How to make marmalade in shape. Marmalade at home according to an old recipe. We will need for the recipe

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 of various types and flavors: 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 tell you how to make gummies 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 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. Distribute 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.

Mmmm... marmalade... just thinking about this product makes you want to feel the fruity explosion in your mouth. And now, after the question, where is the marmalade we have (and it has already ended), the taste of raspberries appeared in our mouths. I especially like apple-raspberry marmalade, apple-cherry marmalade, lemon-tangerine marmalade and all other marmalade... too. I like marmalade in pieces, stripes, molds and rolls, puff and plain, in general, different marmalade, I specify - any.

A bit of marmalade history

In Portugal, thick quince jam was called at all times marmelada and cut it with a knife. In England they call it thick brew from oranges, and in Germany jam or jam. The birthplace of marmalade in terms of history is the Middle East and the Eastern Mediterranean, it was there that they began to prepare marmalade and thus preserved their crop.

Marmalade (French marmelade) is a jelly-like product, it is obtained by boiling various fruit and berry raw materials and a solution of gelling agents (thickeners - pectin, agar-agar, gelatin) with sugar and other additives to improve consistency, taste, aroma and color. I like to cook marmalade with a minimum amount of sugar, most often I use it only for sprinkling, but nevertheless, for some types of marmalade, sugar is indispensable.

Fruit and berry marmalade

Marmalade fruit and berry produced from fruit and berry raw materials, which contain pectin sufficient to form a jelly-like structure. Jelly marmalade achieves this structure through the use of agar, gelatin, pectin or modified starch. Due to the presence of pectin substances, marmalade is used in dietary nutrition. Biologically important is the adsorption properties of pectins in relation to heavy metals, they stimulate wound healing, accelerate the treatment of burns, exhibit medicinal properties with gastric ulcer. The composition of marmalade includes carbohydrates (76-78% and a limited amount of organic acids / 0.5-1.2% /. http://website/kak-delayut-marmelad/ Marmalade is characterized by an average energy value- 293-302 kcal / 100 g.

Raw materials for the preparation of marmalade

The main raw materials for production are apple puree and granulated sugar. For some types of marmalade, puree of other fruits and berries is used. Fruit and berry supplies and backyards, as well as molasses, citric acid, sodium lactate, and some non-traditional raw materials are considered to improve consumer properties. Apple puree has the best technological properties, that is, those that are able to form strong jellies, which are obtained from winter varieties of apples with dense pulp, with a pronounced taste and aroma, with a pectin content of about 1%, organic acids - 0.5% and sugar - 6-10%. The best varieties apples Antonovka, Pepin, Renet are considered.

Scientists from the Research Institute of the Confectionery Industry have established the dependence of the strength of fruit and jelly marmalade on pectin on the acidity of applesauce. They consider optimal acidity 10.6-11.8 degrees. Deviation from these values ​​in different directions leads to a decrease in strength.

Mashed potatoes are preserved with sulfurous and benzoic acids, partially with sorbic acid, as well as by sterilization, freezing, concentration, and drying. For the manufacture of children's products, only sterilized or quick-frozen puree is used.

Fruit and berry supplies are used to improve the taste and aroma of marmalade. They are prepared from high quality fruits and berries. The prepared raw materials are wiped, mixed with sugar to a dry matter concentration in supplies of 55-60%, packed in jars, sealed and sterilized. Some of the supplies are prepared in a cold way, for which they are acidified and mixed with sugar in a ratio of 1:1.8 to 1:2.3. Produced in airtight and barrel containers.

Semi-finished products of aseptic preservation are valuable, which, at temperatures below 5 ° C, retain their natural properties and suitability for the production of confectionery for a long period.

The nutritional value of products can be increased by using fruit bases from osmotically dehydrated fruits, concentrated juices containing 70% dry matter, semi-finished products from beets, pumpkins, carrots and other vegetables. From apple pomace, apple-pectin paste is produced, thanks to which it accelerates technological process(drying products). Consumer properties of marmalade can be improved with the help of secondary dairy products.

Target marmalade can be produced using processed wild berries. The wild-growing berries of the lingonberry family are considered promising - cranberries, blueberries, blueberries. Of the semi-finished products in the production of marmalade, supplies from cranberries and lingonberries and blueberry juice are used. Thanks to this raw material, it is possible to expand the range of marmalade with increased biological value and improved consumer properties and bring competitive products to the market.

homemade marmalade recipe

The recipe for marmalade and a photo of the finished marmalade was shared by Tatyana Lybina, Zhezkazgan, Kazakhstan.

The basis for any marmalade is apples. The more acidic they are, the better your marmalade will be. Apples contain pectin. It will give the marmalade a jelly-like base. I tried to cook marmalade from plums, red and white currants, but without an apple base, marmalade turned out worse. So, apples need to be washed and cut into slices. Cookbooks recommend sautéing them with water, but I find it best to roast them until soft in the oven (no extra water needed to make marmalade). Let the apples cool a little and, while still warm, rub through a sieve with medium-sized cells. For a kilogram of grated apples, you need to add 0.5 kilograms of granulated sugar, mix everything and set to cook on a strong fire.

It is very important to choose the right dishes for cooking marmalade. Be sure to choose a pan with a wide and thick bottom, otherwise your marmalade will burn. We cook in small portions - half a kilogram each, so the marmalade will not splatter during cooking and will cook faster. When cooking marmalade after boiling, it is necessary to stir it all the time with a wooden spatula. Ready marmalade will lag behind the walls and bottom of the pan. Pour the cooked marmalade in the desired layer on parchment paper (baking paper) and wait for it to harden. Depending on the quality of the raw materials, this may take from three to five days. When the marmalade hardens, we cut it into slices and dry it on both sides (it is possible in a slightly heated oven). Sprinkle dried marmalade with powdered sugar.

