an_domini
Thank you ! I will try.
Drilling
Quote: Zhannptica
Drilling, welcome
If you call Chinese apples Chinese, those that are heavenly apples, then you will certainly succeed)
No, it's just apples from China - vegetables and fruits are closer from there. Here, they brought in a lot, several boxes, we almost got the floor of the helicopter.
V-tina
Drilling, you can try to cook in any case, it will not work - eat baked apples with sugar - and tasty and healthy
Vinokurova
Zhannptica, and a kilogram of apples already peeled and skins ?. or are all these grams not so fundamental ?. for example, if not Antonovka ?.
Drilling
Quote: V-tina
Drilling, you can try to cook it anyway, it won't work - eat baked apples with sugar - and tasty and healthy
It is so, of course. But the men make fun of it.
Zhannptica
AlenKa, Vinokurova, never thought about it. I weigh usually peeled wedges


Added on Tuesday 13 Sep 2016 02:47 PM

Drilling, but does it taste at least a little sour or grass?
celfh
Jeanne, a very attractive recipe)) And how much marmalade is obtained from a kilogram of apples?
Jiri
Zhannptica, Jeanne, put it in the stove, after all the manipulations. 2.5 kg apples
Zhannptica
Tatyana, I will not say the exact weight, but a small baking sheet as in the first photo, this is one and a half kg
Jiri, Irina, we are waiting
Gala
Jeanne, I was envious! What a handsome marmalade. But so far only bookmarks, there are no apples
Zhannptica
Gala, Thank you))))
Irina F
ZhannpticaZhanochka, such a wonderful marmalade is already in my oven!
In this regard, the question is: several bubbles have formed on the surface, what to do with them? Should I stir it or leave it as it is?
Jiri
It is in the oven for the second day, yesterday it really dried for 4 hours, now I put it on convection, and the temp. 90 I pierced the bubbles with a knife yesterday, everything is fine
Irina F
Jiri, Irish, thanks!
I took it out of the oven now, the bubbles are practically invisible.
I will bake the bread and marmalade in the oven again until tender!
Mila1
Zhannochka, and what is the state of the jam after the microwave? Does it spread a little or do you need to shake it off the spoon directly? I already drove 7 times at 680 C for 7 minutes, but it still flows from the spoon. Antonovka apples.


Added Wednesday 14 Sep 2016 6:00 PM

And can it be done not on baking paper. and in a silicone protector?
Zhannptica
Mila1, of course, you can do it in anything, and after the microwave it usually looks like a jam. But don't be too zealous, it will evaporate in the oven. Will not go anywhere)))))


Added Wednesday 14 September 2016 6:06 PM

IRINA, they, these bubbles, go away by themselves or pierce, if they interfere. They will not affect the taste, that's for sure


Added Wednesday 14 September 2016 6:07 PM

Irina, it is possible at 110, it will not burn, it does not need to dry out, but how to bake and grab.
Mila1
Zhannptica, Zhanochka, thanks. So does it still pour out or do you need to shake it off and level it? Just thinking to what state to boil?
Zhannptica
Mila1, here to anyone, just not to a wooden one. Better to let it drain slightly
Mila1
Zhannptica, Zhannochka, has been in the oven for 4 hours. Temperature 110 C, convection, the door is slightly ajar. There were no bubbles, it leaves the paper completely free, but when you press it, it seems that it is still alive inside. Enough already or still hold? How to determine. what is already done? Otherwise I'll pull it out. and he will be raw in the morning Delalu apple-plum.
Zhannptica
Ludmila, if it is still moving in the middle, and dried out along the edges, you can turn it over. Clearly upside down) it was like that when I did it from summer apples. I shook it out on paper and finished it on the other side.If it breaks or flows out from any side, we stupidly take a whisk (veil) and mix all the marmalade right in a baking sheet. It will become homogeneous again and will quickly even out. The process will go faster.
Success)


