How to make marmalade at home

Many people prefer to use marmalade as an independent snack for tea. Especially popular is the sweetness of the younger generation, but adults are not averse to feast on exquisite creations of cooking. Experienced housewives brought basic cooking technologies that can be translated into reality on their own.

Home-made marmalade: a classic recipe

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

1. In a small saucepan, place the fruit (berry) puree, add sugar, stir and place on the hob. Constantly stirring, bring the mass to the appearance of bubbles.After the mixture boils, add mixed pectin and sugar to it. Tomit composition within 5 minutes.
2. Reduce power and pour glucose syrup into the mixture. Constantly stirring, bring the mass to a viscous consistency. Then pour in lemon juice and crumble into small pieces of zest (it will give an unusual flavor). Also add vanilla and fragrant herbs (optional).
3. Remove the mass from the fire and pour into the previously prepared container. Put the mixture in a cold place for complete thickening. Next, marmalade must be removed from the dish and wrap film.
4. In this form, leave it in the refrigerator for another 24 hours. After setting, turn the marmalade over, repeat the procedure. Next, divide the marmalade into small cubes and sprinkle with powdered sugar. In this form, soak a treat in the cold for 2 days.

Melon marmalade

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

1. Wash the melon, remove the seeds and peel the fruit. Chop the flesh into cubes, add the vanilla pod. Powder the mass with sugar, wait about 2 hours.During this period, the fruit will give the juice.
2. Move the mixture to the pan, put on the minimum heat. Wait until the first bubbles appear, then cook for 7 minutes, do not forget to stir.
3. When the flesh is boiled down, send it to a blender and cook mashed potatoes. Put it on the stove again, simmer another 5 minutes. After all manipulations let the mixture cool in a cool place (about 8 hours).
4. After the allotted time, pour the juice of one lemon, bring to a boil again and cook for 7 minutes. At this time, dilute the gelatin, leave to swell.
5. Mix both of the composition among themselves, packaged in form cells. Leave the marmalade in the fridge for 3 hours so that it is completely frozen. After that, sprinkle the product with sugar.

Apricot Marmalade

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

1. Treats can be made from homemade apricots. The initial goal is to boil the jam, so absolutely any broken or crumpled fruits are suitable for such a goal.
2. Before cooking, remove the fruit from the seeds and sprinkle with sugar. Leave the resulting mass overnight, let it stand and soak.
3. Dry apricot stones in the oven, they are still useful. After drying, remove solid cores from them. At the end of cooking, you will decorate the dessert and give it a special taste.
4. Put the apricots with sugar on medium heat and wait until the first bubbles appear. Remove the foam that appears, tantalize the mixture in this mode for 30 minutes.
5. Remove the pan from the hotplate 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 stand overnight.
6. Repeat the previous operation, only for 1 hour (on low heat and bring to a boil). Achieve mass uniformity using a mixer, beating the composition directly in a hot container.
7. The mass should be boiled down almost 2 times. In the end, get a thick jam. Spread the finished paste on parchment paper is not thick and leave overnight.
8. Make sure that the mixture is well frozen, for 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 bed and repeat the action with the powder. Cut the roll into pieces, put on a dish.
10. Handle the marmalade with powder, so you can avoid sticking. Insert the nucleolus from the bone into each part of the roll. Marmalade 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 put gelatin in it. Soak the bulk composition in a liquid until it swells. Pour 200 ml into a small saucepan. water, add the jam.
2. Bring the mixture to a boil on medium power. Stir 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 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 exclude berry pieces. Pour into molds and send to cool in the refrigerator.
5. After cooling, marmalade is easily separated from the container. Cut into pieces and sprinkle with sugar. You can immediately apply to the table or stand a treat in the cold for another 5 hours.

