How to make marmalade at home: 10 recipes for all tastes
Educational Program Food / / December 19, 2019
3 secretion tasty jelly
- Use pans with a thick bottom, to fruits and berries are not burnt.
- You can adjust the density of marmalade, experimenting with the amount of thickener. But be careful: if you add too little, jujube not grasp. If too much - can cause unpleasant taste or odor.
- Store homemade marmalade in the refrigerator for one week.
1. Apple-pear marmalade on pectin
Pectin, unlike gelatin - thickener vegetable origin. So this marmalade may have even vegetarians. And yet the dessert can be cooked in water or wine.
Ingredients
- a little bit of vegetable oil;
- "Granny Smith" 2 large apple varieties;
- 2 large pears;
- 1 cup of water or dry white wine;
- 1 teaspoon of pectin;
- 1 cup of sugar;
- ground cinnamon, cloves, nutmeg - to taste;
- lemon juice - to taste.
preparation
Prepare a square or rectangular shape. Put it on the parchment paper and grease with vegetable oil.
Remove the cores of apples and pears and cut fruit into small pieces. Put them in a saucepan or pot with thick bottom pour wine or water and bring to a boil over medium heat. Reduce heat to low, cover the pan with a lid and, stirring occasionally, cook vegetables for 15-20 minutes, until they soften.
blender transform mass into a puree and, after miss it through a sieve or gauze to clean the pan. So you remove the solids. Add spices and lemon juice.
Mix half a cup of sugar with pectin in a separate pan. It is necessary that the pectin not Slip into a ball when you add it to the dish being prepared. Set aside.
Add to fruit mixture the remaining sugar and cook over medium heat for 15 minutes until light thickens, stirring constantly.
Remove from heat, add the sugar and pectin mixture and whisk whisk well. Return the pan to the plate, increase the heat and continue beating until sugar is dissolved about 2 minutes. Bring to the boil and reload weight in the prepared form.
When the mass will acquire the room temperature, remove it in the refrigerator until cool. Ready marmalade cut into cubes with a knife or with the help of figures molds-cutter. Decorate with sugar, dipped it in marmalade cut on each side.
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2. Strawberry marmalade without sugar beet agar-agar
As well as pectin, natural vegetable thickener agar-agar suitable for vegetarians and vegans. Marmalade turn bright pink, sweet and sour beets set off the strawberry dessert and give a more intense taste.
Ingredients
- ½ cup water;
- 2-3 teaspoons of agar-agar;
- 1 cup strawberries;
- Grated 2 tablespoons boiled beets;
- 1 tablespoon of honey or maple syrup;
- 1 teaspoon lemon juice.
You will need silicone molds: bears, Worms, hearts - like any more.
Connect a water agar in a pan or skillet, whisk, beat. Set aside for 5 minutes. If the package of your agar-agar given another time, follow the instructions.
Crush strawberries and beets blender to the consistency of mashed potatoes. Pass it through a fine sieve or cheesecloth to get rid of unground particles. Put the mass in the pot with a mixture of water and a thickener, add the lemon juice, honey or maple syrup and whisk again.
Cook on medium heat. Once the mixture boils and begins to thicken, remove it from the stove. Using a pipette or culinary blade distribute formochkam weight of silicone.
Refrigerate until complete solidification.
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3. Marmalade from berries, honey and Kombucha
Unusual, but worth seeing jelly recipe. Instead of water, you will need to Kombucha - based drink Kombucha.
Ingredients
- 1½ cups of any berry;
- 1 cup Kombucha;
- 4 tablespoons of gelatin;
- 2 tablespoons of honey.
preparation
Turn blender to puree the berries. In a small saucepan preheat Kombucha 1-2 minutes, but not boiling. Enter a thickener, whisking whisk until dissolved. Add the honey and berry puree, whisk and remove from heat.
Distribute the weight of cups and leave in the refrigerator until ready.
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4. coffee marmalade
Marmalade for fans of an invigorating drink. Bring to and chew together with or instead of coffee.
Ingredients
- ¼ cup milk (can be used coconut);
- ⅔ cup of freshly brewed espresso;
- 3 tablespoons gelatin.
preparation
Mix coffee with milk in a small saucepan. Preheat over low heat until the steam, but do not boil. Remove from the fire and enter the gelatine, whisking whisk.
Using a pipette, or cooking refractory blade distribute weight of formochkam. Slightly cool and store it in the refrigerator until ready.
