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Print Recipe
Cherry Marmalade on Pectin Recipe
This year, as a 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 costs.
Cook Time 40 minutes
Servings
Ingredients
For invert syrup:
For marmalade:
Cook Time 40 minutes
Servings
Ingredients
For invert syrup:
For marmalade:
Instructions
  1. If you do not have glucose syrup, you can replace it with invert, which is easy to prepare at home. To do this, heat water with sugar in a thick-bottomed pan.
    If you do not have glucose syrup, you can replace it with invert, which is easy to prepare at home. To do this, heat water with sugar in a thick-bottomed pan.
  2. Once the sugar has dissolved, add the citric acid and stir. Cook the syrup to a temperature of 107-108 degrees (can be measured with a cooking thermometer). If you measure the temperature with nothing, you can focus on the color. The syrup should be light almost caramel color. To check the syrup on the readiness dropping on the plate a drop of the syrup cool down very quickly and capture a drop of between 2 fingers, and their separation should reach the "thick thread". This indicates the readiness of the syrup. Ready syrup cool and remove 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. Cook the syrup to a temperature of 107-108 degrees (can be measured with a cooking thermometer). If you measure the temperature with nothing, you can focus on the color. The syrup should be light almost caramel color. To check the syrup on the readiness dropping on the plate a drop of the syrup cool down very quickly and capture a drop of between 2 fingers, and their separation should reach the "thick thread". This indicates the readiness of the syrup.
Ready syrup cool and remove 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 sugar with pectin and mix thoroughly. Cherry juice and combine with water and a broken blender with the cherries. Put a pot of juice on the stove and heat the liquid. Gently, pour a thin stream of sugar with pectin, stirring constantly mass. Bring to a boil, add invert or glucose syrup. Cook on medium heat to a temperature of 107-108 degrees. It is recommended to measure the temperature with a cooking thermometer.
    Now let's make marmalade. To do this, combine sugar with pectin and mix thoroughly.
Cherry juice and combine with water and a broken blender with the cherries. Put a pot of juice on the stove and heat the liquid. Gently, pour a thin stream of sugar with pectin, stirring constantly mass. Bring to a boil, add invert or glucose syrup.
Cook on medium heat to a temperature of 107-108 degrees. It is recommended to measure the temperature with a cooking thermometer.
  4. Dilute citric acid in 1 tablespoon of water. Add diluted citric acid to the finished mass and remove from heat. Pour the prepared mixture into the container. To do this, you can pre-tighten the cling film detachable ring or use silicone molds. You need to pour in a hot state, as the composition quickly solidifies. Allow the mass to solidify completely.
    Dilute citric acid in 1 tablespoon of water. Add diluted citric acid to the finished mass and remove from heat. Pour the prepared mixture into the container. To do this, you can pre-tighten the cling film detachable ring or use silicone molds. You need to pour in a hot state, as the composition quickly solidifies.
Allow the mass to solidify completely.
  5. Frozen layer, gently release from the mold and cut into pieces. If you use mini-molds, you do not need to cut anything.
    Frozen layer, gently release from the mold and cut into pieces. If you use mini-molds, you do not need to cut anything.
  6. Roll the finished marmalade in sugar and you can eat or give! Bon appetit!
    Roll the finished marmalade in sugar and you can eat or give! Bon appetit!

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