Marmalade - recipes for making marmalade at home

Classic apple marmalade

We need:

1 kg of apples, preferably sour varieties (Semirenko, White filling)
0.8 kg sugar
500 ml water
12 g pectin
1/2 lemon or 2 g citric acid
1 sprig rosemary

Cooking:

1. Wash apples, cut into quarters, peel and core. Transfer the cleanings to a saucepan, pour 500 ml of water and put on fire, boil for 10 minutes.

We need this to get additional pectin. Strain through a sieve.

2. Peeled apples, cut into slices and put in a baking sleeve, send to the oven to bake at a temperature of 200 degrees for 15 minutes.

As soon as the apples boil, reduce the heat to 180 degrees. Cool slightly and grind through a sieve or grind into a puree with an immersion blender.

3. Place the applesauce in a saucepan with a thick bottom, pour the broth from the peels, mix. We fall asleep pectin, put a sprig of rosemary, mix and cook over low heat, stirring occasionally, 1 hour 30 minutes.

Boil, add 1/3 of the sugar in three doses, every 20 minutes. After, remove the rosemary and add lemon juice or citric acid diluted with water, mix and remove from heat.

4. We cover the detachable form with parchment, put applesauce into it, level it and put it in the oven to dry at a temperature of 100 degrees for 1 hour and 20 minutes.

Leave the oven ajar, for this you can put a wooden spatula or pencils.

Cut the finished marmalade into diamonds 3 x 3 cm, roll in breading.

Important: breading for marmalade can be a mixture: sugar + citrus zest; sugar + cinnamon; sugar + chili pepper (ground); sesame seeds; sugar

Citrus marmalade bicolor with gelatin

For this marmalade, we will use two types of citrus fruits - oranges and lemons.

We need:

3 oranges
5 lemons
200 g sugar
30 g gelatin
8 g vanilla sugar

Cooking:

1. My oranges, cut off the zest and squeeze out the juice. Finely chop the orange zest, combine with juice and put on fire.

2. We do the same with lemons, we get 150 ml of juice.

3. Gelatin pour 100 ml of water and leave for 10 minutes to swell.

4. After the citrus mixture has been boiled for 5 minutes, strain the juices into a saucepan, each separately, add 100 g of sugar, 1/2 tsp. vanilla sugar and boil the syrup for another 5 minutes.

5. Dissolve half of the swollen gelatin in a water bath and mix it with the lemon mixture, remove from heat, do not allow the gelatin to boil.

6. Detachable form, cover with parchment and cling film. Pour the prepared orange mixture, cool to body temperature and refrigerate for 1 hour 20 minutes.

7. The second part of the gelatin is also melted in a water bath and mixed with lemon syrup, cooled to room temperature (10 minutes) and poured into a mold on an orange layer, sent to the refrigerator for 1 hour 20 minutes.

After, cut into squares and roll in breadcrumbs.

Marmalade worms from beets

This marmalade will bring joy to children, and adults will remember their childhood.

We need:

4 pcs or 600 g beets
30 ml lemon juice
120 ml apple juice
10 g ginger root
100 g sugar
25 g pectin
plastic tubes for cocktails
powdered sugar, for sprinkling

Cooking:

1. Wash the beets, dry them and wrap each in two layers of foil, put in the oven for 20 minutes at a temperature of 200 degrees.

After, cool, peel and cut into small pieces, smash in a blender to a puree state.

2. Wash and grate the apples on a coarse grater, squeeze the juice through cheesecloth and add it to the beetroot puree.

3. Ginger root, previously washed and peeled, rubbed on a fine grater (pre-wrap the grater with cling film, so it will be easier to wash it), and mix with the beetroot mixture.

4. In the resulting mixture, add pectin, mix and put on fire, bring to a boil, stirring so that the puree does not burn.

After, add sugar and lemon juice, mix and boil for 5 minutes. Cool to body temperature and fill tubes with marmalade.

Put in the refrigerator for 3 hours.

5. Squeeze out the worms from the tubes with your fingers, pressing on the edge.

Sprinkle finished marmalade with powdered sugar.

