What is the best way to make marmalade. How is marmalade made? How to make marmalade with your own hands: apple classic

Marmalade is a dessert that is considered both tasty and healthy. This delicious product will please all the inveterate sweet tooth, cheer up and, when consumed in small quantities, will not even spoil the figure.

Confectionery shops offer marmalades different kind and taste: on the shelves you can find candied hearts that smell like strawberries, or soft matte worms with a taste of cola. The price range of such confectionery products is also different. Most affordable option- a dessert at home, which in terms of taste will not be inferior to store-bought. In this article, we will show you how to do chewing marmalade at home and give some useful tips.

There is no exact data on the appearance of this interesting delicacy, but there is a long-standing legend. According to this tale, marmalade appeared in Scotland when the queen of the country asked the cook to sprinkle oranges with sugar. However, due to her illness, she was unable to taste the candied fruit. The cook offered to do this to the queen's maid. The girl did not refuse. In the process of absorbing the treat, she uttered only two words - "Marie malade". This was a kind of birth of marmalade and its name.

Now marmalade is created from a variety of different bases. To make your homemade marmalade at home tasty and healthy, remember a few tips below:

• The ingredients that make ordinary jam, jam or juice thicken jelly are a special thickener or edible gelatin. When using them, rely on the instructions on the product packaging. Otherwise, you will not achieve results or overdo it - the dessert will turn out to be too hard.
• Any fruits and berries are suitable for marmalade. It is advisable to crush them and make a slurry out of them, then use the thickener of your choice
• Use fruit juices and colorings for colorful marmalade with vibrant flavors.

When making marmalade from jam, fruit, or sweetened water, wait until the mixture has cooled before placing it in the refrigerator. Firstly, hot food emitting steam can ruin the refrigerator, and secondly, such marmalade will not harden well enough.

How to make marmalade at home: a classic recipe

In the first case, you can make marmalade from apples or jam with other fruits in the base. You will also need 200 ml of water, 20 g of gelatin and a lemon.

Preparation should be carried out as follows:

1. Pour gelatin, then wait until the product swells
2. Apple marmalade is made using jam prepared in advance or in the process itself. Wipe the fruit through a meat grinder or blender, then filter from lumps through a sieve
3. Cut a lemon and extract the juice from it
4. Place the saucepan with the apple mixture over low heat. Add the gelatin mass at the stage when the future jam begins to boil. Mix thoroughly
5. Remove the composition from the stove and pour in the lemon juice
6. Distribute the composition into special molds. If desired, you can stick matches or toothpicks into the mass - you get a kind of chewing marmalade on a stick
7. Put the future marmalade in the refrigerator for complete thickening

To create a dessert, you can use not only apple jam, but also compositions with other fruits and berries.

Marmalade: pumpkin recipe

Pumpkin marmalade is a very unusual, but very pleasant delicacy. To prepare it, you will need 5 tablespoons of lemon juice, 0.5 kg of pumpkin pulp, 250 grams of sugar. Do you want to pumpkin dessert turned out to be pleasant and pleased you and the guests of your house?

Follow instructions:

1. Remove the peel from the pumpkin and remove the seeds from the product. Steam or weld
2. Cut the vegetable into several pieces and place in a blender. If you do not have the last device, pass the fruit through a meat grinder. The result should be a homogeneous composition without lumps
3. Pour the gruel made earlier into the pan. Add lemon juice and sugar to the mass
4. Put the mass on a slow fire. Boil, stirring occasionally. Remove from stove as soon as the jam thickens.
5. Divide the composition into special molds. Leave in a cold place for a day

Homemade pumpkin delicacy is ready.

How to make marmalade from Coca Cola?

Not less than interesting option making dessert - a product based on cola. It is based on ingredients such as Coca-Cola drink (500 ml), water (50 ml), gelatin (50 g), sugar (60 g), citric acid (5 g). Dessert is prepared as follows:

1. Pour edible gelatin into a plate and pour over cola
2. Stir, add water with sugar and microwave for 2 minutes
3. Stir and refrigerate

Remove the resulting jelly from the refrigerator and cut into small slices. Homemade marmalade is ready.

