Home marmalade - recipe for sweet tooth

Everybody has heard about the benefits of marmalade today. Any young lady knows that these sweets contain little fat, which means they do not harm the figure in small amounts. Pectin and agar-agar, which are part of the marmalade, are healthy. It's only a pity that the dyes and flavors used in the production of confectionery products are "in vain". But this delicious, useful delicacy can be prepared at home. Turning to Granny's book "Housekeeping", I found some tips on how to make marmalade. I especially liked the recipe for goodies from vegetables. Not so long ago, on sale, I caught a marmalade of rhubarb, the price of which was about nine hundred rubles per kilogram. The product was presented as "super-useful" and "super-dietary". In a comparative analysis, my family amicably recognized that my vegetable marmalade, the recipe of which I borrowed from the book on housekeeping, tastes no worse.

Vegetable marmalade

In the preparation of this marmalade thickeners are not used. It includes only sugar and vegetable (fruit, berry) puree. Marmalade is cooked from pumpkin, beets, carrots, melons, rhubarb, physalis. The initial process differs little from cooking conventional jam. Diced vegetables are covered with sugar and leave for a while, so that they give juice. Then add the remaining sugar, top up the water and cook the vegetables until completely softened. Then, the vegetables are wiped through a sieve and left to evaporate over a small fire. At the end of cooking, the mass should easily fall behind the bottom of the dishes. Ready marmalade we spread on a pan drenched in water and dried in the air. Then cut into cubes and crumble in powdered sugar.

To make marmalade you need 1.5 kg of granulated sugar and 500 ml of water per 1 kg of vegetables. Rhubarb for marmalade is selected only by young, with uneven stems. You can tint the finished marmalade with the juice of a black currant. To do this, simply replace some of the rhubarb with berries.
In marmalade of beetroot or pumpkin add a little citric acid, so that the taste was not so fresh.

As you can see, this is a completely natural marmalade, the recipe contains only sugar and fruits - vegetables. By the way, in Russia for a long time they prepared pastilles and marmalades for honey, because sugar was expensive and was not affordable for every family.

Apple jujube. The recipe for useful sweets

To make a home marmalade of apples, you need a kilogram of apples, 100 grams of granulated sugar, 2 liters. Art. Potato starch and 20 g of gelatin.
First, cut the apples, fall asleep with sugar and stew in a saucepan with a thick bottom, adding a little water. Then wipe the mixture through a sieve so that a uniform mass is obtained. We raise in a small amount of water starch, we dissolve gelatin in warm water and pour in thickeners in apple puree. We let the mixture boil, remove from heat and pour into a silicone mold. We refrigerate a few hours in the refrigerator. To give ready-made marmalade a brighter color will help the juice of beet or black currant, which must be added at the end of cooking.
To small children too it is possible to offer such marmalade. The recipe does not contain flavoring and coloring agents, so such sweets will not harm babies.

Fruit jelly

This recipe is a recipe for making marmalade suitable for any fruit: pears, apples, oranges, tangerines, quinces, kiwi. If you want to get an unusual taste, try combining two tastes in a ready marmalade. An excellent duet will make melon and orange, apple and kiwi. You can also add any berries. The sweeter the starting product, the less sugar is needed.

One kg of fruit will require 1.2 - 1.5 kg of sugar sand. Fruit cut into slices and mash in puree with a blender. Then add half the sugar to the fruit mass and cook on low heat in a wide bowl. Best for this purpose is suitable for a copper or aluminum basin or pan. As the sugar dissolves, add the remaining and cook until the mass becomes plastic. Then we remove the marmalade from the fire, let it cool down a bit and lay it on the parchment. Dry the marmalade in air at ordinary temperature. We store in cans with a ground lid.

Bon Appetit!