Marmalade from berry compote (juice) with gelatin and agar-agar

1st option with gelatin

We need:

1 cup (250 ml) berry compote or juice
30 g gelatin
6 tbsp sugar, adjust to your liking
2 tbsp lemon juice
vanillin to taste

Cooking:

1. Pour gelatin with 1/2 part of the berry compote and leave to swell for 30 minutes.

2. Pour the second part of the compote into a saucepan, add sugar, lemon juice and set to boil for about 5 minutes, then turn off the heat and add the swollen gelatin, mix until the gelatin is completely dissolved.

3. Hot pour into silicone molds, cool for 10 minutes, and then put in the refrigerator for 2 hours, until completely solidified. You can serve it like this, or you can roll it in breadcrumbs.

Tip: so that the marmalade does not stick to the mold, you can lightly grease it with vegetable oil, odorless.

2nd option with agaragar

We need:

200 ml of any clarified juice
2 g of agar-agar (carefully read the instructions on the pack)
1 tsp vanilla sugar
50 g sugar, to taste
ground cinnamon, on the tip of a knife

Cooking:

1. Agar-agar pour 1 tbsp. juice, out of the total. Let it dissolve.

2. Add sugar, vanilla sugar, cinnamon to the rest of the juice and put on the stove. Bring to a boil and put agar-agar, mix and boil for at least 4-5 minutes, with stirring. Remove from stove and cool for 10 minutes.

3. Pour the syrup into silicone molds and leave to cool at room temperature for 20-25 minutes. Remove from mold and coat in sugar.

Tip: marmalade on gelatin should be stored only in the refrigerator, and with agar-agar it can be stored at room temperature.

Plast apple marmalade

I again turn to the recipes of the video blogger Irina Khlebnikova.

We need:

2.5 kg chopped and peeled apples
1 kg of sugar (the proportion of sugar to apples is 0.4 kg = 1 kg)
1 st. water

Cooking:

1. Washed apples, dry and cut the core, peel, pour 1 tbsp. water and put on fire. Boil cleaning for 10 minutes and strain.

2. Sliced apples, pour water from the peels and put on a slow fire until fully cooked. Add half the norm of sugar, cook further, until the sugar dissolves, under the lid. Then, open the lid and continue to cook, while stirring, until thick. Turn off the fire and leave for 5-6 hours.

3. After, add the remaining sugar, mix and boil until tender.

Tip: we determine the degree of readiness as follows: on a plate pre-chilled in the refrigerator, drip marmalade, if the drop does not spread over the surface, then the brew is ready.

4. We cover the baking sheet with parchment, shift the marmalade, level it, the layer should not exceed 2.5 cm, and send it to the oven for 2 hours, at a temperature of 100 degrees. Open the oven slightly with a wooden spatula or pencils.

We do this procedure in several stages, with a break for the night, until the marmalade is well dried, you can turn it over on the other side. A sign of marmalade readiness is the absence of liquid on the surface when pressed with a finger.

5. Cut the finished marmalade into small layers, transfer it with oil parchment and put it in a plastic bag. We store in the refrigerator on the top shelf, up to 3 years.

Tip: For a savory marmalade flavor, add some black ashberries and lemon juice, or nuts and a little ginger, while making it.

Watermelon rind marmalade without gelatin

Basically, everyone throws out watermelon peels, but it turns out that you can make a wonderful dessert of jam, marmalade and candied fruit from them.

We need:

1 kg watermelon rinds
1.2 kg sugar
1 piece lemon
1 tsp soda
vanilla and cardamom to taste
1.1 ml of water (based on 0.5 l of water = 0.5 kg of sugar)

Cooking:

1. From the watermelon crust, cut off the remnants of the pulp and the green skin, leave the white pulp, which we prick with a fork.

Fill with water and soda (per 1 liter of water = 1 tsp of soda) and leave for 4-5 hours. Rinse with cold, clean water and cut into portions.

2. Cook the syrup in water, according to the recipe, with the addition of half the sugar, until it is completely dissolved. Add watermelon peels and boil for 20 minutes, then remove from heat and stand for 6 hours.

We do this procedure 2 more times, the last time we add the second part of sugar, lemon juice, lemon zest, cardamom, vanilla sugar and boil until translucent. Roll the finished marmalade in breadcrumbs.

You can store marmalade for a long time, in the refrigerator, in a glass container.

Bon appetit!