Ready marmalade should be stored in a cool dry place. The longer it is stored, the harder it becomes. Marmalade can be prepared with the addition of plums, garden strawberries, currants, grapes, nuts, lemons and oranges. At the end of cooking, you can add cinnamon, cardamom, vanilla or lemon and orange zest. Bon appetit everyone!

Depils Shares Favorite Clear Marmalade Recipe

I will tell you how to make clear marmalade from juice. I make it with agar-agar (it has the designation food additive E406, can be replaced with pectin-E440). Agar-agar is a very useful substance and is great for making jelly with a dense consistency. For those who have previously cooked only with gelatin, you need to keep in mind that the jelly-forming ability of agar-agar is 10 times higher than gelatin. For those who do not know what agar-agar is, I will write more below. The recipe is very simple and we will need:

• Juice - any, 400 ml
• Agar-agar - 2 teaspoons
• Sugar - 1 cup

Now we are preparing marmalade. Yes, I almost forgot, you can take freshly squeezed juice, for example, from oranges, this is about 4-5 pieces, with or without pulp - about taste. http://website/kak-delayut-marmelad/ I prefer to use the juice of my preparation, concentrated, which I prepare on the juicer as the fruits and berries ripen in the garden. Separate 300 ml from the total amount of juice and combine with agar-agar, then leave for 30 minutes. For the first time, it is better to use measured teaspoons. Half an hour after you have combined agar-agar with juice, take 100 ml of the remaining juice and combine it with sugar, put on the stove and bring the mixture to a boil. As soon as it begins to boil, add, stirring, the juice with agar-agar, let it boil and cook over low heat for 5-7 minutes. After that, remove from the stove and let the mixture cool a little for 10 minutes, while you prepare the molds at this time. Pour the hot mass into molds and let cool to room temperature, then put in the refrigerator until ready.

After you take the finished marmalade out of the refrigerator, carefully remove it from the molds (cut into cubes if poured into a flat shape), sprinkle with sugar. If you leave marmalade for 2-3 days at room temperature, then its taste will be better and richer. How to make puff marmalade, I think you can guess for yourself. It's so simple and no chemicals, everything is only natural and healthy. And be careful with the ears of marmalade lovers, do not hurt when you pull them away from this delicacy!

Citrus orange, grapefruit and lemon marmalade

The bright, spicy taste of this marmalade will not leave you indifferent. For 500 grams of marmalade you will need products:

• freshly squeezed juices of orange, grapefruit and lemon - 70 milliliters each;
• granulated sugar - 210 grams;
• grated zest of orange, grapefruit and lemon - a teaspoon each;
• vegetable thickener (pectin, gelfix) - 10 grams;
• drinking water - 150 milliliters.

Cooking:

1. Put three types of zest in a saucepan and pour necessary quantity drinking water. Boil five minutes. Then pour in the juice of all citrus fruits and bring to a boil.
2. Mix sugar with a thickener, add to the citrus mixture. Continue to cook for another five minutes (until thickened).
3. Pour the hot mass into small candy molds or into a large rectangular shape. Remove for ten hours in the refrigerator.
4. Carefully remove the frozen marmalade from the molds. Cut (if necessary) and sprinkle with granulated sugar.

Bon appetit!

A little about agar-agar in marmalade

Agar-agar is obtained from brown and red seaweed and is sold in powder form. It is very useful and has remarkable properties, due to which it is used not only in the food industry, but also in the pharmaceutical industry. Agar-agar contains a large amount of mineral salts, polysaccharides, many vitamins, agaropectin, galactose pentose, agarose and acids (pyruvic and glucuronic). Agar-agar is not absorbed by the body and its calorie content is zero. Agar-agar is primarily a prebiotic that serves as food for beneficial microorganisms in the intestines. The microflora processes it into amino acids, vitamins (including group B), and other substances necessary for the body. At the same time, beneficial microorganisms become more active and suppress the pathogenic infection, preventing it from developing.

Agar-agar has the following effects on the body:

• Lowers the level of triglycerides and cholesterol in the blood.
• Once in the intestines, it swells, stimulates peristalsis.
• Normalizes blood glucose levels.
• It has a mild laxative effect.
• Envelops the stomach and eliminates the increased acidity of gastric juice.
• It is non-addictive and does not leach minerals from the body.
• Removes toxins and toxic substances, including salts of heavy metals.
• It saturates the body with macro- and microelements, as well as folates.

Marmalade production technology

Making apple marmalade

Marmalade and diet

Marmalade is one of the few types of sweets approved by nutritionists when dieting. This delicacy can replace your favorite cakes, pastries and sweets without harm to the figure.

The main advantage of marmalade for losing weight is the absence of fat in its composition, which makes the product low-calorie and safe if you want to lose weight. However, you should pay attention to the presence of sugar in the product and limit consumption to a few pieces per day.

The pectin contained in the jelly delicacy is able to reduce the level of cholesterol in blood cells and improve the functioning of the digestive organs. Instead of pectin, agar-agar can be used, which is no less useful and helps the body remove toxins and toxins. Thus, the help of marmalade in cleansing the digestive system from harmful substances and decay products contributes not only to harmony, but also to the improvement of the body.

