Plastic marmalade can be made at home

[Melon marmalade]

Plastic marmalade can be made at home

Category: Blanks

Ingredients
Melon	1 kg
Sugar	1 kg

Cooking method

• Melon marmalade
• Cut the melon peeled from the skin and seeds into small pieces and cook in a small amount of water with a low boil until soft, then put in a colander or sieve and rub to make a puree. Add sugar to the remaining melon broth and continue to boil, removing the foam. Put melon puree in the finished syrup and boil, stirring, until it is completely thick.
• After cooling, cut the marmalade into pieces.
• You can spread it out in a thin layer on a sheet, let it dry, chop, sprinkle with powdered sugar.
• Viburnum and apple marmalade
• Ingredients:
• - 1 kg puree
• - 1 kg of granulated sugar
• - viburnum
• - apples.
• Preparation
• Sort the viburnum, rinse, put in a saucepan, steam with the lid closed in the oven, rub through a sieve, add mashed baked sweet and sour apples and cook the puree until thick.
• Then pour a thin layer into a bowl and dry in the oven at 55-60 ° C.
• Cut the finished marmalade into pieces.
• Cherry marmalade
• Ingredients:
• - 2.5 kg cherries
• - 1 kg of granulated sugar.
• Preparation
• Remove the pits from the cherries above the basin where the marmalade will be boiled. Cook the cherries over high heat without water and without sugar until thickened. At the end of cooking, add sugar to the thick mass and cook until it thickens even more, then pour a thin layer into a bowl and dry in a slightly heated oven.
• Cut the finished marmalade into pieces.
• 🔗
• Apple marmalade
• 1 kg of apples, 200 g of granulated sugar.
• Wash the apples, peel and core with seeds, chop finely, mix with sugar and place in a thick layer on a baking sheet, do not add water. Place a baking sheet in a preheated oven, bring the mixture to a boil and boil, stirring occasionally so that the mass does not burn. For the same purpose, after boiling the mass, the temperature in the oven is reduced. Boil until the mass becomes elastic and does not stick to the spoon. This usually takes 20 minutes. Then the boiled mass must be laid in an even layer on foil and dried at room temperature. In a cool dry place, such marmalade can be stored for several years.
• Cranberry marmalade
• For 1 kg of marmalade 850 g of cranberry puree, 550 g of sugar.
• Dip the cranberries in boiling water for 3-4 minutes, then grind them with a wooden pestle and rub through a sieve. Transfer the resulting puree to a cooking bowl, heat, add sugar and cook until tender, periodically weighing a bowl of marmalade (the marmalade is ready when its mass is equal to twice the mass of sugar added to it).
• Japanese quince marmalade
• 1 kg of quince, 500 g of sugar, 2 glasses of water.
• Cut the washed fruits into slices, put in a saucepan, add water. Heat under a lid over low heat until completely softened. While hot - rub through a sieve. Add sugar to the resulting puree and, while stirring, cook until tender over low heat. Put the hot mass on a baking sheet, powdered with a mixture of starch and powdered sugar or lined with parchment paper. Thoroughly level the mass with a layer 1.5-2 cm thick. When the marmalade has cooled and covered with a crust, cut it into curly pieces and let them dry.
• Rowan-apple marmalade
• 500 g of mountain ash, 500 g of apples (Antonovs), 800 g of sugar, 1.5 cups of apple juice.
• Immerse the frozen, sorted and washed rowan berries for 2-3 minutes in a salt solution (20-30 g of salt per 1 liter of water) so that they release bitterness. Then rinse in cold running water. Peel Antonovka and cut into pieces.Pour rowan and apples with apple juice and cook over low heat until tender. Rub the mass through a fine sieve. Add sugar (three quarters of a cup to 1 cup of mass) and continue to cook over low heat. Add the remaining sugar before cooking ends. Pour hot marmalade into forms lined with parchment paper, dry, cut into curly pieces and sprinkle with powdered sugar. Store in sealed boxes in a cool place.
• Blueberry marmalade
• 1 kg of blueberries, 600 g of sugar.
• Heat the berries over low heat under a lid until they are covered with juice, then rub through a sieve. Mix the mashed potatoes with sugar and cook until the mass begins to lag behind the bottom and walls. After that, put the mass in a baking sheet lined with parchment, flatten and dry in a slightly heated oven. Sprinkle with icing sugar and cut into curly pieces. Store in a well sealed container in a cool and dry place.
• Dogwood marmalade
• 1 kg of dogwood, 600 g of honey, 500 ml of water, a pinch of cinnamon.
• Wash ripe and overripe dogwood fruits, sort out, remove seeds and transfer to a cooking bowl. Add water and boil. Then rub the mass through a sieve. Dissolve honey in the resulting puree and cook until tender. A dash of cinnamon can be added to enhance the flavor. Put the finished marmalade in boxes on greased parchment paper, or on an enamel dish soaked in cold water, air dry and cut into curly pieces. Store in glassware or boxes.

