Useful sweets for the figure and health that even slimming ladies can eat. One type is marmalade - original, natural, containing a lot of valuable properties.
Fruit jelly is a tasty, healthy product for children and adults. Prepared with fruits and sugar. Gelling agents are often used, such as:. To give different colors, natural and synthetic dyes and flavors are used.
Origin
The first mentions of marmalade came from eastern countries, where the royal sweetness of Turkish delight was prepared based on starch and sweet syrups. In other countries, before the appearance of the first sugar, it was harvested by the classical method of boiling fruit to a very stringy state. It acquired its traditional form only in the 16th century and was constantly changing until it reached our times. At all stages of development, the recipe was constantly changing.
At first, to preserve the harvest, they came up with a strong evaporation of the fruit mixture and sugar to a thick state, later called jam. A little later, one of the chefs identified the most sticky fruits and on their basis other varieties of jelly candies were prepared. Also used the stage of gelling with glue from fish bones, plant substances or a decoction of the cartilaginous parts of veal. In the 20th century, the process of cooking on an industrial scale has become much easier, adding starch and cheap bone gelatin.
Legend
According to the English version, Queen Mary's physician prepared orange slices in a peel sprinkled with sugar to eliminate the effects of motion sickness. The fruit was cut into thin pieces, dried and sprinkled with grated sugar. In addition to seasickness, the queen had minor problems with appetite; she could eat practically nothing for a long time when she returned from a boat trip. On the recommendation of the doctor, the chef prepared a thick compote of quince and citrus fruits for her and left it on the dressing table by the bed.
The second variant of the origin of the word marmalade came from Scotland. The venerable lady decided to correct the taste of the oranges that her husband brought her. It was acquired on occasion from Spanish sailors fleeing a storm in port. The citruses were plain and bitter, so she cut them into pieces and boiled them for a long time with sugar.
The versions are rather doubtful, since the word was originally used by the culinary experts in Portugal and meant quince thick jam. It was served to the table in an outlet and spread on the plastic of bread. Later, the French borrowed the word and began to apply it to apple-colored jam.
Fruit jelly basics
Now you can find a huge number of shapes and colors of delicacies. By adding thickeners to the natural fruit mass, a different consistency of marmalade is achieved. In stores, there are chewy types, rolls, wedges, stringy and delicate jelly sweets. It is prepared from juice, molasses, sugar, gelatin, acids, pectin and various mixtures of vegetable fats and beeswax. At home, mothers prepare for the child simple substitutes for sweet candies based on the harvested harvest.
It is important to remember a few basic fruits that work best as a base and have good gelling properties. These are plums, apples, quince and apricot. Due to the incoming pectin, the mass, when boiled, thickens well and keeps its shape. By creating marmalade from them, you can be calm about the health of kids and adults.
Useful properties of marmalade
The main difference from many sweet foods is the complete absence of fats, which allows us to call marmalade dietary. Including small amounts of delicacies in the menu, you don't have to worry about your figure. On the contrary, regular consumption of it in food will help the body to cope with some diseases. The benefits also depend on the type of thickener, as follows:
lowers cholesterol levels, helps accelerate the process of tissue regeneration in case of cuts or burns, helps to eliminate toxins, harmful substances and stabilize the digestive tract and liver
reduces the feeling of hunger, normalizes bowel function and replenishes iodine deficiency
a natural immunostimulant, normalizes the state of the nervous system, strengthens bones and cartilage, promotes the development of memory and fights microbes in the oral cavity
Pampering yourself and loved ones with marmalade is useful and harmless to the body, unless, of course, you do not abuse the number of pieces per day. It will give you a good mood, serve as a snack between meals and stabilize the work of all organs and systems.
Calorie content of the product
One serving (100 grams) contains 290 calories. In terms of nutritional value, carbohydrates are mainly included (60-80 grams), since there are practically no fats and proteins (0-0). However, if an additional component of chocolate is used in the cooking process, then the content of the latter is 1, 5 and 9, 5 grams.
Classic marmalade recipe
Ingredients:
- apples - 1 kg;
- sugar - 150 g;
- drinking water - 40 ml.
Step by step guide:
- Rinse the fruits in running water, wipe with a towel, remove the seeds.
- Cut into small slices, place in a saucepan, pour in water.
- Cook over medium heat until mushy. Within about 20-30 minutes. The time depends on the variety of apples.
- Add sugar to the mixture, stir and keep on low heat until stringy (on average 40 minutes).
- Put the mass into prepared molds and stand on the table until compacted. Transfer to refrigerator for complete solidification.
This is the perfect version of natural sweetness that does not spoil the figure and teeth. Bon Appetit!
Light dessert
For cooking at home, you will need the following components:
- Duchess lemonade - 0.5 l;
- refined sugar - 900 g;
- citric acid - 1 tsp;
- gelatin - 50 g;
- pear syrup / concentrate - 1 dessert spoon.
Step-by-step process:
- Put gelatin in a cup and pour 100 ml of lemonade, set aside for 90 minutes.
- Pour sugar into a bowl, add lemon, concentrate and pour 400 ml of lemonade. Bring the mixture to a boil over low heat and immediately remove from the stove.
- Transfer the swollen gelatin to the syrup, mix thoroughly until smooth. Leave on for 5-10 minutes. Alternatively, add a colored dye, be it beet juice or carrot juice.
- Pour the marmalade into the prepared form, stand for an hour on the table and put in the refrigerator.
- Cut the finished product at random, transfer to a plate and can be served.
A little trick - if you sprinkle coconut / almond chips on the bottom of the mold, then the cut pieces of goodies will not stick together.
This simple and original candy recipe will appeal to any sweet tooth.
