner said than done

!
I'll go "shake" my brother to Antonovka ...

[Ksyusha]

Ksyusha, Antonovka is good, she can lie quietly in a corner, until the mood is correct, at least a week, at least two

Yes, she is "patient"

[Jeanne]

Jeanne, an excellent use of Antonovka - a gorgeous apple in taste and properties!

[Admin]

Admin, thank you))))) this marmalade deserves a separate recipe, thanks to the girls for the magic pendal) I was just sure that everyone around was doing it ...

[Zhannptica]

Zhannptica, Jeanne, as on time
I just baked the last cart of apples in the oven and slowed down in thought, the previous attempt to create a marshmallow ended in a trash can, you could only eat with paper
In the process of grinding, does the skin go to the "exit"? Is there a desire to drive the mass through a meat grinder with a small hole or there will be no uniformity?

[Money]

Money, Tatyana, clean the skin at the very beginning. Put the peeled apples in the oven.

[Zhannptica]

Zhannptica, Oops ... already baked with a skin, you will have to manually, in the old fashioned way, through a sieve

[Zhannptica]

Zhannptica, and is stored only in the refrigerator?

[Lily]

Lily, I wrote that on the shelf in the kitchen cabinet. I fold the squares wrapped in paper into a suitable cardboard box and put in the lower kitchen cabinet)
Angela puts the paper into a container and refrigerator. Choose as you like

Added on Tuesday 13 Sep 2016 10:20 AM

Money, then try to separate the skins with your hands to the sieve. They will oooooochen complicate the task) success !!!
In any case, the result is worth the effort.

[Zhannptica]

Zhannptica, oh ....... this is my option!

[Lily]

Lily, then - hurray!

already baked with a skin, you will have to manually, in the old fashioned way, through a sieve

It is possible with a skin. It's just very good to blender. There will be a little with grains, but absolutely not a hindrance. I did it with or without skin.

here with the skin

Jeanne I'm sorry)

[Zhannptica]

Zhannptica, how long have I been wanting that oops marmalade for baking, but it never occurred to me to make it myself. Thank you dear!!!
I will definitely do it, I have to go to the fields for the harvest

[ang-kay]

ang-kay, Angela, you give me hope
I'll try first through a sieve (as long as I have enough) then .. how to get it, there is enough technology, only to Goodwin you need
Zhannptica, Jeanne, I am still confused, how to determine that the mass has already boiled down? Your last apples are already ... sorry

[Zhannochka]

, taste of childhood. Small, I went to the store, in the summer to buy this marmalade, it was in a narrow box, like a marshmallow, remember?

only yesterday I told my husband about this that I really want such marmalade

Added on Tuesday 13 Sep 2016 11:01 AM

Zhannochka, thanks for the recipe! It has long been in my mind to try to cook, but only in my thoughts today I have already reworked the whole padanka, but the other day I will definitely try your recipe

[Zhannptica]

Zhannptica, Zhannochka, gorgeous recipe! I just think what to do for my granddaughter instead of sweets - she is allergic to purchased sweets. Thank you very much, I'll go to my neighbor for apples. Jeanne, what is the way out? That is, how much is approximately in size, so it will be clearer, I think, is a marmalade made from 1 kg of apples?

[Lerele]

It is possible with a skin. It's just very good to blender. There will be a little with grains, but absolutely not a hindrance. I did it with or without skin.

here with the skin

Jeanne I'm sorry)

Do not give, yes, from the road to rest, here go, he says, and bake pies !!! My head is spinning from your slits

Added on Tuesday 13 Sep 2016 11:26 AM

Lerele, minimum labor costs) microwave and blender to help us !! And the result !!!!
V-tina, very glad to you)) I don’t believe that you don’t have this
anavi, Olga, normally from kg it turns out. It won't be enough for the winter, but it will even stay for trying. I do about three passes of one and a half kg. And sooooo much is enough for me

Added on Tuesday 13 Sep 2016 11:28 am

Money, Tatyana, strongly, then do not boil it at all. It became a little like jam and that's enough. The color should not change much. In the oven, everything that is not steamed will go away. It just might take a little more time

[Jeanne]

Jeanne, beautiful marmalade, will need to be repaired, just brought the basket of Antonovka, I thought to create with it.
I'm thinking if you add berries to apples, it should also turn out tasty and aromatic.
I have already made it from raspberries and currants, I must try the mixture.

