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 Cherry Marmalade on Pectin Recipe
This year, as mini-gifts for family and friends for the New Year, I decided to make boxes with delicious homemade marmalade. It is prepared quite simply and does not require special expenses.
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine Russian Cuisine
Keyword Easy, For Beginners
Cook Time 40 minutes
Servings
Ingredients
For invert syrup:
For marmalade:
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine Russian Cuisine
Keyword Easy, For Beginners
Cook Time 40 minutes
Servings
Ingredients
For invert syrup:
For marmalade:
Instructions
  1. If you don't have glucose syrup, you can replace it with invert syrup, which is easy to make at home. To do this, heat water with sugar in a saucepan with a thick bottom.
    If you don't have glucose syrup, you can replace it with invert syrup, which is easy to make at home. To do this, heat water with sugar in a saucepan with a thick bottom.
  2. Once the sugar has dissolved, add the citric acid and stir. Prepare the syrup to a temperature of 107-108 degrees (can be measured with a cooking thermometer). If you don't measure the temperature with anything, you can focus on the color. The syrup should be light, almost caramel color. To check the syrup for readiness, drop a drop of syrup on a plate, cool very quickly and grab a drop between 2 fingers, while their separation should turn out to be a "thick thread". This indicates the readiness of the syrup. Cool the finished syrup and put the container in the refrigerator. It can be stored for a long time, 2-3 months.
    Once the sugar has dissolved, add the citric acid and stir. Prepare the syrup to a temperature of 107-108 degrees (can be measured with a cooking thermometer). If you don't measure the temperature with anything, you can focus on the color. The syrup should be light, almost caramel color. To check the syrup for readiness, drop a drop of syrup on a plate, cool very quickly and grab a drop between 2 fingers, while their separation should turn out to be a "thick thread". This indicates the readiness of the syrup. Cool the finished syrup and put the container in the refrigerator. It can be stored for a long time, 2-3 months.
  3. Now let's make marmalade. To do this, combine the sugar with the pectin and mix thoroughly. Mix the cherry juice with water and grind in a blender together with the cherries. Put a saucepan of juice on the stove and heat up the liquid. Carefully, pour in a thin stream of sugar with pectin, stirring the mass constantly. Bring to a boil, add invert or glucose syrup. Cook over medium heat to a temperature of 107-108 degrees. It is recommended to measure the temperature using a cooking thermometer.
    Now let's make marmalade. To do this, combine the sugar with the pectin and mix thoroughly. Mix the cherry juice with water and grind in a blender together with the cherries. Put a saucepan of juice on the stove and heat up the liquid. Carefully, pour in a thin stream of sugar with pectin, stirring the mass constantly. Bring to a boil, add invert or glucose syrup. Cook over medium heat to a temperature of 107-108 degrees. It is recommended to measure the temperature using a cooking thermometer.
  4. Dilute citric acid in 1 tablespoon of water. Add the diluted citric acid to the finished mass and remove from the heat. Pour the prepared mixture into a container. To do this, you can pre-tighten the removable ring with food wrap or use silicone molds. You need to pour it in a hot state, since the composition freezes quickly. Allow the mass to completely solidify.
    Dilute citric acid in 1 tablespoon of water. Add the diluted citric acid to the finished mass and remove from the heat. Pour the prepared mixture into a container. To do this, you can pre-tighten the removable ring with food wrap or use silicone molds. You need to pour it in a hot state, since the composition freezes quickly. Allow the mass to completely solidify.
  5. Carefully remove the frozen layer from the mold and cut into pieces. If you use mini molds, you don't need to cut anything out.
    Carefully remove the frozen layer from the mold and cut into pieces. If you use mini molds, you don't need to cut anything out.
  6. Roll the finished marmalade in sugar and you can eat or give! Enjoy your meal!
    Roll the finished marmalade in sugar and you can eat or give! Enjoy your meal!
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