Marmalade from baby puree: making at home

Marmalade made from baby puree, in combination with sugar and pectin, turns one delicacy into another, which the child can eat himself without smearing liquid puree on his and his mother’s clothes. Baby puree has a lot of benefits, but after opening the jar, it must be eaten within 24 hours, otherwise it will begin to spoil. Should we not throw away such a valuable and expensive product?

We choose the puree, reading the ingredients very carefully. We only need natural fruit puree, we will add everything else ourselves as needed.

For 250 g of baby fruit puree you need:

• 150 g sugar;
• 7 g pectin;
• 2 g citric acid;
• 100 g of water.

Place the puree into a small saucepan and pour out the water. Place the saucepan on the lowest heat.

Mix sugar with pectin. This is done so that the pectin does not form lumps and is well diluted.

When small bubbles begin to appear on the surface of the puree, pour sugar and pectin into the saucepan and cook the puree for 5 minutes, stirring constantly.

Add citric acid and stir again. You can’t do without citric acid, because it is it that triggers the pectin reaction, and without it the marmalade will not harden well.

Do a little test to see if the marmalade is ready:

Before you start cooking, place a regular metal spoon in the freezer. When you think the marmalade is ready, remove the spoon from the freezer and add one drop of puree into it.

After a few seconds, the drop should harden into marmalade. If this does not happen, then your mixture is not ready yet. Boil it for another 5 minutes and repeat the test.

It is not necessary to have special molds to pour marmalade. You can use an iron frame and a silicone mat, which must be cooled in the freezer before pouring and greased with vegetable oil, or covered with cling film.

When the marmalade hardens, cut it into sweets and roll each piece in sugar so that they do not choke.

Watch the video to see how and from what fruit marmalade is prepared in production: