Apple marmalade in a multicooker
3 servings
220 minutes
Apple marmalade is true autumn in every spoon. Its history roots back to traditional preservation methods when apples were turned into a thick aromatic mass that delights the taste year-round. Antonovka apples give the dessert a rich sweet-sour palette, while spicy cinnamon and refreshing lemon juice create a harmonious and deep flavor. Cooking in a multicooker preserves the maximum richness of aroma, turning fruit puree into a delicate, thick treat. Marmalade is perfect for breakfasts, baking, or simply as an independent dessert. It can be served with toast, used as a filling for pies, or enjoyed pure by rolling pieces in sugar.
1
Cut the core out of dry clean apples.
2
Cut the apples into wedges (without peeling) and place them in the multicooker bowl.
- Antonov apples: 1 kg
3
Turn on the 'Extinguishing' program for 55 minutes.
4
After finishing, place the hot mass in a glass container and blend it until it becomes a puree.
5
Return the puree to the multicooker, set the 'Stew' program for another 40 minutes, then add ground cinnamon, lemon juice, and sugar (you can add more sugar to taste).
- Sugar: 500 g
- Ground cinnamon: 0.5 teaspoon
- Lemon juice: 1 tablespoon
6
Cook on the 'Stewing' mode for another 1.5 hours, stirring occasionally (especially in the last half hour).
7
To check readiness, run a spatula through the puree - if a groove remains on the surface, the jelly is ready.
8
Pour the jelly into molds and leave it to set further.
9
Remove the jelly from the molds and roll it in sugar.
- Sugar: 500 g