Note

Fruit jelly, boiled with sugar fruit and berry puree, to which a gelling base in the form of apple juice, gooseberry puree, etc. is added. Fruit jelly differs from jelly in a denser gelling consistency. The marmalade is cut with a knife, the jam has a smearing consistency.
Low acid and poorly gelling fruits and berries are not suitable for making marmalade: raspberries, strawberries, pears, cherries. Well-gelling fruits and berries (Antonovka apples, plums, gooseberries) are added to the mashed potatoes obtained from them - at the rate of 200 g per 1 kg of mashed potatoes. You can also add 1.5 cups of apple pectin juice. It is made from apple waste and juice. They are placed in a saucepan or basin, poured with water (1 glass of water per 1 kg of raw materials) and boiled for 40 minutes. From the resulting mass, juice is squeezed out through a rare tissue, which is called pectin.
It is better to cook marmalade in a water bath as follows: pour water with the addition of salt into a large saucepan (for 2 liters of water - 1 glass of salt). A stand is placed at the bottom of the pan, on which a smaller pan with the mashed potatoes prepared for cooking is placed. With this method of cooking, the marmalade does not burn.
When cooking marmalade from low-acid and low-acid fruits and berries (raspberries, pears, cherries), well-gelling fruits and berries (Antonovka apples, plums, gooseberries) are added to the puree in an amount of 200 g per 1 kg of puree.
Marmalade is usually boiled for no more than 1 hour until a drop of the boiled mass (sample) spreads on a cold plate. The cooled marmalade is placed in cardboard boxes lined with parchment.
You can make sliced ​​marmalade. To do this, the cooked marmalade mass is poured into trays with a layer of 2-3 cm and left for cooling and gelling. Then the layer is cut into pieces, sprinkled with granulated sugar and dried at a low temperature in the oven.
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Recipes provided by forum users of the site 🔗

Link's Photos

As recently as yesterday, I made a fig from fresh strawberries, in fact the same plastic marmalade, only cut into small portioned pieces. Sooo delicious thing !!!

[Elena Bo]

Elena Bo,

As an idea (I don't use sugar myself): cherries, it turns out, have high gelling properties.

For my diet, I constantly make fresh fruit puree without sugar with a blender (I add to low-fat cottage cheese). I'm taking to work. I get up early - I often cook it the night before and put it in a jar in the refrigerator.

Recently I made mashed dark large fleshy cherries.
At work, I opened a jar - and there was real thick jelly! It didn't even fall out of the can ...

[Currant marmalade]

Currant marmalade

1 kg of currants
400 gr sugar
nutmeg

Peeled from twigs, carefully washed currant berries, steam in a small amount of water in a closed saucepan until softened and rub through a sieve. Add sugar to the resulting mass, stir well and cook until thickened. After that, put the mass in a baking sheet lined with parchment, flatten and dry in a slightly heated oven. Sprinkle with icing sugar and cut into curly pieces.

