Very often, children are asked to buy them marmalade. The benefits and harms of this sweet are not always obvious. At first glance, it seems harmless. You need to figure out which marmalade - chewing or regular - is better to eat. And also get acquainted with the technology of its preparation and, perhaps, learn how to cook at home.
Types of Marmalade
Initially, marmalade was a condensed fruit juice with pulp, the necessary consistency of which was given using gelling substances (pectin, agar, gelatin). It was made from oranges, quinces, apples. These fruits are naturally high in pectin. And apple marmalade does not even require the addition of sugar. Treats, similar in structure to it, are very popular in the East. This is Turkish delight (which included honey and rose water) and its variations. Perhaps the recipe was brought to Europe from there. But it is not known for certain who and when invented marmalade. Its benefits and harms are determined by the presence of pectin. This carbohydrate has a good effect on the state of the intestines, prolongs the shelf life of marmalade, and is a thickener. This allows you to reduce the amount of sugar when cooking. There is no direct harm from pectin, but sometimes it can be irritating to the intestines of people with a particularly sensitive digestive system.
What is marmalade? Benefit and harm
The industry makes different types of sweets. Among them are quite natural. But most often synthetic. The first are prepared by evaporating the boiled fruit mixture. There are marmalade chewing and jelly, as well as fruit and fruit and berry. Instead of pectin, agar agar and gelatin can be used. It is better to eat real marmalade. The calories contained in it will not be stored in fat. But an industrially produced natural product is very expensive. It is better to try to make marmalade at home.
Jam substitute
Without pectin, this delicacy will be difficult to cook. You can try to replace it with agar and even gelatin, but such a product will not always keep its shape.
But than buying marmalade in a store, the benefits and harms of which are difficult to determine, it’s better to take a chance and still cook it at home with any gelling agent.
Making marmalade
Ten grams of pectin and a tablespoon of sugar are mixed in advance. Three hundred grams of mashed fruit or berries put cook on a slow fire. Add two hundred grams of sugar. When it is completely dissolved in mashed potatoes, add prepared pectin. Reduce heat to minimum, cook another ten minutes. Need to constantly stir. The finished mass is still hot to move in a form covered with paper, leave for a day. Then turn the marmalade onto paper and leave for another 24 hours. After you can chop, roll in sugar and eat. You can make marmalade from various mixtures of fruits and vegetables. Perfectly combined apples with pears, strawberries, quinces and currants. You can experiment and find new tastes. Marmalade is also made from unsweetened products, such as onions or tomatoes. In this case, add wine, vinegar and honey.