Chewing marmalade. What is marmalade made of: composition

One of the most famous desserts is marmalade. The sweetness gained popularity in Europe back in the 17th century, but the East is rightfully considered the birthplace of the delicacy, where there are centuries-old traditions of boiling the juice of various fruits to thicken. During the campaigns in Asia Minor, recipes for delicious treats were brought. Precursors of marmalade can be called jam and marmalade. But the French have learned how to make hard jam from juicy fruits with the addition of pectin.

It is pectin that is considered the most useful ingredient marmalade, and in combination with biologically active substances of fruits and berries, it is able to work real miracles in the body!

Currently, the demand for a confectionery product called marmalade is extremely high. And the point is not only in the excellent taste characteristics of the product, but also in its amazing benefits for human body. The product belongs to low calorie desserts(from 220 to 320 kcal / 100 g, depending on the recipe), healthy and safe for the figure.

What is marmalade made of?

The basis of traditional marmalade is applesauce, fruit juices, sugar or its substitutes (fructose, stevia syrup, sorbitol) and jelly-forming ingredients, in particular, gelatin, pectin, sugar syrup, agar-agar. It is thanks to pectin and soluble dietary fiber in the composition of the dessert that the digestive tract is naturally cleansed of toxic compounds, toxic components, and metabolic products.

The product is completely fat-free, which makes it an indispensable dessert for diets aimed at limiting the intake of lipids in the body. Naturally, a beneficial effect on the body is manifested when marmalade is consumed with the minimum amount dyes, preservatives, refined sugar and flavors that are close to identical.

What are the types of marmalade?

Marmalade is divided into:

- jelly (made on the basis of agar-agar and gelatin);

- jelly-fruit (gelling components are combined with fruit and berry pureed mass);

- fruit and berry (fruit puree is used as the main gelling component, by prolonged evaporation of moisture).

According to nutritionists, maximum benefit for a person it carries a jelly-fruit delicacy, since it also contains useful material agar-agar and / or gelatin, and the necessary compounds from fruits and berries. Pectin is included in all varieties of marmalade.

Natural marmalade, the basis of which is chosen, does not require the inclusion of artificial additives in the formulation, since pectin substances perform all functions simultaneously, being stabilizers, thickeners, gelling components and mass clarifiers. As a result, only sweet fruits and sugar are required to prepare the product. Some types of fruits, for example, mangoes, sweet apples, apricots or oranges, allow you to prepare a dessert even without the use of sugars.

Useful properties of marmalade

The valuable properties of marmalade are due to its composition. The main components in the dessert recipe include:

agar agar- a substance obtained from the powder of red and brown seaweed, refers to the natural sources of iodine - a trace element that is so necessary to maintain the health of the endocrine system. Soluble fibers of agar-agar swell in the gastrointestinal tract and activate the motor function of the intestine.
Pectin- a compound obtained from fruits and berries. pectin fibers natural way cleanse the intestines from toxins, heavy metals and toxins, radionuclides, urea, and activate the peristalsis of this organ.
Gelatin- a viscous ingredient produced from the bones and tendons of animals by long cooking. Protein compounds of gelatin have a beneficial effect on the condition of bone tissue, skin and its appendages - nail plates, eyelashes, hair, eyebrows.
Beeswax – unique product beekeeping, containing a whole range of microelements and biologically active phytonutrients useful for humans. Wax is added to chewing marmalade, which, unlike the traditional product, is chewed for a long time, like chewing gum.
Fruit puree - a source of vitamins, mineral salts, organic acids, antioxidants and trace elements. The vitamins present in marmalade improve the functioning of all organs and systems. Their source is fruits, berries and fruit juices used for the manufacture of a particular variety of marmalade.

Apart from beneficial influence on the digestive system from eating marmalade, doctors note that people who regularly eat gourmet fruit and berry dessert jelly-like shape, have a stronger nervous system. With depression, apathy, neurosis, loss of strength, increased irritability, it is recommended to treat yourself to a few pieces delicious marmalade which will improve your mood and energize your body.

Please note: Homemade marmalade has the greatest value. . The product on the store shelves, as a rule, consists of cheaper components!

How to make marmalade at home with gelatin

Even a first-grader can prepare a surprisingly tasty and unusually nutritious treat at home. Suitable for dessert fresh fruits e.g. apples, pears, cherries, strawberries, tangerines, black currants, kiwis.

Ingredients for fruit marmalade:

— fresh fruits/ berries - 0.3 kg;

- food gelatin - 30 gr;

- drinking water - 400 ml;

- powdered sugar - to taste.

