Small colored pieces of this delicacy, covered with small crystals of sugar, resemble precious rubies, topazes and emeralds. The benefits of marmalade for the body are no less precious, but this is when it comes to delicacies made from natural ingredients. Since such a product is now difficult to find in the store, there is nothing left to do but make marmalade at home.

How to make classic marmalade

There are many variations in the preparation of delicious homemade marmalade: on gelatin, agar, without thickeners, on the basis of juice ... But the classic marmalade is made from fruit or berry puree with the addition of pectin and glucose syrup. It is these ingredients that help to get that very “marmalade” consistency.

Important! In the absence of glucose syrup, you can take inverted syrup instead, which is easy to make on your own.

And for marmalade you need to take:

  • 475 g of fruit or berry puree;
  • 385 g of ordinary white sugar;
  • 90 g glucose syrup;
  • 85 ml of lemon juice;
  • 15 g of pectin mixed with 60 g of sugar.

Let's make marmalade in our own kitchen!

  1. Heat the fruit puree, mixed with sugar, to a boil over moderate heat. Bursting bubbles should appear on the surface of the sweet mass. After this, you should introduce a mixture of pectin and sweet crystals and cook for another five minutes.
  2. Then reduce the power of fire to a minimum, pour glucose syrup and lemon juice into the hot composition, stir. Boil the mixture to a viscous state.
  3. Pour the finished marmalade into prepared containers and send to freeze in the cold.
  4. Remove the hardened mass from the mold, wrap it with a film and hold for another 48 hours in a cool place. After that, you can cut it into slices, roll them in sugar and eat.

Orange treat

In stores, orange marmalade is found in the form of slices. In the home kitchen, you can make the same marmalade slices of gelatin and fresh juice of orange fruits.

To prepare such a treat for three large citrus fruits you will need:

  • 100 g of sugar;
  • 20 g of gelatin;
  • 5 g of vanilla sugar;
  • 50 ml of water.

The sequence of actions:

  1. Pour gelatin with cold water and set aside.
  2. Pour the orange citrus fruits with boiling water, then cut each in half and choose the pulp to make hollow halves of the peel and zest.
  3. Squeeze the juice from the pulp and add the zest removed from one orange hemisphere. Boil the juice with zest for five minutes and strain.
  4. After this, combine the juice with both types of sugar and boil again. Introduce gelatin into the hot, sweetened juice and mix until smooth.
  5. Pour the liquid marmalade into the orange hemispheres with intact zest and let them freeze. Before serving, cut marmalade into slices and roll in sugar.

From agar agar

From fruit and berry juices you can make delicious marmalade on agar-agar. You can also use packaged juice from the store as a basis, but a product prepared with your own hands will be much more useful.

It is not necessary to use only one type of juice, you can combine different tastes, for example, apple and orange, red currants and raspberries or, as in this case, orange and cherry.

List of required ingredients:

  • 50 ml of orange juice;
  • 7 g of agar-agar;
  • 350 ml of cherry juice;
  • 100 g of sugar;
  • 2 - 3 g of vanillin.

How to make marmalade on agar:

  1. Preliminary (at least half an hour) pour agar-agar juice from oranges.
  2. Bring cherry juice with sugar to a boil. Pour diluted in another form of juice agar-agar into the boiling base.
  3. Cook marmalade for 4 - 5 minutes, preventing the temperature of the liquid from rising above 120 degrees. Otherwise, agar-agar will lose its gelling properties.
  4. Line a rectangular glass mold with cling film and pour in it slightly cooled (up to 50 - 60 degrees) marmalade. The height of its layer should be no more than 2 cm.
  5. Leave the marmalade to harden at room temperature, and then cut into separate sweets. Before serving, you can roll them in sugar.

Homemade Chewing Marmalade

Chewable marmalade includes water, gelatin, sugar, glucose syrup, sorbitol, flavorings and colorings. At home, you can prepare a more useful version of this treat, taking fruit juice as a basis and excluding flavoring and coloring agents. Sorbitol is easily replaced by sugar, because in fact, it is the same sweetener.

