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Marmellata di cotogna da spalmare recipe

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Marmellata di cotogna da spalmare recipe

Ingredienti
2 kg di mele cotogne mature, 2 kg di zucchero, succo e buccia di limone, cannella, chiodi di garofano, buccia d'arancia abbrustolita finemente tritata.

Istruzioni per la preparazione

Bollire le cotogne in abbondante acqua, quando sono ben cotte, farle raffeddare sempre immerse nell'acqua di cottura, spellarle e passarle al settaccio, ottenendo una sorta di purea.
Versare la purea in una pentola e aggiungere lo zucchero, portare a ebollizione e farla cuocere, sempre mescolando, per 20 minuti. A cottura ultimata, aggiungere gli aromi e il succo e la buccia di limone grattuggiata.
Versare il composto in stampini di terracotta e lasciare riposare in united nations luogo asciutto per almeno 24 ore (in alternativa potete usare stampini da tartelletta: metteteli in una ciotola piena di acqua fredda e, al momento di riempirli disadvantage la composta calda, sgocciolateli ma lasciateli comunque umidi).

Il giorno successivo, disadvantage molta cura, girate gli stampini e fate fuoriuscire le formine di gelatina che metterete dentro united nations cesto di vimini o su united nations asse di legno. Coprite disadvantage united nations canovaccio di lino e lasciate asciugare la cotognata per qualche giorno.
Quando la cotognata è pronta può essere messa dentro vasi di vetro e consumata durante tutto l'anno.

Marmellata di Cotogne
Il procedimento, fino alla fase di cottura è identico, ma a quel punto il composto viene messo direttamente dentro vasi di vetro, chiusi ermeticamente e messi a bollire per 20 minuti. I vasi di vetro disadvantage dentro la marmellata, verranno tirati dalla pentola ad acqua completamente fredda.

Questo processo fa sì che il prodotto resta molto morbido, quindi facile da spalmare o da usare per crostate o per farcire biscotti.

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