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Peach marmalade, prepared by mother’s hands, is very fond of not only kids, but also older children, and even adult family members. This delicacy combines the natural color, taste and aroma of fresh fruits, as well as their beneficial properties. Therefore, you need to take care of the health of your kids and quickly learn how to cook fruit marmalade.
How to make peach marmalade
For a long time, confectioners have noticed that when boiled, some fruits are able to form a mass that hardens to a solid consistency. And they began to use this property in the preparation of various sweets, primarily marmalade. Not all fruits can freeze to a jelly-like state. Basically, these are apples, quince, apricots, peaches. This property is explained by the presence of pectin in them – a substance with astringent properties.
The listed fruits, as a rule, underlie the preparation of marmalade. All other ingredients, other fruits and juices, are added in small quantities. When using artificial pectin, the range of fruits from which marmalade can be made is greatly expanded. Here you can already give free rein to your imagination. But real marmalade is obtained only from a few of the aforementioned fruits.
This product is valuable for its high content of pectin, which is not only an excellent thickener for fruit mass, but also effectively cleanses the body of toxins. To make marmalade even more useful, agar-agar seaweed is added to it. They also have unique nutritional and medicinal properties and have the most beneficial effect on the body.
A very easy way to make peach marmalade
Peel a kilogram of peaches, chop finely and pour in 0,15 liters of water. This is 3/4 cup. Keep on fire until boiled, cool and grind in a blender. Add a pinch of citric acid, sugar and put on gas again. Boil in stages, bringing to a boil and cooling slightly. Stir with a wooden spatula.
When the volume is reduced by about 3 times, pour into 2 cm thick molds. Cover with parchment and leave to dry for a week or more. Cut the finished marmalade, sprinkle with powdered sugar, you can with corn starch.
Delicious peach marmalade with gelatin
Kids don’t need to buy candy from the store. It is better to cook them at home on your own, while you can take your own child as an assistant. Such an activity will not only bring joy to everyone, but the result will be a very tasty and healthy marmalade. You need to take:
- peeled chopped peaches – 0,3 kg;
- sugar – 1 glass;
- gelatin – 1 tablespoon.
Grind peaches in a blender, wipe through a sieve. Pour sugar into them, let stand. Then send to the fire until the sugar is completely dissolved. This usually takes no more than 15 minutes. At the same time pour gelatin with warm water. Turn off the fire, mix the puree with the gelling solution, pour into the mold and leave to harden in the refrigerator.
How to make peach marmalade with wine for the winter
In some European countries, for example, in France and England, they prefer to make marmalade in the form of a compacted, viscous jam. Usually, the delicacy is prepared from orange pulp, which is spread on a slice and bread and used as a good dessert, addition to breakfast. In our region, mainly peaches and apricots grow, so jam can be made from them.
To make peach marmalade for the winter, you will need the following ingredients:
- peaches – 1,2 kg;
- sugar – 0,8 kg;
- wine – 0,2 l.
Well ripened ripe fruits wash, dry. Cut into halves, remove the stones, mash. Pour granulated sugar into the resulting fruit mass, pour in the wine. Mix everything thoroughly, put on fire. Cook until thickened over high heat, stirring constantly. Allow to cool, then rub through a rare sieve. Transfer to a clean saucepan, cook again until the mass begins to easily slide off the spoon. Distribute marmalade in clean jars, pasteurize them.
Peach marmalade with agar-agar
The first thing to do is dilute the agar-agar. Pour 5 g of the substance into 10 ml of water, stir and leave for 30 minutes. It is possible that a different time will be indicated on the package, so you need to carefully read the instructions for use. Then you need to boil the syrup. Pour a cup of peach juice into the pan, this is about 220 ml. It is quite sweet, so add a little sugar, 50-100 g.
Add a pinch of cinnamon, crystal vanillin or a teaspoon of vanilla sugar, stir and bring to a boil. Pour the agar-agar solution in a thin stream, stirring all the time. Wait until it boils again, detect 5 minutes, turn off and cool for 10 minutes. Pour into silicone molds, put in the refrigerator until completely solidified.
Peach marmalade with pectin is prepared in the same way. The only difference is that pectin is mixed with sugar before being dissolved in water. If this is not done, then it may not completely dissolve and form hard lumps in the finished marmalade.
Heat the juice to 40-45 degrees and you can pour pectin. Bring to a boil and reduce heat to medium-low, add sugar syrup, cooked separately. Boil marmalade for 10-12 minutes until a thickened mass, similar to wallpaper paste, is obtained.
Rules for storing peach marmalade
Marmalade should be stored in the refrigerator, placing it additionally in an airtight container. Marmalade jam is allowed to be prepared for the winter. For current use, it also needs to be stored in a cool place, in clean, sterilized jars with tight lids.
Conclusion
Peach marmalade is a tasty and safe treat for children and adults. Home-cooked without synthetic additives used in the food industry, it will bring only benefits and joy to the whole family.