Real marmalade is made from fruits and berries, so it contains vitamins (PP, K, E) and useful minerals (iron, potassium, sodium, calcium, magnesium), which helps to improve metabolic processes and lose extra pounds.

There are several varieties of marmalade, which differ in composition and method of preparation. The most useful is the jelly-fruit and fruit-berry type of marmalade. They are produced by the method of evaporation and release of the fruit mass from the liquid. The most popular jelly and gummies are made using additives and thickeners. The preferred gelling component in treats is pectin and agar-agar, the content of gelatin in the composition is possible, but the usefulness is sharply reduced.

According to nutritionists, best time for the consumption of sweet treats, it is the pre-dinner time. The calories eaten in the morning will have time to be used up in a day and will not harm the figure.

Marmalade is one of the most famous homemade sweets, which has been prepared since antiquity. However, some scientists argue that the history of delicacy began even earlier - in the East, from where the Greeks learned about it. At that time, marmalade was prepared only from fruits and honey, recipes with jelly, juices and sugar appeared later. And the latest invention of confectioners was chewing marmalade.

However, we suggest not delving into the history of dessert, but simply preparing a tasty, healthy and beautiful delicacy at home. different ways. To do this, we have collected recipes for beginners and experienced chefs, as well as recommendations and tips to make the dessert really tasty.

What products are needed to make marmalade with your own hands?

Sweetness can be made from different ingredients. As a classic base, it is best to take pectin-rich fruits or berries, such as apples, gooseberries, currants or quince. You can make lozenges out of them without adding gelatin or agar-agar. If you take other fruits, berries or vegetables, then you need a thickener to make delicious marmalade.

Dessert is made not only from fresh products, but also from jam, juices, compotes, syrups, citrus zest, milk. If desired, you can add sugar, various spices and other flavors that will make the delicacy even tastier. At home, marmalade cubes are rolled in sugar or powdered sugar before serving, sprinkled with cocoa, very fine nut crumbs or colored powders.

Children should prepare marmalade in beautiful molds, for this you can use silicone mods for cookies, ice, chocolate, ice cream, etc. To diversify the taste and design of the dessert, prepare two-three-layer delicacies from different fruits and vegetables.

How to make marmalade at home?

Making dessert is easy. Despite the wide variety of recipes, they all boil down to the fact that a mixture based on fruit puree or juices and a thickener is gradually evaporated over a fire. It is better to use wide dishes with a thick bottom and small sides for this, because. dessert will have an ideal density. However, if such dishes are not available, an ordinary pan will do.

At the second stage, warm marmalade is poured into molds or distributed on a baking sheet. Marmalade can harden in the refrigerator, in the oven or at room temperature - depending on the products from which it is made.

Despite the fact that the cooking technology is simple, it is important to follow the proportions indicated in a particular recipe. Otherwise, the dessert may not work.

6 delicious recipes with photos to make the perfect marmalade at home

We have already met with the main cooking methods and products that are needed for dessert. So it's time to start cooking. We offer different recipes: from quick and easy with juice and gelatin to more natural and professional.

Citrus marmalade made from gelatin and juice

Sweetness according to this recipe can be prepared at any time of the year, because juices and zest are used as flavorings, which are available in winter and summer. Such a dessert has a pleasant taste with a slight sourness and a pronounced aroma, it is liked by children and adults.

Products for 500-600 g marmalade:

• sugar - 400-450 g;
• lemon and orange for zest;
• gelatin - 50 g;
• orange and lemon juice 175-200 ml each or fresh citrus fruits for making fresh juice.

Cooking instruction:

Wash citrus fruits well, gently rub 1 tablespoon of lemon and orange zest. To prevent the skin from becoming bitter, it is important to remove only the top colored layer, avoiding the white part.

1. Squeeze out the juice in the right amount or use the store. Optionally, you can take only orange or lemon juice. In the latter case, it is better to increase the amount of sugar a little.
2. Take a wide saucepan with a thick bottom, mix the zest and half of each juice. Bring the mixture to a boil and boil for about 5 minutes on minimum heat, turn off.
3. Open the sachet with the thickener and pour it into the liquid. Mix thoroughly. The recipe for marmalade indicates the approximate amount of gelatin. If possible, you should follow the manufacturer's recommendations on the package based on 200-300 ml of liquid.
4. Add 350 g of sugar, the remaining juice and mix thoroughly again. Let the mass cool down.
5. We take a flat form, for example, for baking. You can also use a food container or other convenient utensils. To prevent gelatin from sticking, it is better to cover a baking sheet with paper and lightly grease with refined vegetable oil.
6. Pour the warm mass into the prepared form and put in the refrigerator for 7-10 hours. During this time, the marmalade will cool completely.
7. To get the finished dessert out of the mold, just turn it upside down. Then you need to carefully separate the paper.
8. It remains to cut the delicacy into portioned pieces and dip each in the remaining sugar.
9. The finished product is stored in the refrigerator, taking it out immediately before eating.

A simple and affordable recipe for apple marmalade

This is one of the easiest ways that even those who do not know how to cook will succeed. In addition, for sweetness, you need a minimum set of products that every house has at the end of summer and autumn - apples and sugar. Due to the fact that the fruit contains a lot of useful natural thickener, there is no need to use agar-agar or gelatin.

Ingredients:

• 1 kg of ripe (maybe even slightly overripe) apples;
• 400-600 g sugar (depending on the desired sweetness and acidity level of the fruit).

Advice. To make the taste more interesting, you can add cinnamon, vanilla, nutmeg and other spices.

