Pectin-based marmalade

[Irina.]

Irina., I'm glad I liked the marmalade.
For pectin. I’m never a specialist. I can only assume that you have very good pectin. Therefore, it quickly freezes, even in a saucepan. How to deal with this? I do not know. At first I thought that his cage was fast, but I read it and it turned out that it was slow. Such as we need. Here we put 3% pectin, but you can put less. As they write about this pectin from 0.05%. It means trying to reduce.
Perhaps the thermometer is lying and boiled down to a higher temperature.

citric acid was large

It doesn't seem to matter to me. We have net weight here and we dissolve it. By the way, the scales can also lie and put more pectin than necessary.

Mass must pour into molds

The mass is pouring, but you need to pour it quickly.

Maybe Tanya or the girls, who are more versed in this, will suggest something else.

[Angela]

Angela, thanks for clarifying to me.
I checked the thermometer in a kettle, on boiling water, it seems that it’s not lying. I must also try with another, with which I always cook syrup.
The scales need to be rechecked, suddenly they lie.
And I'll take a little less pectin next time.
How delicious it is, this marmalade. The husband said that it tastes better than the store.
Angela, thanks for the recipe. I had no idea how to make marmalade. And I read your recipe and immediately wanted to do it. I had pectin, I bought juice, but there was no time for several days, I was so exhausted until I did it.
The husband walks happily, he said that he loves marmalade more than marshmallows. She is enjoying herself now.
And I love marshmallows more, and I do it all the time. And I think why his husband eats little. And he is silent.
Now we have become twice as happy (like the cat Matroskin), I can make marshmallows and marmalade thanks to you, Angela. Many thanks for this. And I'm learning how to make sausage according to your recipes.
Thank you for being with us !!!

[Irina.]

Irina., you see how great everything is, that now everyone is happy and happy) And do not embarrass me

[4er-ta]

Look what tea roses I have today!





I am delighted with the chocolate dipping kit! This is absolutely absolutely necessary for me to create our favorite chocolate marmalade. Today I siphoned off the whole portion of marmalade in about 20 minutes. Smooth marmalade like Anji and Tanya 4er-ta this, of course, is aerobatics and a level of skill, but I will quietly admire and feed my roses

Photo of the set under the spoiler, if cho

[Sveta]

Sveta, that's why you showed this set and your beautiful roses ..

[Svetlenki]

Svetlenki, Sveta! Lord, how beautiful! I would like to admire a little and eat right away!
Desirable everything!

[zvezda]

zvezda, Ol, well, what are you doing? You are our most tracked ranger! Can't you find such a set? I was sure that this brand is represented in the Russian Federation. I searched for their mini-syringe for a month on the Internet in Europe, and in Russia it was in Auchan at ridiculous prices. Let it get in your way. For 250 rubles, it's just a gift for working with chocolate.

Laughed today since the middle son, when he was so upset that he does not like marmalade. He stood admiring and lamented, well, how is it that he cannot eat it

Masha Ivanova, Elena, Thanks for the kind words! True, very tasty.

So be it, I will not show Roche in a box from under Ferrero - it looks bombastic. Sanyusha, MarinaThanks again for the tip.

By the way, I share a brilliant idea suggested by Natasha LydiaVera... Take frozen cherries. Defrost, drain the juice to make marmalade, and the cherries for pie or marshmallows. Of course, marmalade is much more aromatic from this juice than from bottle syrup. I can't compare with store juice. We do not sell it.

I have tea roses today!

Cool And the fact that it is delicious - I have no doubt.

packed in a Ferrero Rocher box I will not show

Show me please!!! Let the eye rejoice Or maybe someone else will pick up the idea

[Svetik,]

most pathfinder tracker!

Oh Svetik,, I laugh, I was not called so affectionately yet, of course, I immediately found it, but for now on Ali, but in the city, of course, I will find it! Thanks for the idea and tip

tea roses are out!

Just a bomb! Did you fill in any forms? Show me.

I share a brilliant idea suggested by Natasha LidiyaVera. Take frozen cherries. Defrost, drain the juice to make marmalade, and the cherries for pie or marshmallows. Of course, marmalade is much more aromatic from this juice than from bottle syrup. I can't compare with store juice. We do not sell it.

I have such marmalade. I won't post it. Only I broke the cherry with a blender and passed it through a sieve. I just lack concentration in the drained juice.
And the juice we sell is very rich. But is it natural? Delicious though!

of course I will!

Who would have doubted. Search for two)

[Sveta]

Svetawhat wonderful roses! Just a lovely sight! I admire ...

[Sanyusha]

Did you fill in some forms? Show

Anji, the form is the usual hemisphere. This spiral-shaped piece from the chocolate kit gives that impression. And if the handles are still crooked, like mine, then each rose turns out to be unique. One has a bud in the center, another - a little to the left, a third - a little to the right

Horse hemispheres (in the photo of my first marmalade they are yellow). They have great silicone. I never tire of advertising it. I would even say that on a par with Spanish and Italian, if not better. Horse still has stiffening ribs, it is very convenient to work with it.

