How to make marmalade at home - 10 step-by-step recipes, quick and tasty

Apple-pear marmalade with pectin

Pectin, unlike gelatin, is a thickening agent of plant origin. So even vegetarians can eat this marmalade. You can also prepare dessert with water or wine.

Ingredients

a little vegetable oil;
2 large Granny Smith apples;
2 large pears;
1 glass of water or dry white wine;
1 teaspoon pectin;
1 cup of sugar;
ground cinnamon, cloves, nutmeg - to taste;
lemon juice - to taste.

Preparation

Prepare a square or rectangular mold. Place parchment paper on it and grease with vegetable oil.

Remove cores from apples and pears and cut fruit into small pieces. Place them in a saucepan or heavy-bottomed saucepan, add water or wine and bring to a boil over medium heat. Reduce heat to low, cover the pan and, stirring occasionally, simmer the fruit for 15–20 minutes until softened.

Using a blender, turn the mixture into puree, and then pass it through a sieve or cheesecloth into a clean pan. This will remove solid particles. Add spices and lemon juice.

Mix half a glass of sugar with pectin in a separate pan. This is necessary so that the pectin does not stick together into a lump when you add it to the dish you are preparing. Set aside.

Add the remaining sugar to the fruit mixture and simmer over medium heat for 15 minutes until slightly thickened, stirring constantly.

Remove from heat, add sugar and pectin mixture and whisk well. Return the pan to the stove, increase the heat and continue whisking until the sugar is completely dissolved, about 2 minutes. Bring to a boil and transfer the mixture to the prepared pan.

When the mixture reaches room temperature, put it in the refrigerator until it cools completely. Cut the finished marmalade into cubes with a knife or into figures using a cutter mold. Garnish with sugar by dipping sliced marmalade on each side.

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Useful tips to note

To improve the taste, you can add vanillin, cloves, cinnamon, zest to the base;
You can make multi-layer marmalade from different layers. It is prepared as follows: first one layer is poured and hardens, then the second and hardens again, then the third and so on;
Don't forget that jam marmalade may melt a little at room temperature, so it's best to remove it from the refrigerator right before serving.

Homemade marmalade will be an excellent dessert for tea, coffee and any other sweet drinks. And when you use it, you won’t have to worry that it can harm the body. Homemade dessert consists only of natural and healthy ingredients!

Strawberry-beetroot marmalade without sugar on agar-agar

Like pectin, agar-agar, a natural plant thickener, is suitable for vegetarians and vegans. The marmalade will turn out to be bright pink, and the sweet beets will highlight the strawberry sourness and give the dessert a richer taste.

Ingredients

½ glass of water;
2–3 teaspoons agar-agar;
1 cup strawberries;
2 tablespoons of grated boiled beets;
1 tablespoon honey or maple syrup;
1 teaspoon lemon juice.

You will need silicone molds: bears, worms, hearts - whichever you like best.

Combine water with agar-agar in a saucepan or saucepan and whisk. Set aside for 5 minutes. If your agar agar package says a different time, follow the instructions.

Grind the strawberries and beets in a blender to a puree consistency. Pass it through a fine sieve or cheesecloth to remove unground particles. Transfer the mixture to a saucepan with a mixture of water and thickener, add lemon juice, honey or maple syrup and whisk again.

Cook over medium heat. As soon as the mixture boils and begins to thicken, remove it from the stove. Using a culinary pipette or spatula, distribute the mixture into silicone molds.

Place in the refrigerator until completely set.

The benefits and harms of marmalade for a child

To understand the issues of benefit and harm, it is necessary to establish what marmalade is made from. And it is prepared from fruit and berry juices and purees, adding gelatin or agar-agar to them. You probably know yourself about the beneficial properties of fruits and berries, but let’s figure out what’s good about gelling components together.

So, gelatin. It is made from the bones and cartilage of livestock - pigs, cows, goats, sheep, poultry - by long-term boiling of these “spare parts” in water. Thus, gelatin is the essence of substances that:

are “building materials” for body cells;
normalize the functioning of the nervous system;
synthesize connective tissue that makes up cartilage, ligaments and joints;
strengthen bones;
increase the activity of the cerebral cortex;
improve blood composition.

Now let's look at agar-agar. This mysterious product is obtained from seaweed; it is necessary for:

proper functioning of the thyroid gland;
good liver condition;
removing accumulated toxins and waste;
improving intestinal motility;
normalization of the digestive system.