Found this recipe in the Home Canning book.

Yesterday I got confused with marmalade (I brought a basket of black currants from the dacha). The result pleased me, very tasty, tender, natural. No "rubberiness" like a purchased marmalade. I froze in the kitchen on the table during the night, I didn't dry it - I didn't want to turn on the oven, and it was so hot.
In general, let me brag!
She cut the layer into diamonds, sprinkled it with sugar:

And close-up:

[Green gooseberry marmalade]

There are a lot of currants !!!!! Tell me how much to dry in the oven? otherwise I have an electric one, I don't want to waste energy

Green gooseberry marmalade

For 1 kg of gooseberries - 550 g of sugar. This marmalade of noble emerald color looks great on the dessert table. Cooking it is no more difficult than regular marmalade.

Take a hard, unripe gooseberry, put it in a saucepan and, adding a few tablespoons of water, cover the pan with a lid and put it on low heat. The berries should be kept on the fire until they are completely boiled. Thoroughly grind the berry mass through a sieve.

Put the puree on the fire again and boil it down to half the original volume. Then add sugar in portions and, stirring occasionally, cook over low heat until tender. Readiness is determined by weights. The mass of the resulting product should be 1 kg. The resulting product is poured into a faience or enamel dish moistened with water. When the marmalade hardens, you need to cut it into cubes and sprinkle with granulated sugar. Store jujube in a dry and cool place.

And if you try to use what remains in the juicer after making juice as raw material for marmalade? Then you will have to boil less. Are there enough gelling agents? Nobody tried it?

[Apricot Marmalade]

Tell me how much to dry in the oven?

I don’t know, I didn’t dry it, I ate it like that, it was kept in the refrigerator. Probably when drying, you need to periodically look at the result. If you try, write about the result.

Apricot Marmalade

1kg apricots
600 gr sugar
200 ml of water

Take apricots of the same ripeness, rinse and remove the pits. Boil the prepared fruits in water until softened and rub through a sieve. Then add sugar and water to the resulting puree. Boil the resulting mixture, stirring, until the mass thickens and begins to lag behind the bottom of the pan. The cooking can then be ended.
Take prepared molds and moisten them with water. Put the hot mass into molds and cool at room temperature.

Girls, and I made plum marmalade yesterday. Very, very tasty! I recommend to everyone! Yes, and there is not so much trouble, unless of course you recycle a bucket of plums at a time. Here's my recipe:
Steam the plums under the lid on the lowest heat until soft. Rub through a sieve. Weigh the resulting puree. For 1 kg. plum puree-500 gr. granulated sugar. Cook until thickened (no more than 1 hour). Pour the finished marmalade into a mold and allow to harden. We get a funky plastic marmalade. Next, we act according to the situation, or we leave the layer in its original form, we simply wrap it in parchment paper and put it for storage in a suitable box, or we cut the marmalade into arbitrary figures (rectangles, rhombuses, round pieces, etc.). I never sprinkle sugar on the marmalade, as for me, so the sweets in it are above the roof, so I just shift the layers of marmalade with parchment paper and put them in a suitable box. Store at room temperature. All.
Z. Y.And today I cooked blackthorn jam without any sugar. And the benefits and savings. But seriously, it's the very thing in the pies ... Sour ... It is stored wonderfully (I have been cooking for several years). After cooling it can be cut with a knife.

Krosh Can you make thorn marmalade in the same way as from simple plums?

[Rezlina]

Rezlina, yes, everything is the same, only from the turn. And how delicious it is!

