Choosing the right treat
To enjoy the taste of marmalade for the entire period specified by the manufacturer, it is necessary not only to comply with storage conditions, but also to choose a product of proper quality. It must meet the following requirements:
- Elastic structure. The marmalade slice should return to its original shape after pressing it. If there is a lot of pectin in the lozenge, it will be more elastic, if there is sugar, it will be less dense.
- No cracks on the surface of the product.
- Clear form. The lozenge should have smooth edges; if they are drawn in, the product is most likely stale.
- Absence of sticky or moist areas on the surface (but allowed for sheet marmalade), mold.
- Pleasant fruity or berry aroma. The product cannot have any foreign odor or taste.
- If the slices are covered with chocolate glaze, then the surface cannot have cracks, white spots or plaque. In this case, light translucency from the bottom side is allowed.
- The presence of natural ingredients - pectin or agar-agar, fruit juices, stevia, fructose, natural dyes, etc. Artificial ingredients and preservatives can increase shelf life, but will negatively affect the taste and benefits of the product.
To assess the compliance of marmalade with the specified characteristics, it is better to choose products in transparent packaging. You also need to make sure that the pack is not damaged.
Apple marmalade with sugar and gelatin for the winter
Marmalade according to this recipe can serve as an alternative to store-bought sweets (especially for children). It is accessible to any family, easy to prepare and very tasty. Be sure to store in the refrigerator in an airtight container. In principle, there is no need to prepare it for the winter, since these fruits are not difficult to find all year round. But if you have a harvest of summer apples that spoil quickly, then, of course, you can prepare not only such a dessert, but also marshmallows, jam or even wine.
Recipe:
- large apples – 5 pcs.
- sugar – 100 gr. (depending on the variety, add to taste, or without it at all)
- starch - 2 tbsp. spoons
- water – 100 ml.
- gelatin – 20 gr.
Preparation.
Pour gelatin into a bowl, add water, stir well and leave to swell.
Wash the apples, dry them, peel them, remove the cores, chop them in a blender or grate them on a coarse grater. Place the fruits in a stainless steel saucepan with a thick bottom, add sugar, stir, cover and bring to a boil.
Reduce heat and continue to cook with the lid closed for 40 minutes, stirring occasionally.
Next, you need to dilute the starch with a small amount of water and mix.
After time, add starch to the fruit.
Continue cooking for 2 minutes, constantly stirring the puree. Remove from heat and beat the resulting mixture with a blender.
Place the swollen gelatin on low heat and stirring constantly, allow it to completely dissolve, but do not boil. Pour gelatin into the total mass and continue whisking until smooth. Pour hot into silicone molds placed on a tray, let cool and put in the refrigerator to harden.
Remove the finished gelatin from the molds, roll in coconut flakes or sugar and serve with tea.
If you want to prepare marmalade for the winter, pour the hot mixture into small sterilized jars and cover with boiled metal lids.
Sugar-free apple marmalade with gelatin (agar) for the winter. Author
Under what conditions should it be stored?
Jelly products absorb foreign odors well and also deteriorate when exposed to sunlight and moisture. Therefore, there should not be any products with a strong smell near the marmalade, and it itself should be hermetically packaged. Avoid exposure to light and ensure good ventilation.
Humidity should not exceed 75-80%. If it is too high, the slices will become sticky or covered with mold, and if it is too low, they will dry out and crack. The temperature at the storage location should not exceed +15... +20°C.
Marmalade
Hi Hi! In the previous recipe we made a mini marshmallow dessert, and now I want to tell you how to make the well-known and, I’m sure, favorite marmalade!
You can make marmalade from any berries, fruits, vegetables, jam, compotes or even milk. You can make it from puree or juice. For thickening, natural gelatin, pectin or agar-agar is added.
The amount of gelling substances in the recipe depends on their presence in the fruits themselves from which the marmalade is prepared. I will say one thing - don’t be afraid to shift them, it will be worse if it turns out to be too little) and the marmalade will not harden. But even in this case, everything can be fixed. Which I will write about later.
As you can see, there are many options for creating this delicacy, but what remains unchanged is that you can safely give marmalade not only to adults, but also to children. Because it retains all the benefits of berries and fruits, and gelling substances have a beneficial effect on our skin, joints and digestive system.
Homemade marmalade, made with your own hands, is different from what is on store shelves. We will cook it with you from the most healthy and natural products. Without the use of dyes, stabilizers, flavor enhancers and any such chemicals.
It must be said that this is not the easiest thing, there are some peculiarities here, but if you follow my tips and recommendations exactly, maintain all the proportions in the recipe, then everything will definitely work out.
There is good news - you don’t need special kitchen equipment to make marmalade at home. We'll make do with a regular saucepan, a blender and silicone molds for baking or freezing ice.
So, a simple recipe for making homemade marmalade with your own hands, step by step with photos.
- puree of any berries or fruits - 250 gr.
- sugar - 300 gr.
- citric acid - 3 gr.
- water for citric acid - 3 g.
- glucose syrup - 75 gr.
- gelatin - 20 gr.
- water for gelatin - 120 gr.
Dear friends, I am Olga, the author of this blog. All recipes are prepared by me personally and tested 100%. Therefore, you can be confident in them, feel free to use them in your own creations!
A complete list of my articles is here