Added Wednesday 14 Sep 2016 11:24 PM

Ludmila, only pliiz without night fanaticism !! Off and leave in the oven. In the morning everything will be clear. If, nevertheless, the middle does not freeze, the whisk will help you, and be more active so that the edges also mix. Everything will be perfect on the way out. It will level out - 100%
Mila1
Zhannptica, OK ... I'll take it out until morning to cool down and then we'll see
Kestrel
Drilling, hello to "geOLUKHAM" (in Mnu Mushsh the father-in-law is also a driller connected to geology. Zeya - yeah - how are you there - the places are wild ... BUT beautiful I understand correctly?
What equipment do you have there? What will you cook on?
Apples THAN ACID - the higher the likelihood of getting a quality product - pectin in apples is responsible for the sour taste and marmalade consistency, if I'm not mistaken. Senior comrades, correct, esli cho
lappl1
Zhannptica, Jeanne, well done, that laid out the recipe! You have very beautiful marmalade! I love it! And this year it was somehow forgotten for other apple preparations. Thanks for reminding me. Now I'm going to ...
Zhanna, can I share my experience?

I make in the microwave from the very beginning to the process of drying in the oven. I cut peeled apples into pieces. And in the microwave! I do not break it with a blender, since in the microwave the mass quickly becomes homogeneous. The main thing is to mix it several times (after 7 minutes) with a spoon. I boil it thicker, then put it hot in silicone molds and hold it until it cools completely. I usually do this at night. In the morning, the marmalade jumps out of the molds by itself. Then I put it on baking paper and dry it in the oven at 100 * until tender, when it stops sticking to my fingers. I store it in a container in a locker. Excellent storage.
I'm sorry I got in! I just love this marmalade so much that I found for myself the fastest and easiest way of cooking.


Kokoschka
lappl1, thanks for, I'll have to try it anyway!

Zhannptica, Zhannochka and vdukhovka in silicone molds will probably dry badly?
lappl1
Quote: Kokoschka
in silicone molds it will probably be bad to dry?
Kokoschka, Lilya, yes, it will be bad to dry in silicone molds - moisture from the inside is difficult to break through. Therefore, I took out the frozen marmalade from the molds. It did not spread in the oven, but simply dried out.
Jiri
I didn't succeed, it caramelizes from above and from the side, but it's watery inside. We'll have to whisk him, whisk
Zhannptica
Irina, smart girl, so him !!!
lappl1, Ludmila, yes you are always welcome, I also do everything in the microwave. Whoever tries it once will hardly dance at the pan))
Ludmila, we are worried about how you spent the night there ??
Lily, I would still put the papers on the bottom, and you decide how it is convenient for you
Luna Nord
And from summer apples, will it work? or only from winter? *
VGorn
Zhannptica, Zhanochka, I don’t see the recipe for buns. Poke me, please, gently with a pug in the recipe, huh?
Mila1
ZhannpticaZhannochka, but it seemed like the night waited for it to settle, even cut off the layer well, but inside it was all damp and fell apart. I blended it with my foot, it became like a toffee color (not transparent) Again in a pan and dry again, but something somehow doesn't dry very much What is wrong, I don't understand
lappl1
Quote: Lucilia
And from summer apples, will it work? or only from winter? *
Lucilia, it will work, how will it work out. I always started making marmalade from white filling. The tree was just huge and everything was covered with large apples. It was a pity for such good to be lost. It's just that the yield of marmalade is less from summer apples - it takes longer to boil and less is obtained from the same weight compared to winter ones.
Luna Nord
Quote: lappl1
it will work out, how will it work out.
Thank you!
Zhannptica
VGorn, Victoria, here I am not able to insert links, help, pliz, somebody. Direct to Mana for the marmalade rolls
Ludmila, something you played with him, maybe apples double the rate, and sugar only as per kg ??
Zhannptica
Inna, Thank you))))))
kil
lappl1, Lyudochka, when I saw the recipe, I immediately thought to do it exactly like you, you know my love in the microwave and jam. And how much sugar do you put in, the same proportion as Jeanne's? I have too much sugar, I want less, so I think it will freeze then or not?

Zhanna thanks for the recipe, I will definitely try to make it.
Crochet
kil, Irisha, I make plastic marmalade absolutely without sugar, it freezes perfectly !!!
Mila1
In short, girls, after 2.5 days of drying the marmalade, I got it all dripping and began to smell and taste like burnt sahao. I had to throw it out. Made according to Lyudochka's recipe lappl1 The marmalade turned out SUPER !!!!! and without dancing with tambourines Make sure you do not regret it !!!!! Lyudochka for it HUGE GRATITUDE I experienced pleasure while cooking it.
Zhanochka, but in the preparation of marmalade according to your recipe, probably. there are some subtleties about which you did not mention, apparently, not considering them significant
Apple sheet marmalade

