Home marmalade Marmalade is cooked from fruit and berry puree, and fruits and berries, rich in astringent pectin, are always used. The highest gelling properties are gooseberries, currants, quinces, plums, apricots, apples, etc. Sometimes, when there is a lack of pectin in fruits and berries, food gelatin is used. Marmalade is cooked more strongly than when cooking jam, and check for the spreading of a drop on the saucer. The boiling process ends when the frozen drop retains its shape well. Correctly brewed marmalade freezes to a solid state. For marmalade cooking, not only mature fruits are used, but also ripe, slightly rumpled, but not spoiled. If you use raw materials with a low content of pectin for cooking marmalade, then 200-250 g of puree from good gelling fruits and berries or 1.5-2 cups of apple juice rich in pectin are added to 1 kg of basic puree.
Ingredients:- Red currant 1000 g
- Sugar 550g
- Step 1 To make marmalade you need to take red currant berries and sugar.
- Step 2 Ripe berries carefully remove from brushes, remove the damaged and crumpled, put in a colander and wash.
- Step 3 Prepared berries put in a pan, add a small amount of water and steam under the lid until softened, and then wipe through a sieve.
- Step 4 Puree with sugar.
- Step 5 Cook the mixture with constant stirring until the weight of the marmalade becomes 1 kg. Finished product is expanded into small jars and cork.
- Step 6 Hot marmalade can be poured into silicone molds or simply on a dish, let it freeze, and then cut into pieces, roll in sugar and serve for tea.