Marmalade is a delicacy that can be prepared from almost any berries and fruits. Some types of vegetables, as well as ready-made syrups and juices, can also be used. Marmalade from juice is prepared extremely simply and quickly. Using packaged store juice makes the task much easier. If you prefer to control the process of creating the most delicate dessert from start to finish, then you can make the juice yourself from fresh fruits.

So, let's start our conversation today with the choice of gelling agent. To make homemade marmalade, you can use agar-agar, pectin, or commonly available gelatin. It is quite difficult to find agar-agar and pectin in free sale, but their use makes the dish as elastic as possible. For example, agar-agar has ten times the gelling properties of gelatin.

Juice - the basis of marmalade

To prepare the base, you can use juice prepared yourself from fresh or frozen berries. To slightly reduce the concentration, it is slightly diluted with water. You can not do this if the too rich taste of marmalade does not bother you.

Less troublesome is the preparation of a dessert from packaged store juice. The taste of marmalade can be varied at your discretion by mixing different types drinks.

How to make gelatin marmalade from juice

This recipe is extremely simple. The active cooking time of marmalade will take only 10 - 15 minutes.

We take the ingredients based on 1 liter of juice:

• juice (any) - 1 liter;
• gelatin - 5 tablespoons (with a small slide);
• sugar - 2 tablespoons.

You can vary the amount of sugar as you like. Natural juices require more granulated sugar to drown out the sour taste.

Pour gelatin with about 200 milliliters of juice and leave for 5 - 7 minutes. If, according to the instructions, more time is required for the preliminary swelling of gelatin, then follow its instructions.

Dilute sugar in the remaining 800 milliliters. We put a bowl of food on the fire, and with constant stirring we achieve complete dissolution of the crystals.

Add gelatin to the syrup and mix everything until smooth. Important point: gelatin should not be boiled! If you see that the liquid is about to boil, remove the bowl from the heat.

Pour the slightly cooled mass into molds. It can be both a large form and small portion molds. Line a large container with parchment paper or cling film. This will allow you to extract ready-made marmalade from it with less nervous loss. Portion forms I advise you to grease with a thin layer of vegetable oil.

I suggest watching a video from the "Culinary Video Recipes" channel about making marmalade from freshly squeezed orange and lime juice on gelatin

Dense marmalade with agar-agar

• packaged juice - 500 milliliters;
• agar-agar - 1 tablespoon;
• sugar - 2.5 tablespoons.

This recipe is even easier to prepare and less time consuming. We combine all the ingredients in one bowl and put on the stove. After the sugar is completely dissolved, add heat and boil the liquid for 5 minutes.

After that, the mass is poured into molds. Marmalade on agar-agar perfectly “freezes” even at a temperature of +20 C °, but to speed up the process, the forms can be put in the refrigerator. Ready dessert can be enjoyed after half an hour of being in the cold.

Useful marmalade on pectin

Apple pectin is very useful for the body, so marmalade prepared with its use also has a beneficial effect.

• juice - 500 milliliters;
• sugar - 1 cup;
• pectin - 3 tablespoons.

Mix 2 tablespoons of sugar with pectin. The rest is poured into the juice. We put the container with the liquid on the fire and boil until the sugar dissolves. Then add pectin. Remove the saucepan from the heat and let stand for 15 minutes so that the powder swells. After that, return to the stove and cook for 5 - 7 minutes.

Pouring marmalade into molds should be in a slightly cooled state.

Ready marmalade can be sprinkled with sugar.

Classic apple marmalade

We need:

• 1 kg of apples, preferably sour varieties (Semirenko, White filling)
• 0.8 kg sugar
• 500 ml water
• 12 g pectin
• 1/2 lemon or 2 g citric acid
• 1 sprig rosemary

Cooking:

1. Wash apples, cut into quarters, peel and core. Transfer the cleanings to a saucepan, pour 500 ml of water and put on fire, boil for 10 minutes.

We need this to get additional pectin. Strain through a sieve.

2. Peeled apples, cut into slices and put in a baking sleeve, send to the oven to bake at a temperature of 200 degrees for 15 minutes.

As soon as the apples boil, reduce the heat to 180 degrees. Cool slightly and grind through a sieve or grind into a puree with an immersion blender.