Cooking:

Pour in enamelware boiled water gelatin granules, set aside until thickened.
Remove core, pits or pedicels from berries/fruits, puree them with a food processor, add powdered sugar if desired.
Put the pan with gelatin on the fire, bring to a boil, immediately add fruit puree, keep on low heat until the mass thickens.
Pour the jelly-like mixture into special molds, let cool at room temperature.
Serve on the table, sprinkled with powdered sugar.

How to store marmalade

The shelf life of the dessert is indicated on the packaging and is usually up to 3 months at room temperature. Marmalade made with sorbitol (diabetic) is usually not stored for longer than 30 days. It is undesirable to keep dessert near products with a pungent odor, such as garlic, dried fish etc., as it tends to absorb unnecessary surrounding aromas.

It is pectin that is considered the most useful ingredient in marmalade, and in combination with the biologically active substances of fruits and berries, it can work real miracles in the body!

Currently, the demand for a confectionery product called marmalade is extremely high. And the point is not only in the excellent taste characteristics of the product, but also in its amazing benefits for the human body. The product belongs to low-calorie desserts (from 220 to 320 kcal / 100 g, depending on the recipe), healthy and safe for the figure.

What is marmalade made of?

The basis of traditional marmalade is applesauce, fruit juices, sugar or its substitutes (fructose, stevia syrup, sorbitol) and gelling ingredients, in particular, gelatin, pectin, sugar syrup, agar-agar. It is thanks to pectin and soluble dietary fiber in the composition of the dessert that the digestive tract is naturally cleansed of toxic compounds, toxic components, and metabolic products.

The product is completely fat-free, which makes it an indispensable dessert for diets aimed at limiting the intake of lipids in the body. Naturally, a beneficial effect on the body is manifested by the use of marmalade with a minimum amount of dyes, preservatives, refined sugar and flavors close to identical.

What are the types of marmalade?

Marmalade is divided into:

- jelly (made on the basis of agar-agar and gelatin);

- jelly-fruit (gelling components are combined with fruit and berry pureed mass);

- fruit and berry (fruit puree is used as the main gelling component, by prolonged evaporation of moisture).

According to nutritionists, a jelly-fruit delicacy has the maximum benefit for a person, since it contains both the beneficial substances of agar-agar and / or gelatin, and the necessary compounds from fruits and berries. Pectin is included in all varieties of marmalade.

Useful properties of marmalade

The valuable properties of marmalade are due to its composition. The main components in the dessert recipe include:

agar agar- a substance obtained from the powder of red and brown seaweed, refers to the natural sources of iodine - a trace element that is so necessary to maintain the health of the endocrine system. Soluble fibers of agar-agar swell in the gastrointestinal tract and activate the motor function of the intestine.
Pectin- a compound obtained from fruits and berries. Pectin fibers naturally cleanse the intestines from toxins, heavy metals and toxins, radionuclides, urea, and activate the peristalsis of this organ.
Gelatin- a viscous ingredient produced from the bones and tendons of animals by long cooking. Protein compounds of gelatin have a beneficial effect on the condition of bone tissue, skin and its appendages - nail plates, eyelashes, hair, eyebrows.
Beeswax- a unique beekeeping product containing a whole range of microelements and biologically active phytonutrients useful for humans. Wax is added to chewing marmalade, which, unlike the traditional product, is chewed for a long time, like chewing gum.
Fruit puree - a source of vitamins, mineral salts, organic acids, antioxidants and trace elements. The vitamins present in marmalade improve the functioning of all organs and systems. Their source is fruits, berries and fruit juices used for the manufacture of a particular variety of marmalade.

In addition to the beneficial effect on the digestive system from the use of marmalade, doctors note that people who regularly eat an exquisite jelly-like fruit and berry dessert have a stronger nervous system. With depression, apathy, neurosis, loss of strength, increased irritability, it is recommended to treat yourself to a few pieces of delicious marmalade, which will improve your mood and energize your body.

Please note: Homemade marmalade has the greatest value. . The product on the store shelves, as a rule, consists of cheaper components!

How to make marmalade at home with gelatin

Even a first-grader can prepare a surprisingly tasty and unusually nutritious treat at home. Any fresh fruits are suitable for dessert, for example, apples, pears, cherries, strawberries, tangerines, black currants, kiwi.

Ingredients for fruit marmalade:

- fresh fruits / berries - 0.3 kg;

- food gelatin - 30 gr;

- drinking water - 400 ml;

- powdered sugar - to taste.

