Marmalade from puree: how to prepare it correctly at home - all about marmalade from puree

What kind of puree can you make marmalade from?

Berry puree

Marmalade made from berries is very tasty. The basis can be berry juices and purees. To prepare the latter, berries with thick skin (currants, chokeberries, gooseberries and others) are blanched for several minutes before pureeing so that the skin bursts. Berries such as raspberries, mulberries, blueberries, and strawberries are pureed without prior heat treatment.

Do not forget that before grinding the berries into puree, you need to pre-process them - rinse, sort, remove sepals and debris.

The finished puree, before adding thickeners, is filtered through a sieve to get rid of any remaining skins and small seeds.

Fruit puree

Washed fruits are peeled.Fruits with dense pulp (apples, pears) are boiled in a small amount of water or baked until soft in the oven, and then ground. Soft fruits (bananas, kiwi, pineapple) are pureed with a blender immediately after peeling.

If necessary, the fruit mass is passed through a fine sieve.

Vegetable puree

The main vegetable used to make marmalade is pumpkin. Before pureeing, it is thermally treated until soft. To do this, you can use an oven or double boiler. Pumpkin cooking time varies from 20 to 45 minutes, and depends on the size of the pumpkin cut and the method of its preparation.

The softened pieces are crushed with a blender so that the puree is as homogenized as possible.

Baby puree

The easiest way to make marmalade from puree is to use ready-made fruit and berry puree intended for baby food. The choice here is simply huge. Manufacturers offer both single products and various fruit and berry mixes.

What thickener to use

Marmalade from currants, rose hips, rowan, apples, apricots, peaches and pumpkin can be prepared without additional gelling agents. This is due to the presence of natural pectin in them.

Powdered thickeners such as agar-agar, gelatin or apple pectin are added to purees from other products.

How to make marmalade from puree

Natural marmalade

Fruits rich in pectin are ground through a sieve, sugar is added and put on fire. The mass is boiled until thickened, and then laid out on trays with high walls. The puree layer should not exceed 20 millimeters. Dry the marshmallows both at room temperature and in the oven at minimum temperature.

On agar-agar

For 500 milliliters of any puree you need to take 1.5 - 2 tablespoons of agar-agar powder. Pour the thickener into 80 milliliters of water and allow it to swell for 10-15 minutes. Meanwhile, put the puree on the fire and add granulated sugar. The amount of sugar depends on what products the puree is made from. If the mass tastes “empty,” you can add ½ teaspoon of citric acid or squeeze a couple of tablespoons of natural lemon juice. After the sugar has completely dissolved, add agar-agar to the puree and boil the mixture with constant stirring for another 2 to 3 minutes.

The finished marmalade is placed in molds lined with cling film or parchment, or greased with vegetable oil.

The marmalade sets completely in 1 – 2 hours at room temperature. The camera in the main compartment of the refrigerator will help speed up this time.

On gelatin

The amount of gelatin is taken at the rate of: 1 tablespoon per 200 grams of liquid. In accordance with these recommendations, for 400 grams of any puree you will need 2 tablespoons of edible gelatin. The powder is dissolved in 50 milliliters of water and left for 30 minutes.

Then the swollen mass is introduced into hot puree diluted with sugar. The main thing is not to bring the liquid to a boil, otherwise the marmalade will not set.

After the gelatin crystals have completely dissolved, the mass is poured into marmalade molds. To strengthen the dessert, place the containers in the refrigerator for 2 - 2.5 hours.

Watch a video from the “Vesely Smile” channel about making homemade marmalade from applesauce

On pectin

Pectin, before adding to pre-prepared puree, is mixed with a small amount of sugar. Then it is poured into the hot mass and boiled for 5 minutes.

Powder proportion: take 50 grams of pectin per 1 kilogram of fruit mass.