3. Place the applesauce in a saucepan with a thick bottom, pour the broth from the peels, mix. We fall asleep pectin, put a sprig of rosemary, mix and cook over low heat, stirring, 1 hour 30 minutes.

Boil, add 1/3 of the sugar in three doses, every 20 minutes. After, remove the rosemary and add lemon juice or citric acid diluted with water, mix and remove from heat.

4. We cover the detachable form with parchment, put applesauce into it, level it and put it in the oven to dry at a temperature of 100 degrees for 1 hour and 20 minutes.

Leave the oven ajar, for this you can put a wooden spatula or pencils.

Cut the finished marmalade into diamonds 3 x 3 cm, roll in breading.

Important: breading for marmalade can be a mixture: sugar + citrus zest; sugar + cinnamon; sugar + chili pepper (ground); sesame seeds; sugar

Citrus marmalade bicolor with gelatin

For this marmalade, we will use two types of citrus fruits - oranges and lemons.

We need:

• 3 oranges
• 5 lemons
• 200 g sugar
• 30 g gelatin
• 8 g vanilla sugar

Cooking:

1. My oranges, cut off the zest and squeeze out the juice. Finely chop the orange zest, combine with juice and put on fire.

2. We do the same with lemons, we get 150 ml of juice.

3. Gelatin pour 100 ml of water and leave for 10 minutes to swell.

4. After the citrus mixtures have been boiled for 5 minutes, we filter the juices into a saucepan, each separately, add 100 g of sugar, 1/2 tsp. vanilla sugar and boil the syrup for another 5 minutes.

5. Dissolve half of the swollen gelatin in a water bath and mix it with the lemon mixture, remove from heat, do not allow the gelatin to boil.

6. Detachable form, cover with parchment and cling film. Pour the prepared orange mixture, cool to body temperature and put in the refrigerator for 1 hour 20 minutes.

7. The second part of the gelatin, also melt in a water bath and mix with lemon syrup, cool to room temperature (10 minutes) and pour into a mold on an orange layer, send to the refrigerator for 1 hour 20 minutes.

After, cut into squares and roll in breadcrumbs.

Marmalade worms from beets

This marmalade will bring joy to children, and adults will remember their childhood.

We need:

• 4 pcs or 600 g beets
• 30 ml lemon juice
• 120 ml apple juice
• 10 g ginger root
• 100 g sugar
• 25 g pectin
• plastic tubes for cocktails
• powdered sugar, for sprinkling

Cooking:

1. Wash the beets, dry and wrap each in two layers of foil, put in the oven for 20 minutes, at a temperature of 200 degrees.

After, cool, peel and cut into small pieces, smash in a blender to a puree state.

2. Wash and grate the apples on a coarse grater, squeeze the juice through cheesecloth and add it to the beetroot puree.

3. Ginger root, previously washed and peeled, rubbed on a fine grater (pre-wrap the grater with cling film, so it will be easier to wash it), and mix with the beetroot mixture.

4. In the resulting mixture, add pectin, mix and put on fire, bring to a boil, stirring so that the puree does not burn.

After, add sugar and lemon juice, mix and boil for 5 minutes. Cool to body temperature and fill tubes with marmalade.

Put in the refrigerator for 3 hours.

5. Squeeze out the worms from the tubes with your fingers, pressing on the edge.

Sprinkle finished marmalade with powdered sugar.

Marmalade from berry compote (juice) with gelatin and agar-agar

1st option with gelatin

We need:

• 1 cup (250 ml) berry compote or juice
• 30 g gelatin
• 6 tbsp sugar, adjust to your liking
• 2 tbsp lemon juice
• vanillin to taste

Cooking:

1. Pour gelatin with 1/2 part of the berry compote and leave to swell for 30 minutes.

2. Pour the second part of the compote into a saucepan, add sugar, lemon juice and set to boil for about 5 minutes, then turn off the heat and add the swollen gelatin, mix until the gelatin is completely dissolved.

3. Hot pour into silicone molds, cool for 10 minutes, and then put in the refrigerator for 2 hours, until completely solidified. You can serve it like this, or you can roll it in breadcrumbs.

