How to make marmalade from jam at home

AnyutaN — Jul 6th, 2021 Categories: Marmalade

Tags: Jam marmalade

It happens that some of the sweet preparations are not eaten by the beginning of the new season. Jam, jam and fruits and berries ground with sugar can be used in other ways. Which? Make marmalade out of them! It's tasty, fast, and very unusual. After this culinary experiment, your household will look at these preparations with different eyes and all last year’s supplies will instantly evaporate.

Ingredients: agar-agar, jam, water, gelatin, lemon, lemon juice Time to set: All year

What kind of jam is best to use for making marmalade?

There is only one answer to this question - any! This can be a dessert with whole berries or with grated ones, and you can also use jam syrup to make marmalade.

If you do not want to find pieces of berries in the finished dish, then the jam is first slightly diluted with water and then pureed in a blender until smooth.

Lemon marmalade based on gelatin

To prepare this delicacy, first pour 20 grams of edible gelatin with a glass of chilled boiled water.
Then stir and leave for 40 minutes.
Squeeze the juice from half a lemon and strain it through cheesecloth.
Place two cups of jam in a thick-bottomed saucepan and place over low heat.
After boiling the jam for five minutes, add the swollen gelatin to it with constant stirring. It is important to no longer allow these ingredients to boil.
After the gelatin grains have dissolved, add lemon juice.
Mix this mixture and pour into molds. It is worth noting that the molds must first be greased with vegetable oil.
Place the preparations in the refrigerator for four hours. After this time has elapsed, the jam marmalade is ready.

Variety of shapes and packaging

In the assortment of our online store you will find a huge selection of shapes: rings, worms, figurines of animals and birds, chewing sticks, plates and flagella.

There is a creative marmelad that arouses interest due to its original design:

gummy eyes with a liquid center;
hot dogs and ice cream;
bottles and burgers;
cat paws and bones;
sharks and snails;
bacteria under a microscope;
crocodiles and spiders;
scrambled eggs and pizza;
lemons and mushrooms;
raspberries and cherries;
jaws, etc.

This is a great solution for pranks!

For some products, what attracts attention is not the shape of the gummies, but the packaging itself. Just look at the Night Knight bus based on Harry Potter!

Avid travelers will be able to inexpensively order marmalade not in regular bags, but in zip-lock bags. This zipper allows you to take a delicious snack with you on the road!

Agar-agar marmalade

In this case, agar-agar powder acts as a thickener. The composition of this substance has beneficial properties: it replenishes iodine deficiency in the body, improves digestion and liver function.

The process of such a healthy marmalade made from jam and agar-agar is quite simple:

Grind any jam until smooth. Transfer the resulting mass into a saucepan and boil.
After vigorous bubbling for five minutes, add two teaspoons of agar-agar powder mixed with the same amount of sugar to the mixture.
After this, boil over low heat for another five minutes and place in pre-greased molds.

Agar-agar has the ability to harden well at room temperature, so it is not necessary to send the preparations to the refrigerator. The finished frozen marmalade can be rolled in sugar or powdered sugar.

Extravaganza of tastes

Lovers of traditional cheap fruit and berry sweets have plenty to choose from in the catalogue: strawberry, peach, banana, apple, melon, watermelon, raspberry, grape, cherry, pear, lemon, pink grapefruit, blueberry, coconut, cherry, pineapple, etc. .

Fans of non-standard taste sensations will not feel deprived. They purchase products with unusual flavors from Marmaladshow:

Cola;
creamy popcorn and bubblegum;
hot cinnamon and chili pepper;
liquorice;
cheesecake;
famous cocktails Pina Colada, Mojito, Bellini, Daiquiri and Cosmopolitan.

For the truly daring, we recommend buying Bertie Bott's Jelly Belly candies from the acclaimed book and film series about Harry Potter! In addition to quite pleasant ones, there are gelatin dragees with the taste of dirt, rotten eggs and earwax. With this set, you will have a fun evening in a friendly company, following the advertising slogan of the book hero Bertie Bott: “There is a risk in every candy!” And the Boozled version will turn what is happening into a game. As soon as you spin the wheel, you will come across the color of a bean that you will have to eat.

