Natural marmalade from apples. A simple recipe with step by step photos of how to make marmalade from apples with agar agar at home. Homemade apple marmalade - recipe

Description

Homemade marmalade from apples we will cook in a very simple and available prescription with photo and detailed instruction. Such delicious treat It will be completely natural and at the same time much tastier than what you can buy in the store. We will practically not use water in cooking, so the taste of the finished sweets will turn out to be very rich and deep. Also, these marmalades will have a very attractive aroma.
The recipe for homemade apple marmalade will tell you about the basics that you need to know when preparing this treat. Even those who will cook marmalade for the first time, this method will seem very simple. As a binding element in this recipe, we will use agar-agar - natural natural gelatin. Thus, no substitutes or dyes will be involved in the creation of such sweets, which is important in home cooking. Orange we will use in order to dilute the saturated sweet taste ripe apples. Let's start making marmalade from apples with orange at home.

Ingredients

Homemade apple marmalade - recipe

We get for cooking one ripe and fragrant orange, we squeeze its juice with a manual juicer or in any other known and convenient way. We will need about 200 milliliters of this juice, keep this in mind while cooking.

We fall asleep in freshly squeezed Orange juice the indicated amount of agar-agar. Mix the ingredients thoroughly and leave them to infuse and swell for half an hour.

We thoroughly wash the green ripe apples, carefully cut off a very thin layer of the skin, remove the stalks and cores. Cut the apples into small pieces as shown in the photo.

For further cooking, we need a special package for baking. We put all the slices of apples into it, remove the air from the bag and tie it.

We send the apples to the oven and cook them there until soft and lightly ruddy. Posting apple slices in a suitable size pot..

Now grind the apples with a blender to a dense and homogeneous puree.

Gently pour all the sugar we have into applesauce, if desired, reduce or increase its amount to your liking. Thoroughly mix the ingredients.

Pour a little cold clean water into the pan, mix the applesauce again.

We put the pan on the stove and bring the liquid to a boil, then reduce the heat a little and cook the puree for 4-6 minutes.

Pour the juice of one orange with agar-agar, which has been infused during this time, to the apples. Mix the ingredients well again and cook the marmalade for 5 minutes until cooked.

In English-speaking countries, a classic marmalade is a dessert made only from citrus fruits. Fashion for delicacy came from the UK. In France, quince jam is considered marmalade.

Its historical homeland is the countries of the Middle East and the Eastern Mediterranean. Europeans "made friends" with dessert during the Crusades. The inhabitants of Asia Minor boiled fruits or their juice until completely thickened in order to preserve a rich harvest longer. In the Russian Empire, the delicacy was called "fruit jelly".

What you need to know about the main ingredient

For the preparation of delicacies, sour apples are more suitable, including Antonovka. It is they that contain pectin in large quantities - a natural gelling agent that provides good solidification and an elastic structure. If there are no such fruits, then mealy summer varieties, overripe and stale fruits will do. But in this case, they need sourness. Add viburnum, black or red currant to applesauce, chokeberry. The more sweetness in the fruit, the less sugar you need to use.

The basis of marmalade is fruit puree. For its preparation, apples are processed in two main ways.

1. On the stove . The fruits are cut into slices. They can not be cleaned from the skin and seeds. Boil in a saucepan with a little water until softened. Unpeeled fruits are rubbed through a sieve so that the puree is obtained without skins and seeds, lumps. Peeled can be immediately thrown into a blender and grind.
2. In the oven . Whole apples are baked on a baking sheet lined with parchment until tender. Then they are peeled, core. The pulp is ground in a blender or rubbed through a sieve.

The finished dessert contains almost the same useful elements as the berries and fruits from which it is prepared. Even with heat treatment the bulk of them remain. Therefore, marmalade acts not only as a delicious treat, but also represents a kind of “charged battery” to strengthen the immune system and the body as a whole.

Apple marmalade at home: the taste of childhood

If there is no certainty that the dessert will harden, gelling components can be used. For artificial thickening, agar-agar, pectin, gelatin are suitable. You should pay attention to this category of ingredients, especially when sweet varieties of apples are taken for marmalade. They have significantly less natural pectin than acidic fruits.

Classical

Peculiarities . To make the delicacy useful, including for diabetics, we change the recipe a little. You can make apple marmalade without sugar, but with the addition of fructose. The quantity of the product is calculated taking into account personal taste preferences. Less calories and more fragrant dessert obtained with honey. It needs as much as sugar.