Tip: to prevent marmalade from sticking to the form, you can lightly grease it vegetable oil, without smell.

2nd option with agaragar

We need:

• 200 ml of any clarified juice
• 2 g of agar-agar (carefully read the instructions on the pack)
• 1 tsp vanilla sugar
• 50 g sugar, to taste
• ground cinnamon, on the tip of a knife

Cooking:

1. Agar-agar pour 1 tbsp. juice, out of the total. Let it dissolve.

2. Add sugar, vanilla sugar, cinnamon to the rest of the juice and put on the stove. Bring to a boil and put agar-agar, mix and boil for at least 4-5 minutes, with stirring. Remove from stove and cool for 10 minutes.

3. Pour the syrup into silicone molds and leave to cool at room temperature for 20-25 minutes. Remove from mold and coat in sugar.

Tip: marmalade on gelatin should be stored only in the refrigerator, and with agar-agar it can be stored at room temperature.

Plast apple marmalade

I again turn to the recipes of the video blogger Irina Khlebnikova.

We need:

• 2.5 kg chopped and peeled apples
• 1 kg of sugar (the proportion of sugar to apples is 0.4 kg = 1 kg)
• 1 st. water

Cooking:

1. Washed apples, dry and cut the core, peel, pour 1 tbsp. water and put on fire. Boil cleaning for 10 minutes and strain.

2. Sliced ​​apples, pour water from the peels and put on a slow fire until fully cooked. Add half the norm of sugar, cook further, until the sugar dissolves, under the lid. Then, open the lid and continue to cook, while stirring, until thick. Turn off the fire and leave for 5-6 hours.

3. After, add the remaining sugar, mix and boil until tender.

Tip: we determine the degree of readiness as follows: on a plate pre-chilled in the refrigerator, drip marmalade, if the drop does not spread over the surface, then the brew is ready.

4. We cover the baking sheet with parchment, shift the marmalade, level it, the layer should not exceed 2.5 cm, and send it to the oven for 2 hours, at a temperature of 100 degrees. Open the oven slightly with a wooden spatula or pencils.

We do this procedure in several stages, with a break for the night, until the marmalade is well dried, you can turn it over on the other side. A sign of marmalade readiness is the absence of liquid on the surface when pressed with a finger.

5. Cut the finished marmalade into small layers, transfer it with oil parchment and put it in a plastic bag. We store in the refrigerator on the top shelf, up to 3 years.

Tip: For a savory marmalade flavor, add some black ashberries and lemon juice, or nuts and a little ginger, while making it.

Watermelon rind marmalade without gelatin

Basically, everyone throws away watermelon peels, but it turns out that you can make a wonderful dessert of jam, marmalade and candied fruit from them.

We need:

• 1 kg watermelon rinds
• 1.2 kg sugar
• 1 piece lemon
• 1 tsp soda
• vanilla and cardamom to taste
• 1.1 ml of water (based on 0.5 l of water = 0.5 kg of sugar)

Cooking:

1. From the watermelon crust, cut off the remnants of the pulp and the green skin, leave the white pulp, which we prick with a fork.

Fill with water and soda (per 1 liter of water = 1 tsp of soda) and leave for 4-5 hours. Rinse with cold, clean water and cut into portions.

2. Cook the syrup in water, according to the recipe, with the addition of half the sugar, until it is completely dissolved. Add watermelon peels and boil for 20 minutes, then remove from heat and stand for 6 hours.

We do this procedure 2 more times, the last time we add the second part of sugar, lemon juice, lemon zest, cardamom, vanilla sugar and boil until translucent. Roll the finished marmalade in breadcrumbs.

You can store marmalade for a long time, in the refrigerator, in a glass container.

Bon appetit!

Marmalade is a dessert that all sweet tooths love. However, store-bought treats are not so harmless - they contain many chemical additives and dyes that can seriously harm your health.

But this does not mean that you need to completely and completely exclude this sweetness from your diet. You can learn how to cook it yourself. You will be surprised, but the preparation is very easy and simple.

In addition, homemade marmalade is completely harmless, on the contrary, useful. But first, it’s worth finding out when and where this delicacy first appeared.

