Pectin-based marmalade

Category: Confectionery
Pectin-based marmalade

Ingredients

any juice (I have a store) 450 ml.
pectin yellow (apple, citrus) 14 g
sugar 364 BC
glucose syrup 110 g
lemon acid 5 g
hot water 5 g

Cooking method

  • Mix sugar with pectin.
  • Put the juice on fire and heat to 45-50 degrees.
  • Introduce sugar and pectin with rain. Stir and bring to a boil.
  • Pour in glucose syrup. Stir. Cook the mass to a temperature of 107 degrees.
  • Pour boiling water over citric acid. Dissolve.
  • Pour into the marmalade mass, stir quickly and remove from heat.
  • Pour into molds immediately. The mass will thicken quickly. Do not lubricate the forms.
  • After 10 minutes, sprinkle with sugar on top so that it does not wind.
  • Leave to stabilize for 1-2 hours (you can leave it for a day). The marmalade should cool completely.
  • Take out and roll in sugar. If poured in a layer, then cut and roll.
  • Pectin-based marmalade
  • Pectin-based marmalade
  • Pectin-based marmalade
  • Cooking is not difficult. The main thing is to do it with love for your loved ones!

Note

I took the marmalade recipe here 🔗

Incredible! There is no other definition. Plastic, soft, fragrant. Very transparent. Even sugar is visible from the back. Present! Does not lose shape. I left it on the table. Sugar does not melt, but everything also crunches. A fine delicacy in the Post. Recommend!

Tatalo4ka
Angela, thanks a lot for the recipe!
kirch
Angela, what a beautiful. Want. I just don't know what glucose syrup is and where to get it. Thanks for the recipe
Wiki
The beauty is incredible!
Angela, and should you take sweet juice? And in this case, exactly which one was used?
ang-kay
Tatalo4ka, kirch, Wiki, girls, thanks. You definitely need to do it!
Quote: kirch
glucose syrup and where to get it
Glucose syrup is sold in candy stores. I think it can be replaced with invert syrup. Do it yourself. The site has recipes.
Quote: Wiki
sweet juice should be taken
I took juice with sugar. I have Jaffa blueberry chokeberry.
zvezda
Angela Another masterpiece .... Thank you for bringing it! Very, well, just very beautiful !!!
ang-kay
Olya, Thank you. I am delighted with him. It is as store-bought in structure and consistency.
Ilmirushka
Angela, well, HOW you do everything beautifully! I would just look and look ...
Wiki
Quote: ang-kay
I took juice with sugar.
Thank you.
I'll probably try to make it from compote. Concentrated course. Taki dug up cherries and currants, which were brought out into the street before NG, the berries thawed, but were not definitely spoiled.
ang-kay
WIKI, try it. And tell me. But the compote must be very concentrated.
Tatyana1103
Angela, beauty and only Everything is there, only there is no time
V-tina
AngelaIs pure apple juice good or bad?
Wiki
Quote: ang-kay
But the compote must be very concentrated.
There is no problem with that. I dug out 8 packages of berries
ang-kay
Tatyana, Tina, thanks for your attention to the recipe.
Quote: Tatyana1103
Everything is there, only there is no time
Tatyana, the whole process will take about 30 minutes. We always get together longer. If the saucepan is taken wider, the syrup will reach the desired temperature faster.
Quote: V-tina
pure apple juice
Tina, I think it will do. I don't see any juice restrictions at all. The only thing I don't know is if there is more sugar to add for the pectin to work properly. I know that without lemon it will not work as it should.




Quote: Ilmirushka
turns out
Ilmirushka, Thank you. And you do it)
4er-ta
Angela, beautiful marmalade!