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5. Chocolate mint marmalade
It's almost chocolates! If you cook them in shaped moldsAnd then beautifully packaged, you get a great gift.
Ingredients
- 1 bar of dark chocolate or chocolate drops ¾ cup;
- ¼ cup water;
- 3 tablespoons gelatin;
- Milk 1 cup (you can use coconut);
- 2 tablespoons of honey;
- a few leaves of fresh mint.
preparation
Break bar of chocolate into very small pieces and put it drops leave as is. Dissolve the thickening agent in water. In a small saucepan, pour the milk and heat it over low heat. Add divorced thickener, honey and mint. Stir for 3-4 minutes, until you get a smooth consistency.
Strain resulting mixture through a fine sieve or gauze and add chocolate. Stir. Spread on the cups and place in the refrigerator to frozen marmalade.
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6. Marmalade of pineapple and citrus
Dessert for those who like sour.
Ingredients
- 1 a glass of fresh orange juice;
- ¼ cup of lemon juice;
- ¼ cup lime juice;
- 3-4 tablespoons gelatin;
- 2 teaspoons honey;
- ½ cup chopped into small pieces pineapple (Fresh or preserved).
preparation
Combine the citrus juices in a saucepan, add gelatin and honey, whisk until smooth. stirring constantly be heated over low heat for 5 minutes, but not boiling.
Pour into a glass mold and leave on for 5-10 minutes. Pour into a mixture of chopped pineapple and store in the refrigerator. Ready marmalade cut into cubes and roll in sugar.
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7. Marmalade greens with cucumber
Great option for snack between the main meals.
Ingredients
- 3 cup chopped green vegetables;
- 1 large cucumber;
- 2 handful of parsley;
- 1 apple;
- lemon juice to taste;
- 3 tablespoons gelatin.
preparation
Miss all ingredients except gelatin through a juicer. You should have about two glasses of juice.
Pour the juice in a pan or saucepan, bring to a boil over medium heat and immediately shut down. Mix with a thickener and by means of a blender or corolla whisk until smooth.
Spread on formochkam or Transfer to parchment paper or in a glass bowl. Leave in the fridge until the marmalade is not fully grasp.
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8. Marmalade Blueberry and blackberry on the agar-agar
The most delicious is obtained from fresh berries. But we can take and frozen. Suitable for vegetarians and vegans.
Ingredients
- 1 cup blueberries;
- 1 cup blackberries;
- ⅓ cup water;
- 1 teaspoon of honey - optional;
- 1 tablespoon of agar-agar.
preparation
Put the berries in water and with a pestle for spices or tolkushkoy squeeze all the juice out of them. Pass through a sieve or gauze to separate the peel and large particles. Wring it out well.
Pour the juice into a saucepan and place over medium heat. you can add honeyIf you want to get more sweet marmalade. Stir agar-agar and, stirring constantly, cook over medium heat. After boiling, wait 30 seconds and remove from heat.
Pour into cups and place in the refrigerator until complete solidification of chocolates.
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9. Marmalade of pumpkin and apple
This spicy dessert, warm and cheer up for tea.
Ingredients
- 1 cup of milk or water;
- ¼ cup of gelatin;
- 1½ cups pumpkin mashed potatoes;
- ½ cup of apple sauce;
- 1½ teaspoon cinnamon;
- 2 tablespoons of honey;
- ¾ tsp ginger;
- ⅛ teaspoon cardamom.
preparation
Pour milk or water in a pot, vsypte thickener and mix until complete dissolution of the powder.
Add the pumpkin and applesauce, honey and spices and whisk whisk until smooth.
Spread on formochkam or pour into a large glass form and send it to harden in the fridge.
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10. Quick marmalade juice
Quick and easy recipe, if you really wanted to homemade marmalade, but apart from the juice in the refrigerator empty.
Ingredients
- 1½ cups of fruit or vegetable juice;
- 4 tablespoons of gelatin;
- 2-4 tablespoons of honey.
preparation
Pour the juice into a saucepan and add the gelatine. Place over medium heat and heat until complete dissolution of the thickener, but not boiling. Turn off the burner and add the honey. If you choose not very sweet juice, such as grapefruit, put more honey.
Mix and pour the mass on the shaper. Leave in the refrigerator for up to until marmalade hardens.
see also
- Homemade pasta from strawberries and apples →
- 2 quick recipe red currant jelly →
- Recipe jelly bears from wine →