Homemade marmalade is simple. Composition of marmalade

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.

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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.

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 toffees!

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!

Homemade marmalade tastes different from the usual marmalade from the store. I make this dessert from my favorite fruits, sweet or sour, and I can give it a funny shape. Marmalade is easy and quick to prepare, convenient to store, and is one of the few sweets that does not spoil your figure.

I'll tell you how I prepare it without using gluten and harmful products. Even a newbie in the kitchen can handle this recipe.

What is marmalade

There are 3 types of marmalade: jelly, fruit and berry puree, and fruit and berry jelly. The first is prepared from the juices of fruits and berries using gelling agents - agar-agar and gelatin. For the second, fruit puree is used and boiled to a thick mass, which hardens thanks to pectin from the peels of citrus fruits and apples. The third type of marmalade is both puree and gelling substances.

Marmalade contains vitamins C, A, B, calcium, iodine and iron. Gelatin and agar-agar contain collagen, which is beneficial for joints, hair and nails. Pectin improves metabolism and removes harmful substances from the body.

I make berry marmalade

What you need for homemade marmalade

I use frozen cherries - 300 g, sugar - 200 g, agar-agar - 2 teaspoons, water - 2 tablespoons.

From the equipment I take a silicone mold, a small pan, and a sieve.

If I wanted to get clear marmalade, I would take berry-fruit juice. I do not recommend juice from the store - it contains a lot of sugar, dyes and flavors.

Fruit and berry puree produces marmalade with a richer taste and aroma. It takes longer to cook, so I choose frozen berries that can be pureed straight away.

You can choose any berries and fruits, but marmalade made from “bright” flavors, for example, raspberry or cherry, is tastier.

Preparing marmalade: an hour and a half

Mix berries, sugar and water in a small saucepan. Place over medium heat, stirring occasionally to prevent burning. I cook for 20 minutes, after which I pour the jam through a sieve into another container and add agar-agar to this syrup.

Cook for another minute until the agar-agar is completely dissolved in the syrup. You can also use gelatin - then it will need to be stirred until completely dissolved.

I mix the finished mixture well and pour into molds. The jelly sets quickly, so I prepare the mold in advance. I reserve the willpower not to try the marmalade until it is completely cooked and put it in the refrigerator for half an hour. Better - for an hour.

I take the finished marmalade out of the mold and cut it if necessary. Sprinkle with sugar and a pinch of starch and leave to dry.

Homemade marmalade goes well with hot milk oolong or black tea flavored with bergamot, mint or thyme. A nice hint of sourness would be a slice of lemon. My ideal dessert is the delicate aroma of cherry and the sweet and sour taste of citrus.

First I add sugar to the cherries, then add water.

Stir the mixture with a spatula until the sugar dissolves

Cook for 20 minutes, then pour the mixture into another pan through a sieve.

Add agar-agar and put the pan on the fire for a minute

I pour the finished mixture into molds

To make the dessert harden faster, I use small or medium molds

After an hour in the cold the marmalade has thickened, I sprinkle it with sugar

Many people prefer to eat marmalade as a stand-alone snack for tea. The sweet is especially popular among the younger generation, but adults are not averse to enjoying this exquisite culinary creation. Experienced housewives have developed basic cooking technologies that can be implemented on their own.

Homemade marmalade: classic recipe

• 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 zest - 20 gr.
• flavoring (herbs) - to taste (optional)

1. Place fruit (berry) puree in a small saucepan, add sugar, stir and place on the burner. Stirring constantly, bring the mixture until bubbles appear. After the mixture has boiled, add the mixed pectin and sugar to it. Simmer the mixture for 5 minutes.
2. Reduce power and pour glucose syrup into the mixture. Stirring constantly, bring the mixture to a viscous consistency. Then pour in lemon juice and crumble the zest into small pieces (it will add an unusual flavor). Also add vanilla and aromatic herbs (optional).
3. Remove the mixture from the heat and pour into a prepared container. Place the mixture in a cool place to thicken completely. Next, the marmalade must be removed from the container and wrapped in film.
4. In this form, leave it in the refrigerator for another 24 hours. After hardening, turn the marmalade over and repeat the procedure. Next, divide the marmalade into small cubes and sprinkle with powdered sugar. In this form, keep the delicacy 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 vanilla pod. Sprinkle the mixture with granulated sugar and wait about 2 hours. During this period, the fruits will release juice.
2. Transfer the mixture to a saucepan and place on low heat. Wait until the first bubbles appear, then cook for 7 minutes, do not forget to stir.
3. When the pulp has boiled down, place it in a blender and prepare a puree. Place on the stove again and simmer for another 5 minutes. After all 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 and leave until completely swollen.
5. Mix both compositions together, pack into mold cells. Leave the marmalade in the refrigerator for 3 hours until it hardens completely. After this, sprinkle the product with granulated sugar.