Cooking:

Pour gelatin granules in an enamel bowl with boiled water, set aside until thickened.
Remove core, pits or pedicels from berries/fruits, puree them with a food processor, add powdered sugar if desired.
Put the pan with gelatin on the fire, bring to a boil, immediately add fruit puree, keep on low heat until the mass thickens.
Pour the jelly-like mixture into special molds, let cool at room temperature.
Serve on the table, sprinkled with powdered sugar.

How to store marmalade

The shelf life of the dessert is indicated on the packaging and is usually up to 3 months at room temperature. Marmalade made with sorbitol (diabetic) is usually not stored for longer than 30 days. It is undesirable to keep the dessert near products with a pungent odor, such as garlic, dried fish, etc., as it tends to absorb unnecessary surrounding aromas.

Mmmm... marmalade... just thinking about this product makes you want to feel the fruity explosion in your mouth. And now, after the question, where is the marmalade we have (and it has already ended), the taste of raspberries appeared in our mouths. I especially like apple-raspberry marmalade, apple-cherry marmalade, lemon-tangerine marmalade and all other marmalade... too. I like marmalade in pieces, stripes, molds and rolls, puff and plain, in general, different marmalade, I specify - any.

A bit of marmalade history

In Portugal, thick quince jam was called at all times marmelada and cut it with a knife. In England they call it thick brew from oranges, and in Germany jam or jam. The birthplace of marmalade in terms of history is the Middle East and the Eastern Mediterranean, it was there that they began to prepare marmalade and thus preserved their crop.

Marmalade (French marmelade) is a jelly-like product, it is obtained by digestion of various fruit and berry raw materials and a solution of gelling agents (thickeners - pectin, agar-agar, gelatin) with sugar and other additives to improve consistency, taste, aroma and color. I like to cook marmalade with a minimum amount of sugar, most often I use it only for sprinkling, but nevertheless, for some types of marmalade, sugar is indispensable.

Fruit and berry marmalade

Fruit and berry marmalade produced from fruit and berry raw materials, which contain pectin sufficient to form a jelly-like structure. Jelly marmalade achieves this structure through the use of agar, gelatin, pectin or modified starch. Due to the presence of pectin substances, marmalade is used in diet food. Biologically important is the adsorption properties of pectins in relation to heavy metals, they stimulate wound healing, accelerate the treatment of burns, exhibit medicinal properties with gastric ulcer. The composition of marmalade includes carbohydrates (76-78% and a limited amount of organic acids / 0.5-1.2% /. http://website/kak-delayut-marmelad/ Marmalade is characterized by an average energy value- 293-302 kcal / 100 g.

Raw materials for the preparation of marmalade

The main raw materials for production are apple puree and granulated sugar. For some types of marmalade, puree of other fruits and berries is used. Improvers of consumer properties are considered to be fruit and berry supplies and backyards, as well as molasses, lemon acid, sodium lactate, some non-traditional raw materials. Apple puree has the best technological properties, that is, those that are able to form strong jellies, which are obtained from winter varieties apples with dense pulp, with a pronounced taste and aroma, with a pectin content of about 1%, organic acids - 0.5% and sugar - 6-10%. The best varieties Apples Antonovka, Pepin, Renet are considered.

Research Institute scientists confectionery industry the dependence of the strength of fruit-jelly marmalade on pectin on the acidity of applesauce has been established. They consider optimal acidity 10.6-11.8 degrees. Deviation from these values in different directions leads to a decrease in strength.

Mashed potatoes are preserved with sulfurous and benzoic acids, partially with sorbic acid, as well as by sterilization, freezing, concentration, and drying. For the manufacture of children's products, only sterilized or quick-frozen puree is used.

Fruit and berry supplies are used to improve the taste and aroma of marmalade. They are prepared from high quality fruits and berries. The prepared raw materials are wiped, mixed with sugar to a dry matter concentration in supplies of 55-60%, packed in jars, sealed and sterilized. Some of the supplies are prepared in a cold way, for which they are acidified and mixed with sugar in a ratio of 1:1.8 to 1:2.3. Produced in airtight and barrel containers.

Semi-finished products of aseptic preservation are valuable, which, at temperatures below 5 ° C, retain for a long period natural properties and suitability for the production of confectionery.

The nutritional value of products can be increased by using fruit bases from osmotically dehydrated fruits, concentrated juices containing 70% dry matter, semi-finished products from beets, pumpkins, carrots and other vegetables. From apple pomace, apple pectin paste is produced, thanks to which the technological process (drying of products) is accelerated. Consumer properties of marmalade can be improved with the help of secondary dairy products.

