Marmalade is a well-known sweet that was prepared in ancient times. The history of delicacy began in the Ancient East. At that time, marmalade was prepared only from fruits and honey. Recipes with jellies, juices and sugar appeared later. Orange marmalade is especially popular.
However, we will not delve into the history of sweetness, but simply prepare a tasty, healthy and beautiful delicacy on our own. To do this, we offer you a simple step-by-step recipe, as well as tips to help make the dessert even tastier.
What products are needed for marmalade?
Dessert is made not only from fresh products, but also from jam, juices, compotes, syrups, citrus zest, milk. If desired, you can add sugar, spices, flavors that will make the delicacy even tastier. At home, marmalade cubes are rolled in sugar or powdered sugar before serving, sprinkled with cocoa or nut crumbs.
You can make marmalade in beautiful molds for children. To diversify the taste and design of the dessert, two-three-layer delicacies are prepared from different fruits and vegetables.
How to make orange marmalade at home?
Making dessert is easy. Despite the wide variety of recipes, they all boil down to the fact that a mixture based on fruit puree or juice is gradually evaporated over a fire.
At the second stage, warm marmalade is poured into molds or distributed on a baking sheet. Marmalade can harden in the fridge, in the oven or at room temperature – depending on the products from which it is made.
Despite the fact that the cooking technology is simple, it is important to follow the proportions indicated in a particular recipe. Otherwise, the dessert may not work.
A few secrets of delicious marmalade:
Use dishes with a thick bottom so that fruits and berries do not burn.
To speed up the process, you can use gelatin, pectin or agar-agar.
After cooking, fruits and berries must be crushed into a puree mass using kitchen appliances or simple kitchen utensils.
You can experiment by adding various natural flavors to marmalade.
Roll the finished product in fine sugar, store in a dry place.
Ingredients
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Nutrients
Calories 238.96
Carbohydrates 59.94
Fat 0.11
Protein 0.37
Step by step method
Step 1
Place orange juice and puree in a heavy bottomed saucepan. The mass during cooking will foam abundantly. Keep this in mind when choosing the size of the pot.
Step 2
Add pectin to 50 g of total sugar. Pectin must be thoroughly mixed so that it evenly combines with sugar. Otherwise, lumps will form in the marmalade.
Step 3
Heat puree until warm. Add sugar and pectin. Mix quickly and thoroughly.
Step 4
Put the mass on fire. Stirring constantly, bring it to a boil.
Step 5
Pour the remaining sugar into the marmalade. Pour in invert syrup or molasses. The syrup will not allow sugar to crystallize, and will also provide a more transparent marmalade structure.
Step 6
Continue cooking marmalade over low heat, stirring occasionally. It will begin to boil and foam strongly. After a while, the mass will begin to thicken and acquire a darker color.
Step 7
You can determine the readiness of marmalade by the speed of its solidification. Take a cold spoon. Drop some hot marmalade on it. Wait for the drop to cool completely. If it thickens, then remove the pan from the heat.
Step 8
Pour citric acid with a teaspoon of water. Stir the solution. Pour the acid into the marmalade and stir the mass.
Step 9
Pour the marmalade into the silicone mold. Leave to freeze on the table.
Step 10
When the marmalade has completely cooled, remove it from the mold onto parchment. Sprinkle sugar on top.
Step 11
Turn over the marmalade. Cut into small cubes using a ruler.
Step 12
Roll marmalade cubes in sugar.
Step 13
Store the product in an airtight container, otherwise it may become damp.
