Taia
Elena, the marmalade is just fabulous! Bravo!
ang-kay
I agree 100%
Helen
Quote: Taia

Elena, the marmalade is just fabulous! Bravo!
It's all, Angela, ... and I just ... tried to fulfill ...
MARLET
Good evening, Angela! I really liked the marmalade, I made it from chokeberry syrup (diluted so that it was not concentrated). The color is very beautiful, everyone appreciated it, especially the granddaughter, she is sweet with us. I don't know how to insert photos, so without them. I read in the subject of Tartlets (accidentally dropped in) that you are in St. Petersburg. I wish you a good rest, new impressions so that the weather does not interfere with your plans.
ang-kay
Margarita, thanks for the wish. I'm glad I liked the marmalade.
Olga
Girls, can I take a form from boxed sweets? I don't know where to fill them
4er-ta
Olga, can be poured into any frame or rectangular (more accurate) vessel. It will harden, stabilize - cut into squares.
4er-ta
AngelaI'm with strawberry marmalade. I pierced the strawberries with a blender and rubbed them through a sieve, it turned out such a delicious marmalade. Thanks for the recipe!
Pectin-based marmalade
ang-kay
Tatyana, beauty as always.
silva2
Well, Angela, you made friends with the recipe !!!! I made 7 kg in 2 days !!! Everyone really liked

Pectin-based marmalade

Pectin-based marmalade
4er-ta
silva2, Elena, this is the volume. Great!
Angela and the girls, could anyone make grape marmalade? The recipe is in the magazine "Pech" / number 10 /, but, unfortunately, I do not have this magazine. Or maybe someone knows the proportions, please share.
ang-kay
Quote: silva2
friendly with the recipe
Elena, how great. I'm waiting for you to give me a recipe for cookies with tomato marmalade)
Quote: 4er-ta
Or maybe someone knows the proportions, please share.
Tatyana, and how is it different from any other? You have such experience. Do as for any other algorithm. I would do that. I must try myself. I covered the grape juice.
4er-ta
Angela, I would like to make sugar / pectin in the correct proportions, so that the structure is good, correct. I make a portion of marmalade and it only takes a month or a month and a half for it, so I don't want to experiment.
4er-ta
Angela, I did find a recipe for grape marmalade. It is not much different in proportion to yours. Yesterday I made from two varieties - half a portion of black and half a portion of green grapes. I made the juice with a juicer.

Pectin-based marmalade

500 gr. juice, 450g. sugar, 75gr. glucose syrup, 15g. pectin, 4gr. citric acid / 4gr. water


ang-kay
Tatyana, very nice. So I told you that it was possible to do as here or take the proportions of a three-layer in chocolate.
And I wanted to do it according to these proportions so that you do not experiment, but still nothing.
zvezda
Tatyanahow do you taste ?? It looks straight ... and on what juicer did you give it away ?? And then I have everything ...
We have very cheap grapes,
Angela, please do not remove, at least for now, this recipe ...
ang-kay
Quote: zvezda
do not remove, please, at least while this recipe ..
what not to clean up? I can't, even if I wanted to) But I don't want to !!!!
marina-mm
Tatyana, what a beauty it turned out.
4er-ta
Olya, the marmalade is delicious. My juicer is AEG, it squeezes out both soft berries and apples / carrots.
zvezda
Quote: 4er-ta
I have AEG
Kill ,,, I have what kind of juicer, spin principle!
4er-ta
Olya, sorry, I missed, centrifuge.
zvezda
Tatyana, thank you !!!
Erhan
And I have some kind of nonsense turned out. The consistency is liquid, you can't take it out of the mold, but you can't eat it with a spoon, since the taste is chemical. Made from my lemon juice, took proportions from the table.Now I think it's the ingredients that fail here, and you shouldn't experiment, or I messed up in the cooking process. Maybe you shouldn't do it with lemon juice?
ang-kay
Quote: Erhan
with lemon juice
Maybe pectin is not for marmalade? There is also for milk.
I didn't make lemon myself. I took the table here Pectin marmalade # 14
Let's wait for Tanya. She most likely did
Erhan
I bought pectin and syrup in Metro, in the department where the ingredients for cakes and sweets are. Made in China.
zvezda
Svetlana, Tanya wrote to me that in an acidic environment, pectin behaves differently. And you exactly observed the temperature ?? This recipe has already been tested by many, and in Angelina recipes it is impossible not to receive it .. (is there such a word ??) It is necessary to look in the ingredients ..




Svetlanawhat pectin ?? Show, or at least write a brand ... it doesn't all fit ..