Zhanna, a huge thank you for the recipe !!! I have been dreaming of such marmalade for a long time, my hands somehow did not reach to do it I will do it by all means, my son loves apple cider among all the jams and jams, and rolls with apple marmalade are generally a fairy tale

[Elena]

Elena, that's why she is home cooking, what we want is what we do !!! Apples are friends with all fruits))

I don’t believe that you don’t have that

yes, here everything is somehow one, then another .. hands did not reach

[Victoria]

Victoria, the most fragrant tale))

Added on Tuesday 13 Sep 2016 11:39 am

Tina, then be sure to zababahay parteechka) I know that this is not your favorite boiled condensed milk, but such a special as you, you will figure out where to attach))

Zhanna is what you need !!!! Really needed! Just super! always wanted to cook!

zababahay parteechku) I know that this is not your favorite boiled condensed milk

yes, jelly is more mile to me than any condensed milk; apples fall from the tree every day, so I think I’m bothering more than one pair

but as special as you, you can figure out where to attach

Thank you

[Tumanchik]

Tumanchik, you are probably all joking, at first I didn't believe Mane and Ksyusha that many people buy such marmalade !!!
I couldn't even imagine that this is possible !!
Girls, grab some such goodies immediately !! it pendal, well, you give)))))
Tina, I'm waiting with a report

[Tumanchik]

Tumanchik, you are probably all joking, at first I didn't believe Mane and Ksyusha that many people buy such marmalade !!!
I couldn't even imagine that this is possible !!
Girls, grab some such goodies immediately !! it pendal, well, you give)))))
Tina, I'm waiting with a report

I won't tell you for all KsyushaMania Odessa, but I'm just too lazy! but I don’t pay back either - we simply don’t have it on sale. I get along with thick jam. that's why I'm glad that there is a recipe so excellent and affordable

Hello Jeanne, hello women. We are working on the Stanovoy Ridge, on a site near Lake Toko, prospectors. We cook ourselves, the chef is on a big vacation. Found this recipe on the Internet, by satellite. Let's try to cook. The kitchen is equipped. Only we have Chinese apples. Maybe, who knows, it will turn out from the Chinese? How not to ruin. Delivery to us is difficult. And I would like to sweeten myself with marmalade.

[Zhannptica]

Zhannptica, I have a gas oven. She has a minimum temperature of 140 degrees. MB will tell you how and what to replace the stage where T 110 gr is needed. Very delicious marmalade, I immediately wanted to make it.

[Zhannptica]

Zhannptica, I have a gas oven. She has a minimum temperature of 140 degrees. MB will tell you how and what to replace the stage where T 110 gr is needed. Very delicious marmalade, I immediately wanted to make it.

The question is analogous. My oven from 130 * C works, not lower.

and what is the point of removing skins and seeds?
because they contain the most pectin?

[Drilling]

Drilling, Welcome
If you call Chinese apples Chinese, those that are heavenly apples, then you will certainly succeed)
ElenaBK, I think that at your minimum salary, with a slightly open door, it will easily work)
Natasha, try it, just look or for 20-30 minutes and slow down the process, then again, my grandmother always keeps this marmalade in the Russian drying oven, and when the stoves went on, she managed to make it in a prehistoric gas oven.
krysya, well, we discussed the skin above and decided that if it’s very sorry to part with it or too lazy to peel it, it will turn out to be just as tasty, only with mini grains. But with bones, I would not think about this question. Nobody will understand me, if I bake with the bones of the pies, forgive me) and then, if it turns out and freezes without the "liver", then why is he?

[Zhannptica]

Zhannptica,
After baking, I rub it through the "mandolin".
the skin and grains remain on the surface.
I am very sorry to lose the most pectin pectin

[krysya]

krysya, so I misunderstood you, I thought that you
Not everyone has a mandolin, and when spatula through a sieve, these inclusions greatly complicate the process. And there is enough pectin in Antonovka without a skin

and what is the point of removing skins and seeds?
after all, they contain the most pectin?

If you wish, you can leave the cabbage stumps in a linen bag during the first cooking, and then remove. And there are no seeds and they took the pectin. And about the skins, I wrote above that it is quite possible to leave them, not even rub through a sieve, but simply blender.

I have a technological question: what is the approximate thickness of the puree layer to put on the baking sheet?
I would like to do, please answer!

[Olga]

Olga, you are welcome!! I answer !! As in the photo)) cm 2-2.5 I think. Not too thick

Added on Tuesday 13 Sep 2016 01:39 PM

I think that the thinner, the faster and harder. But I love medium hardness. It seems to be hard, but at the same time it is not wooden)))