And also gummies-hemispheres stand up like family in this spiral thing. As if they were made for each other!

Show me please!!! Let the eye rejoice Or maybe someone else will pick up the idea

It's very sunny here. The photo is backlit, but still beautiful.



Sanyusha, Marina, how did you remove the name label from the box lid? I tried to feel for the edge of it and could not. How did they stick it there so, I wonder

I have such a marmalade. I won't post it.

Well, wait, And it will be even more useful - all the berries will be there, in the marmalade!

You just dipped the hemisphere in chocolate and put it in this "colander". Then you flip it onto paper?

we are waiting

Oh, so much lies! There are 100 different recipes. For a year or more. I can't take it all.

You just dipped the hemisphere in chocolate and put it in this "colander"

Ahhh, how cool you called this thing. Yeah, that's right. When you turn the marmalade over and remove the colander, the chocolate is pulled behind the spiral wire and this pattern remains.

Oh, so much lies! There are 100 different recipes.

Keep the intrigue - release the book! I already spoke in rhyme

[Sveta]

Sveta, a good reason to purchase such useful gadgets. I will want and look for sale

search for sale

There is on Ali and Juma!

[Svetlenki]

Svetlenki, SvetaWhat beauty I brought, I admired.

it's beautiful anyway

Beautyaaa !!!

how did you remove the name label from the box lid?

I couldn't take it off either. But the box was open on the table, the upper part was at the bottom and the picture was not visible. At my leisure, I will try all the same to lime it, suddenly it will turn out

How did they stick it there so

Light, taste with vegetable oil. Oddly enough, it helps. Removes such labels.

[Masha Ivanova Elena]

At my leisure, I will try all the same to lime it,

Look, don't scratch! I'm just thinking myself. I also need to hide my husband, maybe he will understand how they pounded her so that she cannot even be picked up

Walking in circles around this marmalade.So far I've only eaten three. It is probably necessary already to act as Masha Ivanova Elena advised. Eat all at once

Angela, thanks. Marmalade is incomparable. Your recipes are always elegance, accuracy, faithfulness and, as a result, an excellent result.

[Vita]

Vitahow sunny! Well done. Thanks for the kind words)

[Angela]

Angela, I also brought my experiment.
Conducted a disposal operation.
I attached currant jelly from a can instead of juice, and nobody wanted to eat 99 and 97 and 87 percent chocolates. I didn't add sugar, only glucose. I tried not to disturb the rest of the proportions. The marmalade froze normally.
It turned out softer than on agar. Delicious.
Thanks for the recipe, that made me want to do it

[Marina]

Marina, the beauty!! Can you tell us more about chocolate?

[Olya]

Olya, what about chocolate? Melted in the microwave, added more pieces to hot, stirred until dissolved. I took the marmalade with a fork and dipped it in chocolate, then on paper, cooled it in the freezer to speed it up. I had to cut the drips around a little with a knife, but the candies were easily removed from the paper. I found a box of korkunov sweets, freed it under the marmalade.

[marina-mm]

marina-mm, Marina, sho for a fork? You are our underground fork-owner and do not recognize? Do you have to work with chocolate? Or do you have an ordinary one, but your arms grow from the right place? Confess as in spirit!

[Sveta]

Sveta, so an ordinary fork, I called it so affectionately, sorry, confused
I saw your set and lost my peace, but it must be right here and now. I decided to hook the marmalade with a fork, dip it in chocolate, and since there was no "colander", I tinkered with the bottom, removing the excess, on the silicone spatula, which the chocolate interfered with, and on paper.

[Marina]

I also brought my experiment.

Marina, suuuuper! Well done! And me more about jelly? What kind of jelly? Is that what you called jam like that? Mashed and boiled currants?
I am tormented by the issue with the disposal of jam. There were also a lot of syrups after candied fruits. But the syrups are already coming to an end, I cook compote from the freeze and pour syrup instead of sugar. We don't eat jam, but I always close the apricot jam for rolls, a little strawberry jam and something else. Yesterday in the basement I looked that I needed to put it somewhere, especially dated 15-16.

jam disposal issue

It is also very relevant, too much too .. Thanks for debriefing on chocolate

Squeeze the red currants through cheesecloth, or a perforated piece of synthetics, I have a curtain without a pattern. Mix the juice with sugar 1 × 1 until completely dissolved. Stir for a long time, you manually swing, it is better in a combine at a low speed. Drain into jars, sprinkle with sugar on top, close the layer. lids, and in the refrigerator, store there. It gel quickly, all vitamins are intact. Tastier than marmalade

[Marina]

Marina, these are completely different things. Here we are talking about marmalade.

And me more about jelly?