Table for marmalade from various fruits /
Pectin-based marmalade .

ang-kay
Tatyana, thank you very much for the praise and for the table.
According to the table, it turns out that there is more glucose syrup in this recipe, but there will probably still be less sugar, although the juice is sweet. Probably the balance is obtained. What do you think? Lemons and more pectin.
Kras-Vlas
Angela, delicious marmalade!
I went to read about syrup
V-tina
Quote: ang-kay
The only thing I don't know is if there is more sugar to add for the pectin to work properly. I know that
Angela, thanks, I will try on the weekend, there are also crackers waiting in line, I bought flour
Rituslya
You can go crazy with what beauty!
I sit and admire!
It seems that cooking is not painful, but you need to chew all the ingredients first to collect.
Angela, thank you for such a detailed and verified recipe!
Trishka
Mnyam-mnyam, what a beauty, thanks for the recipe, took away!
zvezda
Tatyana, so it's not fair ,,, I also need a table, that's where to look for it now ?!
ang-kay
Quote: 4er-ta
Sorry, dear, I didn't read it very carefully right away. You have a juice recipe, so I removed the table. There marmalade on pectin, but puree.
Bring it back! Let it be. Doesn't hurt definitely !!!




Rita, Ksyushathanks girls. Help yourself and do it yourself. Delicious and not confusing.




Kras-Vlas, Olga, Thank you)
4er-ta
Angela, put the sign where it was.
zvezda
Angela, Tatyana, because glucose and invert are completely different syrups .. maybe it's better for me to buy exactly glucose, and not translate products? Inert for another ...
4er-ta
Olya, better, of course, glucose, it is not as sweet as invert. In general, in many recipes I have met 50/50 glucose + trimolin.

in the subject of Marmalade, page 27, Elena gave a detailed description of glucose, trimoline, etc.

Wiki
Where do you buy glucose syrup?
4er-ta
WIKI, in a candy store or type ,, Bread at home ''
zvezda
Tatyana, well, for now, you can do it? Or how .. I can just buy only tomorrow ,,, and oranges - here they are
ang-kay
Try it. And you will tell us.
zvezda
Quote: ang-kay
Try it. And you will tell us.
Aha ... you sly one, I'll try, nothing will work out, I'll spend my unfortunate pectin and that's it ?! Netushka, I'll go tomorrow better for glucose, you yourself say that you need to do as the author said!
ang-kay
Right there. Eat with a spoon, if that. There will be jam)
And I cooked a new batch. Oh, how long it takes to reach the right temperature. I'll watch this one freeze. Pectin is much overdue. Yesterday's too, but less.
4er-ta
Olya, here the quality of pectin is more important and cook to the prescribed (confident) degrees. And syrup (it seems to me) is not the main thing.
Angela, usually the marmalade hardens after 10 minutes and it must be lightly sprinkled with sugar (so as not to wind up) and left for a day to stabilize, and then cut, roll in sugar on all sides, then shake off on a sieve.

I have an orange one today

ang-kay
Tatyana, yes, it freezes immediately. I removed the layer from the molds when they cooled down. I didn't think about sugar. Sprinkled when cutting, so as not to stick to the gloves. For everything about everything 2 hours. I didn't have time to wind up. She took them out of the molds directly into the dishes with sugar. Cut and roll at once. Excess sugar did not stick at all. Today will stand in shape until morning. Now sprinkle with sugar. Thanks for the advice. I'll go and add it. In my opinion, there were no such details in the recipe.

I finished it.
Akvarel
And what does citric acid give, to balance the taste, or something else?
Can you substitute lemon juice?
ang-kay
Quote: 4er-ta
I have an orange one today
Do you use juice with pulp? Fresh?




Quote: Akvarel
And what does citric acid give, to balance the taste, or something else?
Can you substitute lemon juice?
Pectin will only work with citric acid. I don't know about the juice. If it is possible, then I do not know how much. And why replace something if you need a stable result?
marina-mm
Angela, the marmalade is very beautiful, I admire.
Can you reduce sugar? We are not very sweet lovers, I always reduce it if the recipe allows it. And I really want marmalade and fast now.
The house is full of apple juice from their summer cottage, it is sweet and delicious without sugar.
4er-ta
Angela, I punch oranges with a blender, and then through a rub
.AkvarelAs Angela already said, acid is added to activate the pectin and facilitate the thickening of the marmalade. You can add different acids, in this proportion - 10g. wine, 15g. lemon or 120 grams of lemon juice (Angela, is it anything I write in your recipe, or delete?)
ang-kay
Quote: 4er-ta
Angela, nothing that I write in your recipe, or delete?)
Of course write !!! Well you are tight in this topic, but I am not. Write it down per kilo such proportions of acid?
Quote: marina-mm
marmalade
Marina, Thank you. On the first page, under the spoiler in Tanya's comment, there is a table for all fruit purees. There, almost everywhere sugar is put one to one. I think this is important. I could be wrong. I don’t know the topic of pectin, I have never delved into it. I think that it is impossible to decrease. Tanya will come and I think she will tell you.Pectin marmalade # 14
4er-ta
Quote: ang-kay