Ingredients:

• 1 kg of apples;
• 500-600 g of sugar.

Cooking

1. We cut off the “lids” from the fruits and carefully remove the core. We cover them with “hats” and put them on a baking sheet. So that during the baking process they do not burn, cover the sheet with parchment or grease with a small amount of odorless refined oil.
2. Bake fruit for 40-60 minutes at 150°C. Cooking time depends on the type of fruit. Apples should be soft, but not burnt.
3. We grind the fruits through a sieve or colander, interrupt with a blender. There should be no lumps, skins in the mixture.
4. Mix puree with sugar. Cook until thickened, stirring frequently, 60-90 minutes.
5. We lay out hot marmalade in sterile jars. We close with plastic lids, cool.
6. We send for the winter to a dry, cool place where direct sunlight does not fall.

You can check if homemade apple marmalade is ready by dropping it on a cold plate. The drop should not spread. There is another way. With a wooden spatula, with which we interfere with mashed potatoes, we draw along the bottom of the pan. If the groove does not swim, the delicacy is ready.

With quince and plum

Peculiarities . Refreshes the taste of dessert and gives it piquant note a small amount of lemon or orange peel, mint. The ingredients are added to the puree before cooking.

Ingredients:

• 500 g of apples;
• 500 g quince;
• 500 g plums;
• 1.2 liters of water;
• 1.5 kg of sugar.

Cooking

1. We clean the fruit from the core, skin. We cut into slices. First we put apples in a saucepan, then plums, the last is quince. Sprinkle each layer with half of the sugar. Fill the pieces with water.
2. Cook over low heat until all fruits are soft.
3. We pass the pulp through a sieve, getting rid of lumps.
4. Mix puree with sugar and boil until completely thickened.
5. Place parchment paper on a flat dish or baking sheet. Pour a thin layer (5 mm) of puree. We level well.
6. After cooling, cut into pieces and serve.

To prevent the dessert from turning out “wet”, after hardening it can be rolled in sugar or powdered sugar. It is better to allocate at least five to seven hours for drying. A baking sheet with mashed potatoes is placed on the table in the room. No refrigerator and cling film, otherwise the dessert will stick to your hands. Treats can be sugary. This indicates that the sweetener was used in the wrong proportion.

With pumpkin, gooseberry and black currant

Peculiarities . A simple recipe for apple marmalade will delight you with an unusual taste. It can use any variety of the main fruit, including "letniki". The necessary share of sourness is provided by currants and gooseberries.

Ingredients:

• 500 g of apples;
• 500 g gooseberries;
• 500 g of blackcurrant;
• 500 g pumpkin;
• 1 kg of sugar;
• 1 liter of water.

Cooking

1. We clean the pumpkin and apples. We cut into slices. Cook separately until softened. To prevent the pieces from burning, add a little water.
2. Gooseberries and currants rub well with sugar.
3. Grind pumpkin and apples in a blender to a puree consistency. Add a mixture of berries and sugar to it. Mix well.
4. Put on fire and cook until completely thickened.
5. We lay out in sterile jars, cork with plastic lids. We put it in the cold.
6. You can pour the mixture in a thin layer (5 mm) on a baking sheet with parchment paper and wait until it thickens.

According to this recipe, you can prepare a treat with the addition of various fruits and berries. It will not be difficult to experiment with cherries, pears, red currants, viburnum. As for vegetables, instead of pumpkin, carrots are added. When combining products, it is recommended to adhere to the following principle - the ratio of sour and sweet components should be approximately the same.

With nuts

Peculiarities . A couple of pieces of goodies mixed with tea will not affect the figure. You can make marmalade from apples with a more refined taste and aroma if you use roasted nuts in its preparation. The kernels are pre-fried in a dry frying pan on all sides for several minutes.

Ingredients:

• 1 kg of apples;
• 250 g sugar;
• 30 g orange peel;
• 25 g walnuts.

Cooking

1. Roast whole apples on a parchment-lined baking sheet.
2. We clean from the core and skin. We make puree from the pulp in a blender. Mix with sugar and cook until thickened.
3. Grind the zest and nuts in a blender. We throw to the fruit mixture three to five minutes before readiness.
4. Pour the puree into a thin layer on the parchment. We are waiting for it to dry. We send on a baking sheet in the oven for 10-15 minutes to dry.
5. Separate from paper. We can cut into slices.

