Marmalade is one of the favorite delicacies of sweet. But the store assortment of this product is rich in chemical dyes and aromatic substances, so it is not always useful and safe for health. But this is not a reason to refuse this yummy. It turns out that marmalade can be easily prepared independently.
Fruit-berry marmalade at home
Required components:
- Fruit-berry puree without sweeteners - 500 g
- Glucose solution - 100 mg.
- Citrus juice - 60-70 ml.
- Sugar 385-400 g
- A mixture of sugar and pectin - 50 and 12 g.
- Zepende lemon or orange.
- Spices to taste (vanilla, rosemary, cinnamon).
Cooking process:
- Pure and sugar Put in a skeleton with a thick bottom, put on gas and bring to a boil.
- After boiling in the puree, pour pectin with sugar, constantly stirring it.
- Then reduce gas, add a glucose solution and ward a puree to a thick consistency.
- In the thickened puree, add spices and a finely divided zest.
- Next, pour the marmalade into any shape of the food film, and put marmalade to the refrigerator before harding.
- After this, marmalade pull out from the form, wrap in parchment and put in the refrigerator for a day.
- Then marmalade cut into pieces, cut break in sugar and let it breed 48 hours.
Marmalade from jam at home
Ingredients:
- Jam (red currant, plum, quince) - 250 g
- Gelatin - 100 g
- Lemon - ½ PC.
- Water - 200 + 100 ml.
Preparation steps:
- Gelatin soak in 100 ml of cold water.
- Jam with the remaining amount of water (200 ml) Place in the scenery and put it on a small gas before boiling.
- Then add gelatin to jam and tailor a mixture of 3 minutes.
- Remove the saucepan from the fire and leave to cool the jam for 20 minutes.
- Sick out the juice from the lemon, add it to the base from the jam and take it with the help of a blender.
- Now the finished marmalade mass is strained through the gauze or thick, to separate the small bones or bodies of the berries.
- Pour the mass into the form and place in the refrigerator for 6-8 hours.
- After the frozen, cut the marmalade to pieces and cut in sugar.
Chewing marmalade at home
Would need:
- Any fresh juice - 200 ml.
- Non-carbonated water - 200 ml.
- Terching zest - 2 tbsp. l.
- Gelatin - 40 g.
- Sugar - 4 tbsp.
- Citrus juice - 10 tbsp. l.
Cooking:
- Fill the gelatin fruit juice so that it dissolves.
- Put the zest, water and sugar in a saucepan, put it on fire and negotiate 5-10 minutes to completely dissolve sugar.
- Straighten the syrup through the sieve to remove the zest.
- Add gelatin to syrup, pour the marmelade mixture into the mold.
- Leave marmalade to stick in the refrigerator for 8 hours, it is possible and longer.
- After marmalade freezes, cut it out and sprinkle with sugar.
Advice! Instead of gelatin, you can use agar-agar, but it is necessary twice as fewer than gelatin.
The homemade marmalade in its taste and external indicators is completely not inferior to the purchase towel, but for the benefits of him a few times. In addition, to prepare homemade marmalade need accessible products and quite a bit of time.
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