How to make marmalade at home

Many people prefer to use marmalade as an independent snack for tea. Sweets are especially popular among the younger generation, but adults are not averse to enjoying the exquisite culinary creation. Experienced housewives brought out the basic cooking technologies that can be translated into reality on their own.

Homemade marmalade: a classic recipe

• a mixture of pectin and sugar - 60 g. / 15 g.
• 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. In a small saucepan, place fruit (berry) puree, add sugar, mix and place on the burner. Constantly stirring, bring the mass to the appearance of bubbles. After the mixture has boiled, add mixed pectin and sugar to it. Stew the composition for 5 minutes.
2. Reduce power and pour glucose syrup into the mixture. Constantly stirring, bring the mass to a viscous consistency. Then pour in the lemon juice and crumble the zest in small pieces (it will give an unusual flavor). Also add vanilla and aromatic herbs (optional).
3. Remove the mass from the heat and pour into a previously prepared container. Place the mixture in a cold place to fully thicken. Next, the marmalade must be removed from the dishes and wrapped with a film.
4. In this form, leave it in the refrigerator for another 24 hours. After hardening, turn the marmalade over, repeat the procedure. Next, divide the marmalade into small cubes and sprinkle with powdered sugar. In this form, stand the treat 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. Dice the pulp, add the vanilla pod. Sprinkle the mass with sugar, wait about 2 hours. During this period, the fruit will give the juice.
2. Move the mixture to the pan, set on minimum heat. Wait for the first bubbles to appear, then cook for 7 minutes, do not forget to stir.
3. When the flesh is respected, send it to a blender and mash it. Put it on the stove again, simmer another 5 minutes. After all the manipulations, allow the mixture to 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 until completely swollen.
5. Mix both formulations with each other, pack in the cells of the form. Leave the marmalade in the refrigerator for 3 hours until it is completely frozen. After that, sprinkle the product with granulated sugar.

Apricot Marmalade

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

1. The treat can be made from homemade apricots. The initial goal is to cook the jam, so absolutely any broken or crumpled fruits are suitable for this purpose.
2. Before cooking, discard the seeds and sprinkle with sugar. Leave the resulting mass overnight, let it brew and soak.
3. Dry the apricot seeds in the oven, they will still come in handy. After drying, remove whole kernels from them. At the end of cooking, you will decorate the dessert and give it a special taste.
4. Put apricots with sugar on medium heat and wait for the first bubbles to appear. Remove the foam that has appeared, simmer the mixture in this mode for 30 minutes.
5. Remove the pan from the burner and let 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 all night.
6. Repeat the previously performed operation, only for 1 hour (over low heat and bringing to a boil). Achieve mass uniformity with a mixer, whipping the composition directly in a hot container.
7. The mass should boil almost 2 times. In the end, you get a thick jam. Smear the finished paste on parchment paper with a non-thick layer and leave it overnight.
8. Make sure that the mixture has solidified well, 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 action with powder. Cut the roll into pieces, put on a dish.
10. Treat the marmalade with powder so you avoid sticking. In each part of the roll, insert the nucleolus from the bone. 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 a liquid until it swells. Pour 200 ml into a small saucepan. water, add jam.
2. Bring the mixture to a boil at medium power. Stir in the gelatin while boiling for another 3-4 minutes. Remove the mass from the burner for half an hour to cool.
3. Take citrus and squeeze the juice, then add it to the overall mixture. Beat the mixture to a puree consistency with a mixer or blender.
4. Strain the prepared mixture through a sieve or cheesecloth to exclude pieces of berries. Pour into molds and send to cool in the refrigerator.
5. After cooling, the marmalade will easily separate from the container. Cut into pieces and sprinkle with sugar. You can immediately serve or stand the 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 bucket, put on fire. After the appearance of bubbles, send quince into the liquid for 8-10 minutes, this move will provide easy peeling of the fruit.
2. After a “hot bath”, cool the fruit sharply with water. Divide the fruit into equal parts, completely peeling off the seeds and peel.
3. Chop the quince, place it in a pot of water. During the cooking process, watch out for the fruit so that it does not burn. Bring quince to a soft state.
4. When the fruits are ready, let them cool. Next, mash the fruit slices with a blender. Add sugar, mix well.
5. Put the finished composition in a pre-prepared form, covered with cling film. Smooth the surface with a spatula.
6. Leave the formation for a day at room temperature. For uniform drying, do not forget to turn it over. After all the procedures, cut the marmalade into pieces, sprinkle 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.
• vanillin - to taste
• lemon juice - 40 ml.
• young nettle (fresh leaves) - 35 gr.

