How to cook marmalade at home? What kind of product is this? You will find answers to these and other questions in the article. For many, mainly among the older generation, such a delicacy as marmalade is associated with childhood. Indeed, before the assortment of sweets and other sweets was not as great as it is now. Do you sometimes want to try something exceptional and preferably natural? How to cook marmalade, find out below.
At what age can you eat marmalade?
Lactose, found in breast milk, is the first sweet that passes into the body of a child. With the introduction of complementary foods, the baby tastes sweet fruits and berries, juices and purees from them. Doctors believe that until two years old children do not need other sweets. But after reaching this age, the child can be allowed marmalade.
Better cook it at home. If you adhere to all the rules, it will turn out to be tastier and healthier than the child purchased in the store.
The benefits of marmalade
Previously, the delicacy we were considering was made only from apples and quinces. After all, only they have pectin, which contributes to the thickening of the fruit mass. Over time, new gelling elements appeared - agar-agar and gelatin. In view of this, the number of recipes has increased significantly. Today marmalade can be lemon, cherry, plum, pumpkin and so on. You can make this sweetener from any fruit juice or puree.
Everyone knows about the benefits of fruits to the human body. The remaining components also have their advantages. Gelatin is produced by long digestion of cartilage and bones of livestock - cows, pigs, poultry. That is, gelatin is the embodiment of substances that are materials for creating body cells. They improve blood composition and strengthen bones, normalize the activity of the nervous system, and take part in the synthesis of connective tissue.
Agar-agar is obtained from marine algae. It is indispensable for the proper functioning of the thyroid gland, improve intestinal motility, good liver condition.
Pectin is a natural component. It is known for its unique ability to remove radionuclides and toxic substances from the human body, promotes the healing of burns and wounds, and has a beneficial effect on the digestive tract. It is also noted that marmalade relieves stress, which means it is an excellent antidepressant.
Cooking in a slow cooker
Marmalade, the composition of which is completely safe for the baby, is very difficult to find in stores. If you carefully study the label, then in the list of components you can find not natural puree or juice, but man-made flavor. And also preservatives, dyes, thickeners ... It is unlikely that there is any benefit.
If you make marmalade at home, the result will please not only the child, but also your loved ones. Indeed, many adults are no different from babies - they are the same sweet tooth! To create an apple classic in a slow cooker you will need:
- one tbsp. l lemon juice;
- 500 g of sugar;
- 1 kg of apples.
You do not know how to cook marmalade? Follow these steps:
- Wash the apples, dry, cut the core. Do not peel.
- Cut the apples into slices and place in the bowl of the multicooker.
- Start the Extinguishing program for 55 minutes. At the end, beat in the mashed hot mass.
- Return the mashed potatoes to the slow cooker, simmer another 40 minutes.
- Add lemon juice and sugar, stir.
- Simmer for another 1 hour, stirring occasionally so that the mass does not stick to the bottom.
- Readiness is defined as follows: drip a drop of mass on a cool plate, if it does not blur, the delicacy is ready.
Put the mass in molds and set aside for solidification.
"Sweet cherry"
How to cook “Sweet Cherry” marmalade? We take:
- 1.5 tsp agar agar;
- 1.5 tbsp. iced cherries;
- 5 tbsp. l Sahara;
- water.
Follow these steps:
- Defrost cherries (you can not drain the liquid) and add sugar to it. Grind the resulting mass to a puree state. You should get 300 ml of mashed potatoes, if less - add the right amount of water.
- Add agar-agar to the berries, mix and set aside for 20 minutes to swell.
- Heat the mixture to a boil over low heat, stirring occasionally.
- Pour the berry puree into small tins (for sweets or ice) or a shape with sides. Chill.
Citrus Fireworks
Let’s figure out how to make Citrus Fireworks marmalade. Take:
- 350 g of sugar;
- two red medium grapefruit;
- four large oranges.
Prepare this treat like this:
- Peel citrus fruits, free from films, leaving only the flesh. Do not throw away the peel!
- Put the flesh in a saucepan, add sugar and sugar overnight.