Step-by-step instruction:

1. Wash apples, peel and core. Cut into large slices.
2. Grind fruit into puree. To do this, it is better to use a plastic grater for baby products or a blender. If there is no such utensil, you can take an ordinary iron grater. To prevent the apples from darkening, you should add a little lemon juice.
3. We continue to make marmalade according to the recipe: we take a wide pan with a thick bottom, transfer the puree into it and put it on a minimum fire.
4. We introduce sugar, mix everything well and cook until the mixture begins to thicken. If the apples are not very juicy and the mass is thick, you can add a little juice or mineral water without gas.
5. When the mass has thickened and the sugar has dissolved, it is removed from the heat and cooled.
6. For marmalade, prepare a baking sheet with high sides, covered with parchment and greased with odorless oil. How to make marmalade of an unusual shape? Use molds instead of a baking sheet.
7. The cooled mass is evenly distributed on a baking sheet 2-3 cm high.
8. Everything is put in the refrigerator. The marmalade will be ready the next morning. If the mixture does not dry well, you can put it in the oven for 1-1.5 hours at a temperature of about 100 ° C. This will help evaporate excess liquid, but you need to make sure that the delicacy does not burn.

Delicious and easy jam marmalade recipe

Ingredients:

• 2-2.5 st. jam or jam;
• 1 lemon (or half a lemon and half an orange)
• 20 g of gelatin;
• 100-120 ml of water or juice.

Council number 1. If liquid jam is used, then the amount of water can be slightly reduced, and gelatin, on the contrary, can be increased.

Council number 2. According to this recipe, you can cook delicious marmalade even from old jam. Thanks to heat treatment, it will become completely safe and ready for use.

Cooking marmalade from jam:

1. Pour gelatin with water and leave to swell.
2. If the jam includes fruits with stones, then they must be separated from the pulp. Then the mass should be crushed with a grater, blender or meat grinder. The main thing is that the result is a homogeneous mixture without pieces.
3. Squeeze juice from a lemon or an orange and a lemon. The amount of this ingredient should be adjusted depending on the acidity of the jam.
4. Transfer the puree to a saucepan and put on a slow fire. As soon as the mass begins to boil, you need to introduce gelatin into it and mix everything thoroughly. If the jam is liquid, then before introducing the thickener, it can be boiled a little to evaporate excess moisture.
5. Pour the orange-lemon fresh juice into the warm mixture and mix everything again.
6. Pour everything into molds or on a baking sheet with high sides and refrigerate.

Interesting jam marmalade without gelatin

To make dessert healthier, you can cook it without gelatin. To do this, we will take a thickener of plant origin - agar-agar.

For him you need:

• 200 g of jam;
• 300 ml of water (if the jam is liquid, then less);
• 1 st. l. agar-agar.

Step by step cooking instructions:

1. If the jam contains large pieces, then it must be pureed with a blender or in any other way.

2. We combine jam and water, put on fire, bring to a boil and hold for 5-10 minutes on minimum heat. At this time, it is important to constantly stir the mixture so that the jam does not burn. If desired, you can add a little sugar, as well as cloves, cinnamon or other spices.

3. We take agar and 300 ml of water, mix and put on a slow fire to bring to a boil. The ideal cooking temperature is 60-70 degrees. Without letting it boil, turn off the stove and leave for 15 minutes. During this time, the mass should thicken.

4. After that, the mixture must again be put on the stove, and after boiling, hold on the fire for another 5-7 minutes, stirring.

5. We proceed to the next step in preparing homemade marmalade: we combine the mixture with gelatin and jam. Beat everything with a mixer or just mix very thoroughly with a fork.

6. We put the mass on the fire and bring to a boil.

7. Cool slightly, pour into molds and leave to cool, and then send to the refrigerator for an hour or two.

8. Now it remains to get the marmalade out of the molds and enjoy the dessert. Do not forget to hide the sweetness in the refrigerator, otherwise it will melt.

Advice. Instead of agar-agar, you can use another plant-based thickener - pectin. It, too, must first be dissolved in warm water, and then boiled. To prevent marmalade from melting in the sun, it is better to cook them from yellow gelatin.

How to make gummies?

This dessert is a fairly new invention, it was invented in America at the end of the 19th century. Children and adults really liked the beautiful transparent sweets, besides, it was convenient to take them with you, because. they did not melt or stick to the hands. In Europe, the delicacy became popular only after 500 years, and in Ukraine and neighboring countries - much later, in the 90s of the twentieth century.

The recipe for gummies is the same as in the store

The recipe may seem difficult for a beginner, because. for dessert, rare products are needed, and the cooking technique itself will require attention and time. But the result is worth the effort. Marmalade will turn out exactly the same as in the store, with ideal density and consistency.

Products:

• 70 g of gelatin with a density of 240-260 blooms;
• 140-150 g of water;
• 215-225 g of sugar;
• 22.5 g sorbitol;
• 235-255 g of glucose syrup;
• 15 g of citric or tartaric acid;
• flavoring.

Advice. Sorbitol is an artificial sweetener that makes sweets less caloric, but sweet at the same time. Glucose syrup is used as a sweetener and to give the treat the right consistency.

These products are not available in all stores, but they can definitely be found in specialized shops for culinary specialists and lovers of homemade sweets. How to make marmalade if you can't find food? Sorbitol is replaced with sugar, and glucose syrup is prepared independently.

Let's start cooking:

1. Heat water, add gelatin to it. The liquid should be hot, but not boiling.
2. Put the mixture in a water bath and keep stirring for 15-20 minutes. The result should be a homogeneous mass without lumps.
3. Combine sugar (it is better to use granulated sugar), glucose syrup and sorbitol and put everything on medium heat. The mixture should be hot, but not boiling.
4. Pour the second mass into the first, mix everything thoroughly until smooth.
5. Add flavoring and coloring, mix thoroughly. Leave the gelatin to harden in the molds.