Krosh, I don’t understand what to weigh? The thorn emitted so much juice at once during steaming. I rubbed it - it turned out juice, but not puree ... And what did not rub off to throw away? Do you rub through a fine sieve? I apologize for inundating you with questions

[Rezlina]

Rezlina, weigh what you get after wiping, juice means juice. And the juice is even with pulp? It's just that if the resulting puree (in your case, juice) is watery, it may take a little more time for cooking, so that the excess liquid has time to evaporate. My sieve is very fine, and the blackthorn puree was also not quite mashed potatoes ... but at the same time it was not juice ... Something in between. But I do not throw away the remnants of rubbing, but boil it, close it in a jar, and use it to make pies. True, there is one small caveat, these very remnants should not be too dry.

Krosh, thanks! Went to finish it If you put the whole thing on extinguishing in the cartoon, will it work?
How to understand that the excess liquid has already evaporated?
And just close the leftovers in a jar without sugar? why boil (simple, interesting) a little boil and take off?

[Rezlina]

Rezlina, I won't say about multi, I don't have it yet, I'm just chasing it. I boil the leftovers without sugar, because in my family they like sour fillings in pies very much, but I boil it so that you can keep it longer, if you plan to use the leftovers in the coming days, you can just put it in the refrigerator ... I bring them to a boil, and boil them over low heat for about 5 minutes (for greater reliability). I put them hot in jars and roll them under a tin lid. Last year, the plum leftovers from the preparation of mashed potatoes stood until spring (without sugar). And sugar, of course, is not prohibited, you need to add it based on your own taste preferences. If you have any questions, I am always happy to help.

[Crochet]

Oh, Crochetwhat a lovely marmalade!
Wow, but I was tortured to attach plums to jams, compotes and pies - there was so much of it! And I didn't remember about marmalade!

Rezlina, it is better not to make jam in a multicooker - just with the lid closed, the liquid almost does not evaporate. And when open, it makes no sense - faster on the stove. Moreover, mashed potatoes for marmalade need to be boiled for quite a long time (about an hour, if not a large portion), and in a cartoon this time is X4!

Oh, girls, apparently, my marmalade did not boil ... it stood for a day - the consistency of sour cream. What to do? Still boil or throw away?

Still boil or throw away?

In, habits And just eat it like jam? Well, or add sugar and boil it, maybe it was too juicy?

you can add pectin, agar-agar. quittin, gelatin or whatever is found as a thickener

[Rezlina]

Rezlina, I would still cook, and over high heat. I also had a case, the orange marmalade came out a little thin, so I added a light and constantly stirring, boiled it so that not only the spoon was in it, but I did not want to stick a knife into it.

In, habits And just eat it like jam? Well, or add sugar and boil it, maybe it was too juicy?

Well ... here nobody likes this, but my daughter loves marmalade

Alexandra, there is only gelatin.
Crumble, boom it again

Rezlina,

You are in Moscow, there is zhelfix and quittin in any store
Gelatin will only go if you make jelly and eat right away

Alexandra, thanks! I thought maybe gelatin is the same
Can a small child have jaundice and quittin?

Rezlina,

Quittin
Structure:
Pectin E440, lactose, acidity regulator: citric acid E330
JELFIX 2: 1
Structure:
icing sugar, pectin, citric acid (acidity regulator), preservative: sorbic acid
at first glance, it's okay - but it's up to you

Alexandra, thank you very much!
I completely tortured my "unknown what" of the thorn
I also cooked, put it to cool, froze to the consistency of a toffee and that's it! That is, we are not talking about any marmalade, it is barely washed off the spoon.
Although, I cooked it until it began to stretch. I put it in the refrigerator today.
What's wrong?

Can you make marmalade from strawberries? otherwise the child does not eat strawberries, but the marmalade is happy. tell me the recipe, please.

[peva]

peva
Are you interested in strawberry layered marmalade? Honestly, I have not tried the strawberry layer ... I advise you to draw your attention to STRAWBERRY MARMALADE ON AGAR, I think this is what you need! Made from strawberry pulp, your child will love it!

in our small town about AGAR, I have not even heard. I will look in the hypermarket, but hardly there. can somehow replace ...