Cooking in the microwave

It is quite possible to prepare marmalade from jam in the microwave. For this:

Pour 30 grams of gelatin into one glass of boiled water at room temperature and leave until it swells.
Grind a glass of jam until smooth using a blender and add a little water to make the mixture runny.
Place in a special container for microwaves, set the power to 800 W and leave for one and a half minutes.
Add the swollen gelatin to the heated mass, mix well and place the container with the contents in the microwave for another minute.
Then take out the marmalade mass again, mix and make sure that the gelatin grains have dissolved. For the last time, turn on the microwave oven for another minute and a half.
Pour the hot jam into molds or place it on a flat tray previously covered with cling film.
Place in the refrigerator for three or four hours. If you did not pour the mixture into molds, then the finished marmalade must be freed from the film and cut into small squares.

For filling

If a housewife wants to thicken strawberry or cherry jam for filling pies, there are several tricks using improvised means:

Semolina. It has a good neutral taste, which leaves the taste of the product unchanged. Semolina proportions: 1 tsp. per glass of jam or marmalade. The maximum volume for a very liquid product is 2 tbsp. To do this, mix the jam with the cereal and leave it to swell for 15 minutes. Place the mixture on low heat and wait for it to boil. Maintain this temperature for 2-3 minutes, cool the jam.
Corn starch can also help the hostess thicken the treat. The proportions are the same: 1 tsp. starch for 300 g of jam. If you use more than 2 tsp, the taste of the jam may suffer and acquire a starchy aftertaste. This ingredient is added only to a hot product, preheated on the stove. Cook the mixture for 2 minutes.
Flour (any) cannot harm the taste if consumed wisely. Proportions: 1 tbsp. flour for 1 cup of dough. You can thicken the jam by heating it and adding flour. It is necessary to constantly stir the mixture to avoid the formation of lumps.

If you follow all the recommendations, you can easily thicken even ready-made jam.

Recipe for “Lollipops”:

Take a small saucepan and pour sugar into it.

Add jam or honey. I used pear jam.

Cook over low heat.

Cook for 20 minutes. Prepare the form. I took a silicone cake mold. You can take ice cube trays. But before pouring, you need to grease the mold with sunflower oil.

Pour the candies into the mold and they are ready. Bon appetit!

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How will it look like?

I have been making these lollipops for a long time. They are sweet and tasty. And easy to prepare. Lollipops can be prepared both for guests and just to eat. I didn’t find such a recipe on the site and decided to post it.

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How to make apple jam with sweets

Any variety of apples will do. But based on this, you may need less of some ingredients, and more of some. For example, if you took sour apples, then add a little less citric acid. Wash the fruits thoroughly and cut into pieces. Next, place the chopped apples in a container with a thick bottom.

Add 120 ml of clean, drinking water, 0.5 kg of granulated sugar and half a teaspoon of citric acid.

Now put the container on the burner and boil the future jam for about 40 minutes.

When the apple jam is cooked, remove it from the stove and blend with a blender.

After it becomes homogeneous, add candy to it and boil for a few more minutes.

The candies should completely dissolve.

Mix our jam well and pour it into sterilized jars. Roll up the steamed lids and set them upside down to cool on a flat surface. To make the lids stick better, you can cover the workpieces with a thick blanket, and after 24 hours put them in a cool and dark place.

Apple jam with “Korovka” sweets is very tasty to eat with pancakes and pancakes, and you can wash it down with tea or milk.

Source

Cooking properties

Preserves the aroma of the product. cook with pectin for 10 minutes. For the standard version, when a thickener is not used, it will be necessary to spend more time on heat treatment, and the final product will not be as aromatic and with a sweeter taste.
Berries and fruits remain intact and do not become overcooked. The jam takes on the color of fresh berries.
With this cooking, you get more of the finished product.
Pectin is recognized as a harmless component, but you should not use it often. Due to an overdose, intestinal obstruction and allergies are possible.

