Marmalade is a favorite treat for those with a sweet tooth. It is made from a variety of fruits and berries, with the addition of sugar and gelling agents - edible gelatin, fruit or berry pectin, as well as agar-agar extracted from algae. Interestingly, marmalade can also be made from some vegetables - tomatoes, pumpkins, beets, carrots, and even dairy products! Marmalade was first made during the Crusades in Central Asia, and marmalade recipes gradually spread throughout the world.
Marmalade is not only tasty, but also an extremely healthy delicacy: it contains many vitamins and nutrients. Marmalade contains a lot of pectin, a natural cleanser for the body. At the same time, there is almost no fat in the sweet treat. Eating natural marmalade has a beneficial effect on the condition of hair and nails, and also helps cope with stress.
And everything would be fine, but modern sweet manufacturers are not chasing the quality of the product, but profit, replacing natural ingredients with cheaper artificial ones, depriving marmalade of almost all its benefits. The long list of components marked “E” no longer arouses our appetite so much as a well-founded fear. After all, we treat marmalade to children who are often susceptible to allergies. In our article we will tell you how to make your own tasty and healthy alternative to a store-bought product - homemade marmalade. Of course, you will have to tinker a little, but you will be sure that your children and you yourself are eating.
How to make marmalade
Marmalade is quite easy to prepare at home; even an inexperienced cook can handle this dessert. Marmalade is traditionally brewed from fruit and berry mixtures, since they contain pectin, which turns into a viscous mass during heat treatment. Apples, pears, all types of citrus fruits, quince and apricots are considered record holders for pectin content. If you have found a recipe for marmalade at home from fruits not included in the above list, you will definitely need gelling agents - juice or puree of apples, pears, quinces, apricots or edible gelatin.
Despite the simplicity of preparation, there are many tricks on how to prepare marmalade so that it is more tasty and appetizing. We bring to your attention advice from professionals.
Tip No. 1 - berry or fruit juice or puree should be heated a little, add a sufficient amount of sugar, if necessary, pectin, gelatin or agar, and then cook until the marmalade begins to thicken.
Tip No. 2 - it is very important to “catch” the moment when your marmalade is cooked: to do this, drop the marmalade onto the lid or plate. If the drop has retained its shape and has not spread, the marmalade can be poured into molds.
Tip #3 – pour marmalade into molds when it has cooled slightly. Marmalade can harden both on a baking sheet and in various molds.
Tip #4 - when the marmalade has frozen, you need to carefully remove it from the mold. To do this, you need to lower the mold with marmalade into ice water for 2-3 minutes, after which the marmalade easily slides out of the mold. If you leave the marmalade to harden on a baking sheet with film, then just carefully unwind the film, and your marmalade is ready for further processing.
Tip No. 5 - leave the marmalade in the form of a layer, cut it with a figured knife or cut out various figures using metal cookie cutters. Marmalade prepared in molds does not need any processing.
Tip No. 6 - pieces of marmalade will be stored better and look more beautiful if they are rolled in powdered sugar or coconut flakes. The marmalade should be stored in a cool place so that it does not melt.
Homemade apple marmalade
- granulated sugar – 900 g
- apples with sourness (varieties “Semerenko”, “Antonovka” or “Ligold”) - 1.8 kg
- cherry, currant or cranberry juice - optional
- powdered sugar, coconut flakes, confectionery sprinkles - for decoration (optional)
First of all, wash the apples, remove the core, cut them into small slices and put them in the oven for baking.
Rub the resulting pulp through a sieve and place it in a saucepan, where we immediately add sugar.
Cook the apple-sugar mass over medium heat with constant stirring until the sugar dissolves and the mass becomes homogeneous.
When the jam is ready, judge it a little and put it into molds. Let the marmalade harden in a cool place.
When our apple marmalade has completely cooled, remove it from the molds as described above and roll it in sugar, powdered sugar or coconut flakes to your taste. You can leave the marmalade without sprinkles, it will turn out no less tasty.
Instead of apples in this recipe, you can use quinces, oranges, apricots, kiwis, lemons (you do not need to add gelling agents to these fruits) or cherries, strawberries, raspberries, plums, peaches and other fruits and berries (then add gelatin, pectin or agar) .