[peva]

peva
If you can't find agar, try making marmalade with gelatin,HERE our forum member describes her experience in making such a marmalade. I advise you to read more about the proportions of gelatin for marmalade HERE...

[Girls]

Girls, Thank you !!! I freeze half of the freezer of fruits and berries. I cook: cakes, jelly, jelly, etc., but marmalade ... I didn't think of it. My kids are lovers, and I bought all kinds of ... Thanks again !!! The whole evening the kites were spinning. Already frozen, bright, saturated, tomorrow there will be impressions !!! I didn't even think that I can do this

[Girls]

Girls, and does anyone cook marmalade in a slow cooker or does everything, in the old fashioned way, in cans?

Helen, I cooked in a slow cooker, many times ...

I like it !!!

Hurrah. I don't want to stand over the basin. Thank you

Dear fruit jelly lovers and fruit jelly makers!
I ask for your advice.
This year I started making marmalade for the first time. I have a lot of apple trees in my garden, so God himself ordered ...
The first time I cooked it in a cauldron, it turned out very tasty, froze in a layer, I cut it and it lies so wet with me. I turn him over a couple of times a day, but he doesn't even think of getting rid of the moisture. Has stood for 3 days already. I tried to dry it at 50 degrees in the oven, but it all floated.
The second time I cooked marmalade in the microwave. It is very convenient, by the way - it does not burn or spit. It is also very well frozen, tasty, perfectly keeps its shape, but does not want to dry in any way. This one has been drying for two days.
So how long does it have to dry to be stored?
Thanks to everyone who answered.

Lyudmila, I see no one answered you. And how did it end, the time has passed - wet marmalade or dry? And then I, too, was going to harass apples for marmalade, I am working on a theory ...

[Apples]

Elena! Indeed, I was left alone with my marmalade. After all, I finished drying the first portions of it on the veranda under a canopy made of mesh (from flies). Soh I have it for three weeks. It turned out incredibly tasty, but such a story with drying did not please me - you cannot decompose a lot of marmalade to dry.
I began to experiment. Now everything about everything takes 12 hours (from picking apples to putting the marmalade for storage). And then, my participation is about an hour, and the rest is done for me by the microwave and the oven.
I will share with you, Elena, my experience, maybe someone else will be interested.
So,
1. Apples better to take hard and immature - they have a lot of pectin and they boil down faster. The first batches of marmalade I made from white filling - a summer variety, so it had to be boiled for a very long time. and, as I understand now, I did not boil it enough, so the marmalade has been drying for a long time.
2. For boiling puree I use only microwave... This frees me from standing at the stove to constantly stir the puree from burning. The microwave will stop by itself when you need to mix the puree (after 6 - 10 minutes). I take a deep and wide bowl, suitable for microwave ovens.
3. I do not wipe anything through a sieve and do not whip the puree with a blender.Before sending the sliced ​​apples to the microwave, I peel them from the peel and seed chambers, and the microwave binds the apples into a homogeneous mass by itself.
4. I boil the mashed potatoes for 30 - 40 minutes at full power without sugar (periodically take out and stir). Then I turn off the microwave power by half and boil the puree until it starts to cover like a crust. Then I add sugar to taste, mix it properly (it's already quite difficult to stir, since the puree has become very thick and does not want to get out of the spoon). I also scroll the mashed potatoes a couple of times for 6 - 8 minutes in the microwave and put them hot in silicone molds (you can just lay them out in a layer on a regular plastic bag).
5. When the marmalade has cooled, I cut it into pieces, put them on a silicone mat and send them to the oven with the door ajar at a temperature of 75 gr. for hours 3. I turn it over a couple of times during this time. Again, you can put the marmalade to dry on a regular plastic bag laid on a baking sheet. I checked that it can withstand a temperature of 100 grams, and I dry at 75 grams.
6. I cool the marmalade and only now I roll it in sugar and put it in disposable containers for storage. Sugar doesn't flow. In the first batches, my marmalade flowed due to the fact that you can't keep it in the oven with sugar. You need to dry the marmalade only without sugar.
Generally, important: boil harder, dry in the oven and only then roll in sugar (if you want - he looks so beautiful).
Much has been written, but it is very simple to do, as if about by the way. Most of my time is spent peeling and slicing apples. but since a single serving of apples is only 1 kg (peeled and chopped), it is not so long. And the rest - boiling mashed potatoes and drying marmalade - are taken over by the microwave and the oven with a timer. when I see that I have stopped, I will approach, interfere or turn over.
So, everything turned out to be very simple.