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

1. The delicacy can be prepared from homemade apricots. The initial goal is to cook jam, so absolutely any broken or crumpled fruit is suitable for this purpose.
2. Before cooking, remove the seeds 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 come in handy later. After drying, remove the whole kernels. At the end of cooking, you will decorate the dessert and give it a special taste.
4. Place the apricots and sugar over medium heat and wait until the first bubbles appear. Remove any foam that appears and 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 this, put the mixture on low heat and cook for a couple of hours. Then let the mixture sit overnight.
6. Repeat the previous operation, only for 1 hour (over low heat and bringing to a boil). Achieve homogeneity of the mass using a mixer, beating the mixture directly in a hot container.
7. The mass should boil down almost 2 times. The end result will be a thick jam. Spread the prepared paste onto 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 the paper and sprinkle with sweet powder. Roll the layer into a roll and repeat the process with powder. Cut the roll into pieces and place on a plate.
10. Treat the marmalade with powder, this way you will avoid sticking. Insert a kernel from a bone into each part of the roll. The marmalade is ready to eat.

Jam-based marmalade

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

1. Pour 150 ml into a small container. warm water and place gelatin in it. Soak the bulk composition in the liquid until it swells. Pour 200 ml into a small saucepan. water, add jam.
2. Bring the mixture to a boil over medium-high. While stirring, pour in the gelatin and cook for another 3-4 minutes. Remove the mixture from the burner for half an hour to cool.
3. Take a citrus and squeeze out the juice, then add it to the mixture. Beat the mixture to a puree-like consistency using a mixer or blender.
4. Strain the prepared mixture through a sieve or cheesecloth to remove any pieces of berries. Pour into molds and place in the refrigerator to cool.
5. After cooling, the marmalade will easily separate from the container. Cut into pieces and sprinkle with sugar. You can serve immediately or keep the delicacy 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 and place on fire. After bubbles appear, place the quince in the liquid for 8-10 minutes; this move will ensure easy peeling of the fruit.
2. After the “hot bath”, sharply cool the fruit with water. Divide the fruit into equal parts, completely removing seeds and peel.
3. Chop the quince into cubes and place in a saucepan with water. During the cooking process, keep an eye on 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, puree the fruit pieces using a blender. Add sugar, mix well.
5. Place the finished mixture in a prepared form covered with cling film. Smooth the surface with a spatula.
6. Leave the layer for a day at room temperature. To ensure even drying, do not forget to turn it over. After all the procedures, cut the marmalade into pieces and 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 the water and pour it into the bulk mixture. Start adding the gelatin slowly, after shaking it out of the package. Stir the mixture until the crystals are completely dissolved.
2. Pour boiling water over the nettle leaves, place them in a blender and puree them. If whole branches are used, first chop them into small pieces.
3. Mix lemon juice with orange juice and add to nettles. Add the vanilla mixture to this and stir until smooth.
4. Pack the mixture into mold cells (containers for freezing ice are suitable) and place in the refrigerator. After complete hardening, sprinkle the marmalade with sugar or powder.

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

1. Prepare the apples for consumption 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 and place in a medium saucepan with a capacity of about 4-5 liters. Fill the container with water and start cooking.
3. When the apples are ready, you will see a puree-like mass. To achieve complete homogeneity of the mixture, use a blender.
4. Add sugar to apple porridge. Place on low heat and stir constantly. The end result will be a jelly-like mixture.
5. Take a baking tray, line it with baking paper, then pour the apple mixture into it. Level the surface so that there are no visible bumps.
6. Place the pan with the contents in 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 allow steam to escape. After broiling for 2 hours, 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. Start by carving and peeling the pumpkin by cutting off the skin and removing all the seeds. Chop it into small pieces, then place it on a baking sheet and place in a preheated oven for half an hour. The oven temperature should vary between 170-180 degrees.
2. Using a blender, turn the cooked pumpkin into porridge. Add honey to the puree and mix thoroughly. Soak the gelatin in warm water for a while. When it swells, pour in the pumpkin mixture and stir.
3. Place the prepared mixture on a flat baking sheet. Smooth it out so that there are no lumps. The layer thickness should be 3-5 cm. Refrigerate the puree for 4 hours.
4. Cut the frozen marmalade into cubes. Decorate it taking into account the taste preferences of your household. The dish is ready to eat.