Place the heat on medium heat and let everything cook until you see the sugar has dissolved properly. Stir the mixture occasionally to avoid sticking at the bottom of the pot. You will know that the tangerine jam is ready if you take it with a spoon and turn it over, it will not fall off. Otherwise you'll need a few more minutes of cooking time before packing them away

Something very important that you cannot ignore is to sterilize the jars or glass jars in which you will store the jam, this way you will keep it away from bacteria or residues that could contaminate it

Gelatin

The human body needs amino acids and minerals. They have a beneficial effect on health, skin, nails, and hair. These components are found in gelatin, which is obtained through heat treatment of bones, tendons, cartilage of animals and fish. The substance eliminates the feeling of hunger, so the product is considered dietary. 100 g of gelatin contains only 355 kcal.

It can make jelly of all flavors, capable of mixing fruits and spices to invent new combinations. The recipe is always the same, the only changes are the amount of ingredients. Before preparing the recipe, you need to sterilize what will save the jelly. Place the pot in the oven for 15 minutes or wash the pot in the dishwasher. Okay, now that they are sterilized, let's get the recipe.

Place the strawberries clean and without cabin into the pan. Knead roughly with a fork, add the sugar and let it sit for 10 minutes. Add lemon juice and cook over medium heat, stirring occasionally. The pink foam that forms can be skimmed off if you prefer, this will prevent any jelly from getting in. After 20 minutes of boiling, the jelly should be thick. Place a spatula in the middle, if you open a channel that doesn't close you can remove it from the heat.

Gelatin is used to produce jellied products, creams, ice cream, and jam. Thanks to it, sugar does not crystallize. How to use jam thickener? To prepare the preparation for the winter, you will need berries (1 kg), sugar (1 kg) and gelatin (40 g). The dry substances are mixed and then the sweet product is prepared following the recipe.

Place the blackberries in a saucepan and bring to a boil, stirring slightly with a spoon. When it boils, lower the heat, add the sugar and let the heat thicken until it thickens slightly. When ready, let it cool and put it in the refrigerator. Place all ingredients in a frying pan and bring to medium temperature for 20 minutes without stirring.

Homemade mango jelly with pepper

The jelly gets its consistency after it cools, then puts out the fire and notices the change. Remove the garlic cloves, transfer the jelly to a glass jar and store in the refrigerator. Serves about 1 tablespoon Lemon drops Tahiti sea salt.

Cooking secrets

To prevent the jam from burning when cooking marmalade, it is necessary to use thick-bottomed dishes. However, you will still have to stir the contents periodically with a wooden spoon.

To please your sweet tooth at home, you can make multi-layer marmalade. To do this, prepare jam of various shades and pour them into molds one by one, but only after the previous layer has hardened.

You can add pieces of fruit and berries to the mixture before putting them in molds - such sweets will become even healthier and will surprise you with their bright and unusual appearance. And for piquancy and a pleasant aroma during the preparation of marmalade, you can add lemon zest, vanilla, cinnamon, ginger or cardamom.

When making jam marmalade at home, you can experiment and come up with your own unique recipe for this sweet delicacy.

Homemade marmalade: 10 bright recipes

Making marmalade at home is as easy as shelling pears with our recipes! Healthy, natural, made from berries or fruits - for every taste!

Recipe 1: homemade marmalade (with photos step by step)

Apple marmalade:

juice with pulp - 450 g
sugar - 360 gr
pectin - 15 g
citric acid - 7 g
glucose syrup - 110 g

Strawberry marmalade:

puree – 500 gr
sugar - 595 gr
pectin – 14 g
glucose syrup - 150 g
citric acid - 8 g

For marmalade, we take juice with pulp, puree from children's jars, puree from frozen fruits, and so on, the main thing is a natural, real, honest taste.

I have homemade apple juice and frozen strawberry puree, not sweet!!!

Place the juice on the stove and bring to a boil. At this time, prepare the remaining ingredients. Dilute citric acid in water (1 tbsp). Mix sugar with pectin. Pectin always goes together with sugar!!! This allows you to get rid of possible lumps.

When the puree begins to boil, pour in a rain of sugar and pectin mixture, while constantly stirring the boiling puree.