Chewing marmalade
A very popular variety of marmalade is everyone's favorite chewing marmalade! Of course, bright bags of sweets of different shapes and sizes with original taste attract kids. However, store-bought marmalade is not the best option, especially for small children. We suggest you prepare delicious chewing marmalade at home. For this we need the following ingredients:
- any fruit or berry juice – 100-120 ml
- water – exactly according to the amount of juice (100-120 ml in our recipe)
- lemon juice – 5 tbsp. spoons
- granulated sugar – 400 g
- orange and lemon zest grated through a sieve - 1 tbsp each. spoon
- gelatin – 20 g
Pour fruit juice over the gelatin and let it sit until it swells.
In a separate container, mix sugar, water, citrus zest and lemon juice. Bring the mixture to a boil and cook over low heat for about 5 minutes until the sugar is completely dissolved. All this time the mass must be stirred.
As soon as you remove the sugar-fruit mass from the heat, pour the swollen gelatin into it and stir until the mixture becomes homogeneous.
When your marmalade has cooled a little, strain it and separate it from the zest.
Pour the resulting mixture into molds and place in the refrigerator overnight.
When the marmalade has frozen, take it out of the molds and enjoy the sweet, healthy toffee!
The chewing marmalade, the recipe for which we have offered you, is no worse than store-bought, and you do not need to worry about the health of your child. You can let your baby enjoy this marmalade as much as he wants. Enjoy your meal!
I think that, according to the custom of her country, Scheherazade treated her Sultan not only with fairy tales, but also with all sorts of goodies, among which was His Majesty Marmalade! That's what I call this dessert. Because it is: tasty, healthy, easy to prepare.
Real homemade marmalade consists of fruit puree or juice, prepared with or without thickeners (pectin, agar-agar, gelatin) (boiled with sugar). But the most important thing is that it should be different from jelly, which means it should be firm, elastic, and dense. The correct technology and proportions will help achieve this! Which I will talk about today.
For homemade marmalade, you can use any fruit or berries, including frozen ones. The cooking technology will be the same everywhere, but the proportions will be different. This directly depends on the amount of “native” pectin in the berry itself and on its acidity. For example, if the berry is sweet but low in pectin (for example, strawberries), then you need more pectin and acid (lemon juice). Today I will share my proven recipe for black currants; as I prepare marmalade from other berries, I will add information. And you share your proven proportions in the comments!
Ingredients:
- Blackcurrant puree/any other fruit puree – 0.5 kg;
- Pectin – 20 g;
- Sugar – 350 gr;
- Lemon juice – 1 tbsp.
Preparation:
- So, I put the freshly frozen currants in a saucepan (preferably with a thick bottom), wait for defrosting over medium heat, stirring occasionally. If using fresh berries, add a little water (1-2 tbsp).
- As soon as the berries are defrosted, turn off the heat and puree with an immersion blender until smooth.
- I grind the berry puree through a sieve to remove the peels and seeds.
It’s convenient if the sieve is metal (and not like mine this time)), and it’s also better to grind with an iron spoon rather than a wooden spatula (this is more effective). 
- I add 300 grams of sugar to the puree. I put it on fire. Stirring until the sugar is completely dissolved. I cool it a little.
- I mix 50 grams of sugar with pectin.
- I return the puree to the heat (its temperature by this time should be 40 C). If you don’t have a thermometer, you can determine the temperature by eye: there should be no steam coming from the puree, and it should be hot when you put your finger down. I add sugar and pectin to the puree in a thin stream - “rain” with constant stirring and cook for another 10 minutes (to a temperature of 106 C).
At some point it will seem that the temperature has frozen in place, but this is not so! I am patient and get it to heat up to the desired temperature. 
- When the temperature reaches 106 C, I turn off the fire.
- I add 1 tbsp. l. lemon juice, stir.