Target marmalade can be produced using processed wild berries. The wild-growing berries of the lingonberry family are considered promising - cranberries, blueberries, blueberries. Of the semi-finished products in the production of marmalade, supplies from cranberries and lingonberries and blueberry juice are used. Thanks to this raw material, it is possible to expand the range of high-quality marmalade biological value and improved consumer properties and bring competitive products to the market.

homemade marmalade recipe

The recipe for marmalade and a photo of the finished marmalade was shared by Tatyana Lybina, Zhezkazgan, Kazakhstan.

The basis for any marmalade is apples. The more acidic they are, the better your marmalade will be. Apples contain pectin. It will give the marmalade a jelly-like base. I tried to cook marmalade from plums, red and white currants, but without an apple base, marmalade turned out worse. So, apples need to be washed and cut into slices. AT cookbooks they are advised to put them out with the addition of water, but I think that it is best to bake them until soft in the oven (excess water is not needed to make marmalade). Ready apples Cool slightly and, while still warm, rub through a medium-sized sieve. For a kilogram of grated apples, you need to add 0.5 kilograms of granulated sugar, mix everything and set to cook on a strong fire.

It is very important to choose the right dishes for cooking marmalade. Be sure to choose a pan with a wide and thick bottom, otherwise your marmalade will burn. We cook in small portions - half a kilogram each, so the marmalade will not splatter during cooking and will cook faster. When cooking marmalade after boiling, it is necessary to stir it all the time with a wooden spatula. Ready marmalade will lag behind the walls and bottom of the pan. Pour the cooked marmalade in the desired layer on parchment paper(baking paper) and wait for it to harden. Depending on the quality of the raw materials, this may take from three to five days. When the marmalade hardens, we cut it into slices and dry it on both sides (it is possible in a slightly heated oven). Sprinkle dried marmalade with powdered sugar.

Ready marmalade should be stored in a cool dry place. The longer it is stored, the harder it becomes. Marmalade can be prepared with the addition of plums, garden strawberries, currants, grapes, nuts, lemons and oranges. At the end of cooking, you can add cinnamon, cardamom, vanilla or lemon and orange zest. Bon appetit everyone!

Depils Shares Favorite Clear Marmalade Recipe

I will tell you how to make clear marmalade from juice. I make it with agar-agar (it has the designation of food additive E406, it can be replaced with pectin-E440). Agar-agar is a very useful substance and is great for making jelly with a dense consistency. For those who have previously cooked only with gelatin, you need to keep in mind that the jelly-forming ability of agar-agar is 10 times higher than gelatin. For those who do not know what agar-agar is, I will write more below. The recipe is very simple and we will need:

Juice - any, 400 ml
Agar-agar - 2 teaspoons
Sugar - 1 cup

Now we are preparing marmalade. Yes, I almost forgot, you can take freshly squeezed juice, for example, from oranges, this is about 4-5 pieces, with or without pulp - about taste. http://website/kak-delayut-marmelad/ I prefer to use the juice of my preparation, concentrated, which I prepare on the juicer as the fruits and berries ripen in the garden. Separate 300 ml from the total amount of juice and combine with agar-agar, then leave for 30 minutes. For the first time, it is better to use measured teaspoons. Half an hour after you have combined agar-agar with juice, take 100 ml of the remaining juice and combine it with sugar, put on the stove and bring the mixture to a boil. As soon as it begins to boil, add, stirring, the juice with agar-agar, let it boil and cook over low heat for 5-7 minutes. After that, remove from the stove and let the mixture cool a little for 10 minutes, while you prepare the molds at this time. Pour the hot mass into molds and let cool to room temperature, then put in the refrigerator until ready.

After you take the finished marmalade out of the refrigerator, carefully remove it from the molds (cut into cubes if poured into a flat shape), sprinkle with sugar. If you leave marmalade for 2-3 days at room temperature, then its taste will be better and richer. How to make puff marmalade, I think you can guess for yourself. It's so simple and no chemicals, everything is only natural and healthy. And be careful with the ears of marmalade lovers, do not hurt when you drag them away from this delicacy!

Citrus orange, grapefruit and lemon marmalade

Bright, spicy taste this marmalade will not leave you indifferent. For 500 grams of marmalade you will need products:

freshly squeezed juices of orange, grapefruit and lemon - 70 milliliters each;
granulated sugar - 210 grams;
grated zest of orange, grapefruit and lemon - a teaspoon each;
vegetable thickener (pectin, gelfix) - 10 grams;
drinking water - 150 milliliters.