- Remove the whole white part from the zest the next day, leaving only the orange, chop finely and send to grapefruit and oranges.
- Put the pot on the stove, boil and cook over low heat for about an hour until the desired density.
- Pour the marmalade into the mold, let it harden.
Orange marmalade
Few people know how to make marmalade from oranges at home. You need to have:
- 1.5 tbsp. l orange peel;
- five oranges;
- a bag of gelling powder based on pectin or apple pectin;
- 11 tbsp. l Sahara.
Manufacturing process:
- Combine pectin with a spoonful of sugar, mix.
- Squeeze 400 ml of juice from the fruit. If less, add water.
- Mix the zest with juice and sugar, put on low heat, boil and cook for 3 minutes.
- Add pectin to the hot mass, cook for another 5 minutes.
- Send the mass to the curing mold.
Juice marmalade
Many people ask: “How to cook marmalade from juice at home?” Take:
- 200 g of sugar;
- 400 ml of plum or any other juice;
- one tbsp. l agar agar.
Cooking homemade marmalade like this:
- Combine agar-agar with juice (300 ml), stir and set aside for half an hour to swell.
- Pour the remaining juice (100 ml) into the pan, add sugar, boil and add the juice with swollen agar-agar here.
- Boil again over low heat, stirring constantly.
- Remove from the stove, cool the mixture a little, pour into silicone molds.
- When it cools completely, send for a couple of hours in the refrigerator.
Pumpkin
How to cook marmalade with pumpkin gelatin at home? You will need:
- 120 g of sugar;
- pumpkin - 500 g;
- vanilla sugar - 10 g;
- gelatin - 2 tbsp. l
We make marmalade at home with pumpkin gelatin as follows:
- Peel the pumpkin, cut into cubes and bake in the oven at 180 ° C until soft.
- Make mashed pumpkin, add vanilla sugar, gelatin and sugar. Set aside for 15 minutes.
- Heat the mass over low heat until gelatin and sugar are completely dissolved, but do not boil.
- Pour the mixture into a greased dish, cool.
The secrets of creating delicious marmalade
Experienced chefs advise the following:
- If your baby is diabetic, use fructose instead of sugar. This will not affect the taste of the finished food in any way.
- Use dishes with a thick bottom - fruits will not burn in it, although stirring the mass is still necessary, preferably with a wooden spoon.
- Kids really like multi-layered multi-colored marmalade. To create it, you need to fill in the multi-colored layers of mashed potatoes in turn, waiting until each of them hardens. You can put berries and pieces of fruit in the forms before unfolding - this is very beautiful and useful.
- After hardening, do not send marmalade to the freezer. After all, after defrosting, it will flow necessarily. Just send it to a cool place.
- The frozen treat can be rolled in coconut, sprinkled with culinary or powdered sugar - it looks very appetizing.
Marmalade production
What is marmalade made from at the factory? This dessert, along with other sugary sweets, can be attributed to dietary confectionery. And if it is real and not sprinkled with sugar, then it can even be eaten by diabetics.
Marmalade came to us from the Middle East. Heat and a large number of fruits are the basic factors for the appearance of this delicacy, which at first was only a way of saving fruits. There were several methods: boiling fruits almost to a solid state and drying. So marmalade arose.
This sweetness is formed due to the substance that is found in almost all vegetables, berries and fruits - pectin. However, not all fruits were suitable for its creation - initially it was cooked from melons, quinces, apples and plums. When pectin production technology appeared, marmalade began to be made from any berries, fruits and vegetables. And unfortunately, even without fruit (from dyes, water, pectin, sugar and flavorings). But the last food can not be called a real marmalade.
Today there are a large number of types of marmalade - chewing, fruit, jelly, berry and fruit. The production of this delicacy in Russia is very developed, but not all manufacturers can offer really high-quality food.
The best option is to create marmalade on pectin - this is the most “natural” delicacy that can be made from any berries and fruits. The manufacture of jelly dessert on agar is no less developed. In addition to agar, molasses, sugar, natural juices, aromatic additives are used. If you think about the "naturalness" of such a product, then the use of exclusively natural flavors and colors, fruit juices will be optimal. Real marmalade is a long way off, but still it is a healthy and mouth-watering sweetness. It is also possible to create diet sugar-free marmalade with stevia extract.
