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While shops offer a wide variety of sweets, food lovers continue to prepare desserts at home. This applies not only to cakes and pastries, but also marmalade. The recipe for homemade marmalade is not complicated and has a richer taste, and does not contain preservatives.
Homemade marmalade: the recipe is both tasty and healthy
Homemade cherry marmalade: recipe
You will need: – 500 g of cherries; – 20 g of butter; – 20 g of gelatin; – 300 g of sugar; – 50 g of icing sugar.
Peel the cherries. Place them in a saucepan and pour over 1/2 tbsp. water. Cook for 10-15 minutes over medium heat, then reduce the temperature of the stove and add gelatin and 50 g of sugar to the cherry. Cook for a couple of minutes, then add another 100 g of sugar and butter and cook, stirring occasionally, for 5 minutes. Pour in the remaining sugar and cook the berry mass until it dissolves. Pour the resulting berry mixture into small silicone molds, cover with cling film and refrigerate. After 3-4 hours, remove the marmalade from the molds, roll in granulated sugar and leave in a dry place for a day. After that, you can serve the marmalade for dessert, or you can pack it in a box and store it in a cool, dry place for a month.
Citrus marmalade: homemade recipe
You will need: – 300 g of lemons; – 700 g of oranges; – 600 g of sugar; – a bag of gelatin; – 100 g of powdered sugar.
According to this recipe, the marmalade will have a rather sour taste. If you wish, you can add an extra portion of sugar during cooking.
Peel the lemons and oranges, divide into wedges, cover with a glass of water and cook over medium heat for 10-12 minutes. Cool the finished mass a little and grind in a food processor until puree. Add sugar to this mass and cook for 1,5 hours over low heat, stirring regularly so that the marmalade does not burn. Dissolve gelatin in warm water and add it to the rest of the ingredients, mix thoroughly. Pour the marmalade into a flat dish and refrigerate for a day. After that, cut the fruit mass into cubes, roll them in sugar and serve.
Homemade candy with marmalade: recipe
Chocolates can also be made at home, the main condition is to strictly follow the recipe.
You will need: – 250 g butter; – 500 g flour; – 425 g sugar; – 100 g corn starch; – 2 eggs; – a pinch of salt; – 300 g raspberries; – 10 g gelatin; – a pinch of vanillin; – a bag of yeast ; – 200 g of chocolate.
Start your candy making with marmalade. Fold the raspberries into cheesecloth and squeeze all the juice out of it. Pour it into a saucepan, add 300 g of sugar and cook for 15-20 minutes. Dissolve the gelatin in warm water and add to the rest of the ingredients. Pour the future marmalade into a flat mold, cool and refrigerate for a day. Grind the finished dessert into small cubes.
For the soufflé, cut the softened butter into pieces, put it in a bowl and add the remaining sugar, vanillin, and a pinch of salt. Beat the butter with a mixer, then beat 1 egg into it. Add only the yolk from the second egg. Pour flour, yeast and starch there. Stir the mixture thoroughly and leave for half an hour. Then form the resulting blank into balls the size of a hazelnut. Add a piece of marmalade to the middle of each. Shape the candies into a pyramid and place them on a greased baking sheet. Bake the soufflé in a preheated oven for 10-15 minutes. In the meantime, melt the chocolate on the steam bath. Dip each candy in chocolate and leave to dry. Serve when the chocolate has set.
Layered marmalade at home
You will need: – 500 g of fresh strawberries; – 500 g of peaches; – 500 g of ripe pears; – 500 g of sugar; – vanillin; – powdered sugar.
Peel the strawberries from the sepals and beat in a mixer until puree, adding a pinch of vanillin. Place the potable mixture in a saucepan along with 200 g of sugar and cook over medium heat for 15 minutes. The puree should be thick enough. Scald the peaches with boiling water, peel them off and remove the seeds. Fold the pulp into a saucepan, adding 1/4 tbsp. water. Cook for 10 minutes, then add 150 g of sugar. Cook until the sugar is completely dissolved. Peel the pears, cut in half and core with seeds. Cook the pulp for 20 minutes until the juice evaporates, then add the remaining sugar and cook for another 10 minutes. Dissolve the gelatin in warm water and add first with the strawberry puree. Take a high-edged mold and pour the strawberry mass into it, then refrigerate for 2 hours. Repeat the operation with the peach and pear mass, placing them on top of the strawberry marmalade. Cut the finished marmalade into cubes and roll in powdered sugar.
Marmalade with gooseberries and apples: a recipe
You will need: – 800 g of gooseberries; – 500 g of apples; – 700 g of sugar; – a pinch of cinnamon.
For additional shades of taste, you can add a little lemon juice to this marmalade.
Peel the apples, core and cut into wedges. Put them in a saucepan, pour 1/2 tbsp. water, add cinnamon and cook for 10 minutes. Grind the gooseberries in a blender until puree and rub them through a sieve so that no bones get into the marmalade. Add the berry mass to the apples and cook for another 10 minutes. Add sugar and cook, stirring occasionally, until the fruit and berry mixture thickens. Cool the finished marmalade, transfer to a cleanly washed jar and close the lid. Store dessert in the refrigerator until served.