Advice. Both artificial and natural flavors can be used.

In the latter case, you can take strawberries, blueberries, raspberries or other berries or fruits to taste, grind them into a puree to make 2/3 cup. To them you need to add a third of a glass of water, 1 tablespoon of lemon juice, 2 tablespoons of honey and 3 tablespoons of gelatin. All ingredients must also be heated in a water bath, and then added to the main mixture. To make the taste more tender, you can take cow, coconut or soy milk instead of water.

Homemade sugar free marmalade

For those who follow the figure, cannot eat sweets due to illness or for other reasons, you can prepare a dessert without sugar.

Products:

• berries or fruits to get 200 ml of juice;
• gelatin - 40 g;
• lemon fresh - 10-12 tbsp. l.;
• water - 200 ml;
• fructose - 120-140 mg.

Council number 1. Sometimes honey is used as a sweetener. In this case, the amount of water should be slightly reduced.

Council number 2. To make the delicacy even more useful, you can replace the jelly with pectin.

Council number 3. To make sugar-free marmalade on gelatin transparent, prepare it from juice without pulp. If this point is not important, you can use mashed fruits.

Instructions for making marmalade without sugar:

1. Squeeze juice from fruits or berries.
2. Pour fructose with water (or make a mixture of water and honey) and put on medium heat. The mass must be kept on fire after boiling for 5 minutes. If a mixture of honey and water is used, then it must be heated and proceed to the second stage.
3. Remove the mass from the heat, add the thickener and stir thoroughly.
4. When the mixture has cooled slightly, strain homemade gelatin marmalade through cheesecloth to get rid of undissolved particles.
5. Leave the mass to cool to room temperature.
6. Pour into molds, refrigerate, wait for complete solidification and serve.

How else can you make homemade marmalade?

A delicious and beautiful dessert can be made from any products. For example, juice can be replaced with Coca-Cola, milk or cream, jam syrups. If you are preparing a delicacy for adults, you can safely add cognac, wine and various spicy spices to it. So the dish will acquire a more complex flavor and new notes.

In the summer, you can add pieces of fresh fruit. To do this, it is enough to decompose them into forms and pour them with a liquid mixture of marmalade from jam or juice. You can also add chocolate, coconut flakes and other ingredients to taste.

It is also worth trying a dessert with fragrant and sweet pumpkin puree, fresh taste of watermelons or tender melons. To surprise loved ones with new flavors, mix several fruits in one dessert.

In conclusion, a few more products with which you can cook the original marmalade at home, and you can take any of the recipes mentioned above as a basis:

• with milk and prunes;

• from tomatoes;

• from blackcurrant and basil or lemon, ginger and mint;

• from delicate roses;

• from strawberry puree and hot pepper;
• with dried fruits or nuts;
• With green tea, jasmine, mint and hibiscus;

• caramel, nuts and cream;

• lavender and sea buckthorn;

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An old book written in the late 19th - early 20th century by a professional confectioner is a truly unique publication. Its author, who was a rather rich man, made his fortune on confectionery products, which were of high quality.

He carefully monitored the novelties in the world of sweet delicacies that appeared not only on domestic but also on foreign shelves, collected old recipes, improved the composition of traditional sweets, while focusing on components that are harmless to health. The result was a book detailed description recipes for various treats.

Let's see how by vintage technology you can make homemade marmalade, make marshmallows and marshmallows, as well as homemade Turkish delight.

How to make marmalade

Traditionally, marmalades are divided into three groups: apple, jelly and fruit. All these varieties are hot poured into clean and well-dried molds. Some types of marmalade are poured several times - as a rule, this refers to multi-layered types, consisting of multi-colored layers.

Homemade marmalade, however, like industrial marmalade, after hardening, is rolled in fine-grained granulated sugar.

To begin with, consider the goodies, the basis for which is the recipe for jelly marmalade. It is prepared from "Japanese glue" - as agar-agar used to be called. It is believed that the best and most delicious marmalade is obtained when a large amount of molasses is put into it.

An old recipe for marmalade looks like this:

• 110 g of agar-agar is poured with water and heated over low heat until dissolved;
• 3.5 kg of caramel molasses are added to the agar-agar solution and brought to a boil;
• 1 kg of granulated sugar is added to the resulting mixture and boiled until it begins to drain from the slotted spoon with a wide ribbon;
• Acid and aromatic essence are added to the finished marmalade, depending on the type of the final product.

Pineapple marmalade

After cooking the marmalade syrup, citric acid (to taste) diluted with hot water is added to the liquid - you should not pour a lot of water, the acid should dissolve and look like a thick paste. Mix the syrup and acid well, add a small amount of natural dyes of yellow or yellow and red colors - to get orange; after which pineapple essence is poured in and the syrup is poured into semicircular shapes.

The frozen marmalade is taken out, the halves are glued together to get a ball and the “pineapple” is rolled in granulated sugar. Of course, you can use any other form for pouring hot syrup and forming marmalade.

In the same way, pear marmalade, raspberry, strawberry, lemon, currant are prepared - adding the appropriate essence and dyes. Moreover, the author strongly recommends not using lemon oil for flavoring, but only essences, because. the heat spoils the oil and gives the finished product an unpleasant aftertaste. All varieties of round marmalade were called at that time "oriental marmalade", moreover, lemon marmalade was not tinted in yellow and left colorless.