When did marmalade appear

The birthplace of marmalade is the Middle East and the Eastern Mediterranean. In these places, he appeared thousands of years ago. It was brought to Europe in the 18th century.

There is a legend that for the first time marmalade originated in Scotland. According to legend, the queen of that state ordered her cook to candied oranges.

The cook was a little surprised, but he obeyed the order. However, a maid came to him and said that the queen became ill and lost her appetite, so she would not try this dessert.

Then the cook invited the maid to try the candied oranges herself, and she readily agreed. When she ate dessert, she repeated the phrase "Marie malade", which translates from the French "Mary is sick." This is how marmalade was born.

Recipe for simple marmalade at home

Cooking:

1. First of all, you need to put fruit or berry puree in a metal container with a thick bottom, add granulated sugar there, mix and place on the stove;
2. Bring the puree to a boil and stir constantly.
3. As soon as the mixture boils, add a mixture of pectin and sugar there and boil for 5 minutes;
4. Next, reduce the heat and pour the glucose syrup into the mixture. Mix well;
5. Boil the mass to medium density. Do not forget to stir constantly;
6. Add lemon juice or citric acid to the thick mixture;
7. Lemon zest can be finely chopped or rubbed on a fine grater. We add it to the future marmalade, it will give a very unusual and piquant taste;
8. We also add aromatic herbs and vanillin to the mixture;
9. Any form must be covered with paper or cling film;
10. Then remove the mixture from the heat and pour into a special. form;
11. Leave it in the cold until completely thickened;
12. After that, the marmalade should be removed from the mold, wrapped in paper or film, put on a board and left again in the cold for a day;
13. After a day, turn it over and hold it again for another day;
14. Next, cut it into small pieces and sprinkle with sugar. We're holding on for two more days.

Very useful pumpkin marmalade

Constituent Ingredients:

• Fresh pumpkin - 1 kilogram;
• Liquid natural honey - 100 grams (flower is perfect);
• Gelatin - 25 grams;
• Vanillin - 1 sachet.

Cooking:

1. 1. First of all, we cut the skin from the pumpkin, cut it and remove all the seeds;
   2. Peeled pumpkin should be cut into small pieces;
   3. Next, put the pieces of pumpkin on a baking sheet and put it in a preheated oven to 175-180 degrees. Bake for 20-30 minutes until soft;
   4. We immerse the finished pumpkin in special. blender and blend until smooth. As a result, pumpkin puree should come out without small pieces and lumps;

1. 1. Spread honey in puree and mix well;
   2. Pour gelatin with warm water and leave for 15 minutes to swell. You can use gelatin in the form of a powder or in the form of sheets;
   3. Add the swollen gelatin to the pumpkin puree and mix;

1. 1. Next, in a flat dish, a baking sheet is suitable, spread the pumpkin puree. The mass should be smoothed out evenly, without bumps and bumps;
   2. The layer should not be too thick, its thickness should be 2-2.5 cm;

1. We put a baking sheet with mashed potatoes in a cold place for 2-4 hours. Marmalade should harden well;
2. After that, we take out the frozen puree and cut it into small squares or cut out figures from it using special molds.

How to make sweets from homemade jam

What we need:

• A glass of redcurrant jam;
• Gelatin - 100 grams;
• Half a lemon;
• 300 ml of water.

Let's start the process:

1. Pour 100 ml into a small bowl or bowl warm water, spread the gelatin and leave for a while to swell;
2. Put the jam in a metal cup and fill it with water (200 ml). We put on gas and heat to a boil;
3. Next, slowly add gelatin to the jam, while mixing everything well;
4. Boil for another 2-3 minutes;
5. Then remove the mixture from the stove and leave for 15-20 minutes to cool everything;
6. Cut the lemon into two parts. Squeeze out the juice from one part and add to the base;
7. After that, using an immersion blender, beat the whole mass to a puree state;
8. We filter the finished mixture through gauze material to get rid of pieces of berries;
9. Pour it into a plate or mold and send it to refrigerator compartment for a couple of hours, until completely solidified;
10. Marmalade is easily removed from the mold. It can be cut into squares and sprinkled with sugar.

