Without additional gelling substances — the jelly hardens himself, due contained in apples is pectin. Fat again zero, but all the Apple vitamins in stock.
— 1 kg of apples
— 1 kg of sugar
Method of preparation:
1. Preheat oven to 180º C and bake the apples until slightly will shrink and become soft. A little to cool them — just so that you, not straight away, to take in hands and to wipe without the rind on a small grater, or better through a sieve.
2. Add to applesauce sugar, optional — teaspoon of ground cinnamon, mix well and cook until the consistency is like thick honey.
3. Again turn on the oven — at the bare minimum, put puree with a parchment on a baking sheet and bake until the puree becomes elastic like jelly. It may take 6-8 hours. But ready, cut into cubes and powdered sugar marmalade can be stored in the refrigerator for a couple of months.