In addition, the author strongly recommends using a minimum of green dye, because. saturated in the finished product green color looks "chemically" and buyers even in the distant 19th century bought such marmalade less willingly than products of other colors that are closer to natural.

Union marmalade

This was the name of a 2- or 3-layer marmalade, painted in different colors and flavored with various essences. Each type of syrup is poured into a mold in a thin layer, and after hardening, each layer of marmalade is placed on top of each other and cut into small portions. Sometimes the layers are layered with marshmallows.

How to make a marshmallow

This airy delicacy is prepared on the basis of the marmalade recipe described above. To make homemade marshmallows, the syrup cooked for jelly marmalade is whipped (by hand or with a mixer - which is closer to our realities) until the mass turns white.

When the syrup is well whipped, add 5-10 egg whites so that the mass takes on a white lush appearance. Inexperienced confectioners are advised to beat the syrup and proteins separately, and then gently combine them.

Just like marmalade, marshmallows are tinted in desired color and add fruit or vanilla essence. However, pear essence, pineapple essence, lemon and orange oil should be avoided - these substances give the whipped protein an unpleasant aftertaste. Ready marshmallows are poured into molds and left to solidify.

apple marmalade recipe

This ancient type of delicacy was made from the so-called "apple dough", harvested for future use in large quantities. "Apple dough" is prepared mainly from Antonovka or other hard large varieties. Apples are poured with water and boiled until their skin starts to crack, after which they are taken out and the pulp is separated. Apples are rubbed through a sieve and this puree (“apple dough”, as it was called in the old fashioned way) is used to prepare various confectionery products.

The best apple marmalade it is obtained by steaming it, but if it is cooked in the traditional way, then applesauce must be mixed well so that it does not burn. Granulated sugar is added to the puree - traditionally the proportion is 1: 1; boil the mixture until foam appears, which is removed with a slotted spoon. As soon as the mixture thickens, it is removed from the fire, natural dyes and essences are added (citric acid is not needed in this case!) And poured into molds.

According to an old recipe, apple marmalade must be dried in a warm (about 50 degrees) oven so that a thin crust forms on its surface, and the delicacy itself remains soft and juicy under it. Ready apple marmalade, unlike jelly varieties, does not collapse in granulated sugar.

If a large number of apples were cooked during the cooking process, and the apple broth turned out to be quite saturated, then it can also be used to make very tasty marmalade, which was considered a delicacy in the century before last, perhaps due to the fact that it was rarely found on sale.

Apple broth is mixed with sugar in a ratio of 1: 1 or a little more if the apples were too sour, then the mixture is boiled until thickened, adding various berries to it. The mixture is poured into molds and left to set.

Another interesting recipe marmalade - " semi-apple": when applesauce and sugar are added to the syrup for jelly marmalade in equal amounts and boiled in the usual way. Fruit essences and dyes are added to the thickened mixture, after which the marmalade is dried in a warm oven - a combined recipe for jelly and apple marmalade is obtained.

Homemade fruit marmalade

By the same principle as apple, all varieties of fruit marmalade are prepared. As a rule, the best treats come from apricots and plums. The method of preparing such homemade marmalade is quite simple: the fruits are boiled in water until soft, rubbed through a sieve, mixed with sugar and boiled until thickened.

In the process of cooking, it is necessary to remove the foam and knead the whole mass well so that it does not burn. When the foam disappears, and the fruit mass becomes thick, the marmalade is poured into molds and dried in the oven.

The water in which the fruits were boiled is used to make soft varieties of marmalade. The broth is boiled to a state of jelly, sugar is added, poured into molds.

Abricotine

This was the name of a variety of marmalade made from apricot puree. Puree is mixed with sugar, boiled until cooked, tinted with yellow dye and circulation– i.e. glazed in supersaturated sugar syrup so that a glossy crust forms on the surface of the product. Marmalade is laid out on grates so that excess syrup drains, after which it is dried in a warm oven.

Pat: The Forgotten Marmalade Recipe

This is the name of fruit marmalade, deposited through a funnel in the form of thin round cakes. This marmalade is made from apricots, apples, plums or dogwood. Traditionally, pat was dyed green and red, leaving one of the sides of the cakes colorless.

The marmalade cast into cakes is dried in the oven until one side is covered with a crust, after which the stalemate is turned over and dried until a crust appears on the other side.

Homemade Turkish Delight

The traditional recipe for Turkish Delight called for the use of such basic ingredients as apricots, apples or strawberries:

• Apricots, peeled and pitted, are boiled over low heat;
• in puree (1 kg) add syrup made from 1 kg of sugar, a liter of water and 100-120 g of wheat starch diluted in a glass of cold water;
• All ingredients are thoroughly mixed, and, without ceasing to stir, cook until the mass thickens. The finished mass is laid out on a table or in a mold, sprinkled with starch and powdered sugar;
• When the Turkish Delight hardens, it is cut into portions and sprinkled with powdered sugar again.

Strawberry Turkish Delight: for 1200 g of berries take the same amount of sugar, a liter of water and 120 g of wheat starch diluted in two glasses cold water. Prepared in the same way as apricot Turkish delight, complete solidification occurs in two days.

Apple Turkish Delight: 1200 g of apples account for 1100 g of granulated sugar, 4 glasses of water, 110 g of wheat starch dissolved in 250 g of cold water.

Many people prefer to use marmalade as an independent snack for tea. Sweetness is especially popular among the younger generation, but adults are also not averse to feasting on an exquisite culinary creation. Experienced housewives have brought out the main cooking technologies that can be translated into reality on their own.