Apple marmalade at home

Constituent components:

• 3 kilograms of apples;
• 1 kilogram of granulated sugar;
• Glass of water.

Cooking:

1. Apples must be thoroughly washed, cut off the skin, all damage and affected areas;
2. Next, cut them into 4 equal parts and cut out the seed boxes;
3. Pieces of peeled apples must be cut into thin slices with a knife or chopped in a food processor;
4. Shredded apples should be put in a metal container with a volume of 5 liters;
5. Pour water, close the pan with a lid, put on fire and boil until fully cooked. Readiness can be determined as follows - the apples will become very soft, and when stirred, there will be a puree-like porridge;
6. Then mix the finished apples with a blender or mixer until a homogeneous consistency;
7. Pour granulated sugar into applesauce and mix;
8. We put the mixture back on the gas and boil until thick over low heat. You should get a jelly-like consistency;
9. When you cook applesauce, be sure to stir it, otherwise it will burn;
10. We cover a deep baking sheet with paper and put applesauce there;
11. The entire mass should be leveled with a spatula so that there are no bumps and irregularities on the surface;
12. After that, we send the baking sheet with marmalade to a preheated oven to 100 degrees and dry it for 2 hours;
13. During drying, the oven door should be opened slightly so that excess steam can escape;
14. After 2 hours, turn off the oven and leave the marmalade to cool completely;
15. As soon as the mass has cooled down, we kindle the oven again and dry it again for 2 hours at a temperature of 100 degrees;
16. Drying should be done until the mixture reaches the desired consistency. Usually 2 drying is enough;
17. Cut the finished apple dessert into small squares and lay out in a pile. Between them you need to put sheets of parchment paper, otherwise the marmalade will stick together.

How to make a sweet quince treat

What components are useful:

• 1 kilogram of quince;
• 250 ml of water;
• Sugar - 600 grams.

Cooking:

1. Pour water into a container and put on fire;
2. As soon as the water boils, you need to put the quince in it for 6-8 minutes. This is necessary so that the quince can be easily cleaned;
3. After that, the fruit must be doused with cold water;
4. We cut each fruit into 4 parts, cut out the seeds and peel off the peel;
5. Then we cut the quince into small cubes and fall asleep in a saucepan;
6. Pour water into the pan and put on gas;
7. Boil until the pieces are soft. In the process of boiling, everything must be constantly mixed so as not to burn;
8. As soon as the quince is cooked, it must be removed from the stove and cooled;
9. Next, mix with a blender or mixer until a homogeneous puree is obtained;
10. Pour granulated sugar there and mix;
11. Boil until the mixture begins to move away from the bottom of the container;
12. After that, lay out in the form of pre-lined paper. We level the surface with a wooden spatula;
13. Leave at room temperature for a day. Periodically, the layer must be turned over so that it dries evenly;
14. After a day, it can be cut into small pieces and sprinkled with sugar.

1. Gelatin should be put in a bowl and pour a glass of warm water. Leave it for 15 minutes to swell;
2. Grind strawberries to a puree state. It can be crushed in a blender or through a sieve;
3. Then add powdered sugar to the strawberry puree and mix;
4. Pour gelatin into a small metal container and heat to a boil;
5. In boiled gelatin, lay out a mixture of strawberries;
6. In the process of heating, the mixture must be constantly stirred until thick;
7. Then we lay paper in the form and lay out the strawberry mixture;
8. Cool and put in a cold place for 7-8 hours;
9. Ready marmalade can be cut into pieces and rolled in powdered sugar.

Useful tips to keep in mind

• To improve the taste, you can add vanillin, cloves, cinnamon, zest to the base;
• You can make multi-layer marmalade from different layers. It is prepared as follows - first one layer is poured and freezes, then the second and freezes again, then the third and so on;
• Do not forget that marmalade from jam can thaw a little at room temperature, so it is best to take it out of the refrigerator right before serving.

Marmalade made at home will be a great dessert for tea, coffee and any other sweet drinks. And during its use, you will not need to worry that it can harm the body. Homemade dessert consists only of natural and healthy ingredients!

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Diets and healthy eating 17.06.2017

Sweets play an important role in our lives, although we are used to hearing that sweets are bad for the figure and for health, but not always. We need sweets to relieve stress, to improve brain activity, to lift our mood. And not all sweets are bad.

