Ingredients with Measurements:
- 2 lbs. apples, peeled, cored, and chopped
- 1 cup granulated sugar
- 1/2 cup water
- 1/4 cup fresh lemon juice
- 1 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/4 tsp. salt
Special equipment needed:
- Large pot
- Immersion blender or food processor
- Canning jars with lids and bands
Step-by-step instructions:
1. In a large pot, combine the chopped apples, sugar, water, lemon juice, cinnamon, nutmeg, and salt.
2. Bring the mixture to a boil over medium-high heat, stirring occasionally.
3. Reduce the heat to medium-low and let the mixture simmer for about 30 minutes, or until the apples are soft and the liquid has thickened.
4. Remove the pot from the heat and let it cool for a few minutes.
5. Using an immersion blender or food processor, blend the mixture until it is smooth and no large chunks of apple remain.
6. Return the pot to the stove and cook the mixture over medium heat for another 15-20 minutes, stirring frequently, until it has thickened to a jam-like consistency.
7. While the marmalade is cooking, sterilize your canning jars by boiling them in a large pot of water for 10 minutes.
8. Once the marmalade has reached the desired consistency, remove the pot from the heat and carefully ladle the hot mixture into the sterilized jars, leaving about 1/4 inch of headspace at the top.
9. Wipe the rims of the jars with a clean, damp cloth, then place the lids and bands on top and tighten them.
10. Process the jars in a boiling water bath for 10 minutes to seal them.
11. Remove the jars from the water bath and let them cool to room temperature.
12. Store the jars in a cool, dark place for up to 1 year.
Time:
Preparation time: 20 minutes
Cooking time: 50-60 minutes
Temperature:
Medium-high heat, medium-low heat
Serving size:
Makes about 4-5 half-pint jars
Nutritional information:
Calories: 60
Fat: 0g
Carbohydrates: 16g
Fiber: 1g
Protein: 0g
Substitutions for ingredients:
- You can use any variety of apples for this recipe, but sweeter apples like Honeycrisp or Gala work best.
- You can substitute brown sugar for the granulated sugar if you prefer a richer flavor.
- You can use lime juice instead of lemon juice if you don't have any lemons on hand.
Variations:
- Add a pinch of cayenne pepper or red pepper flakes for a spicy kick.
- Add 1/4 cup of chopped crystallized ginger for a sweet and spicy twist.
- Use a combination of apples and pears for a different flavor profile.
Tips and tricks:
- Be sure to stir the marmalade frequently while it is cooking to prevent it from sticking to the bottom of the pot.
- If you don't have an immersion blender or food processor, you can mash the cooked apples with a potato masher or fork instead.
- To test if the marmalade has reached the desired consistency, place a small spoonful on a plate and let it cool for a few minutes. If it is thick and doesn't run, it is ready.
Storage instructions:
Store the jars in a cool, dark place for up to 1 year.
Reheating instructions:
To reheat the marmalade, simply remove it from the jar and heat it in a small saucepan over low heat, stirring frequently, until it is warm.
Presentation ideas:
Serve the marmalade on toast, biscuits, or scones. It also makes a great topping for oatmeal or yogurt.
Garnishes:
Garnish with a sprinkle of cinnamon or a few slices of fresh apple.
Pairings:
Pair with a cup of tea or coffee for a cozy breakfast or snack.
Suggested side dishes:
Serve with a side of scrambled eggs or bacon for a hearty breakfast.
Troubleshooting advice:
If the marmalade is too thin, return it to the pot and cook it for a few more minutes until it thickens. If it is too thick, you can add a little water or lemon juice to thin it out.
Food safety advice:
Be sure to follow proper canning procedures to ensure the marmalade is safe to eat. Always use sterilized jars and process them in a boiling water bath for the recommended time.
Food history:
Marmalade originated in Portugal in the 16th century and was traditionally made with quince fruit. It later became popular in England, where it was made with oranges.
Flavor profiles:
Sweet, tart, and spicy.
Serving suggestions:
Serve on toast, biscuits, or scones for breakfast or as a snack.
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