Pectin marmalade
Marmalade is a stunning dessert popular all over the world. It's loved for its pleasantly firm texture, variety of flavors, and interesting shapes. Anyone can make marmalade at home. The key is to follow the recipe and use your imagination.
- Proteins: 0.4 g
- Fats: 0.2 g
- Carbohydrates: 76.6 g
- Total time:
- Time in the kitchen:
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Complexity:
A simple recipe.
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Number of servings:
1 24 small candies
Orange-grapefruit marmalade based on pectin This dessert has a fantastic citrus aroma and flavor. The product is very appetizing thanks to the noble amber color the puree acquires during cooking.
Industrial marmalade is not even close to homemade dessert. Marmalade prepared at home, It turns out much tastier and healthier. It contains natural ingredients that saturate the body with vitamins and microelements. Make this treat for children—they'll be delighted. Marmalade also makes a delicious gift.
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Sugar400 G
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Orange puree250 G
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Grapefruit puree100 G
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Glucose100 G
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Apple pectin18 G
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Citric acid8 G
Peel the orange and grapefruit. Remove all the rind and white membranes. To obtain 250g of puree, you'll need 3 oranges and 4 grapefruits.
Place the citrus fruits in a thick-bottomed saucepan.
Place the puree over low heat and add glucose at the very beginning of cooking. Mix everything thoroughly.
As soon as the puree begins to heat up, mash the fruit into a homogeneous mass using a spatula.
In a clean bowl, combine 50 g of sugar and 18 g of apple pectin. Using a thermometer, ensure the mixture reaches 50 degrees Celsius (122 degrees Fahrenheit). Then add the dry ingredients and cook the puree until it reaches 60 degrees Celsius (140 degrees Fahrenheit), stirring constantly.
Add the remaining sugar and stir the puree until the crystals are completely dissolved. At this point, you'll see the pectin set and the mixture thicken.
Now you need to bring the puree to 100 degrees and add citric acidStir and simmer for another 2 minutes. For firmer marmalade, simmer for 5 minutes.
Pour the puree into a mold, forming a layer 2–2.5 cm thick. Special marmalade molds can be used as a container for setting. Refrigerate the mixture until the marmalade has completely set. On average, 2–3 hours is enough.
We take the marmalade out of the molds and, if necessary, cut it into small candies.
To prevent the marmalade from sticking to your fingers, roll it in sugar. Enjoy!
Similar video recipe - How to make pectin marmalade from juice?
Finding a successful marmalade recipe is a real challenge. How do you achieve a springy texture? Is it necessary to use food coloring to make the candies vibrant? Why does the flavor disappear after boiling the juice? And, in general, how do you make perfect marmalade, just like you used to?
You'll find the answers to these questions on the YouTube channel "TortoFan." The creator of this short but very informative video recipe shows step-by-step how to make a delicious homemade dessert.
Marmalade from juice with pectinUnlike agar-based marmalade, this type of marmalade is softer and more chewy. Its delicate texture allows for a more vibrant flavor.
Storage
Because homemade marmalade is made from natural ingredients, its shelf life is quite limited. For example, it should be stored in the refrigerator for no more than a week, otherwise the candies may ferment.
The marmalade should be placed in an airtight container to protect it from drying out and foreign odors.
Mistakes when making marmalade
The most common problem housewives encounter when making marmalade is the product not setting properly. There can be several reasons for this, but they all come down to one thing: pectin.
Firstly, the thickener may be spoiled, meaning it won't fulfill its primary purpose. It's also worth considering that pectin comes in different strengths.
Ultimately, this often happens with untested recipes where there simply isn't enough of an ingredient to properly form the marmalade. In this case, it's worth increasing the amount of thickener. The main thing is not to overdo it, or the marmalade will turn out rubbery.
It's essential that all the moisture is removed from the puree—this depends on the base used. So, if the recipe says to turn the puree off at 100 degrees, you can't go wrong by even half a degree.
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