Marmalade is one of the favorite delicacies of children, but very few people know that marmalade cooked at home is also useful - not only for children, but for adults. The secret of home marmalade is that it consists of natural ingredients - thickeners and fruit purees. It has a lot of useful vitamin C. It does not sound strange, but home-made marmalade is useful for blood vessels, and the substances contained in it, for example, pectin, contribute to lowering cholesterol and purifying the intestines. Therefore, preparing home marmalade, you not only please your family with a delicious treat, but also take care of their health.
Marmalade at home - about the recipe
One of the main ingredients of home marmalade is pectin, it is a natural product and is responsible for the thickening. You can buy it in any pharmacy in the form of a powder. It is added at the rate of 3 tablespoons per half liter of juice or a prepared mixture for marmalade. But if you want, you can use plain gelatin. And now we turn to the recipes, which will tell how to make homemade jelly.
Homemade strawberry jelly
Ingredients:
- Strawberry - 300 g;
- gelatine - 20 g;
- powdered sugar - 250 g;
- water 250 ml;
- citric acid - ½ tsp.
Preparation
For marmalade is best to choose the ripe berries, but that among them there were not spoiled and overripe. Rinse them well and clean from the legs. Fold in a blender, add sugar powder and acid, then whisk, so that the strawberries turn into a homogeneous mashed potatoes. Wash gelatin in cold water for about 30-35 minutes. At the end of time, put the gelatin on the fire, bring to a boil and immediately remove. Pour into the gelatin strawberry puree, mix well and pour out the liquid on the molds. Leave the marmalade in the refrigerator until it freezes.
Homemade fruit jelly from apples
Ingredients:
- apples - 1 kg;
- sugar - 500 g;
- ginger;
- walnuts.
Preparation
Apples wash and peel from the peel and seeds, cut into small slices. Do not throw out the rind and stones, fold them into cheesecloth and tie them well, making a small pouch. Peeled apples in a pan, pour water and put a pouch with bones and skin. Cook the apples for about 40 minutes. Then cool them a bit and grind them in a blender. The resulting apple puree, again put into a saucepan, add sugar and cook over a small fire, stirring all the time until the mashed potatoes thicken (about an hour and a half). In the finished mashed potatoes, add grated ginger, chopped walnuts and pour over the molds. Leave it for a couple of hours in the refrigerator for full hardening. Ready marmalade can sprinkle with powdered sugar or almonds.
Red currant and raspberry marmalade
Making marmalade at home is not a tricky business. It is enough to know and remember the important little things. Boil marmalade needs much more than jam, and always check the consistency of a drop of the finished product. If the drop does not spread on the plate, but keeps the shape, then the marmalade is cooked correctly and ready for cooling.
Ingredients:
- currant - 500 g;
- raspberry - 500 g;
- sugar - 1 kg;
- lemon acid.
Preparation
Currant and raspberries are picked from spoiled berries and rinse well. Remove currant from twigs. Fold the berries in a saucepan and fill with water, up to one level with berries. Cook over medium heat until softened. When the berries soften, discard them in a colander, and then grind them in a blender. The resulting liquid puree put on a small fire and cook until there is half a mash. Add sugar, a pinch of acid and cook for 40 minutes, constantly taking off the foam. Pour the marmalade into a tray or a deep baking tray and leave in a room for the night. After a full thickening, cut the marmalade into cubes and roll in sugar powder.