Lyudmila, thank you very much! Very detailed and understandable technology. I used to bring applesauce after a juicer to a microwave oven, and now, with the advent of a multicooker in the house, I switched to it.

Elena, it's okay! I’m glad if you will adopt something from my experience.
Good luck with your marmalade!

Hello everyone!
Yesterday I made marmalade from store-bought apples (well, in our land, they are always store-bought, Moldovan said).
It turned out 800 g of peeled and finely chopped apples + 350 g. sugar and a water bath (1.5 liter water + about 2/3 cup salt) boiled for 3.5 hours ... I didn't want to freeze
He spat on everything - put it on the fire and boiled it down 20 minutes to the desired condition ... poured it into a prepared form of baking paper and sleep .. came in the morning, and he lies so hard.
In total, 612 grams of marmalade was obtained from 1150 grams of raw materials ... it boiled down twice ...
🔗

It turned out 800 g of peeled and finely chopped apples + 350 g. sugar and water bath (1.5 liter water + about 2/3 cup salt)

Tell me, what role does salt play in a water bath?

By adding salt, we increase the density of the solution and the temperature of its boiling.
And it turns out that the marmalade is cooked at a temperature of more than 100 degrees ... in theory, it should evaporate faster ... but my saucepan is small and it can take so long for this. In the oven at 120 degrees on a wide pan with high sides, it should quickly evaporate.
Although after 3.5 hours it has already decreased in volume by half, and after 20 minutes of evaporation on fire somewhere else by half ... in total, about 1/4 of the initial volume remained.
It turns out that on fire in an hour and a half it was possible to evaporate everything ... but then it would be an hour and a half of standing and continuous stirring ... you can evaporate

[DenRassk]

DenRassk,
I understood everything, thanks for the clarification ...

I want to make different marmalade, but I have never encountered it before and several questions immediately arose.
How much such marmalade can be stored and where?
Who did any cherry? Does it hold its shape well?
Can you use unripe melon or not? otherwise I still have a whole box left, and I don’t even know what to do with it, I’ve made jam, dried candied fruit, but it’s not over.

[Elena]

Elena, Go here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=44602.0 Cherries can be made. It will hold up perfectly on agar. But I'm not sure about storage. Still a natural product

Everywhere it is written that the shelf life is 3 months.

The girls cooked raspberry and cherry marmalade the other day, it turned out very tasty but not enough. I didn't have time to take a picture of the cherry, I ate it in a moment, but I managed to snatch a couple of pieces of raspberry.

[Elena Bo]

Elena Bo, can you tell me, if you make marmalade from cherry plum, in what proportion to take sugar?

So I found a cherry plum recipe 🔗
The ratio is 1: 1.

Thank you! I will try: rose:

Girls, today I cooked red currant marmalade: 1: 0.5 (currant: sugar). I boiled for 45 minutes, dried in the oven for 3 hours. As a result, I got something jelly-like and thickened from above, but if you touch the form, it sways in waves
Connoisseurs-experts tell me, is there a chance that the marmalade will thicken before cutting or digest it with the addition of agar-agar?
In the photo, I deliberately bent the edge of the form so that it could be seen that it, in principle, grabbed. Just not enough:
((