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A good housewife does not lose anything. Even apple waste can be applied with benefit. Yes, even cook one of these amazing jelly, which will delight the most spoiled gourmet. And marmalade. And the marshmallow! And yet. .. But let's not hurry and go back to our apples.
The benefits of apple peel and cores
There is hardly a person who does not like apples or does not consider them as a storehouse of vitamins.
It is known that the most useful in vegetables and fruits is not concentrated in the flesh of the fruit. The peel, which we often cut and throw away, is a store of vitamins and trace elements that are extremely beneficial to the human body. And the apple bones are legendary that they can prevent cancer. So is it possible to carelessly relate to what sorceress nature gives us? No, you need to use everything to the maximum!
In addition, it is known that the peel and core of apples are very rich in pectin. This is not just a valuable item. That pectin contributes to the freezing of confiture, jam and jelly.
That is why it is recommended that all the remains of apples after processing, as well as the culled fruits, be used to make jelly, marshmallow, marmalade, marshmallow, confiture and other delicious desserts.
Workshop "Natural apple jelly"
You can, of course, make jellies from the fruits themselves. But to ensure its density, the cook will have to add gelatin to it. The proposed recipe relies on the use of exclusively natural products grown in our own garden, with the exception of sugar.
Ingredients
So, it was decided: cook jelly from apple waste!
Here's what the hostess needs for this dish:
- peeling apples;
- fruit hearts;
- small underdeveloped apples;
- water;
- sugar;
- optional natural flavors: clove, ginger, lemon or orange peel, can be a little strawberry or raspberry, lemon balm leaves, peppermint, lemongrass.
The process of cooking apple broth for jelly
Before cooking, you need to sort out small apples, remove rotted places, wash, chop. Also sort through the remnants of apples, removing the rotten parts.
Then it all put in a stainless steel pot or enamelware.
Now fill the contents with plain water. Its level should not exceed half of the original product.
Cook jelly for a couple of hours on very low heat. The best option would be a Russian stove. But today, for most housewives, this item is almost a museum rarity.
It is very important not to allow the liquid to boil over completely! As needed, it is better to add a little water to the pan and stir the contents so that the mass does not boil down in a tight lump and burn to the bottom of the dish.
Separation of the decoction from the ground.
Next, put a colander or a sieve in a clean vessel( better than a stainless steel saucepan or enameled container), cover it with gauze. This is necessary to obtain a product without fine apple particles, pure and transparent.
The resulting mass is dumped onto the gauze and left to flow like this. From it you need to get everything useful that is available. Some even additionally squeeze the mass through gauze.
After settling, you need to carefully pour into a clean vessel a honey-colored liquid.
Sediment can be used for the production of marmalade, adding to jam and jam, making vintage or fruit kvass, or rolling it into jars in order to use it later on at your discretion.
Uvarka jelly with sugar
The amount of pure decoction obtained should be measured in order to determine the required amount of sugar. Usually 2 kg of sugar is put on 3 liters of liquid.
There are two options for boiling jelly. The first is that the broth is simmered on low heat for about half an hour, then sugar is added in advance to it. After stirring, boiling is continued until the mass thickens and begins to fall from the spoon with a large heavy drop. The mass itself will get a pinkish tint.
The second option involves the laying of sugar immediately. Further, the algorithm does not change.
At the same time, you can add fragrances and flavorings, as mentioned above. In the course of cooking should remove the resulting foam.
Prepare jelly for winter cooking in advance. Banks should be rinsed with soda and heated over steam.
Hot mass is poured into sterile jars and sealed.
It is worth remembering that jelly thickens, so putting it in a high bowl, especially with a narrow neck, is unprofitable.
Preparation of marmalade
If gelatin diluted in syrup is added to the resulting broth, it can turn out tasty and healthy marmalade. After hardening, you will need to sprinkle it with sugar, and wonderful sweets are ready!
And some use for molding plastic inserts from candy boxes. Then marmalades turn out even more beautiful. And you can also use a shaped knife for cutting.
Paste from apple waste
The mass that was pressed after boiling can be used to make marshmallow. It is only necessary to pass it through a sieve to separate hard particles, add sugar to taste and spread out in a thin layer on a plastic film. Place the reservoir to dry in a place where there are no flies, but there is fresh air intake, low humidity and warm enough.
Some lay the pastilla on a baking sheet on a baking sheet and dry it in the oven on very low heat. But this option is fraught with the fact that the marshmallow sometimes burns, acquires an unnatural taste, becomes brittle. Natural shrinkage is the best way to make marshmallow.