Candy can be made from marmalade. Small pieces of delicacy are dipped in multi-colored coconut, sesame seeds, poppy seeds, waffle crumbs. Marmalade, made from applesauce at home, is great as a filling for pies, muffins. This is a good "material" for decorating. confectionery. You just need to stock up on special molds.

From cake

Peculiarities . A good option that allows you to usefully use the raw materials that remain after making juices. Even from such “waste”, the delicacy turns out to be no less tasty than classic marmalade.

Ingredients:

• 600 g of apple cake;
• 400 g sugar.

Cooking

1. We wipe the cake through a sieve, removing the seeds.
2. Mix mashed potatoes with sugar, cook until thickened for 40-60 minutes.
3. Pour onto a baking sheet lined with parchment. Well level the layer.
4. Dry outdoors for two or three days. At night we clean the room.

You can make this dessert recipe in a bread machine. It is necessary to pour the puree with sugar into the bowl and turn on the “Marmalade” mode. It is not necessary to control the cooking process. ready mix while hot, pour into molds and leave to harden.

From juice

Peculiarities . Unlike other recipes, this one does not use apple pulp, but juice. Gelatin acts as a thickener. A less high-calorie option will turn out if you add agar-agar to the dessert instead. The gelling properties of this product are even better.

Ingredients:

• 1 liter of apple juice;
• 100 g of gelatin;
• 100 g sugar.

Cooking

1. Gelatin pour 150-200 ml of warm juice. We leave to swell.
2. Dilute sugar in the remaining liquid. We put on fire and stir until all the crystals are dissolved. After boiling, cook for about five minutes.
3. Remove the syrup from the heat and pour in the gelatin in small portions. Mix well so that no lumps appear. If they are still there, then additionally filter through a sieve.
4. Pour the hot mixture into molds or onto a baking sheet. We leave to dry.

Apple marmalade with gelatin at home is recommended to be prepared according to the following principle: the more acidic the base, the more sugar you need to add. Therefore, before cooking, we taste it. To make juice, it is convenient to take a juicer. Unlike a juicer, it does not make noise and does not clog with pulp. It does not need to constantly lay fruit. Portion is loaded at one time.

In a slow cooker

Peculiarities . If you want more spices, then you can pay attention to anise grains, clove umbrellas. For the number of main components, they need a couple of pieces. Apple marmalade in a slow cooker will delight not only with excellent taste, but also with a luxurious aroma.

Ingredients:

• 1.5 kg of apples;
• 200 g of sugar;
• 5 g cinnamon or vanilla.

Cooking

1. Peeled and peeled fruits are cut into small cubes. We fall asleep in the cooking bowl.
2. We turn on the "Baking" mode and cook the fruit for an hour.
3. Grind the slices in a blender.
4. Mix puree with sugar, cinnamon or vanilla. We start all the same mode and cook for 40 minutes, periodically stir the mashed potatoes so that it simmers evenly.
5. Pour the mixture onto a baking sheet in a thin layer (1.5 cm). We are waiting for it to freeze.

In the preparation of confectionery, melted marmalade is used. Various patterns, drawings on the surface of pastries and cakes are made from it. You can melt the delicacy in the same microwave. It must be put in a bowl, add water with the calculation of 20-25 ml per two medium cubes. Only 40 seconds, and the hot liquid mass is ready. It is poured into a pastry bag and decorated with pastries.

The recipe for apple marmalade has been chosen, the dessert has been prepared, but there is a lot of it and it’s impossible to eat it at once. In this case, the question of proper storage arises. Plastic bags, tin boxes are containers that are not recommended for use. In them, the delicacy will not last long. Parchment paper is suitable, in which you can wrap whole sheets of dessert. Also well it will be stored in sterile glass jars under a canopy cover. Cold, dampness and a high level of humidity are things that marmalade does not "friend" with.

Prepare the necessary ingredients. Peel the washed apples from the peel. This is very convenient to do with a vegetable peeler, but you can also use a regular knife.

Remove the seed box from the apples.

Cut apples into small pieces and put in a container in which you are going to cook marmalade.

Cover the apples with sugar and leave for at least 1 hour so that the sugar melts a little and the apples let the juice flow.

Boil the apples over low heat for 30 minutes, stirring occasionally. During this time, they will boil well and become very soft.

