Baby food marmalade with gelatin – a recipe with step-by-step photos

Fruit marmalade is a favorite among children. Let's face it: adults enjoy it too. Many have been familiar with it since childhood. Just 40 years ago, natural fruit marmalade made from pureed fruit was available on every corner; now, all you have to do is make it yourself.

Nutritional value per serving

70 kcal

Proteins: 1 g
Fats: 0.5 g
Carbohydrates: 15 g

*Nutritional value is calculated per 100g of ingredients

Total time: 3 hours 10 minutes
Time in the kitchen: 10 min
Complexity:

It will work even if you're making it for the first time. Not just this dish, but your first time ever.
Number of servings: 8

Do Homemade marmalade is easy and simple. It's perhaps one of the most accessible desserts, both in terms of preparation and ingredients.

To create a natural sweet you will need baby food from berry puree, a gelling agent, and literally five minutes of free time. You can make the base, the puree, yourself, but I usually use store-bought.

Baby food is 95–98% fresh fruit and berries, so there's no need to doubt its naturalness, and it will save you about 10 minutes of time in the kitchen.

Recipe with step-by-step photos

Baby puree marmalade

Ingredients

Servings

Fruit puree for babies

90 G
Water

70 ml
Gelatin

10 G
Sugar

to taste

Preparation

Step 1

Place the gelatin in a small bowl and add room-temperature water. Let the gelatin swell for 10–15 minutes. If you're making marmalade, with agar-agar, the principle of working with the gelling agent is the same.

Step 2

Place the baby food puree in a saucepan. I recommend using applesauce—it contains pectin, so the marmalade will be very pliable. Add sugar or sweetener if desired.

Step 3

Place the mixture on the stove and bring to a boil. It's best to use a saucepan with a thick bottom to prevent the puree from burning.

Step 4

Remove the mixture from the heat and let it cool. Then add the swollen gelatin. Mix thoroughly.

Step 5

Pour the gelatin into molds and refrigerate for 2-3 hours. You can use cupcake liners, ice cube trays, or any saucepan, bowl, or other small bowl.

Step 6

After 3 hours, the marmalade has set and is ready to serve.

How to fill out and submit

Before serving, the marmalade can be rolled in sugar, coconut flakes, or sprinkled with powdered sugar.

Safety and precautions

Making marmalade seems like a completely safe process, but sometimes housewives forget about basic safety precautions and get burned.

When brewing the puree, remember that any liquid is especially dangerous when heated. If you're not careful, the puree may splash and burn your hands, face, or other parts of the body. Therefore, follow these guidelines.

If you are cooking a large amount of marmalade, use a deep saucepan;
Stir the mixture constantly using a long-handled spatula;
When removing the saucepan from the heat, use oven mitts, or better yet, let the mixture cool thoroughly on the stove.

Answers to frequently asked questions

What should I do with the apples before cooking so that the marmalade doesn't turn out runny?

Most often, cooks boil apples and then puree the fruit. This is acceptable, but some juicy apple varieties release a lot of juice during cooking, resulting in a runny purée. This requires more gelling agent, which can result in rubbery candies.
If you're making your own puree, bake the apples first. You can place them in foil or a bag. This will preserve the vitamins in the fruit and achieve the desired consistency.

How long should I cook 1 kg of apples to make the marmalade less rubbery?

Puree from 1 kg of baked apples should be cooked for no more than 1.5 hours.

What should be the ratio of apples to sugar so that the marmalade is not too sweet?

For every 1 kg of apples, add 800 g of white sugar. The taste will be pleasantly sweet, not cloying.

What can I add to applesauce to prevent the marmalade from becoming crystallized?

To prevent the marmalade from becoming crystallized during storage, add citric acid to it.

What can I do with applesauce so that the marmalade retains its shape after it hardens?

Place the marmalade in the oven to dry at 100°C (212°F) for about 10 minutes. Uncooked marmalade contains too much water, so it needs to be removed. The best way to do this is with the oven. This will remove the moisture from the marmalade, and the marmalade will become firm. Important! Don't close the oven door completely; leave it slightly ajar.

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