- I pour the puree into a mold (you can use a regular round or square mold, and then cut the finished marmalade into portioned pieces). This time I'm using silicone heart shaped ones. Attention! There is no need to cool the marmalade mass much, because it thickens quickly. There is a risk that it will harden right in the saucepan! To check the marmalade mass for readiness, you can do the following test - drop the mixture onto a saucer or a cold spoon; if it does not spread, then you can pour it!
- Carefully place the marmalade mass into each cell (it thickens before your eyes). I never grease a silicone mold, but if you don’t trust your mold, you can grease it with vegetable oil to be on the safe side.
- I leave it to harden for several hours (about 2-3) at room temperature.
- After this time, you can take out the marmalade and let it dry on the other side.
- All you have to do is sprinkle some sugar and you can drink tea!
Incredibly simple and very tasty. You just need to store it (if you manage to save anything) in a cool and dry place (so that the sugar doesn’t melt).
Attention! If you add 110 g of glucose syrup or to the berry puree, the marmalade will be stored longer (it will not be sugared) and its structure will be better (more elasticity and plasticity).
If homemade marmalade does not harden:
If you did the test on a cold spoon and the mass spreads, there is a chance to fix everything: add a little more lemon juice (or citric acid diluted with water) to the mass and heat and boil the mass again. If after this the marmalade mass spreads, it means that you got low-quality pectin or the puree contains so little pectin that this amount of additional pectin was not enough.
Pectin and gelfix in marmalade
A little about pectin. It is no worse than agar-agar, and is many times superior to gelatin. The dessert with pectin turns out exactly the same as the store-bought dessert that many are accustomed to. Only much healthier, more beautiful and fragrant.
What is pectin?
Today, there are two types of pectins: NH and yellow pectin. What is the difference? Unlike NH, yellow pectin is irreversible, that is, after heating and hardening, it cannot be dissolved again. This property of pectin is widely used for the preparation of heat-resistant confitures, jams, and marmalade. I usually use IDigo pectin, like the one in the photo.
NH pectin is a modified yellow pectin. Unlike yellow, it has a thermoreversible effect. For this reason, such pectin is widely used in mousse cakes. Desserts can be frozen and thawed, while its structure is preserved. You can buy such pectin in online stores, for example, here.
Rules for working with pectin:
- To ensure that the pectin is evenly distributed in the marmalade and does not form lumps, I always mix it with sugar! The fact is that if pectin clumps, it loses part of its gelling power, which we do not need at all when making marmalade.
- I introduce pectin into the mass at 40 C°, actively stirring the mass with a whisk. The pectin and sugar should pour into the saucepan in a “rain”.
- After adding pectin and sugar, be sure to bring the liquid to a boil and boil for 1-2 minutes or to a temperature of 106 C °.
- The action of pectin begins when the mixture boils, and then, as it cools, it completely completes its work.
Instead of pectin, you can use Zhelfix; its composition is based on pectin, sold in all major supermarkets:
Marmalade without thickener
The most ancient recipe that migrated from the East to Great Britain, without thickener
In essence, it is more reminiscent of thick jam, if not for one “but”! If you boil berries such as raspberries, currants (red and black) and others for a very long time with the addition of a large amount of sugar, their very structure, after the jam is infused at a low temperature, will become similar to marmalade.
And now again about the conditions:
- There is as much or more sugar than berries;
- Boil until the liquid reduces in volume;
- Let it brew for 24 hours (more is possible);
- Cold is required, not a freezer, but in the refrigerator.
Recipe for currant marmalade (in our Russian understanding, thick jam)
Ingredients:
- Currants – 1 kg;
- Sugar – 1 kg.
Preparation:
- I wash the berries and grind them in a blender.
- I grind the berry mass through a fine sieve to separate the seeds.
- I mix the berries with sugar and cook. I check readiness one drop at a time, which should not spread over the plate.
- I cool to room temperature, pour the mixture into molds and place in the refrigerator for 24 hours. But you don’t have to cool it down and don’t wait so long. Marmalade, which was so popular in Victorian England, is ready after boiling and cooling. I pour it into cute jars and serve it to the table.
Marmalade with agar-agar
One of the most favorite types of marmalade is with citrus fruits. This is a true classic of the oriental dessert genre.