To speed up the cooking process of marmalade, it is necessary to puree the apples with a blender until smooth or grind the mass through a fine sieve. There will be no waste, but the mass will become very tender.

In order not to be cloyingly sweet, it is necessary to pour in the squeezed lemon juice and return the pan to low heat.

Ready apple marmalade, prepared at home, put into clean, dry jars and roll up for the winter. Turn jars upside down and wrap warmly until completely cooled. You can store in the basement, and in the apartment pantry.

Thick, tender, fragrant apple marmalade is one of the best homemade preparations for the winter in my pantry. Eat yourself too!

Bon Appetit!

Storage conditions for sweets

Making marmalade is half the battle. It is important to know how to properly store dessert. Hot marmalade will need to be put into cylinders or small jars. But you don't need to close them. You should wait a bit until the marmalade cools down and becomes covered with a film. A sheet of parchment paper is laid out on the jar and wrapped with a cloth. Dessert should be stored in a cool place. Many people prefer to store marmalade in special forms. But when serving, the dessert is cut into small pieces. Candies with powdered sugar are obtained. Marmalade masterpiece can be prepared in various colors.

gelatin dessert recipe

Marmalade is loved by all the sweet tooth. True, in our time in the store you will not meet natural product, everywhere continuous chemistry. You can learn how to make marmalade on your own. Dessert is easy to make. Apples are taken of sour varieties.

Prepare the ingredients:

Half a kilo of apples;
3 small spoons of gelatin;
glass of sugar.

Cooking:

First you need to thoroughly rinse the fruit and peel. The peel does not need to be thrown away, we will still need it. Cut the apples into two halves. All cores must be removed, and the pulp cut into small pieces. The peel from the fruit must be put in a clean saucepan and pour them with two glasses of water. The dishes must be put on fire and boiled. Put the crushed pulp into another saucepan. This is where the water comes in.

Apples need to be stewed until soft. If water remains in the pan after cooking, it will need to be drained, and mashed from the pulp. Here you need to add the liquid from the peel. Now you need to add sugar and put to boil. It will take a little more than half an hour to prepare the mixture, but it must be constantly stirred, otherwise it will burn.

Gelatin should be diluted with 110 ml of water. You will need to wait a little while the composition swells. Then it will need to be heated a little, but so that the mass does not boil. When apple mix cool a little, you will need to add gelatin. Stir the mass well. Pour the finished composition into molds. Then the sweets can be sprinkled with powder. Apple marmalade at home, a recipe with a photo with gelatin is ready.

winter dessert recipe

Sweet tooth should always have something delicious in stock. For these purposes, you can cook so that at any time you can enjoy natural sweets. Such jars can be distributed to your friends for tasting. If they like it, then the dessert was a success.

Ingredients:

2 kilograms sour apples;
kilogram of sugar.

Cooking:

To make homemade marmalade, you first need to prepare applesauce. Fruits must be thoroughly washed and the cores removed. Peeled apples need to be laid on a baking sheet and sent to the oven. After half an hour, the fruit will become soft. Then we take out the apples and grind through a sieve. The resulting slurry should be placed in a bowl and covered with sugar.

Put the dishes with the contents on a slow fire. Applesauce should be evaporated for 1.5 hours. The mixture will need to be stirred constantly. You need to cook the mass until it thickens. While hot, put the marmalade into cylinders and close with plastic lids. So the apple marmalade is ready at home. The recipe with a photo for the winter turned out to be very simple. Store the workpiece in a cool place.

sugar free dessert recipe

No matter how strange it may sound that a dessert can be prepared without adding sugar, it is still possible. Such a dish is suitable for losing weight people who love sweets, but because of keeping their figure in shape, they deny themselves the pleasure.

Ingredients:

2 kilograms of apples;
30 grams of gelatin;
110 ml of water.

Cooking:

Wash apples thoroughly and place on a baking sheet. Fruit goes to the oven. This is necessary for them to become soft. After that, the apples need to be wiped through a sieve. The result is a mixture that resembles a cream. It should be put on a slow fire. Gelatin must be diluted with water and wait a little until the mass swells.

After half an hour, the dissolved gelatin must be heated. But don't forget to keep an eye on applesauce. It is necessary to constantly stir the consistency so that the mass does not burn. Pour gelatin into warm puree. Mix everything and pour into molds. So ours is ready without sugar at home. The recipe with the photo turned out to be very simple, even an inexperienced hostess can cook such a dish.

