Surprise your household with really healthy sweets made from fruits and berries. It remains to find out how to make marmalade at home, and invite everyone to a tea party.
To make homemade marmalade without preservatives and dyes, you need fruits rich in pectin and sugar. It is best to take apple, quince, currant and apricot puree, as well as gooseberry fruits as the basis of the dessert.
If you want to know how to make marmalade at home light and airy, follow these guidelines:
- Fruit and berry puree should not contain lumps. To obtain a homogeneous mass, you can use a sieve.
- For a denser marmalade, you need to take mashed potatoes and sugar in the same proportion. Soft marmalades from apples and other fruits suggest 0.3 kg of sugar per 1 kg of puree.
- To get delicious marmalade, you should take slightly overripe fruits and berries. If the ingredients selected for the recipe contain little pectin, then add pectin extract, a little applesauce, gelatin or agar agar to them.
- Fruits and berries must be washed well and removed from the skins, seeds and seeds.
- Puree is made from peeled fruits boiled in water. If you make homemade marmalade from apples, then it is best to choose sour varieties, bake them directly in the peel and then rub with a sieve.
- Vanilla extract, cinnamon, cloves and even citrus peel can give the marmalade an original aroma.
- You don't need to cook the marmalade for a long time, then you will have a really delicious dessert. To increase water evaporation and shorten the cooking time, place the marmalade in a low saucepan with a thick bottom, take only small portions and stir occasionally.
- The marmalade is ready if you put a drop on a cold saucer and it will begin to thicken. You can check the readiness of the fruity sweetness with a spoon, when the indentation left in the pan does not flow.
- Ready marmalade is rolled up hot in sterilized jars. To give the marmalade the correct consistency, you need to slowly cool the jars, first in warm and then in cold water, without moving them. You can put the dessert on a tray, cut into cubes, sprinkle with powdered sugar and leave to dry for 7 days. If you used silicone molds, then homemade marmalade will be ready in 3 days. To speed up the final stage of making fruit sweets, you can preheat the oven to 50 degrees and send the marmalade there to harden for 90 minutes, then cool and roll in sugar.
