Belevsky marmalade. A treat with centuries of tradition

Surely many of the sweet tooth multilayered cakes with cream roses will prefer a delicious aromatic marmalade. For a long time 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 to do for those who would like to rejoice at such delicacy, as the 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 for Belev's marmalade in your kitchen.

Marmalade is a great way to enjoy summer fruits in winter

Even in ancient Greece, fruit juices were evaporated, 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 tooths of those who do not like marmalade.

Belevsky marmalade, which we are talking about, has always been 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, at the height in terms of naturalness and high quality ingredients. But to find it, as we have already said, is quite problematic. Hence, we will prepare home marmalade ourselves.

Ingredients

In order to prepare a tasty marmalade of apples 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 the main ingredient - 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 the apples to the oven. In order to prepare marmalade, we need soft apples . 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 pliable.

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 a saucepan with 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 fairly strong fire, so far from the plate do not go away, you have to periodically stir the mass.

How to check that marmalade is already ready? First, you will see the consistency, which will start to acquire the apple mass. Secondly, you can easily check the readiness 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 worth considering for what purposes you are making jelly. 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. We send the form with sweet contents to the oven for another hour. So the marmalade will quickly grasp and dry.

If you decide to stock a sweet treat for the winter, then sterilized glass jars should be used. We lay out the apple mass on the cans, we cover 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 the apartment or a cellar in the country.