Homemade marmalade: a classic recipe

• a mixture of pectin and sugar - 60 gr. / 15 gr.
• vanillin - to taste
• glucose syrup - 90 ml.
• berry / fruit puree - 475 gr.
• sugar - 385 gr.
• lemon juice - 85 ml
• lemon peel - 20 gr.
• flavoring (herbs) - to taste (optional)

1. Place fruit (berry) puree in a small saucepan, add sugar, mix and put on the burner. Stirring constantly, bring the mass to the appearance of bubbles. After the mixture has boiled, add the mixed pectin and sugar to it. Simmer the composition for 5 minutes.
2. Turn down the power and pour the glucose syrup into the mixture. Stirring constantly, bring the mass to a viscous consistency. Then pour in the lemon juice and crumble the zest into small pieces (it will give an unusual flavor). Also add vanilla and aromatic herbs (optional).
3. Remove the mass from the heat and pour into a pre-prepared container. Place the mixture in a cold place to thicken completely. Next, the marmalade must be removed from the dishes and wrapped in cling film.
4. In this form, leave it in the refrigerator for another 24 hours. After hardening, turn the marmalade over, repeat the procedure. Next, divide the marmalade into small cubes and sprinkle with powdered sugar. In this form, keep the treat in the cold for 2 days.

Melon marmalade

• lemon - 1 pc.
• gelatin - 20 gr.
• granulated sugar - 200 gr.
• filtered water - 120 ml.
• ripe melon (pulp) - 550 gr.
• vanilla - 1 pod

1. Wash the melon, remove the seeds and peel the fruit. Chop the pulp into cubes, add the vanilla pod. Sprinkle the mass with sugar, wait about 2 hours. During this period, the fruits will give juice.
2. Transfer the mixture to a saucepan, put on a minimum heat. Wait until the first bubbles appear, then cook for 7 minutes, do not forget to stir.
3. When the pulp is boiled, send it to a blender and make a puree. Put it on the stove again, simmer for another 5 minutes. After all the manipulations, let the mixture cool in a cool place (about 8 hours).
4. After the allotted time, pour in the juice of one lemon, bring to a boil again and cook for 7 minutes. At this time, dilute the gelatin, leave until completely swollen.
5. Mix both compositions with each other, pack in the cells of the form. Leave the marmalade in the refrigerator for 3 hours to completely harden. After that, sprinkle the product with sugar.

• granulated sugar - 950 gr.
• apricots - 1.5-2 kg.
• powdered sugar - 60 gr.

1. A delicacy can be prepared from homemade apricots. The initial goal is to cook jam, so absolutely any broken or crumpled fruits are suitable for this purpose.
2. Before cooking, remove the stones from the fruit and sprinkle with sugar. Leave the resulting mass overnight, let it brew and soak.
3. Dry the apricot kernels in the oven, they will still come in handy. After drying, remove whole kernels from them. At the end of cooking, you will decorate the dessert and give it a special taste.
4. Put the apricots with sugar over medium heat and wait for the first bubbles to appear. Remove the foam that appears, simmer the mixture in this mode for 30 minutes.
5. Remove the pan from the burner and leave to cool for 4-5 hours. After that, send the mass to a small fire and cook for a couple of hours. Then let the mixture sit overnight.
6. Repeat the previous operation, only for 1 hour (on low heat and bring to a boil). Achieve a uniform mass with a mixer, whipping the composition directly in a hot container.
7. The mass should boil down almost 2 times. In the end, you will get a thick jam. Spread the finished paste on parchment paper in a thin layer and leave overnight.
8. Make sure that the mixture is well frozen, for the best effect, dry it in the oven at 90-100 degrees for 50 minutes.
9. Separate each plate from paper and sprinkle with sweet powder. Roll the layer into a roll and repeat the action with the powder. Cut the roll into pieces, put on a dish.
10. Treat marmalade with powder, this way you will avoid sticking. Insert the kernel from the bone into each part of the roll. Marmalade is ready to use.

Marmalade based on jam

• gelatin - 120 gr.
• filtered water - 350 ml.
• lemon - 0.5 pcs.
• jam - 250 ml.

1. Pour into a small container 150 ml. warm water and place gelatin in it. Soak the loose composition in the liquid until it swells. Pour 200 ml into a small saucepan. water, add jam.
2. Bring the mixture to a boil on medium power. While stirring, pour in the gelatin, while cooking for another 3-4 minutes. Remove the mass from the burner for half an hour to cool.
3. Take a citrus and squeeze out the juice, then add it to the general mixture. Beat the mass to a puree-like consistency with a mixer or blender.
4. Strain the prepared mixture through a sieve or cheesecloth to exclude pieces of berries. Pour into molds and send to cool in the refrigerator.
5. After cooling, the marmalade will easily separate from the container. Cut into pieces and sprinkle with sugar. You can immediately serve it to the table or keep the treat in the cold for another 5 hours.

• filtered water - 300 ml.
• sugar - 500 gr.
• quince - 1.5 kg.

1. Pour water into a metal ladle, put on fire. After the appearance of bubbles, send the quince into the liquid for 8-10 minutes, such a move will ensure easy peeling of the fruit.
2. After " hot bath» Cool the fruit quickly with water. Divide the fruit into equal parts, completely peeling off the seeds and peel.
3. Chop the quince into cubes, place in a pot of water. During the cooking process, watch the fruit so that it does not burn. Bring the quince to a soft state.
4. When the fruits are ready, let them cool. Next, turn the pieces of fruit into a puree using a blender. Add sugar, mix well.
5. Put the finished composition in a pre-prepared form, covered with cling film. Level the surface with a spatula.
6. Leave the layer for a day at room temperature. For even drying, do not forget to turn it over. After all the procedures, cut the marmalade into pieces, sprinkle with powder.