The composition of marmalade for home cooking will be as follows:

  • 70 g of gelatin;
  • 150 ml of fruit juice;
  • 240 g of sugar;
  • 235 g of glucose syrup;
  • 5 g of citric acid.

Working process:

  1. Pour the gelatin over the juice and give it enough time to swell. Then melt the composition to a liquid state in a steam bath.
  2. Separately combine glucose syrup and sugar. Heat this mixture over moderate heat until all sweet crystals are dissolved.
  3. Carefully combine both hot masses, add citric acid and wait for the chewing marmalade to solidify, pouring it into molds.

Apple dessert

Apples contain a sufficient amount of pectin, which is also used to thicken marmalade. So, from this fruit you can prepare the dessert in question without introducing gelatin, agar-agar or pectin into its composition.

It is very convenient to cook it in a slow cooker - this ensures uniform heating of the sweet mass and less chance that it will burn.

To make homemade marmalade from apples, you need to take:

  • a kilo of apples (Antonovka, Semerenko, Granny Smith);
  • 500 g of sugar;
  • 20 ml of lemon juice;
  • 2.5 g of cinnamon.

Cooking Technology:

  1. Wash the apples, wipe them dry, cut the seed box.After that, chop the fruits together with the peel (there is a lot of pectin in it) into small slices, transfer to the multicooker bowl and start the “Stewing” mode for 55 minutes.
  2. Puree the boiled apple slices with a submersible blender and cook again for 40 minutes, including the same “Stewing” option.
  3. After that add sugar, cinnamon and juice, stir and cook for another 90 minutes using the “Stew” program. Marmalade should be stirred periodically, especially in the last half hour of cooking.
  4. When the trace of the spatula on the apple puree ceases to disappear, the marmalade is ready. Now it needs to be laid out in small silicone molds, for example, for ice or sweets, and give it 10 to 14 hours to solidify.

Natural jam marmalade

Homemade jam is an excellent basis for making delicious natural marmalade. Such a delicacy can be prepared all year round, because jam, unlike fresh fruits and berries, is not a seasonal product. For marmalade, a workpiece from absolutely any fruit is suitable.

The proportions of the ingredients used will be as follows:

  • 200 g of jam;
  • 300 ml of water;
  • 14 g of agar-agar.

Cooking sequence:

  1. Agar-agar pour a small portion of the total amount of water and leave a little saturated moisture, while other processes will be carried out.
  2. Pour the rest of the water into the jam, stir and taste the mixture. If necessary, you can further sweeten the marmalade base.
  3. Send the resulting mixture to the fire and boil until all its components boil and become a homogeneous liquid.
  4. Pass the slightly cooled jam base through a sieve to get something like fruit syrup. Pour in it agar-agar and return to the stove again.
  5. Boil the marmalade 4 - 5 minutes after boiling, then pour into molds. Leave to solidify at room temperature. You can roll the finished treat in sugar, sesame or coconut.

If marmalade does not freeze, what should I do?

Sometimes housewives are faced with the fact that homemade marmalade does not freeze. We will figure out what could be the reason for this, and how to fix the situation.

  1. Use of expired thickeners (pectin, gelatin or agar-agar). If the marmalade is not frozen, it is worth checking the packaging immediately for the shelf life of these ingredients, if it has expired, then the non-curing mass should be discarded. Its use in food is dangerous to health, and this marmalade can no longer be saved.
  2. Exceeding permissible temperatures. As you know, gelatin loses its properties when heated to boiling point, and pectin and agar-agar - in an environment with a temperature above 120 degrees. Therefore, marmalade on gelatin should not boil at all, and sweets based on one of the other two thickeners should not be boiled for longer than 5 minutes. In this situation, you can correct the situation by introducing a new portion of the gelling substance.

In all other cases, if you strictly follow the recipe, surprises like unhardened marmalade will not happen.

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