Erhan
Olya, so I'm in Angela and have no doubts, otherwise I would not write. I understand that it is either me or the material. Kept the temperature. I'll take a photo of Petina now.
🔗
ang-kay
Svetlana, in theory, confectionery pectin? What is written on it? Did you take the proportions from the table? I put the link to the post above. Acidic environment badly affects agar. I won't say anything about pectin. In theory, she is a catalyst here. But there should also be a lot of sugar. I'm not strong here. I repeat that I myself did not make lemon.
Erhan
Angela, it is written only that it is used in the food industry as a gelling agent and thickener, can be used when cooking jam.
I took the proportions from the table, made half of the norm, sugar 675 g, pectin 13, acid 2.5. The acid could not be measured accurately, the kitchen scales poorly show low weight.
ang-kay
Svetlana, try adding pectin. Maybe not clean.
Erhan
Angela, except for the consistency, the taste did not suit me, very chemical, but the lemons are their own, fragrant. I have my own pomegranate juice, and tangerine with orange juice, who else can make marmalade, if not me.
ang-kay
Svetlana, there should not be a chemical taste. Most likely, the pectin is of some kind.
Quote: Erhan
lemons are their own, fragrant. I have my own pomegranate juice and tangerine and orange juice,
How lovely! I envy)
zvezda
Quote: ang-kay
How lovely! I envy)
I also..
Erhan
But there are no raspberries, gooseberries, currants, blueberries, cranberries. In this I envy you. Once I saw red currants on the market, they were worth their weight in gold. Immediately I remember the overseas eggplant caviar.
zvezda
Oh, just saw where you are from ..
Erhan
I mixed my nedomarmelade with melted dark chocolate - it turned out very tasty sweets for coffee.
ang-kay
Svetlana, that's great. We are all savvy)
Venera007
Angela, I noticed the recipe right away, but did not follow the topic .. I cooked apple from a mixture of moderately sweet apple compote with the addition of applesauce.
I'm sure it will be delicious ..
I have a question: how to pour it evenly and accurately, maybe there is some trick?
The remains were poured into a glass form, scraped off the pan already, freezes instantly. Goodness will not be lost ...
Here's what I got
Pectin-based marmalade
Pectin-based marmalade
4er-ta
Quote: Erhan
The consistency is liquid, you can't take it out of the mold, but you can't eat it with a spoon.
Svetlana, try boiling it for longer, up to 110 degrees next time. I made citrus marmalade (orange / lime / tangerine) I took the recipe from niksua, so she wrote there - the sour the fruit, the longer it takes to cook.
Tatyana, there is such a slow-action pectin Slow set, it does not freeze so quickly, it is easier to work with it. But, perhaps this time, you initially had a thick consistency due to the mashed potatoes, or you digested it a little, somehow it froze very quickly.
Angela, Sorry for giving advice on your topic, I just came with my marmalade and saw it.
I made tangerine / sea buckthorn marmalade yesterday. It turned out bright, dense, slightly sour (tangerines with sourness + sea buckthorn gave its aroma and acidity). I didn't sprinkle it with sugar, I did it for 250g, so I won't store it for a long time. I got 15 of these

Pectin-based marmalade
And five - such

Pectin-based marmalade
There was still a little chocolate, only 5 pieces were enough to dip for a centimeter
marina-mm
4er-ta, Tatyana, beautiful as, only to admire.
Venera007
4er-ta, Tatyana, I reread the whole topic. My pectin is expired, but it is always kept in the refrigerator, I bought it somehow for jam in an online store, then I couldn't buy it at every step .. I put in a little more of it, but apparently I didn't have to.

I read the whole topic and found my mistakes)
4er-ta
Quote: Venera007
... My pectin is expired, but it is always stored in the refrigerator
Tatyana, I have it too, not the freshest, but I keep it in a closet without a refrigerator. I don't know how to store it correctly.
I rarely make marmalade in molds, I usually fill it in a frame and cut it into squares, it's more convenient and faster.
Quote: Venera007
I read the whole topic and found my mistakes)
Good luck!
ang-kay
Quote: 4er-ta
I give advice in the topic
Tanya, everything is fine. It's good that she answered. I don't always have time to do it right away. And with lemon, we were waiting for you.
There is nothing to say about your marmalade. He is flawless as always.
4er-ta
I have again marmalade - sea buckthorn / tangerine and red orange


Pectin-based marmalade

Pectin-based marmalade
I make half a portion, eaten in a week, so I don't roll in sugar.
And this is already for the holiday, I made a gift for a friend.

Pectin-based marmalade
Yes, you can add a little citric acid to the sugar, punch a little with a blender and roll the marmalade.

marina-mm
Tatyana, extraordinary beauty
4er-ta
I'm again with marmalade, empty the freezer. Blackcurrant marmalade

Pectin-based marmalade

Pectin-based marmalade
There are also orange and tangerine marmalade, which I used to make, is stored perfectly.
zvezda
Tatyanahow beautiful you have! You do TV in silicone, right?
4er-ta
Olya, yes, shape ,, mini truffle ''
ang-kay
Quote: 4er-ta
I'm again with marmalade
Class! And I haven't done something for a long time. Still frozen. I’m not going to remake the jam into marmalade. I tried it last year. It turned out very tight. You need to choose the proportions.
Venera007
I have a question. I made marmalade, sprinkled it with sugar, but when it lies down, the sugar seems to get wet ... Not much, but there is such. What could it be because of? Maybe increase the amount of pectin a little?
I do everything according to the recipe, with a thermometer, boil it up to 108, add citric acid at the end.

Other recipes in the section "Sweets, toffee, lollipops, marmalade"

Mint fruit lollipops
Mint fruit lollipops
Lollipops
Lollipops
Cheesecake Truffles
Cheesecake Truffles
Lollipops
Lollipops
Bird's milk in chocolate
Bird's milk in chocolate

All recipes

New recipe

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers