Apple Marmalade
Apple marmalade is one of the most common and economical traditional Romanian preserves, made in autumn when apples are plentiful. Unlike jam — which preserves fruit whole or in pieces — marmalade is made by cooking apples slowly until they transform into a thick, smooth paste, fragrantly spiced with cinnamon, vanilla, and lemon. Rich in natural pectin, apple marmalade sets beautifully without any commercial gelling agents. With a warm golden-beige color and a silky texture, apple marmalade is delicious on buttered bread, as a filling for cakes, pies, or crepes.
Servings
8
Prep
20 min
Cook
75 min
Total
95 min
🥘Ingredients
servings
Main ingredients
Spices
✅Dietary Compatibility
Yield
approx. 3–4 jars of 370 ml
📦Storage
Refrigerator
Opened jar: up to 3 weeks in the refrigerator
Freezer
Sealed jar at room temperature: 12–18 months
🥗Nutrition Facts
Values per 100 g marmalade
Calories
185 kcal
Protein
0.2 g
Fat
0.1 g
Carbohydrates
46 g
Fiber
1.5 g
🍷Pairs Well With
💡Variations
Combine apples with quince (70/30) for a more fragrant marmalade with stronger natural setting and a distinctive pink-gold color.
Add 1 tsp freshly grated ginger for a spicier, more complex version — excellent alongside pork dishes.
Make a less sweet version (500 g sugar per 2 kg apples) for a condiment marmalade, ideal as a glaze for roast pork or duck.