Dessert recipe in the oven

There is another option for making marmalade. Maybe someone will like it. If you are cooking for the first time, then follow the instructions clearly. Preparing a dessert is very simple, the main thing is to have a desire. If you want to surprise your family with your culinary skills, make apple marmalade at home. A simple step-by-step recipe with a photo will be shown below.

Ingredients:

Two kilograms of sour apples;
500 grams of sugar;
cinnamon.

Cooking:

The peel of apples contains a large amount of vitamins useful for humans. That is why we do not throw away the peel when peeling. It needs to be filled with water and let it boil a little. 30 minutes will be enough. Fruits need to be peeled, and the pulp cut into cubes. Chopped apples should be poured with water and put on fire. Cook until soft, then drain the water.

Apples need to be crushed with a blender to a puree state. In a puree, pour the liquid from the peel, add sugar and cinnamon. One stick of spice will be enough. The mixture should boil for another half an hour. When the moisture evaporates, spread the mass on a baking sheet covered with parchment, and send it to the oven.

Apple marmalade is a delicious treat that is loved by both children and many adults. There are a large number of flavors of this dessert, and everyone can find something unforgettable and original for themselves. In addition to the fact that apple marmalade is usually bought in a store, you can make it yourself at home.

Easy apple marmalade recipe

The marmalade prepared in the following way harmoniously combines the simplicity of culinary technology and the maximum proximity to the recipes according to which fruits and berries have been processed into it for centuries.

An appetizing product can be both an independent delicacy, and a filling for sweet pies, a dough filler for cupcakes.

Ingredients:

• 1.3 kg of apples;
• 750 gr. Sahara.

Detailed preparation

1. From the washed apples, cut off the tops and remove the cores, but keep the “bottom” of the fruit intact. Cover them with cut pieces and place on a baking sheet.
2. Put the apples in the oven, bake for 45 minutes at 150°C.
3. Puree the softened fruits and place in a saucepan on the stove.
4. Add sugar to them and, stirring now and then, boil until thickened (the desired consistency is reached when the mass does not drain, but falls from the spoon).
5. Line the baking sheet with baking paper, pour the hot mass onto it and immediately carefully level it with a layer of 2 cm.
6. Send the marmalade to the oven preheated to 90 ° C for 2 hours.
7. After this time, leave it to cool behind its ajar door.
8. Cover the barely warm sweetness with new paper and carefully turn over, discard the bottom parchment and repeat the drying of the marmalade.
9. After the specified period of time, expose the product to the room for 24 hours.
10. Cut the marmalade plate into pieces and store in the refrigerator.

The choice of this thickener has one significant advantage - such marmalade will not suffer (will not melt) when the temperature rises. That is why it can be recommended for cases when marmalade is planned to be used as a layer of cakes.

Ingredients:

• 1 kg of apples;
• 1 orange;
• 600 gr. Sahara;
• 160 ml of water.

Detailed preparation

1. Cut the apples in half, remove the cores and place in the oven for 40 minutes, bake at 160°C.
2. Using a fine grater, remove the zest from the orange - the bright top layer of the peel. Do not grab the white layer of the crust - otherwise the marmalade will be bitter.
3. Grind ready-made warm fruits with a blender or sieve.
4. Pour agar-agar cold water and leave for 20 minutes.
5. Put the applesauce in a saucepan on the stove, add sugar and zest. Stirring frequently, boil for 15 minutes.
6. Bring the mass to a boil and put agar-agar to it, mix everything well and remove the dishes from the heat.
7. Transfer the marmalade to the molds and leave until completely solidified.

Based on this recipe, it is possible to get puff marmalade of different colors and tastes. The main thing is not to put any marmalade with gelatin in the freezer. After it, due to the temperature difference, it can leak.

Ingredients:

• 1 kg of apples;
• 600 gr. Sahara;
• 40 gr. gelatin;
• water.

Detailed preparation

1. Cut the peel from the apples, cut the cores, cut the flesh into small pieces.
2. Pour the peel with 400 ml of water, put on the stove, bring to a boil and boil for 15 minutes. Pour the broth into a cup, leaving a little at the bottom.
3. Put the fruit pulp in a saucepan and simmer over moderate heat until soft. Puree in a blender or through a sieve.
4. Return the puree to the stove, add the sugar and simmer, stirring, for 30 minutes.
5. Mix gelatin with 100 ml of chilled apple broth and leave to swell.
6. Heat the gelatin in a water bath or in the microwave, combine with mashed potatoes, mix the mass thoroughly, spread the marmalade in curly molds and put them in the refrigerator until they harden.

