Every woman sometimes wants to cook something special to please herself, to surprise loved ones, friends. Home-made marmalade is a good choice. Of course, the sweetness will turn out not quite the same as in the store, but it will be much more useful.
Marmalade is a jelly-like sweetness. The place of origin is Portugal, there it is called quince. It was from this that marmalade was first made. This fruit has a high pectin content. Now the product is made from different fruits and berries.
Homemade marmalade recipe
Cooking is almost the same depending on the ingredients. But the best marmalade is obtained from sour apples, blue plum, gooseberry, currant. Fruits must be ripe or slightly overripe.
- Apples - 1kg
- Plum - 1kg
- Sugar - 1kg
- Butter - 10g
- We wash the fruit, peel the skin, take out the bones. We put on a baking sheet, pre-oiled, and put in the oven for half an hour with a temperature of 180 degrees.
- Then you need to wipe the baked fruit through a sieve, until the mushy formation. If you have not cleared the fruit, then there is nothing terrible about it. Then, the slurry formed during cooking, wipe through a sieve.
- Mix with sugar puree, set on slow fire in a saucepan with a thick bottom. If the fruit is not very sour, then add a little citric acid. And for more flavor add vanilla sugar or pure vanilla confectionery.
- Cook until fully cooked, stirring constantly. When the marmalade is cooked, cool it and lay it in tins.
- Quince - 1 kg
- Sugar sand - 0.5 kg
- Water - 2 tbsp.
- Quince fruits are thoroughly washed. Cut into slices without cutting the core. Fold in the pan, fill with water. Cook with the lid closed until completely tender.
- As long as the boiled fruits have not cooled, they must be rubbed through a sieve. Add sugar to the puree, stirring constantly, simmer until cooked.
- We lay a baking sheet with parchment paper, sprinkle with powdered sugar or sugar, spread the ready mass on it.
- Well level the marmalade plate, after drying it can be cut into pieces of different shapes and sprinkle with sugar.
- You can experiment and make several tiers, for example, a layer of apples, plums, etc. Thus, you will have an unusual and delicious multi-layered marmalade.
- Keep marmalade in a cool, dry place.
- Large oranges - 1 kg
- Medium size lemon - 1 pc
- Water - 1 l
- Granulated sugar - 1 kg
- Wash the orange well under running water. Cut off the skin, peel the white skin, as carefully as possible. Bones do not pull out. They contain a lot of pectin, which will make your dish more dense.
- Pulp fold in a blend (you can use a meat grinder), whisk until mashed.
- Strain the mass through a sieve. Pour into a bowl with a thick bottom. There, put the peeled zest, cut into thin strips.
- Squeeze the juice from the lemon into the water, pour it into your orange sauce, put everything on the fire. Constantly stirring, let boil, then reduce the heat and cook for about an hour. During this time, the mass should be reduced by 2 times, and the orange peel to become soft.
- Gradually add sugar, stir, boil, removing the foam every 10 - 15 minutes.
- Spoon a little marmalade on a saucer. If it cools down, it does not spread, then the marmalade is ready, otherwise cook for another 10 minutes.
- At the end of cooking, orange marmalade pour into prepared jars, sterilized by steam or boiling water, close the lid.
- Strawberry - 500 g
- Iced sugar -1 glass
- Gelatin - 10 g
- Water -1 tbsp.
- Soak gelatin in cold water for 40 minutes. Wash strawberries, let drain water. Then shift to a blender. Pour the icing sugar, mix.
- Pour the swollen gelatin into a saucepan, put on the fire. Bring to a boil, but do not boil.
- Mix strawberry puree with gelatin until smooth.
- We take molds from under candies, we line them with cling film so that it is more convenient to get ready marmalade. Pour the mixture into molds and put in a cold place for a couple of hours.
- Product density depends on the amount of sugar. If you use an equal amount of sugar and puree, then you get a hard marmalade, if the proportion of sugar is less than three times, then the final product will be soft.
- Cook marmalade is recommended in dishes with low walls and thick bottom. It is more convenient to make it in small portions.
- Packed soft marmalade should be in hot cans, which immediately close the lids. Then cooled in warm water, gradually pouring cold water. At the same time, the desired density of sweetness is preserved. Do not move the dishes during the procedure.
Be sure to enter the marmalade in your diet! It is a delicate, tasty and rich in vitamins product. Children just adore him! And adults are unlikely to cope with exotic sweetness.