Marmalade from syrup: how to make a sweet dessert from syrup at home

Syrup selection

Today you can find a great variety of syrups on store shelves. They differ in both taste and color, so choosing a syrup that suits your taste will not be difficult.

You can make the syrup yourself. To do this, boil the berries or fruits for 15 to 30 minutes over low heat, and then strain through a fine sieve. Add granulated sugar to the aromatic liquid and boil over medium heat for 10 - 15 minutes. The ratio of sugar and liquid for making syrup should be approximately 1:2.

By the way, if you really like homemade candied fruit, then the syrup left over from boiling fruits and berries can also serve as an excellent base for marmalade.

Thickeners for marmalade

In order for the marmalade to be dense and hold its shape well, you need to be very responsible when choosing a thickener.

You can use:

• agar-agar;
• pectin;
• gelatin.

The “strongest” marmalade is made from agar-agar and pectin, but a product made from gelatin is best stored in the refrigerator, since it can “leak” at room temperature.

The advantage of using gelatin is its affordability. In addition, it can be found in almost any store, which cannot be said about agar-agar and pectin.

How to make marmalade from agar-agar syrup

• syrup (any) – 500 milliliters;
• water – 100 milliliters;
• agar-agar – 2 tablespoons.

Fill the agar-agar with water and let it brew for 10 minutes. At this time, pour the syrup into a small saucepan and put on fire. When the liquid boils, add agar-agar and boil everything together for 5-6 minutes.

After this, remove the container from the heat and let it cool slightly. Pour the warm mixture into molds and give the marmalade time to strengthen. Cold will help speed up the process, but this is not necessary.

Gelatin marmalade

• syrup – 400 milliliters;
• water – 50 milliliters;
• gelatin – 2 heaped tablespoons.

Soak the gelatin in water according to the instructions on the package, and then add it to the preheated syrup. Under no circumstances should you boil gelatin, so be careful not to let the liquid boil. After the gelatin has completely dissolved in the syrup, pour the marmalade into molds and put it in the refrigerator.

I also suggest you check out the video recipe from the bloggerstwins channel, which talks about making homemade marmalade from licorice, passion fruit and blue curacao syrup on gelatin

How to make colorful marmalade

Want to surprise your family? Let's make striped marmalade! To do this, you will need syrup of different colors, preferably contrasting ones.First, make marmalade from one type of syrup and fill it 1/2 full into the mold. After the mass has hardened, pour in a second layer of syrup of a different color.

In order for the layers to be clearly visible, they must be filled with a layer of at least 7 millimeters. Use the height of your mold to determine the number of marmalade strips.

Useful tips

• To make it easy to remove pieces of marmalade from the molds, the containers must first be greased with a thin layer of vegetable oil. To make a thin layer of oil, use an oiled cotton pad.
• Square shapes can be covered with cling film or baking paper, then getting a large layer of marmalade will not be difficult.
• Spices such as vanillin, cinnamon or cloves will help diversify the taste of marmalade.
• Marmalade made from gelatin should be stored in the refrigerator to prevent it from melting.

Another recipe for making marmalade from syrup is presented by the Umeloe TV channel.