Cooking:

Put three types of zest in a saucepan and pour necessary quantity drinking water. Boil five minutes. Then pour in the juice of all citrus fruits and bring to a boil.
Mix sugar with a thickener, add to the citrus mixture. Continue to cook for another five minutes (until thickened).
Pour the hot mass into small candy molds or into a large rectangular shape. Remove for ten hours in the refrigerator.
Carefully remove the frozen marmalade from the molds. Cut (if necessary) and sprinkle with granulated sugar.

Enjoy your meal!

A little about agar-agar in marmalade

Agar-agar is obtained from brown and red seaweed and is sold in powder form. It is very useful and has remarkable properties, due to which it is used not only in the food industry, but also in the pharmaceutical industry. Agar-agar contains a large amount of mineral salts, polysaccharides, many vitamins, agaropectin, galactose pentose, agarose and acids (pyruvic and glucuronic). Agar-agar is not absorbed by the body and its calorie content is zero. Agar-agar is primarily a prebiotic that serves as food for beneficial microorganisms in the intestines. The microflora processes it into amino acids, vitamins (including group B), and other substances necessary for the body. At the same time, beneficial microorganisms become more active and suppress the pathogenic infection, preventing it from developing.

Agar-agar has the following effects on the body:

Lowers the level of triglycerides and cholesterol in the blood.
Once in the intestines, it swells, stimulates peristalsis.
Normalizes blood glucose levels.
It has a mild laxative effect.
Envelops the stomach and eliminates hyperacidity gastric juice.
It is non-addictive and does not leach minerals from the body.
Removes toxins and toxic substances, including salts of heavy metals.
It saturates the body with macro- and microelements, as well as folates.

Marmalade production technology

Making apple marmalade

Marmalade and diet

Marmalade is one of the few types of sweets approved by nutritionists when dieting. This delicacy can replace your favorite cakes, pastries and sweets without harm to the figure.

The main advantage of marmalade for losing weight is the absence of fat in its composition, which makes the product low-calorie and safe if you want to lose weight. However, you should pay attention to the presence of sugar in the product and limit consumption to a few pieces per day.

The pectin contained in the jelly delicacy is able to reduce the level of cholesterol in blood cells and improve the functioning of the digestive organs. Instead of pectin, agar-agar can be used, which is no less useful and helps the body remove toxins and toxins. Thus, marmalade aid in cleaning digestive system from harmful substances and decay products contributes not only to harmony, but also to the improvement of the body.

Real marmalade is made from fruits and berries, so it contains vitamins (PP, K, E) and useful minerals(iron, potassium, sodium, calcium, magnesium), which helps to improve metabolic processes and lose extra pounds.

There are several varieties of marmalade, which differ in composition and method of preparation. The most useful is the jelly-fruit and fruit-berry type of marmalade. They are produced by the method of evaporation and release of the fruit mass from the liquid. The most popular jelly and gummies are made using additives and thickeners. The preferred gelling component in treats is pectin and agar-agar, the content of gelatin in the composition is possible, but the usefulness is sharply reduced.

According to nutritionists, best time for the consumption of sweet treats, it is the pre-dinner time. The calories eaten in the morning will have time to be used up in a day and will not harm the figure.

Marmalade is a delicacy loved by both children and adults. However, many question the benefits of this dessert. The composition of marmalade is of great interest to those who cautiously buy it for their children. What is the delicacy made of, what chemicals does it contain? Of course, which was made many years ago, is slightly different from today. Even knowing what ingredients marmalade should contain, one should always pay attention to the manufacturer's reputation.

History of marmalade

Marmalade was brought to Russia from the Mediterranean and Eastern countries. But still in Ancient Greece boiled and thickened fruit juice outdoors in the sun. At first, only some fruits were used, which contain a large amount of pectin. These are apricots, apples, quince and some berries. With the invention of artificial gelling products, the range of this delicacy has expanded. The composition of marmalade has also changed since then. Many manufacturers use low-quality substances, flavors and cheap gelatin. If you don’t want to take risks and buy a pig in a poke, you can make marmalade at home, it’s not so difficult.

Marmalade is considered to be used. It is even recommended for those who carefully monitor their figure. It contains a certain amount of sugar. However, it is neutralized dietary fiber, pectin and agar. These two ingredients improve metabolism and make eating marmalade even beneficial. However, modern production includes several more components. First, which is made on the basis of starch. It can be called a natural sweetener. It gives marmalade a good texture and fully emphasizes the taste of fruits. Sugar is also a necessary component of marmalade. This carbohydrate can be considered good source energy. Pectin removes toxins and heavy metals from the body. It is a natural thickener found in fruits.