Quince marmalade

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

1. Pour water into a metal ladle, put it on fire. After the appearance of bubbles, send the quince into the liquid for 8-10 minutes, such a move will provide an easy peeling of the fruit.
2. After the “hot bath”, cool the fruit with water. Divide the fruit into equal parts, completely cleaning off the seeds and peel.
3. Cut the quince into cubes, place in a saucepan with water. In the process of cooking, watch the fruit so that it does not burn. Bring a quince to a soft state.
4. When the fruits are ready, let them cool. Next, turn the fruit pieces into a puree with a blender. Add sugar, mix well.
5. Lay out the finished composition in a pre-prepared form, covered with food film. Smooth the surface with a spatula.
6. Leave the bed for a day at room temperature. For even drying, do not forget to turn it over. After all procedures, cut the marmalade into pieces, powder with powder.

Nettle marmalade

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

1. Mix the vanilla with sugar, warm up the water and pour it loose mixture. Start slowly pouring gelatin, pre-shaking it in the package. Stir to dissolve the crystals.
2. Blow with nettle leaves of nettle, send them into a blender and turn into a puree. In case solid branches are used, pre-chop them in small pieces.
3. Mix lemon juice with orange, pour in to the nettle. Add vanilla mixture to this, knead the mixture until homogeneous.
4. Prepack the mass in the cells of the form (suitable packaging for freezing ice), send in the refrigerator. After full hardening, powder the marmalade with sugar or powder.

Apple marmalade

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

1. Prepare the apples for consumption by cutting out all the damaged areas and removing the peel. Divide the fruit into 4 parts and remove the bones.
2. Grate the apples in a large grater, put in a medium saucepan with a volume of about 4-5 liters. Fill the tank 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. In the end, get a gel-like mixture.
5. Take a baking sheet, cover with baking paper, then put the apple mass into it. Smooth the surface so that there are no visible bumps.
6. Send a baking tray 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 allow steam to escape. After 2 hours of roasting, 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. To begin, cut and peel the pumpkin, cutting off the peel 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 furnace temperature should vary in the range of 170-180 degrees.
2. Using a blender, turn the cooked pumpkin into porridge. Add honey in mashed potatoes and mix well. Soak gelatin in warm water for a while. When it swells, pour in the pumpkin mixture and stir.
3. Put the cooked mass on a flat baking tray. Smooth out so that there are no bumps. The thickness of the layer should be 3-5 cm. Cool the mashed potatoes for 4 hours.
4. Frozen marmalade cut into cubes. Decorate it with the taste of households. The dish is ready to eat.

Orange marmalade

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

1. Soak gelatin according to package instructions. Peel 2 oranges. Squeeze about 200 ml of citrus. juice, in case of lack of fluid, add water.
2. In a small saucepan, pour the sugar and dilute with orange juice. For better flavor add the peel removed. Send the mixture to the stove, after boiling, torment it for another 4 minutes.
3. The resulting syrup pass through cheesecloth or kitchen sieve. Add gelatin to the hot mass, mix. Pour the composition into preformed molds, leave to freeze under natural conditions. After 2 hours, remove the marmalade in the cold.

Coca-Cola Marmalade

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

1. Following the instructions on the back of the packaging with gelatin, dilute it in 0.5 liters. Coca-Cola.
2. For better curing, use citric acid and sugar, for the preparation of marmalade enough 7-8 sheets of gelatin. Soaked sheet of this substance must be pressed, 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 hob. Instead of acid, you can also take a teaspoon of lemon juice.
2. Bring the water to a boil, slowly begin to pour 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 prepared container, leave to cool. Then let the composition harden completely by sending it to the fridge.
4. Slice the marmalade in the way that fantasy permits. The best option are strips, cubes, thin slices. After all the manipulations, roll the sliced ​​mass in powdered sugar or sugar.

Marmalade is considered to be a versatile dish. It decorates cakes, pancakes, cakes and other desserts. Consider the recipes for making delicacies made from melon, apricots, apples, jam or Coca-Cola.

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