One of these healthy sweets is marmalade, provided that it is made from natural products. In one of the articles, we, dear readers, talked about, examined its composition and came to the conclusion that it is difficult to buy natural marmalade in the store now and the best way out is to cook marmalade at home.

Fresh fruits serve as the basis for marmalade, and today we will learn how to make marmalade at home, how to store such marmalade in order to please yourself and your loved ones without harming your health.

The article will be useful to mothers and grandmothers whose children and grandchildren love chewing marmalade. Yes, they learned to do everything very beautifully. But how many problems then children have with allergies. In the article, we will talk with you about how to make chewy marmalade.

How to make marmalade at home

Let's try to make marmalade at home, it's easy to make it yourself, especially if you can buy natural pectin or agar-agar, in this case you will make marmalade very quickly. You can make marmalade at home with gelatin, it is easiest to buy it in the store.

In large cities in supermarkets, departments healthy eating agar-agar and pectin are also sold, but it is most useful to use only fruits containing pectin substances for homemade marmalade, they are most in apples, which we always have in abundance during the season, barberry, quince, raspberry and others are also suitable berries and fresh fruits. The difficulty is only in long-term boiling, it is necessary that the mass is boiled down to about half of its original volume.

Marmalade recipes at home without gelling additives

Such marmalade is prepared only from berries, fruits and sugar, it turns out to be quite dense, viscous, not jelly, as we used to buy in the store. Keeps very well in the refrigerator.

Homemade marmalade. apple recipe

When making marmalade from, it must be taken into account that the riper the apples, the less pectin they contain, therefore it is recommended to use at least 1/4 of the apples in an unripe form. You need quite a lot of sugar, for 3 kilograms of applesauce you need about 2 kilograms of sugar. You can replace sugar in whole or in part with fructose, which will need much less than sugar, and marmalade will turn out to be more useful.

Here we will prepare such a useful simple marmalade. For marmalade, take 2 kilograms of sugar and 800 grams of fructose. Apples can be boiled, and it is best to bake in the oven, mashed baked apples takes on a special flavor. Next, we thoroughly wipe the apples through a sieve, because we need to get a gentle puree, and add fructose to the resulting mass. Now the mass must be boiled down to a rather thick state and spread out in a layer of no more than 2 centimeters on a flat dish or parchment.

After hardening, the resulting marmalade is arbitrarily cut into small pieces, if desired, it can be sprinkled with powdered sugar. Such marmalade is well stored in a glass dish in the refrigerator. It turns out very tasty and healthy!

Japanese quince marmalade

Japanese quince decorates many gardens with its bright colors. orange flowers, but the fruits are rarely used for food, their peel is hard, the taste, although pleasant, is rather sour. But these fruits are very useful and there are a lot of pectin substances in them, so let's make homemade marmalade from them.

Recipe: for 1 kilogram of quince you need 600 grams of sugar and two glasses of water. Quince cut into small slices, pour water and cook over low heat, cover with a lid until the slices become soft, then rub through a sieve while hot. Immediately add sugar and boil until thick.

Lay parchment on a baking sheet or any flat dish and sprinkle it with powdered sugar, lay out the hot marmalade mass with a layer of 1 - 2 centimeters and let it harden. Cut into pieces of the size you need or figures and store in the refrigerator. These nice sour pieces will keep for a long time and will replace any candy.

Raspberry marmalade

From berries for marmalade it is very suitable, the slices are bright, fragrant, indescribably tasty. Preparing is simple: 700 - 750 grams of sugar is taken for 1 kg of berries. Before cooking, rub the berries through a fine sieve so that the bones do not spoil our marmalade, add granulated sugar and mix. Cook, stirring constantly, until a thick viscous state, the mass should be reduced by about 2 times. In the future, everything is exactly the same as in the previous recipes.

Barberry marmalade with apples

It will take 700 grams of sugar, 1 kilogram of barberry berries and apples. For apples, first remove the cores, cut and put in a bowl along with barberry berries. Pour a small amount of water, put on fire and make sure that the mass does not burn. The water should almost completely boil away. Rub through a sieve, add sugar, and continue to cook until tender.