It seems like a lot of benefit, doesn’t it? But what makes pediatricians strictly limit, and in some cases completely prohibit marmalade for children? The fact is that on an industrial scale, dyes, flavors, preservatives, flavor enhancers and other “elements of the periodic table” are added to it.

Most of these additives provoke an allergic reaction in a child and distort the taste perception - the baby likes apple marmalade, but he simply does not feel the taste of a fresh apple.

But even if you treat your child exclusively with natural, homemade marmalade, remember: this is sweetness. Any, even the most homemade and safe sweetness destroys tooth enamel. But a child can still have a little something tasty.

Marmalade made from berries, kombucha and honey

An unusual but noteworthy marmalade recipe. Instead of water, you will need kombucha, a drink made from kombucha.

Ingredients

1½ cups any berries;
1 glass of kombucha;
4 tablespoons gelatin;
2 tablespoons of honey.

Preparation

Use a blender to puree the berries. In a small saucepan, heat the kombucha for 1-2 minutes, but do not bring to a boil. Add the thickener, whisking until completely dissolved. Add berry puree and honey, whisk and remove from heat.

Distribute the mixture among the molds and leave in the refrigerator until ready.

Coffee marmalade

Marmalade for lovers of an invigorating drink. Take it with you to work and chew it with or instead of coffee.

Ingredients

¼ cup milk (you can use coconut milk);
⅔ glass of freshly brewed espresso;
3 tablespoons gelatin.

Preparation

Mix coffee and milk in a small saucepan. Heat over low heat until steaming, but do not boil. Remove from heat and add gelatin, whisking constantly.

Using a food pipette or heat-resistant spatula, distribute the mixture into the molds. Cool slightly and refrigerate until ready.

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Chocolate mint marmalade

It's almost like chocolate candy! If you cook them in shaped molds and then package them beautifully, you will get a great gift.

Ingredients

1 bar of dark chocolate or ¾ cup chocolate chips;
¼ glass of water;
3 tablespoons gelatin;
1 glass of milk (you can use coconut milk);
2 tablespoons honey;
a few fresh mint leaves.

Preparation

Break the chocolate bar into very small pieces and set it aside, leaving the drops as is. Dissolve the thickener in water. Pour milk into a small saucepan and heat it over low heat. Add diluted thickener, honey and mint. Stir for 3-4 minutes until you achieve a homogeneous consistency.

Strain the mixture through a fine sieve or cheesecloth and add the chocolate. Stir. Distribute into molds and refrigerate until the marmalade hardens.

To make marmalade of high quality at home, you need to adhere to the following rules:

Use only very ripe, even overripe, fruits and seedless berries, rubbed through a soft sieve.
Add applesauce, gelatin, agar-agar or pectin extract to the marmalade for better hardening.
The consistency of the jam depends on the amount of sugar. To obtain a dense product, you need to add sugar one to one, for soft jelly - one to two.
To add flavor and aroma, you need to add citrus fruits, cinnamon, and vanilla to taste.
The readiness of marmalade is determined by a drop in a glass of water; if it does not dissolve, then the product is ready.
To make beautiful marmalade, you need to use interesting figures in the form of animals or candies.

Pineapple and citrus marmalade

Dessert for those who like sour things.

Ingredients

1 glass of freshly squeezed orange juice;
¼ cup lemon juice;
¼ cup lime juice;
3–4 tablespoons of gelatin;
2 teaspoons honey;
½ cup finely chopped pineapple (fresh or canned).

Preparation

Mix citrus juices in a saucepan, add gelatin and honey, whisk until smooth. Stirring constantly, heat over low heat for 5 minutes, but do not bring to a boil.

Pour into a glass dish and leave for 5-10 minutes. Add finely chopped pineapple to the mixture and put it in the refrigerator. Cut the finished marmalade into cubes and roll in sugar.

Marmalade “Fruit Assortment” with pectin

To prepare the marmalade-fruit assortment, you will need silicone molds with slots in the form of slices, but you can use ordinary shallow containers, and then cut the finished marmalade into cubes.

Pectin is a natural thickener of plant origin. It is produced in the form of a grayish-white powder. It is activated by heat treatment, so when making marmalade with pectin, the solution should be heated. It can be bought at any store.

In the human body, pectin works as a soft sorbent, normalizes metabolism and has a beneficial effect on the digestive system.

The thicker the fruit puree, the less time it needs to be heated.