Bring the mixture to a steady boil and add glucose syrup. If you don't have glucose syrup, you can use molasses, corn syrup or honey. They help the marmalade to be elastic and soft.

Cook the mixture to 107 degrees. The process is simple, but quite long. Sometimes you will feel like the thermometer is broken or tired. In fact, everything is fine, it’s just that the mass takes a long time to boil. It took me about 8-12 minutes.

Do not forget to stir the mixture, but not fanatically, not constantly. Wait for the temperature, pour in citric acid and stir.

I suspect that not everyone has a thermometer, but would like to prepare one.

Then an important test - drop a drop of marmalade mass onto a spoon (at the beginning of preparation, put the spoon in the freezer); if after half a minute the drop thickens and becomes marmalade, then it’s done.

If this does not happen, cook further.

In this photo you can see that the drop has spread and does not hold its shape!!!

In this photo, the drop has frozen and holds its shape, this is exactly what we need.

Immediately pour the finished mixture into a frame or other suitable container covered with film. Approximate size 27x14 cm. Can be poured into silicone molds and made into portioned candies.

We work quickly, as the marmalade sets quickly, in just 5-7 minutes the marmalade will become dense, but still hot. Place the marmalade in the refrigerator and wait for it to cool completely. Cut the marmalade into segments.

Throw the pieces into sugar, 5-6 pieces at a time, roll well in sugar, the main thing is not to let the “naked” pieces stick together.

I advise you to add 0.25 -0.5 teaspoon of citric acid to the sugar, if you like a good, confident sourness in combination with sweet marmalade.

Store marmalade in any dry place so that the sugar does not melt. Marmalade can be stored for as long as desired.

Recipe 2: homemade strawberry marmalade

Why don't we make marmalade at home from natural berries? It will turn out not only tasty, bright and beautiful, but also healthy. After all, you definitely won’t add dyes, flavors and stabilizers to it, which are found in abundance in store-bought marmalade.

Strawberry marmalade will delight you with its natural taste, color and aroma.

Agar-agar 5 g
Water 100 ml
Fresh strawberries 300 g
Sugar 120 g

Pour agar-agar (5 g) with warm water (100 ml) and leave for 15 minutes.

Wash 300 g of strawberries, dry, peel and puree in a blender.

In a thick-walled saucepan, combine strawberry puree and sugar (120 g). Bring, stirring, to a boil and cook over low heat for 2 minutes.

Add prepared agar-agar. Stir until completely dissolved, bring to a boil and cook over low heat for 3 minutes. Remove from heat and cool to 50°C.

Line the mold with cling film and fill with the prepared mixture. Leave at room temperature for 1-2 hours to harden.

Strawberry marmalade is ready.

Recipe 3: lemon marmalade with gelatin (with photo)

3 medium lemons
Sugar – 2 cups
Gelatin – 1 pack (250 g).
Water – 150 ml.

First of all, let's prepare the gelatin. Pour it into a bowl and pour in 50 milliliters of water. Mix and set aside for 20 minutes to swell.

Now let's get to the lemons. Lemons should be thin-skinned and yellow in color. We need lemons without zest. Peel the washed lemons.

Cut into pieces, remove seeds. Place in a bowl and use a blender to blend until smooth.

Pour the crushed lemons into the pan, add 100 milliliters of water and sugar. Mix everything with a spoon and cook over medium heat for 10 minutes.

Now we filter this mass through a sieve. Add the swollen gelatin here and simmer for another 5 minutes. Cool slightly and pour into mold.

Place the marmalade in the refrigerator for 2 hours to harden.

We take the frozen marmalade out of the refrigerator, remove it from the mold and roll it in sugar.

If the mold is large, cut the marmalade into cubes, and then remove it from the mold. Our marmalade is ready!

Recipe 4, step by step: simple apple marmalade

400-500 g apples
100 g sugar
25 g gelatin
water

Peel the apples, remove the seeds and grate.

Place the apples in a thick-bottomed saucepan and add sugar. Add the amount of sugar to your taste, focusing on the type of apple.

Pour gelatin into 50 ml of water and prepare according to the instructions on the package.