Angela, you got it right about the jelly. I also had it of those years, boiled black and red currant juice with sugar and poured it into jars for storage at home at room temperature. But with sugar it may have missed or something, but the jelly turned out to be not very jelly, it is worth it and no one eats it. For marmalade, I opened a couple of such jars.
Only I didn't add sugar, and the rest according to the recipe, that is, pectin, citric acid, glucose, estimated in proportion to the volume of jelly. And, I squeezed out the juice from the orange and added it immediately to the jelly.
Today I received praise that the marmalade is not as sweet as from the store.
There was still less sugar in my case and the chocolate was almost sugar-free.
For my sweet tooth - that's it.

[Marina]

Still juice. Here it is interesting for me to make from jam. We need to think about and dig the Internet. Marina, Thank you)

[Angela]

Angela, jam - is it with pieces of berries? And if you break the jam with a blender, there will be juice with mashed potatoes and sugar, probably. Sweet juice with pulp, possibly thick.
I would try, starting from this.

Here it is interesting for me to make from jam.

Angel, our sugar is not sugar and you can't make jam from it, all the sugar is in pectin already. I cooked raspberry jam, everything was as it should be, not thick. And I needed thick marmalade for gingerbread. There is no such thing on sale. I took the pectin, dissolved the jam over the fire and added pectin there, I don't remember the proportions, well, I just put a pack of 20g on a jar of jam, I just put 250g. I boiled it for about 6 minutes and poured it into a mold. Everything froze and it turned out what I needed. Layered marmalade.

jam - is it with pieces of berries? And if you break the jam with a blender, there will be juice with mashed potatoes and sugar, probably. Sweet juice with pulp, possibly thick.
I would try, starting from this.

I thought so. Punch with a blender, adding a little water. Tomorrow, if I don’t think of another job, otherwise I can bake some more cakes, I’ll try.

and you can't make jam out of it, all the sugar is already in the pectin.

I think I'll figure it out. I have jam straight jam. Not just slices in syrup, but boiled apricot. There is a lot of sugar. Our apricot does not keep intact.

a pack of 20g on a jar of jam, 250g just put it.

Prescription 14 grams. I think that's enough.

Girls, thanks)

[Angela]

Angela, apricot for us is deffisit. Apricot has its own pectin.
I think there will be goodies.

And with us, when the harvest, then underfoot on all the streets lying around. They don't even collect. So it crumbles for many near the yards.
If everything works out and I do it, then I will unsubscribe in the form of a recipe)

[Angela]

Angela, I would do this: I punched the jam with a blender, diluted it with water until it is not a thick puree (you can wipe it, but you can do that), and then, according to your own recipe, but, slightly reducing the sugar.
While I sent it, you wrote the same thing, Angela.

I took the pectin, dissolved the jam over the fire and added pectin there, I don't remember the proportions, well, I just put a pack of 20 grams on a jar of jam, I put 250 grams for sure.

Of course, with such a huge amount of pectin (80g per kg of product) everything will freeze even without boiling down to the required t, but it seems to me that marmalade is a little different.

80gr. per kg of product)

20g of pectin for a 250g jar of jam.

[ang-kay]

ang-kay, Angela !!!!!! I made marmalade. Delicious to the point of disgrace.
Angela, I won't spoil it if I roll it like marshmallows in powdered sugar and cornstarch? Or who does not take risks, he does not eat delicious marmalade?

[Sveta]

Sveta, I'm glad that you did it and everything worked out. And I'm happy with the result.

its like marshmallows in powdered sugar with cornstarch?

She herself did not do this, Olya did. She said that you can't do that.

[ang-kay]

ang-kay, thank you, I understood everything.



ang-kay, Angela, take

Naturally, the question arises from what did I make?
I found a dry drink called tropical and I really like it. There is a mixture of all kinds of tropical fruits. : I diluted it with 450 ml water, as in the recipe. You know what you did next.
I have no specials. molds and I poured them into cupcake molds, which is why I have them so big.
Angela, smack-smack-smack.

Now I will buy more oranges and make new dolls with squirrels !!

It took me a long time ... I bought pectin ... no syrup ... added more sugar and that's what happened ...

[Elena]

Elena, ochumet ,, this is from what ??

[Sveta]

accept

Sveta, very beautiful. So sunny!

I found a dry drink called tropical and I really like it. There is a mixture of all kinds of tropical fruits. : I diluted it with 450 ml water, as in the recipe. You know what you did next.

I don't even know what you are talking about, but the main thing is that everything worked out and I am happy with the result. It turns out that it's easy to make neither marmalade nor marshmallows)

Was going for a long time

And it's worth it! Ruby handsome marmalade. Transparent and bright. Len, I'm glad you made it and everything worked out)

[zvezda]

zvezda, ang-kay, Thank you!

what is it from ??

plum juice, I had it ... when I make plum puree, drain the juice and close it separately ...

[Helen]

Helen, very nice marmalade. Such a tempting treat.

The beauty.....