Marmalade is a beautiful, aromatic delicacy. So that it does not deteriorate for a long time, manufacturers often add preservatives to the composition. Sweets can be useful, but to be sure of this, it is better to give up store-bought desserts and cook them yourself.
Marmalade recipes
Homemade marmalade is a healthy dessert with a minimum of calories and no fat. Everyone, even a teenager, can cook sweets on their own. This is a simple and quick process.
Marmalade can be made from fruits, berries, ready-made jams, preserves, fruit purees. It all depends on the imagination of the cook.
For the preparation of marmalade, it is better to use pectin, a vegetable thickener. It can be purchased at many grocery stores. Pectin is useful, it normalizes metabolism and the digestive system.
Marmalade "Assorted"
Before preparing sweets, you need to prepare special molds. Better to use those made of silicone. They are comfortable and practical.
Ingredients:
- 2 large oranges;
- 500 g fresh or frozen strawberries;
- 500 g fresh or frozen cherries;
- 9 tbsp granulated sugar;
- 6 tbsp pectin.
Instructions
- Squeeze the juice from the oranges into a deep bowl. Add 3 tbsp. sugar and 2 tbsp. l. pectin. The products must be thoroughly mixed, avoiding the formation of lumps.
- Transfer the fruit mixture to a small saucepan. You will have to heat it over low heat until the ingredients begin to thicken. This will take about 15 minutes. You cannot bring the natural composition to a boil!
- Beat the strawberries in a blender. Add 3 tablespoons to the resulting gruel. granulated sugar and 2 tbsp. pectin. It is important to heat the mixture until thickened in a separate container, remembering to stir.
- Peel the cherries. Pour the berries into a blender bowl, beat. Mix the cherry gruel with 3 tbsp. granulated sugar and 2 tbsp. pectin. Bring to thickening according to the usual scenario.
- You should get 3 bowls of natural, sweet puree, in consistency reminiscent of thick sour cream.
- Metal molds will have to be greased with butter, otherwise the marmalade will be difficult to get out of them. Silicone molds do not need to be oiled.
- Pour the fruit puree into tins. Put them in the refrigerator for 3 hours.
- After the marmalade has cooled, it must be rolled in sugar. This will prevent it from sticking to each other.
Note! If you could not find a special mold for marmalade, you can use a deep rectangular dish. Prepared puree is poured there and left until completely solidified. After cooling, you will have to cut the marmalade yourself into squares, or triangles, and traditionally roll in sugar.
As a result of a culinary experiment, 3 types of marmalade are released. Orange delicacy turns out to be amber in color, to taste - with a slight sourness.
Strawberry marmalade turns out to be pink, red, or burgundy, depending on the variety of berries. This is one of the most aromatic types of dessert.
Cherry marmalade turns out to be sweet with a tart aftertaste.