Agar is made from algae and is used as a gelling agent. It replaces gelatin. The composition of marmalade according to GOST includes exactly Agar is useful and contains mineral salts and polysaccharides. And finally, citric acid, which regulates the formation of the necessary consistency. Dyes are also necessarily present in marmalade. Responsible manufacturers add only natural ingredients. It can be paprika extract or curcumin. Flavorings give the delicacy flavor notes. They are natural and identical to them. There is no big difference between the two options. Some are extracts, while others are raw materials obtained in the laboratory by synthesis.

Calorie content and composition of chewing marmalade

The composition of marmalade may vary depending on the ingredients used. The technology of its preparation is also different. The basis of this delicacy is the same, but the additives are different. Depending on the consistency and composition, fruit and jelly, fruit and berry dessert and jelly marmalade are distinguished. Each option has a different calorie content. Therefore, it is not possible to give an exact figure.

Chewing marmalade has a dense structure. It is firm and resilient. It is used in cooking, adding to pastries and decorating cakes. It does not change its shape when heat treatment. However, such marmalade cannot be called very useful. This type is the most high-calorie. The composition of chewing marmalade is not ideal. Natural thickeners cannot create such a consistency. Therefore, manufacturers use additional ingredients, although they claim the naturalness of the product. Among other things, the composition of such a delicacy includes a lot of dyes, flavors and a decent share of chewing marmalade reaches 400 kcal.

Jelly marmalade

This product is made on the basis of an extract from animal bones or using agar-agar. This delicacy melts when the temperature rises. The composition of marmalade according to GOST includes pectin, molasses, sugar, flavors and dyes (natural). The calorie content of such a product is about 330 kcal. Jelly jelly is considered an excellent source of iodine. He is very savory. Agar-agar in the stomach expands and creates a feeling of fullness. If animal gelatin is used, then marmalade becomes useful for bones and joints.

Fruit and berry marmalade

For the preparation of this species, applesauce is used, which is a source of pectin. Fruit and berry marmalade is very useful. It normalizes the work of the stomach, liver and pancreas. Its calorie content is the smallest and is 290 kcal. But this statement is true if the manufacturer does not use additional ingredients not provided by GOST. Vitamins are also present in such a product. These are ascorbic acid, folic acid and some minerals.

Homemade marmalade

How to make Cooking a treat yourself is very simple. The main thing is that in this case only the best components are used. For cooking, you need to take a glass of sugar, 7 grams of gelatin, 300 grams of jam (any), 120 milliliters of water and a quarter of a small spoonful of citric acid. Before you make marmalade, you need to prepare a form in which the delicacy will solidify. Lubricate it with oil and set aside. Now mix sugar, water, jam, citric acid and gelatin in a saucepan. We put it on a small fire and stir constantly. It is necessary that all ingredients are dissolved. It is impossible to boil this mixture, otherwise the gelatin will lose its properties.

Pour the resulting mass into a mold and send it to the refrigerator for at least three hours. Then spread the jelly on a sheet of parchment sprinkled with sugar or powder. Marmalade candies can be of any shape. Therefore, cut it into arbitrary pieces and sprinkle with powdered sugar. Such marmalade will surely be appreciated by both adults and children. The delicacy will be very tasty and healthy. For cooking, you can use fresh fruits, which are boiled to a puree state, and then all the necessary ingredients are added.

Delicious, beautiful and healthy. All this can be said about the favorite delicacy of children and adults - marmalade. This sweetness is one of the few that doctors recommend eating. However, only the right, that is, natural, product can bring benefits. What is its use and what harm it can cause to a person, we will understand in more detail.

History of appearance

It is believed that the birthplace of marmalade is Asia Minor, from where it was brought by Europeans after the Crusades. In those days, to preserve the harvest in the Middle East and the Eastern Mediterranean, the harvested fruit was boiled down to a dense gel-like state.

The very name "marmalade" in French means "marshmallow". The English call this word jam made from or other citrus fruits, and the Germans - any jam or jam. In Russia, this sweet has acquired the name "fruit jelly".

Product varieties

There are several official classifications of marmalade. According to the method of formation, molded, layered and cut products are distinguished. Depending on the technological process and the characteristics of the recipe, marmalade is divided into unglazed, glazed, partially glazed, sprinkled (, cocoa powder, coconut flakes), stuffed, with inclusions, glossy, multi-layered.