Over time, you will not have difficulties in determining the cooking time, this is usually all learned from your own experience, it is worth doing it several times and it will already be clear when the mass is ready for solidification. Don't let the sugar burn, otherwise the taste of the marmalade will be spoiled. Make the fire small and stir the mass occasionally.

The hardening time of homemade marmalade is always different, sometimes it hardens quickly, and sometimes for several hours. It depends on the density of the resulting mass, on the amount of sugar and on what fruits and berries we take for marmalade.

Marmalade at home. Recipe with pectin

Since natural pectin is made from vegetables and fruits, homemade marmalade based on it will be very useful, and it cooks very quickly. Pectin can be bought in two types - in the form of powder and liquid. There is a significant difference in its use.

Powdered pectin is added to fruit and berry juices during heating, and liquid pectin is added to hot fruit puree. Most often, pectin is sold in powder form. Homemade marmalade made from fresh berries will be the most useful, strawberries have already appeared on sale and you can cook a delicious treat for yourself and your children. Pectin is sold differently, pectin labeled NH is best suited for marmalade.

For 1 kilogram of fresh berries peeled from the stalks, you need to take 2.5 cups of sugar and two tablespoons of pectin. Using a blender, turn the berries into a puree and put on fire, warm up a little, add 2 cups of sugar and continue to heat until it is completely dissolved. We mix pectin with 1/2 cup of sugar, and when the sweet berry puree warms up to about 40 - 50 degrees, pour pectin with sugar. Stirring constantly, bring the mixture to a boil and turn off the heat. Pour into a mold and place in the refrigerator.

There are many recipes for making homemade marmalade on pectin, the quality of marmalade can also turn out to be different, it all depends on what fruits and berries you will use, what pectin you can buy.

Do not be discouraged if the result does not satisfy you very much, the most the best recipe is my own experience. For the first time, try to cook a small portion of marmalade, in the future everything will turn out perfectly.

I propose to look at the video one of the recipes for making marmalade on pectin.

Marmalade at home with agar - agar

It doesn’t matter if you didn’t find pectin in the store, you can make homemade marmalade with agar - agar, it is almost always sold, so we will prepare jelly marmalade.

For cooking, we need 1/2 liter of any juice, 250 grams of sugar and 2.5 teaspoons of agar - agar. Pour out the fourth part of the juice and add sugar to it. Add agar-agar to the remaining juice, mix well and leave for half an hour so that the mass swells.

By this time, bring the juice with sugar to a boil so that the sugar is completely dissolved. Pour into the hot juice with sugar, stirring, the mass with agar - agar, mix everything and boil over low heat for 7 - 10 minutes.

After 10 - 15 minutes, our marmalade can be poured into molds for solidification. Silicone molds are very good for this, they are sold different sizes and very convenient to use. But you can take whatever you have. It’s a good idea to line the bottom of the molds with parchment paper to make it easier to remove the marmalade. As soon as the marmalade has completely cooled down and turned into jelly, it can be removed from the molds and regaled on health.

You can watch a video on how to make marmalade at home from orange juice.

How to make gummies at home

To get chewy jelly sweets, we will prepare homemade marmalade with gelatin. The recipe is very simple - 200 grams of any fruit or berry juice, 30 grams of gelatin and 5 - 6 tablespoons of granulated sugar. In sweet juices, you can add a few tablespoons of fresh lemon juice to get a pleasant sourness. But it's all to taste, as you like. You need to try, experiment, it takes very little time to prepare such marmalade.

Pour juice into a saucepan, add gelatin to it, stir and leave to swell for 20 minutes. If you are using instant gelatin, you can skip this step and immediately put the saucepan on the fire.

We heat the mixture of juice with gelatin, if necessary, add lemon or orange juice to it. Stir the mixture all the time until the gelatin is completely dissolved, not letting it boil. If gelatin is boiled, it will lose some of its gelling properties.

Next, add sugar to the mixture and stir until the sugar dissolves. Pour the hot mixture into silicone molds, let cool slightly and put in the refrigerator for about an hour. Marmalades are elastic, transparent, very pleasant to the taste. You can take grape or orange juice.