1. Mix vanillin with granulated sugar, heat the water and fill it with a loose mixture. Start pouring the gelatin slowly, after shaking it off in the package. Stir the mixture until the crystals are completely dissolved.
2. Pour the nettle leaves with boiling water, send them to a blender and turn into mashed potatoes. In case whole branches are used, first chop them in small pieces.
3. Mix lemon juice with orange, pour in to nettles. Add the vanilla mixture here, knead the mixture until smooth.
4. Pack the mass in the cells of the form (a container for freezing ice is suitable), send it to the refrigerator. After complete hardening, sprinkle marmalade with sugar or powder.

Apple marmalade

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

1. Prepare apples for use 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, place in a medium saucepan with a volume of about 4-5 liters. Fill the container 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 the applesauce. Put on a small fire and stir constantly. The result is a jelly-like mixture.
5. Take a baking sheet, line with baking paper, then put the apple mass in it. Level the surface so that there are no visible bumps.
6. Place the baking sheet 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 that you open the oven door to allow steam to escape. After 2 hours of frying, 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 icing sugar or baking paper to avoid gluing.

Pumpkin Marmalade

• gelatin - 30 gr.
• Fresh pumpkin - 1 kg.
• high-quality liquid honey - 120 gr.
• vanillin - 15 gr.

1. First, 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 the preheated oven for half an hour. The temperature of the furnace should vary between 170-180 degrees.
2. Use a blender to turn cooked pumpkin into porridge. Add honey in mashed potatoes and mix thoroughly. Soak the gelatin in warm water for a while. When it swells, pour in the pumpkin mixture and stir.
3. Place cooked mass on a flat baking sheet. Align so that there are no tubercles. The thickness of the layer should be 3-5 cm. Cool the mashed potatoes for 4 hours.
4. Cut the frozen marmalade into cubes. Decorate it according to the taste preferences 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 liquid add water.
2. Pour sugar into a small saucepan and dilute with orange juice. For a better flavor, add peeled skin. Send the mixture to the stove, after boiling, simmer it for another 4 minutes.
3. Pass the resulting syrup through cheesecloth or a kitchen sieve. Add gelatin to the hot mass, mix. Pour the composition into pre-prepared molds, leave to solidify under natural conditions. After 2 hours, remove the marmalade in the cold.

Marmalade based on Coca-Cola

• 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 gelatin package, dilute it in 0.5 l. Coca-Cola.
2. For better solidification, use citric acid and sugar; for the preparation of marmalade, 7-8 sheets of gelatin are enough. The soaked sheet of this substance must be wrung out, then dissolved in warm water.
3. Next, start pouring Coca-Cola into warm, previously dissolved gelatin. send 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 burner. Instead of acid, you can also take a teaspoon of lemon juice.
2. Bring the water to a boil, begin to slowly pour the dry ingredients from the container. Stir the composition, do not allow the formation of lumps.
3. Cook the marmalade mass for about 5 minutes.Next, pour into a previously prepared container, leave to cool. Then let the composition harden completely by sending it to the refrigerator.
4. Cut the marmalade in such a way as imagination allows. The best option is strips, cubes, thin slices. After all the manipulations, roll the chopped mass in powdered sugar or sugar.

Marmalade is considered to be a universal dish. With its help, decorate cakes, pancakes, pastries and other desserts. See recipes for melon, apricot, apple, jam or Coca-Cola goodies.

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