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

1. Soak gelatin according to package instructions. Peel 2 oranges. Squeeze about 200 ml from the citrus fruits. juice; if there is not enough liquid, add water.
2. Place sugar in a small saucepan and add orange juice. For better flavor, add the peeled skins. Place the mixture on the stove and, after boiling, simmer for another 4 minutes.
3. Pass the resulting syrup through cheesecloth or a kitchen sieve. Add gelatin to the hot mixture and stir. Pour the composition into pre-prepared molds and leave to harden under natural conditions. After 2 hours, refrigerate the marmalade.

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 hardening, 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 the warm, previously dissolved gelatin. send the marmalade to harden in a cold place for 2-3 hours. After all manipulations, chop the product into cubes or slices.

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 and place the pan on the burner. Instead of acid, you can also take a teaspoon of lemon juice.
2. Bring the water to a boil, begin to slowly pour in the dry ingredients from the container. Stir the composition, do not allow lumps to form.
3. Cook the marmalade mass for about 5 minutes. Next, pour into a prepared container and leave to cool. Then let the composition harden completely by placing it in the refrigerator.
4. Cut the marmalade as much as your imagination allows. The best options are strips, cubes, and thin slices. After all the manipulations, roll the chopped mass in powdered sugar or sugar.

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

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Marmalade is one of the favorite treats of those with a sweet tooth. But the store assortment of this product is rich in chemical dyes and aromatic substances, so it is not always healthy or safe for health. But this is not a reason to refuse this yummy. It turns out that you can easily make marmalade yourself.

Homemade fruit and berry marmalade

Required components:

• Fruit and berry puree without sweeteners - 500 g.
• Glucose solution - 100 mg.
• Citrus juice - 60-70 ml.
• Sugar 385-400 g.
• Mixture of sugar and pectin - 50 and 12 g.
• Lemon or orange zest.
• Spices to taste (vanilla, rosemary, cinnamon).

Cooking process:

• Place the puree and sugar in a saucepan with a thick bottom, put on gas and bring to a boil.
• After boiling, add pectin and sugar to the puree, stirring constantly.
• Then reduce the gas, add the glucose solution and boil the puree to a thick consistency.
• Add spices and finely ground zest to the thickened puree.
• Next, pour the marmalade into any mold lined with cling film and place the marmalade in the refrigerator until hardened.
• After this, remove the marmalade from the mold, wrap it in parchment and put it in the refrigerator for a day.
• Then cut the marmalade into pieces, roll in sugar and let it brew for 48 hours.

Homemade jam marmalade

Ingredients:

• Jam (red currant, plum, quince) - 250 g.
• Gelatin - 100 g.
• Lemon - ½ pcs.
• Water - 200+100 ml.

Cooking steps:

• Soak gelatin in 100 ml of cold water.
• Place the jam with the remaining amount of water (200 ml) in a saucepan and cook on low gas until it boils.
• Then add gelatin to the jam and boil the mixture for 3 minutes.
• Remove the saucepan from the heat and leave the jam to cool for 20 minutes.
• Squeeze the juice from the lemon, add it to the jam base and blend it with a blender.
• Now strain the prepared marmalade mass through cheesecloth or thick strain to separate small seeds or skins of the berries.
• Pour the mixture into the mold and place in the refrigerator for 6-8 hours.
• After hardening, cut the marmalade into pieces and roll in sugar.

Homemade chewing marmalade

Would need:

• Any freshly squeezed juice - 200 ml.
• Still water - 200 ml.
• Grated zest - 2 tbsp. l.
• Gelatin - 40 g.
• Sugar - 4 tbsp.
• Citrus juice - 10 tbsp. l.

Preparation:

• Pour fruit juice over the gelatin until it dissolves.
• Place the zest, water and sugar in a saucepan, put it on the fire and boil for 5-10 minutes until the sugar is completely dissolved.
• Strain the syrup through a sieve to remove the zest.
• Add gelatin to the syrup, pour the marmalade mixture into the mold.
• Leave the marmalade to harden in the refrigerator for 8 hours, longer if possible.
• After the marmalade has hardened, cut it and sprinkle with sugar.

Advice! Instead of gelatin, you can use agar-agar, but you will need half as much of it as gelatin.

In terms of taste and appearance, homemade marmalade is not at all inferior to purchased delicacies, but in terms of benefits it is several times superior to it. In addition, to make homemade marmalade you need affordable ingredients and very little time.