Marmalade recipes

Lovers of sweets often have to remember about their figure. After all, a rare delicacy that does not leave its mark on the waist and bottom of a sweet tooth. Marmalade, for example, is one such product. The use of marmalade causes minimal harm to the figure, and what is the use of homemade delicacies! This article will show you how to make delicious marmalade at home.

Apple marmalade recipe

Apple marmalade is a fairly versatile treat. Therefore, if you wish, you can slightly change the cooking time and temperature. And already it will turn out not marmalade, but marshmallow or jam. Moreover, absolutely natural and healthy. After all, there is not a single gram of chemical dyes or fragrances in them.

It is worth paying attention - there is nothing easier than a homemade marmalade recipe. To make it, you only need 2 ingredients:

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

How to cook:

1. In many recipes, apples are simply boiled and then mashed. But in the end, a sufficiently wet mass will turn out, from which it will take a long time to evaporate the liquid.
2. Preheat oven to 120 degrees.
3. Remove the cores from the apples and place them on a baking sheet or in an ovenproof dish, close to each other.
4. Place the apple pan 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 turn out to be more tender. But to speed up, you can just grind with a blender.
6. Place the puree in a wide saucepan, cover with sugar. Do not use aluminum dishes for this - the dish will remain aftertaste.
7. Stir well and turn on minimum heat.
8. Boil the mixture for 1.5-2 hours, stirring every 10-15 minutes with a wooden spatula. The apples should thicken.
9. It is easy to check the readiness of the future marmalade. Put 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 delicacy into jars and close with nylon lids. Store this dessert in a cool place.

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

Dip the slices in powdered sugar or just sand. For flavor, add mint while making. It will turn out very tasty.

Simple marmalade recipe

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

So, you will need:

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

How to make a 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. You can add some citric acid if desired.
3. Place the cookware on the stove and cook for 20 minutes on medium heat. The mixture should not be boiled, so stir constantly.
4. As soon as the composition thickens, turn off the heat. Pour the finished mass into molds, cool a little and put in the cold.
5. If desired, after hardening, the product can be sprinkled with powdered sugar.

Pumpkin marmalade: recipe

Make it useful marmalade from pumpkin is even more beneficial by avoiding the added sugar. It can be substituted 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 pumpkin 1 kg;
• a pound of sugar;
• juice of half a lemon;
• portioned bag of vanillin.

How to make pumpkin dessert:

1. Peel the vegetable and cut it into small pieces.
2. Place them in a saucepan and cover with water. Put on fire.
3. After about 15-20 minutes, the pumpkin will become soft. Drain the liquid and mash the pulp in a puree.
4. Put back in the pot, cover with sugar. Add lemon juice after 30-40 minutes.
5. Continue to boil down. You can check the readiness like this - slide the spoon over the mass. If the strip remains and sticks tightly, the pumpkin marmalade is ready.
6. Put 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 setting process.

Plum marmalade

This recipe is convenient in that the plum contains a lot of pectin, which works no worse than gelatin or agar-agar. And in combination with apples, marmalade will turn out simply beyond all praise.

Grocery list:

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

How to cook:

1. Peel the fruit and seeds.
2. Place in a saucepan, add sugar and place on the smallest heat.
3. Cook for about 40-60 minutes. Remember to stir.
4. Taste, add sugar if necessary.
5. It's easy to check the mass for readiness - it should stick to the spoon and be homogeneous.
6. Put the finished mass in a form covered with cling film or baking paper, leave to dry for a day.
7. After this time, remove the finished marmalade from the mold. To do this, gently pull on the edges of the film.
8. Cut into pieces and roll in powder. Store in a tightly rolled jar.

Agar marmalade recipe

Immediately, we note that the agar-agar in this delicacy makes any recipe universal - you can use absolutely any puree. Strawberries, cherries, pears, apricots - whatever your heart desires.

But there is also complexity in this seemingly ideal substance. It is worth approaching the recipe responsibly and not exceeding the dosage of the substance. A little more and the product will only fit in the trash heap.

Ingredient List:

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

Preparation method:

1. Cover the agar-agar with water and let it swell for 60 minutes. You can skip this period, but this will set the mixture as quickly as possible.
2. Make mashed berries from the berries, using kitchen equipment or simply rubbing through a sieve.
3. Mix berries and agar-agar, put on gas.
4. Heat the mixture while stirring constantly. You cannot bring to a boil.
5. Add sweetener little by little, tasting each time. Let cool for 5 minutes.
6. Arrange in tins, it is more convenient to do this with a tablespoon.
7. Refrigerate for 20-30 minutes. The marmalade is ready!

Multicooker marmalade recipe

Cooking marmalade in a slow cooker is easy. For this:

1. Prepare fruits such as apples.
2. Peel and seed.
3. Cut into wedges and place in a multicooker bowl.
4. Select the "Bake" mode. Cook the apples for 60-80 minutes.
5. After this time, it is convenient to turn the apple mass into puree. You can use a hand blender for this.
6. Add sugar to the apples and put on the "Baking" setting again. Now for 80-100 minutes, depending on the power of the unit. After 20 minutes, you can check the consistency of the mixture.
7. After 40 minutes, stir the puree well and let sit for another 40 minutes.
8. Put the finished marmalade in a form covered with paper. Keep refrigerated.

Orange marmalade: recipe

It takes a little longer to cook citrus marmalade than apple or berry. But this is due to the large number of ingredients. So, for orange marmalade you 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 peel 1 tablespoon each

Preparing citrus jujube as follows:

1. Place the gelatin in a container and cover with orange juice. Leave alone for about an hour. So that the gelatin swells.
2. In the meantime, start preparing the base. Combine sugar, lemon juice, a glass of water and grated zest. Put on the smallest heat and boil.
3. Once the sugar is completely dissolved, the mixture can be removed from the heat.
4. Pour the swollen gelatin into the warm mixture. Stir to dissolve the gelatin completely. Heat if necessary. Just do not boil gelatin under any circumstances.
5. Strain the finished mass through cheesecloth folded several times. This will help remove the zest completely.
6. Pour the remaining liquid into a mold covered with cling film - it will be more convenient to remove it later.
7. Let cool a little and send to the refrigerator to completely solidify the mixture.
8. If you wish, you can simply pour the liquid into silicone ice cube trays. A product in the form of figurines will be ready immediately.