Three-layer marmalade with pectin in chocolate

Category: Confectionery
Three-layer marmalade on pectin in chocolate

Ingredients

Strawberry marmalade
strawberry puree b / s 500 BC
sugar 450 BC
pectin yellow (apple, citrus) 14 g
glucose syrup 110 g
lemon acid 5 g
water 5 g
Orange marmalade
juice orange fresh 500 BC
sugar 450 BC
pectin yellow (apple, citrus) 14 g
glucose syrup 110 g
lemon acid 5 g
water 5 g
Currant marmalade
currant puree b / s 500 BC
sugar 500 BC
pectin yellow (apple, citrus) 14 g
glucose syrup 110 g
lemon acid 5 g
water 5 g
-------------------------- -------------
tempered chocolate or glaze
frame 30 * 25

Cooking method

  • Three-layer marmalade on pectin in chocolateThe preparation method is the same for all types of marmalade. Mix half of sugar with pectin. Heat the puree to a temperature of 40-50 degrees and pour sugar with pectin in a rain. Bring to a boil, stirring occasionally. Add remaining sugar and glucose syrup. Continue to cook, stirring occasionally, until the temperature reaches 107 degrees. Dissolve citric acid in boiling water and pour into marmalade. Stir quickly. In the photo, strawberry marmalade has reached the desired temperature.
    Three-layer marmalade on pectin in chocolatePour the first layer of marmalade into the prepared frame (do not lubricate).
    Three-layer marmalade on pectin in chocolatePut the second marmalade to cook. Orange on the photo.
    Three-layer marmalade on pectin in chocolateRemove from heat. Let the marmalade cool for a few minutes. Pour onto the first layer. Repeat all steps for the third layer of marmalade. If you do not plan to glaze, then after 10-15 minutes sprinkle the marmalade with sugar. If you glaze, then let the marmalade cool, tighten the frame with a film (the marmalade should not come into contact with it). Leave at room temperature for a day.
    Three-layer marmalade on pectin in chocolateCut the marmalade into small rectangles or squares. Cut with a dry warm knife.
    Three-layer marmalade on pectin in chocolateDip in tempered chocolate or melted icing.
    Three-layer marmalade on pectin in chocolateTake out, let the chocolate or icing drip off a little. Transfer to baking paper. Let it freeze.
    Three-layer marmalade on pectin in chocolate
  • Cooking is not difficult. The main thing is to do it with love for your loved ones!

Note

The recipe was made on the basis of Marmalade with pectin.
I made puree myself from frozen fruits. Thawed it, pierced it with a blender and rubbed it through a sieve. I squeezed the juice out of the oranges and strained it through a sieve.
I glazed half of the marmalade in chocolate glaze. The other half was simply rolled in sugar.
It turned out very tasty. Sweet. But this is marmalade. It should be sweet. Marmalade in glaze tastes to me like prunes in chocolate. Probably because the currant marmalade turned out to be softer, we can say that it even has a slightly smearing consistency. Recommend!

Oktyabrinka
The recipe is just super, thank you so much. Angela, is the pectin from Pudov suitable or not, maybe somewhere in the topics discussed?
ang-kay
Tatyanathanks for the praise. I would be glad if it comes in handy)
Quote: Oktyabrinka
and pectin from Pudov will do
It seems to me that Olya zvezda did it on it. Ask her at the Tartlets.
Tatyana1103
Angela, in the morning what a beauty I have not admired it yet, and you made it even more interesting
M @ rtochka
Angela,
That's so beautiful!
I definitely won't make up my mind. And I admire that you can do this at home.
Glows like!
zvezda
KILLED! Angela! you're just a talent! : girl_love: Very beautiful! Thank you very much for writing us everything in such detail that we could try to cook it ourselves!
ang-kay
Girls, I'm glad you liked the marmalade. Thanks for the praise. Do it. It's easy and delicious.
Ilmirushka
Well, I'm not so ... take a look-lick and
Rituslya
Real store-bought candies of the highest grade!
It's just magical!
I never thought that such a thing can be cooked at home!
Angela, just beyond praise!
Thanks for the pleasure for the eyes!

I can't cook it myself, no. I can't do such beauty in a dream.
SoNika
mmm
Trishka
Quote: Rituslya
you can't make such beauty in a dream
And me too, we will enjoy visually!
eta-007
Angel! Dump your head off!
Dream!
ang-kay
Girls. Thank you. Everything is quite simple here. Even a schoolboy can cope if he is given food and a thermometer. So do it and don't be afraid.
Elfa
Angela, what masterpieces!
I always go to look at your recipes, even if by the name I see that I will not cook. You have such aesthetically delicious photos!
marina-mm
Angela, I also came to admire, very beautiful
ang-kay
Elena, Marinathanks girls. Pleasantly.
Marfusha5
Angela, thank you very much for the recipe. The marmalade is so beautiful. I ordered glucose and pectin from a candy store. I'll pick it up this week and want to make a solid color marmalade from juice for a start. And for this the frame will come only in 2 weeks. Angela wanted to ask, what should be placed under the frame so that the marmalade does not flow under it? And when you fill in the second layer, does the first one already have time to grab? And if you cook marmalade on two burners at once? How to pour it correctly in this case? It's just that if you cook two different tastes at once, probably it will turn out faster?
ang-kay
Irina, Thank you. Glad to be interested.
Quote: Marfusha5
what needs to be laid under the frame
I have a silicone mat. When you start pouring, start from the center. Until it comes to the sides and you stretch, it does not follow.
Quote: Marfusha5
the first one already has time to grab?
Yes.
Quote: Marfusha5
And if you cook marmalade on two burners at once?
No. While you cook the second, the first stabilizes a little. Otherwise, it will not have time and your second bucket will freeze right in the bucket.
Quote: Marfusha5
It's just that if you cook two different tastes at once, probably it will turn out faster?
According to that it is faster, but layers can be mixed. Or it will turn out what I wrote above. Even the second marmalade cooked in turn, I kept, stirring, so that it was not boiled, so as not to melt the previous layer.
Marfusha5
Angela, thank you very much for such detailed answers. I got it. By Wednesday I will try to make the first monophonic marmalade on pectin. And when the form comes, then three-layer. I received glucose syrup and pectin today. I look forward to the return of the child from the camp to pamper her. Hope I can do it.
ang-kay
Irina, everything will work out)
Anzela
Hello. What is the thickness of one layer? What is the frame size? Thank you
ang-kay
Anzela, the dimensions of the frame are written. Accordingly, the layer will turn out the same as mine.

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