Orange marmalade recipe
Ingredients:
- Oranges – 4-5 pieces, depending on their juiciness and size (you need 400 g of juice);
- Sugar – 1 tbsp. and 100-150 g for wrapping sweets in it;
- Agar-agar – 3 tsp. (I’ll clarify right away that if you decide to replace agar with gelatin in this recipe, take 2 times more than what is indicated on the package).
Preparation:
- I squeeze juice out of oranges. It should be 400 gr.
I separate about 100 grams to soak and infuse agar-agar in this juice (yes, yes, I know that many skip the step of soaking the agar, since it begins to work only when heated, but in the marmalade recipe I like to soak it and insist a little (you can skip this step). - I add sugar to 300 grams of juice. I stir.
I put it on the stove and bring it to a boil. - Pour juice with agar-agar into a saucepan over heat with orange syrup.
I bring it up to the first large bubbles and turn it off. I put the pan aside. - Pour into mold and cool to room temperature.
Then I put it in the refrigerator for 4-6 hours. - I take the marmalade out of the mold, cut it into pieces and sprinkle each piece with sugar.
Gelatin sweets
I will call this recipe out of season. And all because berries and fruits, even citrus fruits, depend on the season. But there is an opportunity to indulge in marmalades all year round if you make them from... jam! Something, something, and such goodness is always available.
Marmalade candies made from jam
Ingredients:
- Jam (with berries, but without seeds) – 1 tbsp.;
- Gelatin – 2 tbsp. l.;
- Lemon – 0.5 pcs.;
- Water – 250-300 ml (depending on the thickness of the jam).
Preparation:
- Let the gelatin swell in 100 grams of cold water.
- I dilute the jam with the remaining water. I put it on the fire to boil.
- When the jam boils, I turn down the heat. It is only important to keep the puree hot (if you have a thermometer, check that it does not exceed 60 C).
Carefully, stirring the jam, add gelatin. After 1.5-2 minutes, I set the bowl of jam aside. I cool a little and let the jelly tighten slightly. - I add the juice of half a lemon and puree the mixture with a blender.
If you don’t want any pieces of fruit left, I pass the delicate jelly-like mass through a strainer. - I pour the fruit jelly into the mold and cool it in the refrigerator.
Then I cut the candies and dip them in sugar. - The color of such marmalade will be unusual, it will be completely opaque. But I like this kind of dessert for a change.
I want to make an important digression about gelatin. Two types are usually used:
Powder (Dr.Oetker in a blue pack, dissolves very quickly)
We soak this gelatin in cold water in a ratio of 1 part gelatin to 5 parts water. After 5-10 minutes (not two hours!) we get a ready-made gelatin mass that can be used. But before use, the gelatin needs to be melted (I heat it in short bursts in the microwave). It is impossible to overheat the gelatin mass, since at temperatures above 60 C gelatin loses its properties.
Leaf gelatin. This type of gelling agent is produced by drying and cleaning the gelatin mass with plates. This product must be soaked in water and squeezed before use. You can buy sheet gelatin in large stores in your city (for example, in Auchan) or in online confectionery stores.
Why you should choose homemade marmalade
Do you know what the advantages of this oriental sweet are? Yes! Exactly, in variety and accessibility. Let's remember together all the advantages of marmalade:
- It can be made from a variety of fruits, citrus fruits, berries and even vegetables. Such a huge palette of tastes, aromas and colors makes the dessert one of the most beloved and popular.
- In consistency. You can choose what kind of marmalade you will have: thick, like jam, dense or delicate.
- The products are the simplest that can be found in any store.
- And the cost of the products is low. This means that marmalade is also an inexpensive dessert. You can prepare it without going broke even for a large company or a children’s party.
- Marmalade takes on different forms. It acts as an independent treat, and can also decorate cakes, pastries, and be a filling in pancakes.
- Marmalade itself can have a filling. Homework: prepare berry marmalade with berries “hidden” in the middle. It looks very beautiful and original; and will become a delicious treat.
- And further! You know, whenever I share a recipe for a particular dish, I try to take into account that we are all a bit of a magician. What masters trained in high culinary schools do, we do in our own kitchen without any training. What is served in elite restaurants, stuffed to capacity with the most advanced technology, we prepare for our loved ones, having a simple mixer and a modest but very beloved oven. The stove, which over the years has become not only a lifesaver, but also a beloved friend. Girls (and boys, of course), I'm proud of you! So, marmalade does not need baking. This means that the success of its preparation will not depend on the vagaries of the oven, gas supply or power outages. And this is already an advantage, and not a small one!
- And lastly, but very important for everyone who cares about their appearance and health. Since we cook at home from natural products, this dessert is also healthy. And the cat cried a lot of fat in it. So, there is no need to worry about the weight you gain. With such candy there will be no problems in this regard!
To always make homemade marmalade
Each dish preparation has behind-the-scenes moments, which I will now tell you about:
- The density of marmalade depends not only on how well the main product is boiled: berries, citrus fruits, etc. The density is mainly determined by the thickener. Gelatin makes marmalade loose, but at the same time tender. With agar-agar, the structure is always denser.
- If the juice turns out sour, there is a possibility that the candies may not harden; the acid will neutralize the thickener. Therefore, gelatin or agar-agar should be taken 1.5 times more than normal. And it should only be added to sweetened juice. And only when the gelatin has already set and the temperature of the juice is the same as the temperature of the water.
- The rule is that juice or nectar should not be boiled while adding gelatin. Otherwise, the thickener loses its strength. the thickener loses its strength.
- The amount of sugar in the product also affects the density of the candies. The more it is, the denser the product.
That's all! Don't forget about a little homework: berries in marmalade. Good luck to you, and I hope you will solve the mystery of oriental sweets!
I’m really looking forward to your photos with homemade marmalade, write reviews, comments, attach photos.
When adding photos to Instagram, please indicate the tag #pirogeevo or #pirogeevo so that I can find your photos on the Internet. Thank you!
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Marmalade is a sweet, very tasty dessert made from fresh fruit. They mainly use apples and pears, adding sugar to them according to the recipe. Thanks to the healthy pectin that is part of these fruits, marmalade turns out so dense and jelly-like. Even small children love this treat, sprinkled with sand, while adults prefer to drink tea with it.
It is not necessary to buy dessert - it can be successfully prepared from fruits and granulated sugar at home. Homemade marmalade contains healthy pectin, natural fruit juices, and vitamins. It’s not difficult to prepare - you just need to follow the recommendations and measure out all the components in the right proportions.
Sometimes gelatin or powdered pectin is added to fruit puree at home for density. It can be bought at any pharmacy or large supermarket. Experienced housewives sometimes replace pectin with a substance called agar-agar.
- fruits or berries must be soft, clean, preferably without signs of rot;
- You can use a sieve to grind the pieces, but it is much more convenient to make puree with a blender;
- the thickness of this delicacy depends on the amount of sugar; it is better to take the same amount as fruit puree;
- Apples, pears, strawberries, currants, and gooseberries are best suited for cooking;
- All seeds and peels should be removed in advance;
- if you decide to prepare such a dessert from apples, you can pre-bake them;
- To prevent the puree from burning, you need to stir it periodically;
- To check readiness, you need to drop a few drops onto a saucer; if they harden, the delicacy is ready.
Ingredients needed to make any marmalade:
- Ripe fruits and berries, you can even take overripe ones.
- A small amount of fruit juice.
- Granulated sugar.
- Gelatin or pectin in the amount of three spoons.
Making sweet marmalade from apples
The easiest way to make marmalade at home is from ripe apples. It is better to take green, sour ones, they contain more pectin. The peel must be removed so that no pieces or lumps remain.
Would need:
- two kilograms of sour apples;
- kilogram of sugar;
- half a glass of any fruit juice or water.
Step by step recipe:
- If the apples are juicy, sweet, red, it is best to take them with gooseberries, currants, or other berries.
- To make the delicacy thick, you need to take more sugar.
Making colorful marmalade
To make colorful marmalade at home, you can use food coloring. They are safe for health and add bright colors to the treat. The finished treat will only need to be sprinkled with granulated sugar. To make dessert for tea look beautiful and original, liquid jelly is poured into small molds.
