How to make marmalade at home: 10 recipes for every taste

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Marmalade with apples, pumpkin, berries, coffee or cucumber is very easy to prepare.

3 secrets of delicious marmalade

1. Use thick-bottomed pans to prevent fruits and berries from burning.
2. You can adjust the density of the marmalade by experimenting with the amount of thickener. But be careful: if you add too little of it, the marmalade won't set. If there is too much, an unpleasant aftertaste or aroma may appear.
3. Store homemade marmalade in the refrigerator for no more than one week.

1. Apple-pear marmalade with pectin

Pectin, unlike gelatin, is a vegetable thickener. So even vegetarians can eat this marmalade. You can also make a dessert with water or wine.

Ingredients

• some vegetable oil;
• 2 large granny smith apples;
• 2 large pears;
• 1 glass 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. Place parchment paper on top of it and brush with vegetable oil.

Core the apples and pears and cut the fruit into small pieces. Place them in a deep-bottomed saucepan or saucepan, add water or wine and bring to a boil over medium heat. Reduce heat to low, cover the pan with a lid and, stirring occasionally, simmer the fruit for 15–20 minutes, until it softens.

Use a blender to mash the mixture, and then pass it through a sieve or cheesecloth into a clean saucepan. This will remove the solids. Add spices and lemon juice.

Combine half a glass of sugar and pectin in a separate saucepan. This is to prevent the pectin from clumping when you add it to the cooking dish. Set aside.

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

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

When the mass 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 cutting cutter. Garnish with sugar by dipping sliced marmalade on each side.

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2. Strawberry-beetroot marmalade without sugar on agar-agar

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

Ingredients

• ½ glass of water;
• 2-3 teaspoons of 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 agar-agar water in a saucepan or saucepan, whisk. Set aside for 5 minutes. If your agar pack says a different time, follow the directions.

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

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

Refrigerate until solidified.

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3. Fruit jelly from berries, kombucha and honey

Unusual, but noteworthy recipe for marmalade. Instead of water, you need kombucha, a kombucha-based drink.

Ingredients

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

Preparation

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

Divide the mixture into the molds and leave in the refrigerator until tender.

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4. Coffee marmalade

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

Ingredients

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

Preparation

Combine the cappuccino in a small saucepan. Heat over low heat until steam appears, but do not simmer. Remove from heat and add gelatin, whisking constantly.

Using a pipette or heat-resistant spatula, distribute the mixture to the molds. Cool slightly and refrigerate until tender.

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5. Chocolate mint marmalade

It's almost like chocolates! If you cook them in curly molds, and then pack them beautifully, you will get an excellent gift.

Ingredients

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

Preparation

Break the chocolate bar into very small pieces and set it aside, leave the drops as they are. 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 a smooth consistency is achieved.

Strain the resulting mixture through a fine sieve or cheesecloth and add the chocolate. Stir. Distribute into molds and refrigerate to freeze the marmalade.

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6. Pineapple and citrus marmalade

Dessert for those who like sour.

Ingredients

• 1 cup freshly squeezed orange juice
• ¼ a glass of lemon juice;
• ¼ glass of lime juice;
• 3-4 tablespoons of gelatin;
• 2 teaspoons of honey;
• 1/2 cup pineapple, chopped into small pieces (fresh or canned).

Preparation

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

Pour into a glass dish and let sit for 5-10 minutes. Pour finely chopped pineapple into the mixture and refrigerate. Cut the finished marmalade into cubes and roll in sugar.

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7. Greenery marmalade with cucumber

A great snack in between meals.

Ingredients

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

Preparation

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

Transfer the juice to 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 whisk until smooth.

Divide into molds or transfer to parchment paper or glass dishes. Leave in the refrigerator until the marmalade is completely set.

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eight. 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 a glass of water;
• 1 teaspoon honey - optional;
• 1 tablespoon agar agar.

Preparation

Place the berries in the water and use a spice pestle or crush to squeeze out all the juice. Pass through a sieve or cheesecloth to separate the skin and coarse particles. Squeeze well.

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

Pour into molds and refrigerate until the candies have solidified.

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9. Pumpkin and apple marmalade

This spicy dessert for tea will warm and cheer you up.

Ingredients

• 1 glass of milk or water;
• ¼ glasses of gelatin;
• 1½ cups pumpkin puree
• ½ cup applesauce
• 1½ teaspoon cinnamon
• 2 tablespoons of honey;
• ¾ teaspoon of ginger;
• ⅛ teaspoon of cardamom.

Preparation

Pour milk or water into a saucepan, add thickener and stir until powder is completely dissolved.

Add pumpkin and applesauce, honey and spices and whisk until smooth.

Divide into molds or pour into a large glass dish and refrigerate.

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10. Quick Juice Jelly

A simple and quick recipe if you really want homemade marmalade, but, apart from juice, there is nothing in the fridge.

Ingredients

• 1½ cups fruit or vegetable juice
• 4 tablespoons of gelatin;
• 2-4 tablespoons of honey.

Preparation

Pour the juice into a saucepan and add the gelatin. Put on medium heat and heat until the thickener is completely dissolved, but do not bring to a boil. Turn off the burner and add honey. If you choose not very sweet juice, such as grapefruit juice, add more honey.

Stir and pour into molds. Leave in the refrigerator until the marmalade hardens.