Simmer over low heat until the apples are soft. If necessary, you can add a little water. Remove the pan from the heat, add the diluted gelatin and stir thoroughly.

Transfer the apple mixture into molds and place in the refrigerator until completely set.

Recipe 5: how to make blackcurrant marmalade

This dessert needs to be stored in the refrigerator, but due to the dense consistency of the currant puree and the presence of gelatin, the marmalade holds its shape perfectly.

500 g black currants;
400 g sugar for making marmalade + a few tbsp. for sprinkling;
1 tbsp. water;
40 g gelatin;
a little powdered sugar;
vegetable oil for greasing the mold.

We sort the currants and remove the branches.

Soak gelatin in half a glass of cold water.

Wash the currants and let the water drain. Then put it in a blender bowl and add sugar. Puree.

Pour the currant puree into a jam pan (preferably with thick walls and bottom).

Add a glass of water and stir. Place on medium heat.

Bring to a boil.

Then reduce the heat to low and cook until some of the liquid has evaporated. Essentially, we are making jam. Stir constantly so that the currants do not burn.

To preserve more vitamins in the marmalade, you can do this: bring to a boil, cook for 5 minutes, then remove from heat and cool completely. Repeat 3 times. If you don’t have much time, then simply boil the currant puree until it thickens a little.

Remove the pan from the heat, let cool for 2 minutes and transfer the swollen gelatin into it. Stir until the gelatin is completely dissolved.

Lightly grease the marmalade mold with vegetable oil and sprinkle with powdered sugar.

Pour currant puree with gelatin into the mold and smooth the surface with a spoon. Let the future marmalade cool in the kitchen, then move it to the refrigerator for 6-8 hours.

You will see when the marmalade has completely hardened. When the form is tilted to the right - to the left, it will firmly stay inside.

So, take the mold with marmalade out of the refrigerator and carefully cut it into portions so as not to damage the mold. You can do this later, when you remove the marmalade from the mold. But it seems to me that this is more convenient: the marmalade does not slip away and the pieces turn out even.

We lower the mold into boiling water for 3-5 seconds so that the entire mold is in the water, but the boiling water does not get on top of the marmalade. Sprinkle a kitchen board with sugar and turn the mold over onto it.

If the marmalade does not “jump” out of the mold, you need to repeat the procedure of lowering the mold into boiling water. But there is also no point in keeping the marmalade in boiling water for too long - it can leak a lot.

Sprinkle sugar on top and roll each piece in it. Before serving, place in the refrigerator for half an hour.

This delicious, beautiful and healthy homemade marmalade is made from currants with gelatin. Bon appetit!

Recipe 6: Zucchini jam marmalade

The jam for this simple homemade marmalade recipe needs to be blended in a blender. I have zucchini jam with orange.

Jam or jam 300 gr.
Sugar to taste
Gelatin 20-25 gr.
Linonic acid to taste
Water

Pour all ingredients into a saucepan. Mix. Place on the fire and cook, stirring constantly, until warm. The mass should not boil. Gelatin does not tolerate this.

Grease the mold with vegetable oil and pour the liquid mixture into it. Place in the refrigerator for 3 hours.

The marmalade froze. Cut it into rectangles.

Roll each block in sugar.

Recipe 7: how to make delicious citrus marmalade

Sugar - 400 gr.
Grated lemon zest - 1 tbsp.
Grated orange zest - 1 tbsp.
Gelatin - 50 gr.
Lemon juice – 175 ml
Orange juice – 175 ml

Grate 1 tbsp. l. orange zest and 1 tbsp. l. lemon zest. Squeeze 175 ml orange juice and 175 ml lemon juice.

In a saucepan, mix 75 ml orange juice, 75 ml lemon juice and one tbsp. l. zest.

Bring the juice and zest to a boil and simmer over low heat for about 5 minutes. Strain.

Add gelatin to the liquid and stir. After the gelatin has dissolved, add 360 g. sugar, mix thoroughly. Add the remaining citrus juice and mix well again.

After the liquid has cooled slightly, pour it into a rectangular container covered with baking paper (it is better to grease the paper a little with odorless vegetable oil). Place the form with marmalade in the refrigerator for 10 hours.