Marmalade, depending on the gelling component on the basis of which it is made, is divided into fruit (based on a natural gelling factor), jelly-fruit (based on a combined natural gelling component and gelling agent) and jelly or chewy (based on a gelling agent). Agar-agar, or can act as a gelling factor.

Chewing marmalade

The chewing type of delicacy in our country appeared relatively recently - in the 90s. It immediately gained immense popularity among children and adults, as it has many advantages over other types of marmalade. The first of them is that it does not melt and does not stick in the hands, therefore it is convenient for a sweet snack. The second advantage of chewing (jelly) marmalade is its relatively low, and the third is its "long life". Today there are many varieties of chewing treats. This idea is successfully used even by manufacturers of vitamin and mineral complexes for children.

In the production of jelly sweets, in addition to fruit ingredients, gelatin, pectin, molasses and a wax and fat mixture are used. These components provide the marmalade with a glossy surface and elasticity. Wax prevents sticking of individual figures, cleans teeth and oral mucosa well, and disinfects them. It can be used instead of chewing gum.

Composition of the product

Marmalade contains many different ingredients:

gelling agent: agar-agar (0.8-1%), gelatin, pectin (1-1.5%), caraginan, agaroid, furcellaran and others);
sugar (50-60%), molasses (20-25%), sugar syrup, ;
fruit and/or vegetable juices or purees;
nutritional supplements(acidifiers, flavors, stabilizers, emulsifiers, colorants).

Thanks to these components, marmalade contains various chemical compounds and substances: minerals (,), vitamins (and,).

fruit pectin

Pectin is a polysaccharide, that is complex carbohydrate, which refers to a water-soluble vegetable. It has the property of thickening the liquid, turning into a gel in the aquatic environment. Thus, pectin retains moisture, and with it other dissolved substances. Pectin is the basis (base) of high-quality marmalade.

Agar-agar is a gelling agent isolated from brown and red algae. It has the ability to adsorb water on itself, significantly increasing in volume. At the same time, agar does not contain, therefore, confectionery products based on it can be consumed even by those who are on a diet.

Gelatin

Gelatin is used as a popular and inexpensive gelling component for the manufacture of marmalade. Gelatin is a gelling agent of animal origin. It is made from connective tissue (cartilage, ligaments, tendons) and skin of slaughter animals. Gelatin contains carbohydrates in its composition and, therefore, it has a higher calorie content than other gelling agents.

Nutritional supplements

Natural marmalade in its composition does not contain any food additives - neither flavors nor dyes. The natural fruit or berry composition gives color and aroma to the products. "Artificial" marmalade consists of chemicals, including various "E" - stabilizers, emulsifiers, preservatives, antioxidants, dyes, flavors. Bright color, rich aroma and long shelf life are the first signs that marmalade is “artificial”. The more "E" in the product, the less benefit it has for the body.

Marmalade is high in calories confectionery. Its calorie content depends on the amount of sugar and the type of gelling component in its composition and can vary significantly: from 275 to 360 kcal per 100 g.

Production technology

To make sure that marmalade - useful product, you should familiarize yourself with the features of its manufacture. Technological process the production of natural sweets depends on its type and recipe. Simplified technological scheme the production of fruit or fruit-jelly sweets can be represented as several successive stages:

Preparation of fruit and berry raw materials.
Soaking gelling components.
Preparation of a sweet base (from sugar, fructose, molasses and other sugars).
Boiling the fruit (berry) mass with a soaked jelly-forming component and a sugar base.
Cooling the jelly mass and pouring it into molds.
Drying, cutting, sprinkling products.
Packing and packaging of products.

Chewing marmalade is prepared according to a slightly modified technology. The jelly product is poured into figured molds filled with cornstarch. After pouring the marmalade into molds, they are cooled for one day, and then removed from the molds and destarched. After cleaning from figured products, they are sent to a drum, where they are processed with natural oils to make them shine.

The process of making "artificial" marmalade differs slightly from the classical stages, with the exception of the first stage. Real fruits and berries in such a product are replaced with nutritional supplements.

Beneficial features

Only natural marmalade can show beneficial properties for the human body. These natural components affect the body each separately, and also potentiate the action of each other.