Would need:
- kilogram of granulated sugar;
- half a liter of any lemonade or juice;
- a sachet of gelatin weighing 50 grams;
- a teaspoon of citric acid powder;
- food colors of different colors.
Step by step recipe:
- If you don’t have any molds at home, you can pour the mixture onto a baking sheet, and when it hardens, cut it into diamonds and squares with a knife.
- You can fill the molds with mixtures of two colors, then the dessert will turn out to be two-layer.
Making fruit and berry marmalade
To quickly prepare sweet fruit marmalade in the kitchen at home, you can mix different berries and fruits together. It is best to take juicy ripe apples, pears, cherries, gooseberries, raspberries, strawberries, and melon. Oranges, tangerines, and kiwis go well with berries. The main thing is to remove all the seeds and peels in advance, wash the fruit well, and cut into slices.
Would need:
- 500 grams of apples;
- 500 grams of raspberries;
- 500 grams of cherries;
- two oranges;
- two kilograms of sugar;
- teaspoon of citric acid.
Step by step recipe:
- Berries need to be cleared of twigs and seeds. Apples and oranges must be peeled and cut into slices. Then you should pour the berries and pieces of fruit into a deep pan, add water so that it covers everything completely.
- Place the whole pan over low heat, bring to a boil, and cook until everything is soft.
- After this, you should throw the mass of berries into a colander so that the water drains from them, then you need to grind it with a blender.
- Transfer the mixture back into the pan, add sand and citric acid, and stir. Cook until the mass in the pan is reduced by half.
- Place the finished puree on a baking sheet and leave it there until it dries. We cut the pieces we need and roll them with sand.
- If you replace raspberries with black currants, and take plums instead of cherries, the pieces of marmalade will be bright purple.
- To make the treat more solid, you can add gelatin dissolved in water to the mixture.
All recipes for making marmalade are not difficult at all, understandable and simple even for beginners. It is best to make it in summer or autumn, when many berries and fruits ripen. However, in winter you can also make a treat from oranges, tangerines, store-bought apples or pears. You can use frozen currants, raspberries, and strawberries. The main thing is to follow the recipes exactly and take the right amount of products.
Homemade marmalade is a delicious and popular sweet that came to us from eastern countries. In our country, the most popular marmalade is made from apples, but it is also prepared from other fruits, berries and vegetables. In addition to being delicious, a sweet treat also helps the body remove harmful substances and replenish vitamins. This preparation contains a lot of pectin. And homemade marmalade is all the more healthy because it does not contain preservatives. Besides, you simply won’t add artificial colors to it, as industrial manufacturers do? In this section you will find step-by-step recipes with photos of delicious preparations from berries and seasonal fruits. Homemade marmalade can be stored for quite a long time, so it is easy to prepare for future use.
The best recipes with photos
The last notes
Garden blackberries do not differ from their forest sister in useful qualities. In addition, it is larger and more productive, thanks to selection and care. For an hour, gardeners simply don’t know what to do with such a rich harvest. Children, and even adults, do not really like blackberry jam. It’s delicious, nothing can be said here, but the small and hard seeds spoil the whole mood. Therefore, when preparing blackberry marmalade, you need to take this into account and not be lazy.
Buying marmalade in a store is not a problem today. But there is just one small catch: most often the delicacy is practically no different in taste and color from your favorite shampoo. Agree, this is not very pleasant, and giving this to children is simply scary. But the recipe for marmalade at home is quite simple to implement, and it does not require any special expenses. Without unnecessary chemical additives, this delicacy has a dense structure, does not spread, and can be used both for baking and for self-consumption. It is useful and safe even for small children.
Homemade orange marmalade: recipe with photo
This amazing, flavorful treat is made with just three ingredients and no gelatin.
First, zest the orange and cut it into thin strips (put several pieces together at the same time, this will make the work go faster). Please note that if you leave the white skin, the marmalade will be slightly bitter. Slice the orange.
Place the pieces and zest in a saucepan, cover with water, bring to a boil and leave to simmer until softened (about an hour).