The production of chewing marmalade requires the use of another thickener - gelatin. With it, you can get a treat of the desired hardness and consistency. The naturalness of this marmalade is identical to the naturalness of dessert on agar.
Production technology
How to make marmalade in production? This process consists of the following actions:
- First, prepare the components (juices, fruit puree, berry puree, other ingredients, depending on the recipe).
- Next, prepare molasses.
- Create a marmalade mass by mixing sugars, fruit purees, molasses, pectin and other additives, depending on the recipe.
- Boil the mass.
- Marmalade is formed (figured dessert, marmalade with layers).
- Cool the food.
- Decorate.
- Pack.
Recipe
Each manufacturer today sets the recipe for his marmalade himself. Some of this dessert is produced according to the classic recipe (berry-fruit), others - based on fruits, agar / pectin / gelatin and fruit juices (jelly-fruit). Someone in the form of a base uses molasses, sugar and gelling substances with the addition of natural flavors and dyes, and someone uses artificial substances (jelly). Therefore, a clear recipe is impossible.
On average, marmalade mass contains:
- from 50% to 65% sugar;
- from 23% to 24% of water;
- from 0.8% to 1% agar or from 1% to 1.5% pectin;
- from 20% to 25% molasses.
It should be noted that the current consumer has become more demanding on the quality of sweets. This applies primarily to the composition of the food - the more natural components in it, the better.
Equipment
If we talk about mass production, the presence of modern high-quality equipment ensures the creation of marmalade that meets all standards and requirements. The marmalade line consists of the following machines:
- Cooling tunnel.
- Cooking boilers. Needed to create molasses, boil marmalade mass, fruit puree.
- Enrobing and decorating line.
- Fruit candy machine. Allows you to make a sliced ​​delicacy, curly, jams food in cookies.
- Rotary conveyors.
- Packing line.
Chewing marmalade
Chewing berries, bears, fruits, worms - each type of marmalade is created using a special stamp. First, a board with dies of the necessary shape is inserted into the machine. The device stamps the figures in low trays, which are filled to the brim with corn starch. Imprints remain in a perfectly even starch layer, in which marmalade is subsequently cast.
At the same time, agar or gelatin, sugar, flavorings and colorings are mixed in a digester. Depending on the formulation, the constituents may vary. This mixture is boiled at 120 ° C.
The finished mixture is fed into an extruder - a specific dispenser that pours the liquid delicacy simultaneously in dozens of forms. Starchy forms float along the conveyor, and marmalade hot syrup is poured into them from above. Then they are sent for cooling and aging.
And after 15 hours, a new batch of chewing marmalade is ready! Delicious sweets are sent to the drums, in which they are poured with carnauba wax. They are spinning here, mixing with the new component. This makes them smooth and shiny, which is why they do not stick to each other.
Then marmalade is weighed, packaged and packaged.
Homemade Jam Treat
So, you already know how to make marmalade from agar-agar, gelatin or pectin. Maybe you have a jar of jam at home that is already slightly tired? We offer you to process it into marmalade with your own hands. It can also be syrup, for example, from cherry jam, or jam. We take:
- a pinch of citric acid;
- 45 g of gelatin;
- 300 ml of water;
- 170 g of jam;
- sugar (to taste).
How to cook marmalade with gelatin from jam? Follow these steps:
- Pour gelatin with water at home temperature, set aside for 15 minutes to swell. Then send to drown in a water bath. Be sure to mix so that the gelatin melts evenly. Do not boil! Remove from heat and let cool.
- Dilute the jam with water. If this is jam, strain through a sieve, add citric acid and sugar. The proportions of sugar and water depend on the density and sweetness of the jam, so adjust the taste at your discretion, but so that it remains saturated.
- Combine gelatin with syrup, mix until sugar is completely dissolved, pour into candy or ice molds. It can also be a big sudoku.
- After hardening, cut the marmalade into pieces.
- Roll the finished products in sugar and regale.