Marmalade recipes

Sweet lovers often have to remember about their figure. After all, it’s a rare delicacy that doesn’t leave its mark on the waist and butt of those with a sweet tooth. Marmalade, for example, is one such product. Eating marmalade causes minimal harm to the figure, but what are the benefits of a homemade delicacy! This article will tell you how to make delicious marmalade at home.

Apple marmalade recipe

Apple marmalade is a fairly universal delicacy. Therefore, if you wish, you can slightly change the cooking time and temperature. And it won’t be marmalade, but marshmallow or jam. Moreover, they are absolutely natural and healthy. After all, they do not contain a single gram of chemical dyes or flavors.

It’s worth noting that there is nothing easier than a homemade marmalade recipe. To make it you will need only 2 ingredients:

• sugar, based on a kilogram for every 1.5-2 kg of raw materials;
• apples 2 kg, more sour varieties harden faster.

How to cook:

1. Many recipes call for simply boiling apples and then pureeing them. But in the end you will end up with a rather wet mass, the liquid from which will take a long time to evaporate.
2. Preheat the oven to 120 degrees.
3. Remove the cores from the apples and place them on a baking sheet or in a heat-resistant dish, close to each other.
4. Place the pan with apples in the oven. Bake for 30-40 minutes at the same temperature.
5. Chop the finished apples. If you rub the raw materials through a sieve, the marmalade will be more tender. But to speed it up, you can simply grind it with a blender.
6. Place the puree in a wide saucepan and add sugar. You should not use aluminum cookware for this - the dish will have an aftertaste.
7. Stir thoroughly and turn on the heat to low.
8. Cook the mixture for 1.5-2 hours, stirring every 10-15 minutes with a wooden spatula. The apples should thicken.
9. It’s easy to check the readiness of the future marmalade. Place a couple of drops of the mixture on a piece of paper. If after 10 minutes the droplets harden and become elastic, the dish is ready.
10. Pour the finished treat into jars and close with nylon lids. This dessert should be stored in a cool place.

If you want to make fancy marmalade, then pour the finished product into a mold lined with baking paper. Next, the raw material must be dried, the time depends on the amount of liquid in the original mixture. The finished marmalade layer can be cut into pieces, or you can use special molds to make figures or letters out of it.

Roll the pieces in powdered sugar or just sand. For added flavor, you can add mint during production. It will turn out very tasty.

Simple marmalade recipe

We bring to your attention an interesting recipe for sweets with soda. Remember that it is better to use Russian-made lemonade - tarragon, Buratino, citro and others. Cola and Fanta contain a large amount of harmful substances and dyes. Despite the fact that the manufacturer assures the consumer that these dyes are natural, there are more doubts about this statement than necessary.

So, you will need:

• a glass of any soda if desired, always with gas;
• juice of 2-3 oranges, about 250 ml;
• sugar to taste;
• instant gelatin 50 g.

Method for making simple marmalade:

1. Pour the gelatin into the soda and leave to swell.
2. When the gelatin increases in volume, add orange juice and sugar to it. If desired, you can add a little citric acid.
3. Place the dishes on the stove and cook for 20 minutes at medium heat. The mixture should not boil, so stir constantly.
4. Once the mixture thickens, turn off the heat. Pour the finished mixture into molds, cool slightly and refrigerate.
5. If desired, after hardening the product can be sprinkled with powdered sugar.

Pumpkin marmalade: recipe

Make it useful marmalade Pumpkin can be made even more healthy by avoiding the addition of sugar. It can be replaced with honey, fructose or maple syrup to taste. But in this case, it will be necessary to use additional thickeners - agar-agar or gelatin.

For pumpkin marmalade you need:

• fresh pulp pumpkins 1 kg;
• half a kilo of sugar;
• juice of half a lemon;
• portioned packet of vanillin.

How to make pumpkin dessert:

1. Peel and seed the vegetable and cut into small pieces.
2. Place them in a saucepan and fill with water. Put it on fire.
3. After about 15-20 minutes the pumpkin will become soft. Drain the liquid and mash the pulp into a puree.
4. Place back into the pan and add sugar. After 30-40 minutes, add lemon juice.
5. Continue boiling. You can check readiness by running a spoon over the mixture. If the strip remains and holds tightly, the pumpkin marmalade is ready.
6. Place in a mold with cling film and leave to dry for a couple of days.
7. Adding gelatin or agar-agar will speed up the hardening process.

Plum marmalade

This recipe is easy to follow because plums contain a lot of pectin, which works no worse than gelatin or agar-agar. And in combination with apples, the marmalade will be simply beyond all praise.

Product List:

• half a kilogram each of sour plums and sour apples;
• 500 g sugar.

How to cook:

1. Remove peels and seeds from fruits.
2. Place in a saucepan, add sugar and place on the lowest heat.
3. Cook for about 40-60 minutes. Don't forget to stir.
4. Taste and add sugar if necessary.
5. It’s easy to check the mass for readiness - it should stick to the spoon and be homogeneous.
6. Place the finished mixture in a mold covered with cling film or baking paper and leave to dry for a day.
7. After this time, remove the finished marmalade from the mold. To do this, gently pull the edges of the film.
8. Cut into pieces and roll in powder. Store in a tightly sealed jar.

Agar-agar marmalade recipe

Let us immediately note that the agar-agar in this delicacy makes any recipe universal - you can use absolutely any puree.  Strawberry, cherry, pear, apricot - whatever your heart desires.

But there is also a complexity to this seemingly ideal substance. You should approach the recipe responsibly and not exceed the dosage of the substance. Any more and the product is only good for the trash.

List of ingredients:

• any fruit or berry puree, for example, strawberries 400g;
• agar-agar 10 g;
• sugar, honey, maple syrup or citric acid - to taste.

Manufacturing method:

1. Fill the agar-agar with water and leave for 60 minutes to swell. You can skip this period, but this way the mixture will harden as quickly as possible.
2. Make a puree from the berries using kitchen appliances or simply rubbing them through a sieve.
3. Mix berries and agar-agar, put on gas.
4. Heat the mixture, stirring constantly. Do not bring to a boil.
5. Add sweetener a little at a time, tasting each time. Let cool for 5 minutes.
6. Place in molds; it is more convenient to do this with a tablespoon.
7. Place in the refrigerator for 20-30 minutes. Marmalade is ready!

Recipe for marmalade in a slow cooker

Making marmalade in a slow cooker couldn't be easier. To do this:

1. Prepare fruits such as apples.
2. Remove peel and seeds.
3. Cut into slices and place in the multicooker bowl.
4. Select the "Baking" mode. Cook apples for 60-80 minutes.
5. After this time, it is convenient to turn the apple mass into puree. You can use an immersion blender for this.
6. Add sugar to the apples and put them back on the “Baking” mode. Now for 80-100 minutes, depending on the power of the unit. After 20 minutes you can check the thickness of the mixture.
7. After 40 minutes, stir the puree thoroughly and leave for another 40 minutes.
8. Place the finished marmalade in a mold lined with paper. Keep refrigerated.

Orange marmalade: recipe

Cook citrus marmalade a little longer than apple or berry. But this is due to a large number of ingredients. So, for orange marmalade you will need:

• juice of 1 orange;
• juice of half a lemon;
• granulated sugar 250 g;
• gelatin 30 g;
• orange goes well with cinnamon or cloves; if desired, you can add a little spice;
• lemon and orange zest 1 tbsp.

Getting ready citrus marmalade as follows:

1. Place the gelatin in a container and add orange juice. Leave it alone for about an hour. To allow the gelatin to swell.
2. Meanwhile, start preparing the base. Mix sugar, lemon juice, a glass of water and grated zest. Place on the lowest heat and boil.
3. Once the sugar has completely dissolved, the mixture can be removed from the heat.
4. Pour the swollen gelatin into the warm mixture. Stir until the gelatin is completely dissolved. If necessary, heat it up. Just do not boil gelatin under any circumstances.
5. Strain the finished mixture through gauze folded several times. This will help remove the zest completely.
6. Pour the remaining liquid into a mold lined with cling film - this will make it easier to remove later.
7. Let cool slightly and place in the refrigerator to completely harden the mixture.
8. If desired, you can simply pour the liquid into silicone ice molds. The product in the form of figures will be ready immediately.