Now let's move on to sugar. The proportions are as follows: for 10 small oranges you need four glasses of water and sugar. But fruits come in different sizes, so it’s better to navigate by water: the amount of liquid you need to add to cover the citrus fruits is the same amount of sugar you need.
Stir the future marmalade.
The recipe says that you need to cook the mixture to a temperature of 100-110 degrees, but not everyone has a kitchen thermometer. So to determine readiness, place a spoonful of the delicacy on a plate: if after a minute it spreads and does not harden, then you need to boil further. Usually the marmalade “sets” after 45-60 minutes of cooking.
Sweet declaration of love
For Valentine's Day or just for those closest and dearest, you can make “heart” marmalade. The recipe calls for using raspberries as the main ingredient as they will give a beautiful rich pink color.
You will also need silicone molds for heart-shaped candies and 1 tsp. agar-agar. Half an hour before cooking, you need to soak it in 50 ml of water.
Now squeeze the juice out of the raspberries, combine with dissolved agar-agar, cook, stirring, and boil for 2 minutes. At this stage, you can add vanillin or a little liqueur to the mixture.
Pour the liquid into molds (you can put a berry in each). Please note that silicone molds are very flexible, and it is almost impossible to move a mat with filled molds without spilling the contents. So put it on a cutting board and then put it in the refrigerator.
After 15-20 minutes the hearts will harden. This is how festive the marmalade turns out. You can add to the homemade recipe by melting the chocolate and brushing it over the tops of the hearts. You can also sprinkle them with coconut flakes or limit yourself to a sprinkle of sugar.
Homemade currant marmalade recipe
Probably, even in the most fruitful years, no one complains about the excess of this wonderful berry. Currants are rich in pectin, which means they freeze well.
In our example, we will get sweet marmalade; the recipe contains 7 cups of blackcurrant, 9 cups of sugar (you can use less - 6 if you like sourness) and 3 - water.
Fill the sorted and washed berries with water and bring to a boil. Skim off the foam and add 3 cups of sugar. When boiling again, repeat the procedure (twice). Cook for 2-3 minutes and pour into jars. Do this quickly so that the solution does not harden in the pan. The fire should be minimal. Be careful not to overcook the mixture, otherwise the pectin will break down and the marmalade will not set.
Simple and tasty
The ingredients for this dish can be found in the house all year round. In summer and winter you can make marmalade from apples. The recipes are quite simple and varied, and the delicacy is also rich in pectin and fiber.
To make apple marmalade you will need:
- 1 kg apples;
- 800 g sugar;
- spices: cinnamon, allspice, cloves - to taste.
Cut the washed apples, remove the cores, and grind (in a blender or meat grinder). Also grind the spices in a coffee grinder. The recipe specifies the amount of sugar for a not-too-sweet taste. Those with a sweet tooth can take more of it.
How to make apple marmalade?
You can cook in a regular saucepan or in a slow cooker (“Porridge” mode). You can even make marmalade in the microwave. The recipe remains virtually unchanged: when cooking on the stove, cook the liquid for 45-50 minutes, first over medium heat, and then over low heat, stirring with a wooden spatula. Using a slow cooker or microwave, check the dish after 20 minutes and then decide how long it needs to thicken. After all, the power of appliances and the volume of dishes are different for everyone. But, as a rule, this will also take about an hour.
After finishing cooking, the marmalade should be allowed to settle. Store at room temperature.
Country pleasure
Apple marmalade is the perfect accompaniment to tea on a warm summer evening. Recipes that also include citrus fruits and herbs have a rich flavor and zesty freshness.
Here is one such option:
- Apple - 1.5 kg.
- Lemon (medium size) - 4 pcs.
- Sugar - 1.2 kg.
- Water - 0.75 l.
- Fresh mint.
To prepare, cut the lemon into thin slices and remove the seeds. Fill with water and leave overnight. Then boil and simmer for 10 minutes to soften the peel. Cut the apples into thin slices, combine them with lemon, sugar and whole mint leaves. Bring to a boil and then simmer for 30 minutes over low heat. Remove the mint leaves and the marmalade is ready.
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