Nettle marmalade

• drinking water - 125 ml.
• powdered sugar - 25-30 gr.
• instant gelatin - 55 gr.
• granulated sugar - 120 gr.
• orange juice (freshly squeezed) - 65 ml.
• vanillin - to taste
• lemon juice - 40 ml.
• young nettle (fresh leaves) - 35 gr.

1. Mix vanillin with granulated sugar, heat water and fill it with a loose mixture. Start slowly pouring gelatin, after shaking it off in the package. Stir the composition until the crystals are completely dissolved.
2. Pour boiling water over nettle leaves, send them to a blender and turn into puree. If whole branches are used, chop them into small pieces first.
3. Mix lemon juice with orange, pour into nettles. Add vanilla mixture to this, mix the composition until smooth.
4. Pack the mass into the cells of the form (a container for freezing ice is suitable), send it to the refrigerator. After complete solidification, sprinkle marmalade with sugar or powder.

• sugar - 1 kg.
• filtered water - 300 ml.
• apples - 3 kg.

1. Prepare the apples for eating by cutting out any damaged areas and removing the peel. Divide the fruit into 4 parts and remove the seeds.
2. Grate the apples on a coarse grater, place in a medium saucepan with a volume of about 4-5 liters. Fill the container with water, start cooking.
3. When the apples are ready, you will see a puree mass. In order to achieve complete homogeneity of the mixture, use a blender.
4. Add sugar to apple porridge. Put on a small fire and stir constantly. The end result will be a jelly-like mixture.
5. Take a baking sheet, line it with baking paper, then put the apple mass into it. Level the surface so that there are no visible bumps.
6. Send the baking sheet with the contents to the oven for a couple of hours to dry the mixture. In a preheated oven, the temperature should be about 100 degrees.
7. During drying, it is recommended to open the oven door to let the steam escape. After 2 hours of frying, leave the marmalade to cool. You can repeat the drying process again.
8. After all the manipulations, cut the dessert into cubes, separate them with powdered sugar or baking paper to avoid sticking.

pumpkin marmalade

• gelatin - 30 gr.
• fresh pumpkin - 1 kg.
• high-quality liquid honey - 120 gr.
• vanillin - 15 gr.

1. First, cut and clean the pumpkin by cutting off the skin and removing all the seeds. Chop it into small pieces, then put it on a baking sheet, send it to a preheated oven for half an hour. The temperature of the oven should vary between 170-180 degrees.
2. Using a blender, turn the cooked pumpkin into a porridge. Add honey to the puree and mix thoroughly. Soak gelatin in warm water for a while. When it swells, pour in the pumpkin mixture and stir.
3. Spread the prepared mass on a flat baking sheet. Smooth out so that there are no bumps. The thickness of the layer should be 3-5 cm. Refrigerate the puree for 4 hours.
4. Cut frozen marmalade into cubes. Decorate it according to the taste preferences of the household. The dish is ready to eat.

• granulated sugar - 300 gr.
• oranges - 5 pcs.
• gelatin - 40 gr.

1. Soak gelatin according to package directions. Peel 2 oranges. Squeeze out about 200 ml of citrus fruits. juice, in case of lack of liquid, add water.
2. Pour sugar into a small saucepan and dilute with orange juice. For better flavor, add peeled skins. Send the mixture to the stove, after boiling, simmer it for another 4 minutes.
3. Pass the resulting syrup through cheesecloth or a kitchen sieve. Add gelatin to the hot mass, mix. Pour the composition into pre-prepared molds, leave to harden under natural conditions. After 2 hours, remove the marmalade in the cold.

Marmalade based on Coca-Cola

• sheet gelatin - 7 pcs.
• drinking water - in fact
• "Coca-Cola" - 0.5 l.
• citric acid - 15 gr.
• sugar - 50 gr.

1. Following the instructions on the back of the gelatin package, dilute it in 0.5 liters. "Coca-Cola".
2. For better solidification, use citric acid and sugar; 7-8 sheets of gelatin are enough to make marmalade. The soaked sheet of this substance must be squeezed out, and then dissolved in warm water.
3. Next, start pouring Coca-Cola into warm, previously dissolved gelatin. send the marmalade to harden in a cold place for 2-3 hours. After all the manipulations, chop the product into cubes or plates.

Chewing marmalade

• filtered water - 150 ml.
• gelatin - 80 gr.
• fruit jelly (any) - 100 gr.
• granulated sugar - 60 gr.
• citric acid - 12 gr.

1. Mix all the ingredients in one container, put the pan on the burner. Instead of acid, you can also take a teaspoon of lemon juice.
2. Bring the water to a boil, start slowly pouring the dry ingredients from the container. Stir the composition, do not allow the formation of lumps.
3. Boil the marmalade mass for about 5 minutes. Next, pour into a pre-prepared container, leave to cool. Then let the composition completely harden by sending it to the refrigerator.
4. Cut the marmalade in such a way as your imagination allows. The best option strips, cubes, thin slices are considered. After all the manipulations, roll the chopped mass in powdered sugar or sugar.

Marmalade is considered to be a universal dish. It is used to decorate cakes, pancakes, pastries and other desserts. Consider recipes for making melon, apricot, apple, jam, or Coca-Cola treats.

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