Racaire's Embroidery & Needlework…

cooking… caramelized apple & kiwi marmalade :)

…at the end of last year I rediscovered the joy of marmalade-cooking and I fell in love with a caramelized apple marmalade…

…but soon the jam jar in my fridge will be empty and I gave nearly all other jam jars filled with caramelized apple marmalade away to good friend and because it tastes so delicious, I decided to make more of it

…and furthermore I also tried a caramelized kiwi marmalade…

Recipe for caramelized apple marmalade:
ca. 1 kg apple for cooking
juice of 1 lemon
0,5 kg sugar
2 tablespoons brandy or Calvados
vanilla + cinnamon

Peel, core and cut the apples to small cubes – add the lemon juice to prevent the apples from getting brown (I add the juice at the start and mix the apples always after I add some new).
Put 250g sugar with 2 tablespoons water into a pot and heat it up at low heat until it cooks – cook the sugar until it gets a amber color – take the pot from the fire place and put in the small cut apples immediately and stir until all appel pieces are covered with the caramel (the caramel gets hard when the apples are added, just continue stirring and reheat the pot again – than the caramel will melt again).
Add the rest of the sugar and melt it during permanent stirring at low heat. Add some vanilla and cinnamon and heat it up slowly until it cooks again and let it cook for about 10-15 minutes until the apple pieces are very soft und a part of the liquid is gone. Put the apple mass into a plastic sifter and sweep the mass with a wooden spoon through the plastic sifter. Put the puree back into the pot and heat it up again – if it is too liquid, just cook it for some more minutes, … (I put the jam jars and their covers into cooking water with some vinegar before I put the puree back into the pot)
Take the pot from the cooking stove and stir in the alcohol – put the hot marmalade into the prepared jam jars and close them tight and let them rest over night up-side-down.