Apple sheet marmalade

Girls, photos are not very good. Once perfect. I am engaged in marmalade. One portion is in silicone molds now, the second portion is in a microwave oven And I quickly came running to share my experience. The marmalade is elastic, smooth, it is cut perfectly! And tasteful SUGAR PUT LITTLE AT ALL! TASTE! A large amount of sugar prevents the marmalade from drying out. I put 500 grams for 2 kg of apples in total


Posted on Friday 16 Sep 2016 02:26 PM

I forgot to write my apple-plum marmalade
Zhannptica
Ludmila, I will also do so and compare, thanks for sharing)


Posted on Friday 16 Sep 2016 02:31 PM

Here I sit and puzzle about the subtleties, I re-read the recipe, everything is correct)) I can't explain what could have gone wrong) I do it the same year after year)
Luna Nord
and a link to Lyudochkin's recipe !?
Crochet
Quote: Lucilia
and a link to Lyudochkin's recipe !?

You are welcome ...
ang-kay
Quote: Mila1
I forgot to write my apple-plum marmalade
Lyudochka, the whole mistake, it seems to me, is that plums are mixed with apples. Plum is a very delicate fruit. Making jam from it is a heroic heroism. It releases so much liquid that strawberries won't release so much. Therefore, most likely, the recipe is not to blame, but the combination of products. Everything needs to be done according to the recipe to understand whether it is good or bad.
Jiri
Angela, I have something the same result, apples without plums.
Svetlenki
Oh, Jeanne, Angela, and you can ask advice then - my mom will make this pear marmalade ... What to do? less sugar? She really respects him, adores him, she wants it to work out.I can't try the recipe myself - I don't have suitable pears, but she has a tree

Jeanne,

I've already eaten the salad, and you haven't even patted me on the head - what a fine fellow I am! WHERE LOST, Jeannette ???

ang-kay
Quote: Jiri
I have something the same result, apples without plums.
Irina, I just did it on the stove, I boiled it for a long time, of course. My apples are all different, sweet, not Antonovka. I put less sugar, 400 grams, did not remove the crust. I dried it for several hours for several days, took breaks. Periodically flipped the layer. Everything worked out. Here in the micros everything practically evaporated, what could have gone wrong? Already the most interesting.
Quote: Svetlenki
my mommy will make this pear marmalade ... What to do? less sugar? She really respects him, adores him, she wants it to work out.I can't try the recipe myself - I don't have suitable pears, but she has a tree
Sveta, I didn’t make pears, but does it boil down? I would put less sugar, pears are sweet.
Jiri
Quote: ang-kay
what could have gone wrong? Already the most interesting.
I dried it for 3 days, though I didn't turn it over, tempo. 100g, it starts to burn and taste bitter on top, and raw inside. I put it in a jar, I'll eat it like jam
ang-kay
It’s a pity I don’t have so many apples. I would go to do.
Irina, and the temperature is real 100?
Mila1
Quote: ang-kay

Lyudochka, the whole mistake, it seems to me, is that plums are mixed with apples. Plum is a very delicate fruit. Making jam from it is a heroic heroism. It releases so much liquid that strawberries won't release so much. Therefore, most likely, the recipe is not to blame, but the combination of products. Everything needs to be done according to the recipe to understand whether it is good or bad.
Angela, in the photo is apple-plum, which turned out (according to Lidochka's recipe), but it did not turn out purely apple.Drying 2, 5 days until it began to turn sour, although she turned it over. I just dried it on a baking sheet, on paper and everything worked out and put 3 times less sugar and boiled it down in a micron


Added Friday 16 Sep 2016 05:38 PM

And I preliminarily prepared the plum in a micron according to Lyudochka's recipe, that is, it was already without liquid, and then I combined it with apples
ang-kay
Strange of course. There is nothing to fail. I never dry in silicone trays, only on a regular oven covered with paper. Maybe, of course, there's a lot of sugar, if not Antonovka. as I understand it, it is sour and pectin.
Mila1
ang-kay, Angela. Antonovka apples, dried on a baking sheet on baking paper, turned over periodically for 2.5 days. First, the marmalade was seized on top and on the sides (but it was damp inside), and then Fseeeeee .... it flowed


Added Friday 16 Sep 2016 05:50 PM

The pan is normal ... not silicone

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