This sweetness without sugar can be no less appetizing than with it, but at the same time - have a mass useful qualities. For example, such marmalade is less high-calorie, it is not so dangerous for the figure and does not increase blood glucose levels so much.

Ingredients:

• 1 kg of apples;
• 60 gr. gelatin;
• 250 gr. dried apricots;
• 150 gr. honey.

Detailed preparation

1. Pour boiling water over dried apricots for 4 minutes, then dry and finely chop with a knife.
2. Remove the core from the apples, wrap the fruit with cooking foil and place in the oven for 30 minutes, bake at 170 ° C.
3. Dilute gelatin with water according to the instructions on its packaging.
4. Grind apples into puree through a sieve or using a blender.
5. Put the puree in a saucepan on the stove, add honey, dried apricots, stir and boil over low heat for 10 minutes.
6. Heat the gelatin in a water bath, put it in the apple mass, mix, and even better - beat with a whisk and remove from heat.
7. Carefully spread the marmalade into the molds and put them to harden in the refrigerator.

Consider a simple way to make marmalade.

Ingredients:

• sugar 2 cups;
• lemon peel;
• water 1 glass;
• gelatin 1 sachet;
• apple juice half a glass.

Detailed preparation

1. Pour the gelatin into a bowl and pour over the juice.
2. Take a lemon and rub the zest.
3. Pour sugar into a saucepan and fill with water, put on fire. The water must be stirred until the sugar is completely dissolved. After the sugar has dissolved, remove the pan and add gelatin to it. The resulting mass must be thoroughly mixed, otherwise lumps may appear.
4. Add zest. The resulting mixture is poured into molds, molds for ice are perfect. If they are not available, you can use other dishes. We put the forms with marmalade in the refrigerator.
5. The marmalade will be ready the next day.
6. We take out the marmalade from the molds, if a large mold was used, then the marmalade can be cut into small squares.
7. Experiment with juices and get new flavors. Homemade marmalade is not only tasty, but also healthy. You can cook marmalade with a child, he will not be able to refuse such entertainment.

Apple marmalade in a slow cooker

The marmalade prepared in this universal kitchen technique is in no way inferior in terms of palatability more time-consuming recipes, completely replacing the pan on the stove.

Ingredients:

• 1 kg of apples;
• 1 tsp ground cinnamon;
• a pinch of vanilla.
• 600 gr. Sahara.

Detailed preparation:

1. Remove the skins from the apples, cut out the cores and cut the flesh into small pieces.
2. Put the apples into the bowl of the device, close the lid and activate the "Baking" mode for 50 minutes;
3. Puree apples with a blender.
4. Return the fruit to the slow cooker, add sugar, cinnamon and vanilla.
5. Start Baking again, now for 40 minutes. Do not close the lid and stir the mass occasionally during this time.
6. Transfer the hot marmalade to a baking sheet lined with parchment paper, spread evenly into a 1.5 cm layer and leave to set at room temperature.

Secrets of apple marmalade

• Poor setting is one of the most common problems faced by chefs who have taken up the preparation of this apple sweet. She may have two reasons.
• There are not enough gelling substances in marmalade (pectin, agar-agar, gelatin).
• Or the apple mass was not boiled down enough. Moreover, the degree of boiling should be calculated not by time, but by thickening the puree.
• For cooking marmalade, it is recommended to use thick-walled dishes - to reduce the risk of burning.
• Citric acid (or fresh lemon juice replacing it) is added to marmalade for two purposes. To extend its shelf life and to enrich the taste.
• It is also often found that the sugar in which the marmalade was rolled is melting. This usually happens after it hardens in the refrigerator.
• If the recipe allows, the marmalade should solidify at room temperature or in the oven before being coated with sugar.
• By the way, you can also cover the delicacy with chocolate or coconut flakes, crushed nuts, a mixture of powdered sugar and cocoa powder.
• It should be noted that marmalade with a large amount of sugar at long-term storage may be sugared. But this is reflected only in its texture, and not in edibility in general.
• Homemade marmalade with pectin and without gelling agents can be stored at room temperature (but preferably cool) for up to 2 months, provided it is stored in a dry place, optimally in a glass or ceramic container with a tight-fitting lid.