{"id":1624,"date":"2021-06-18T06:00:39","date_gmt":"2021-06-18T04:00:39","guid":{"rendered":"https:\/\/madebymary.se\/?p=1624"},"modified":"2024-08-29T12:44:48","modified_gmt":"2024-08-29T10:44:48","slug":"hur-jag-gor-min-egen-appelmos","status":"publish","type":"post","link":"https:\/\/madebymary.se\/en\/hur-jag-gor-min-egen-appelmos\/","title":{"rendered":"Hur jag g\u00f6r min egen \u00e4ppelmos"},"content":{"rendered":"<p><strong>\u00a0<\/strong>Att g\u00f6ra sin egen \u00e4ppelmos \u00e4r inte bara ett s\u00e4tt att njuta av en naturligt s\u00f6t och v\u00e4lsmakande delikatess, utan ocks\u00e5 ett utm\u00e4rkt s\u00e4tt att utnyttja \u00e4ppelsk\u00f6rden fr\u00e5n h\u00f6sten. Hemlagad \u00e4ppelmos \u00e4r fri fr\u00e5n tillsatser och konserveringsmedel, och du kan anpassa s\u00f6tman och kryddningen efter din egen smak. H\u00e4r delar jag med mig av min enkla metod f\u00f6r att g\u00f6ra \u00e4ppelmos hemma.<\/p>\n<h2>Val av \u00e4pplen<\/h2>\n<p>F\u00f6r att g\u00f6ra \u00e4ppelmos \u00e4r det b\u00e4st att anv\u00e4nda en blandning av olika \u00e4ppelsorter. Olika sorter ger en djupare smak och b\u00e4ttre konsistens.<\/p>\n<p><strong>Jag f\u00f6redrar att anv\u00e4nda en blandning av s\u00f6ta och syrliga \u00e4pplen, som exempelvis:<\/strong><\/p>\n<ul>\n<li><strong>S\u00f6ta \u00e4pplen:<\/strong> Gala, Honeycrisp, och Fuji.<\/li>\n<li><strong>Syrliga \u00e4pplen:<\/strong> Granny Smith, Jonathan, och McIntosh.<\/li>\n<\/ul>\n<p>Att blanda olika \u00e4pplen ger en mer balanserad smakprofil.<\/p>\n<p><strong>Ingredienser<\/strong><\/p>\n<p><strong>F\u00f6r att g\u00f6ra en grundl\u00e4ggande \u00e4ppelmos beh\u00f6ver du f\u00f6ljande ingredienser:<\/strong><\/p>\n<ul>\n<li>2 kg \u00e4pplen (cirka 10-12 medelstora \u00e4pplen)<\/li>\n<li>1 dl vatten<\/li>\n<li>1-2 msk citronsaft (f\u00f6r att f\u00f6rhindra att \u00e4pplena m\u00f6rknar och f\u00f6r att balansera s\u00f6tman)<\/li>\n<li>Valfri s\u00f6tning: socker, honung eller agavesirap (m\u00e4ngden beror p\u00e5 hur s\u00f6ta dina \u00e4pplen \u00e4r och din personliga smak)<\/li>\n<li>Valfria kryddor: kanel, muskotn\u00f6t eller vaniljextrakt<\/li>\n<\/ul>\n<p><strong>F\u00f6rberedelser<\/strong><\/p>\n<ol>\n<li><strong>Skala och k\u00e4rna ur \u00e4pplena:<\/strong> B\u00f6rja med att skala \u00e4pplena och ta bort k\u00e4rnhuset. Du kan anv\u00e4nda en \u00e4ppelskalare och en \u00e4ppelk\u00e4rnare f\u00f6r att g\u00f6ra jobbet snabbare, men en vanlig kniv fungerar ocks\u00e5 bra.<\/li>\n<li><strong>Sk\u00e4r \u00e4pplena i bitar:<\/strong> Sk\u00e4r \u00e4pplena i j\u00e4mnstora bitar f\u00f6r att de ska koka j\u00e4mnt. Jag brukar sk\u00e4ra dem i ungef\u00e4r 2 cm stora bitar.<\/li>\n<\/ol>\n<p><strong>Tillagning<\/strong><\/p>\n<ol>\n<li><strong>Koka \u00e4pplena:<\/strong> L\u00e4gg \u00e4ppelbitarna i en stor gryta och tills\u00e4tt vattnet och citronsaften. Koka upp och s\u00e4nk sedan v\u00e4rmen till medel-l\u00e5g. L\u00e5t sjuda under lock i cirka 20-30 minuter, eller tills \u00e4pplena \u00e4r mjuka och l\u00e4tt kan mosas med en sked.<\/li>\n<li><strong>Mosa \u00e4pplena:<\/strong> N\u00e4r \u00e4pplena \u00e4r mjuka, anv\u00e4nd en potatisst\u00f6t eller en stavmixer f\u00f6r att mosa \u00e4pplena till \u00f6nskad konsistens. Om du f\u00f6redrar en sl\u00e4tare \u00e4ppelmos, kan du anv\u00e4nda en stavmixer. Om du gillar en lite gr\u00f6vre textur, fungerar en potatisst\u00f6t utm\u00e4rkt.<\/li>\n<\/ol>\n<p><strong>Smaks\u00e4ttning<\/strong><\/p>\n<ol>\n<li><strong>Tills\u00e4tt s\u00f6tning:<\/strong> Smaka av \u00e4ppelmosen och tills\u00e4tt socker, honung eller agavesirap efter smak. B\u00f6rja med en liten m\u00e4ngd och \u00f6ka gradvis tills du n\u00e5r den \u00f6nskade s\u00f6tman.<\/li>\n<li><strong>Tills\u00e4tt kryddor:<\/strong> Om du vill krydda din \u00e4ppelmos, tills\u00e4tt kanel, muskotn\u00f6t eller vaniljextrakt. Jag \u00e4lskar att tills\u00e4tta en tesked kanel f\u00f6r en klassisk \u00e4ppelpajsmak. Blanda v\u00e4l och smaka av igen f\u00f6r att justera kryddningen.