Write it down per kilo such proportions of acid?

No, this is for the proportion to be converted into another acid, and so, the amount is taken according to the recipe.
Quote: ang-kay
I don’t know the topic of pectin, I have never delved into it. I think that it is impossible to decrease. Tanya will come and I think she will prompt.
I didn't understand about pectin
If this is about sugar, then it cannot be reduced so easily, the composition is disturbed there and the marmalade may not solidify, flow, etc., well, the shelf life is also stored without a refrigerator. But you can try - suddenly and normally. And if it does not work out, you can then punch with a blender and smear on a roll.
ang-kay
Quote: 4er-ta
this is for the proportion to be converted into another acid, and so, the amount is taken according to the recipe.
Now I don’t understand? The recipe contains 5 grams of lemons. So the recipe requires 40 grams of lemon juice? What about 3.3 grams of tartaric acid?
Quote: 4er-ta
did not understand about pectin
Can sugar be reduced in pectin recipes?
marina-mm
Tatyana, I asked Angela if it was possible to reduce sugar, my juice is sweet and I will not have a very sweet one, it is not worth doing then.
Angela replied that it is impossible to reduce sugar, the table shows sugar with mashed potatoes 1: 1.
So does sugar-free pectin work or not?
4er-ta
It turns out like this - 5 lemons + 5 g of water in total 10 g, and the juice is still not so concentrated. But I read that if possible, it is better to use citric acid, it is safer
ang-kay
Quote: marina-mm
that sugar can not be reduced
Not so categorically. She said that I don't think so. We are waiting for Tanya. And the marmalade is always sweet. That's why he and marmalade)
4er-ta
I have answered Marina in my message above.
ang-kay
Quote: 4er-ta
5 lemons + 5g of water for a total of 10 grams, and the juice is still not so concentrated. But I read that, if possible, it is better to use citric acid, it is safer
Did you count the wine correctly? Here I am about the same. Why replace. The wine is still clear.




Quote: marina-mm
is it possible to reduce sugar
Quote: 4er-ta
If it’s about sugar, then it’s not so easy to reduce it, the composition is broken there and the marmalade may not solidify, leak, etc., well, the shelf life is also stored without a refrigerator. But you can try it, suddenly and normally. And if it doesn't work out, you can then punch it with a blender and smear it on the bun.
So I’m right when I thought it’s impossible)
Akvarel
Quote: 4er-ta

Angela, I punch oranges with a blender, and then through a rub
.AkvarelAs Angela already said, acid is added to activate the pectin and facilitate the thickening of the marmalade. You can add different acids, in this proportion - 10g. wine, 15g. lemon or 120 grams of lemon juice (Angela, is it anything I write in your recipe, or delete?)
Thank you very much. I'll try with juice and sour, unsubscribe
marina-mm
Tatyana, returned, read the answer, thank you.
I'll have to try it myself. If it works out, you won't have to store it for a long time.
It won't work, I'll add it to baking.
Angela
Mirtochka
Good day! Tell me, if you pour the mass on a baking sheet, then you need to cover it with paper? And if just in a glass mold - will the marmalade stick? Can cover with foil?
ang-kay
Mirtochka, good day.
Quote: ang-kay
Pour into molds immediately. The mass will thicken quickly. Do not lubricate the forms.
Perfectly departs.
Mirtochka
Angela, Thank you so much. There was one mold. The rest was poured into a glass mold. 100% grape juice from the store. Pectin-based marmalade

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