Cooking time – 1 hour + 2 hours for hardening.

Ingredients:

fresh oranges – 2 pcs;
kiwi – 2 pcs;
strawberries (fresh or frozen) – 400 g;
sugar – 9-10 tbsp;
pectin – 5-6 tbsp.

Cooking method:

Peel the oranges, squeeze out the juice, add 2 tablespoons of sugar and 1 tablespoon of pectin. Stir until there are no lumps.
Pour the orange mixture into the heated pan. Stirring, heat until thick for 15 minutes, but do not boil. Cool.
Peel and grind the kiwi in a blender, add 2 tablespoons of sugar and 1.5 tablespoons of pectin to the resulting mass. Heat the resulting mass in a separate pan, stirring constantly, until thick, 10 minutes.
Mash the strawberries with a fork or in a blender until smooth, add 4-5 tablespoons of sugar and 2-3 tablespoons of pectin. Prepare strawberry puree like orange puree.
You should have three containers of warm fruit puree with the consistency of thick sour cream. Grease marmalade molds with butter; silicone molds do not need to be greased. Pour the marmalade mixture into molds and place in a cool place to harden for 2-4 hours.
When the marmalade has hardened, remove it from the molds and roll in sugar. Place on a flat plate and serve.

Green marmalade with cucumber

An excellent option for a snack between main meals.

Ingredients

3 cups chopped green vegetables;
1 large cucumber;
2 handfuls of parsley;
1 apple;
lemon juice to taste;
3 tablespoons gelatin.

Preparation

Pass all ingredients except gelatin through a juicer. You should have about two glasses of juice.

Pour the juice into a saucepan or saucepan, bring to a boil over medium heat and turn off immediately. Mix with thickener and use a blender or whisk to beat until smooth.

Divide into ramekins or transfer to parchment paper or a glass bowl. Leave in the refrigerator until the marmalade is completely set.

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Homemade cherry marmalade

This gelatin recipe is easy to prepare and simple to use. You can prepare such marmalade from compotes or juices, both freshly squeezed and canned. Store gummy candies in the refrigerator.

Cooking time – 30 minutes + 2 hours for hardening.

Ingredients:

cherry juice – 300 ml;
regular gelatin - 30 g;
sugar – 6 tbsp. + 2 tbsp for sprinkling;
juice of half a lemon.

Cooking method:

Dissolve gelatin in 150 ml. cherry juice at room temperature, stir and leave to swell for 30 minutes.
Pour the remaining cherry juice over the sugar and bring to a boil, stirring. Cool the syrup a little and add lemon juice to it.
Pour gelatin into syrup, stir until smooth.
Fill the molds with liquid marmalade and place in the refrigerator for 1.5-2 hours to harden.
Remove the finished marmalade from the molds and sprinkle with sugar.

Blueberry and blackberry marmalade on agar-agar

The most delicious will come from fresh berries. But you can also take frozen ones. Suitable for vegetarians and vegans.

Ingredients

1 cup blueberries;
1 cup blackberries;
⅓ glass of water;
1 teaspoon honey - optional;
1 tablespoon agar-agar.

Preparation

Place the berries in the water and use a spice pestle or masher to squeeze out all the juice. Pass through a sieve or cheesecloth to remove skins and large particles. Squeeze well.

Pour the juice into a saucepan and place over medium heat. You can add honey if you want a sweeter marmalade. Add agar-agar and cook over medium heat, stirring constantly. Once boiling, wait 30 seconds and remove from heat.

Pour into molds and refrigerate until the candies are completely set.

Recommendations for preparation and introduction into the diet

Gelatin or agar-agar can be purchased at the store. When purchasing, the main thing is to pay attention to the integrity of the packaging and the end date of consumption.
You need to choose fruits and berries carefully - they should be fresh, firm, without stains, streaks or dents on the surface. It is advisable to take “your own” fruits or berries, for example apples, pears, cherries, plums, apricots, strawberries, raspberries, currants and the like. They live in the same climate as us, and they are less likely to cause allergies. Of course, it is healthier if they are fresh, but frozen is also suitable.
It is better to take silicone molds for gummies, pre-lubricated with vegetable oil. But basically anything will do.
You can safely introduce homemade marmalade into the diet of a three-year-old child, but remember the relationship of tooth enamel to sweets. And you should not feed your baby marmalade for breakfast, lunch and dinner. Yes, homemade jellies are healthy, but a treat should remain just a treat.