<\/li>\n<\/ol>\n<p><strong>F\u00f6rvaring<\/strong><\/p>\n<ol>\n<li><strong>Kylning:<\/strong> L\u00e5t \u00e4ppelmosen svalna helt innan du h\u00e4ller den i rena burkar eller f\u00f6rvaringsbeh\u00e5llare. F\u00f6rvara i kylsk\u00e5p i upp till en vecka.<\/li>\n<li><strong>Frysning:<\/strong> F\u00f6r l\u00e4ngre f\u00f6rvaring kan du frysa \u00e4ppelmosen i fryss\u00e4kra beh\u00e5llare eller plastp\u00e5sar. Se till att l\u00e4mna lite utrymme i beh\u00e5llarna eftersom \u00e4ppelmosen expanderar n\u00e4r den fryser. Den h\u00e5ller sig i frysen i upp till sex m\u00e5nader.<\/li>\n<li><strong>Konservering:<\/strong> Om du vill konservera din \u00e4ppelmos f\u00f6r att den ska h\u00e5lla \u00e4nnu l\u00e4ngre, kan du anv\u00e4nda en vattenbadskonserveringsmetod. Fyll steriliserade burkar med varm \u00e4ppelmos, l\u00e4mna 1 cm utrymme l\u00e4ngst upp, s\u00e4tt p\u00e5 locken och bearbeta i en kokande vattenbadkonserverare i cirka 15 minuter.<\/li>\n<\/ol>\n<p><strong>Servering<\/strong><\/p>\n<p><strong>Hemlagad \u00e4ppelmos \u00e4r m\u00e5ngsidig och kan anv\u00e4ndas p\u00e5 m\u00e5nga s\u00e4tt:<\/strong><\/p>\n<ul>\n<li><strong>Som p\u00e5l\u00e4gg:<\/strong> P\u00e5 rostat br\u00f6d, pannkakor eller <a href=\"https:\/\/madebymary.se\/en\/vafflor-frasiga-vafflor-och-klassisk-vaffelsmet\/\">v\u00e5fflor<\/a>.<\/li>\n<li><strong>Som tillbeh\u00f6r:<\/strong> Till fl\u00e4skkotletter, kyckling eller potatisr\u00e4tter.<\/li>\n<li><strong>I bakverk:<\/strong> Som fyllning i kakor, pajer eller muffins.<\/li>\n<li><strong>Som snacks:<\/strong> \u00c4t den direkt med en sked eller med lite yoghurt och granola.<\/li>\n<\/ul>\n<h2>Avslutande tankar<\/h2>\n<p>Att g\u00f6ra min egen \u00e4ppelmos har blivit en av mina favoritaktiviteter under h\u00f6sten. Det \u00e4r ett enkelt s\u00e4tt att ta vara p\u00e5 \u00e4ppelsk\u00f6rden och njuta av en naturligt s\u00f6t och h\u00e4lsosam delikatess. Genom att anpassa s\u00f6tman och kryddorna kan jag skapa en \u00e4ppelmos som passar perfekt till mina smakpreferenser och behov. Jag hoppas att dessa steg och tips inspirerar dig att prova att g\u00f6ra din egen \u00e4ppelmos hemma!<\/p>","protected":false},"excerpt":{"rendered":"<p>\u00a0Att g\u00f6ra sin egen \u00e4ppelmos \u00e4r inte bara ett s\u00e4tt att njuta av en naturligt s\u00f6t och v\u00e4lsmakande delikatess, utan ocks\u00e5 ett utm\u00e4rkt s\u00e4tt att utnyttja \u00e4ppelsk\u00f6rden fr\u00e5n h\u00f6sten. Hemlagad \u00e4ppelmos \u00e4r fri fr\u00e5n tillsatser och konserveringsmedel, och du kan<\/p>","protected":false},"author":1,"featured_media":3795,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_yoast_wpseo_focuskw":"","_yoast_wpseo_title":"","_yoast_wpseo_metadesc":"","_yoast_wpseo_meta-robots-noindex":"","_yoast_wpseo_meta-robots-nofollow":"","_yoast_wpseo_canonical":"","_yoast_wpseo_opengraph-title":"","_yoast_wpseo_opengraph-description":"","_yoast_wpseo_twitter-title":"","_yoast_wpseo_twitter-description":"","footnotes":""},"categories":[44,21],"tags":[],"class_list":["post-1624","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-i-sasong","category-recept","","tg-column-two"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Hur jag g\u00f6r min egen \u00e4ppelmos - Made by Mary<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/madebymary.se\/en\/hur-jag-gor-min-egen-appelmos\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Hur jag g\u00f6r min egen \u00e4ppelmos - Made by Mary\" \/>\n<meta property=\"og:description\" content=\"\u00a0Att g\u00f6ra sin egen \u00e4ppelmos \u00e4r inte bara ett s\u00e4tt att njuta av en naturligt s\u00f6t och v\u00e4lsmakande delikatess, utan ocks\u00e5 ett utm\u00e4rkt s\u00e4tt att utnyttja \u00e4ppelsk\u00f6rden fr\u00e5n h\u00f6sten. 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