To spread breads, fill crepes, fritters, strudel and cakes. Or to accompany cheesses plates, bruschetta and bittersweet dishes. A Chef´s treasure for a sweet snack on your vacation in La Riviera Maya.
Serves: 400gr/ 1large jar
Cooks: 2 hours
Nutrition facts: Soluble and insoluble fiber, Vitamin E, Tartaric and Malic acid, Quercetin.
4 large apples (golden delicious / granny smith)
110 gr of regular sugar (half cup)
1 cinnamon stick
Star anise 1
Wash and carve the apples very well (we will leave the peel). Cut them into small cubes and place them in a bowl with the sugar, cover the bowl and let it rest preferably overnight in the refrigerator. After time, pour the preparation into a pot and add the spices. Cook over low heat for about an hour or until the liquid has turned into a thick syrup.
Immediately place the marmalade in a glass jar * previously sterilized (* boiled in clean water for 5mn) until completely filled, leaving approximately 2cm between the content and the top. Close and place the jar in a * water bath (* pot with boiling water that should completely cover the jar) for at least 15mn. Turn off the heat and leave the jar in the pot until the water reaches room temperature. Remove the jar and let it warm / cool completely, placing it upside down to favor complete the vacuum sealed. This last step will serve to store our marmalade for several months.
Note: For better conservation keep refrigerated once opened.
Surrounded and delighted by the crystalline Puerto Morelos ocean view.