We take the frozen marmalade out of the refrigerator, take it out of the mold along with the paper, turn the layer over onto a cutting board, and cut it into small squares with a sharp knife. Dip each square in sugar.

Immediately put the finished marmalade in the refrigerator.

Now you know how to make marmalade - the recipe is very simple, bon appetit!

Recipe 8: the most delicate marmalade made from watermelon rinds

Since watermelon rinds, like a sponge, absorb all the aromas, at the end of cooking you can add orange or lemon zest, vanilla sugar, ginger, cardamom, cinnamon to the syrup and get the marmalade taste that you like best. This marmalade can be served as an independent dessert or used in baking.

Watermelon rinds 500 g
Water 300 ml
Lemon 0.5 pcs.
Sugar 600 g
Soda 1 tsp.

Peel watermelon rinds (500 g) from the hard green part and pink pulp. Cut the peels into pieces. If you want the marmalade to be beautiful, use a curly knife when cutting.

Dissolve soda (1 tsp) in 1 liter of water. Dip the prepared peels into the soda solution and leave for 5-6 hours. Then rinse the peels well.

Fill the crusts with water (about 300 ml) so that it just covers them. Add 300 g sugar. Bring to a boil, reduce heat and simmer for 20 minutes. Remove from heat and leave for 12 hours. Then bring to a boil again, boil for 15 minutes and leave for 12 hours.

Then add the rest of the sugar (300 g), lemon juice from ½ lemon (you can also use lemon zest). Bring to a boil and cook for 5 minutes.

Remove the watermelon rinds from the pan, place in a sieve and allow the syrup to drain completely.

Roll watermelon rinds in sugar.

Watermelon rind marmalade is ready.

Recipe 9: cherry marmalade at home

Cherry 200 gr
Sugar 70 gr
Gelatin 10 g

Soak gelatin in water.

Rinse the cherries, remove the pits and puree in a blender.

Pass the cherry pulp through a strainer so that the mass is homogeneous and cook.

When the cherries boil, add sugar and simmer over low heat for 15 minutes, remembering to stir so that it doesn’t burn! Remove from heat and pour in soaked gelatin, stir well until gelatin dissolves.

Pour the marmalade into molds and refrigerate for 2-3 hours. Marmalade can be rolled in sugar, powdered sugar or ground nuts.

Recipe 10: Rhubarb and Strawberry Mint Marmalade

strawberries 800 g
gelling sugar 500 g
lemons 1 pc.
lime 1 pc.
mint 1 handful
rhubarb 700 g

I prepared the rhubarb in advance and froze it. Although the strawberry season at the beginning coincides with the end of the rhubarb season, I didn’t take the risk)). And so we put the slices of washed rhubarb into the pan.

Wash the strawberries and if they are large, then cut them into halves or even quarters.

We prepare the jars in the usual way for you. I pour boiling water over them and leave them to warm up. Pour boiling water over lemon and lime (you can use two limes). Wash the mint, dry it and cut it into thin strips.

Add strawberries to the pan with rhubarb, cover with gelled sugar (I use 3:1, i.e. 500 g of sugar per 1.5 kg of fruit).

Bring to a boil over high heat, simmer for 3 minutes. If desired, remove the foam.

We remove the skin from the lime along with the white pulp and cut out lime slices with a sharp knife, and also fillet the lemon. Save the citrus juice.

After three minutes, add citrus slices, juice and mint. Cook for another 1 minute. The rhubarb was boiled, the strawberries retained their shape in some places.

Pour the marmalade into jars. Turn the lid down, but not for long, until the marmalade has cooled.

Bon appetit!

www.eat-me.ru

Syrup marmalade

This jam marmalade recipe will make a beautiful sweet dessert.

First, pour 30 grams of gelatin with one glass of boiled water.
Take liquid jam and pass it through a sieve.
For marmalade we only need syrup. Pour it into a heat-resistant pan and heat it over the fire.
Then mix it with the swollen gelatin.
Then pour the mixture into molds and refrigerate for three or four hours.
After the jam marmalade has hardened, it is ready for use.