High-quality marmalade from natural ingredients:

activates intestinal motility, which prevents constipation;
adsorbs slags, toxins, radionuclides, salts of heavy metals, fats on itself, removing them from the body;
prevents the absorption of cholesterol, preventing the development of atherosclerosis;
improves the functioning of the liver and pancreas;
restores the structure of the skin, hair, nails;
saturates the body with vitamins PP and C;
reduces appetite, so it can be used for a snack;
improves brain activity;
has a slight antidepressant effect;
relieves signs of a mild hangover.

If the marmalade is prepared on the basis of agar-agar, it can also serve as a source for the body, and if it is based on fructose (instead of sugar), it can be a diabetic product. Regular use in limited quantities of high-quality natural marmalade, it contributes to the physiological emptying of the intestines, and also normalizes all types of metabolism in the body.

In limited quantities, natural marmalade can even be included in the diet of people on a diet (except for a carbohydrate-free diet). It is especially good to use it for a snack when the feeling of hunger becomes unbearable. When using marmalade during a diet, it must be remembered that the maximum amount of goodies that can be eaten during the day should not exceed 50 g.

Possible harm

Despite the wide range useful properties, marmalade can still be harmful. First of all, it concerns sugar in marmalade. High content The carbohydrates in marmalade are bad for diabetics. Often and in in large numbers you can't even eat it healthy people and children: glucose destroys tooth enamel and increases the load on the pancreas.

Another thing is with "artificial" marmalade. It contains food additives that are harmful for everyone, and even more so for children, allergy sufferers and asthmatics. It is impossible to predict how this or that additive affects the body, so it is better to refuse the “artificial” treat. Chemical food additives that can be added to marmalade affect the human body in different ways:

provoke the appearance of hyperergic reactions (rash, itching, swelling, asthma attacks;
cause a violation of the digestive process (nausea, vomiting, heaviness in the abdomen, diarrhea);
worsen urination;
disrupt cardiac activity;
complicate the work of the brain;
contribute to mutations in germ cells;
have a carcinogenic effect.

In order not to get harm from a delicious treat, you should be careful when buying this product. More the best option is independent production real marmalade.

How to choose

When choosing marmalade in a store, you need to pay attention to the condition of the packaging, the label and the appearance of the products. It is better to give preference to marmalade in individual transparent packaging: it is easier to get acquainted with the composition of the product, the manufacturer, the expiration date, and also evaluate its appearance. The packaging must be clean, intact, but not sealed. In sealed packaging, marmalade quickly loses its shape.

The package must have a label with full information about the product (composition, conditions and shelf life) and its manufacturer.

It is also necessary to pay attention to some organoleptic characteristics of the delicacy:

The form. Products must be of the same shape, without traces of caking, deformation or melting. In multilayer views, all layers should be clearly visible.
Color. It is better to buy a moderately colored or even palely colored product.
Surface. The appearance of the surface of the product must correspond to their appearance. If it is gummies, the surface should be glossy. If this product is sprinkled, the sprinkle should stick to its surface.
Consistency. If the packaging allows, touch the marmalade through it: it should be soft, but elastic, after pressing, restore the shape.

You should also pay attention to the storage conditions of sweets. Its storage temperature should not exceed 18°C, and the relative humidity of the air should not exceed 80%. Boxes of marmalade should not be exposed to direct sunlight. It is not allowed to place a treat next to wet or strong-smelling foods (fish, spices).

Before buying, you need to check the expiration dates: plast marmalade and made on the basis of pectin and agar-agar are stored for no more than 3 months. If marmalade contains agaroid and furcellaran, its shelf life does not exceed 1.5 months. In case of violation of storage conditions, the shelf life is significantly reduced.

How to cook

To make the delicacy fresh and healthy, you can cook it yourself at home. It is not difficult to cook it, while each housewife can make changes to any recipe to her taste.

lemon marmalade

To prepare it, you will need water (2 l), 4 lemons and sugar (4 cups). cut into slices and remove the seeds from them. In this case, the seeds need to be wrapped in gauze: they will come in handy. The lemon is laid out in a saucepan, covered with sugar, the seeds are placed in gauze and poured with water. Leave it for a day at room temperature.

A day later, the pan is put on fire and boiled after boiling over low heat for 50 minutes. The foam that appears on the surface must be removed regularly. Marmalade is considered ready when a drop of the mixture solidifies on a cold plate. Pour into moulds, cool.

raspberry treat

For this marmalade, you need 1.5 kg of sugar and. A spoonful of gelatin is soaked in water. Raspberries must first be killed with a blender, grind through a fine sieve to get rid of the seeds. Raspberry puree is transferred to a saucepan, gelatin is added, brought to a boil, then mixed with sugar and boiled, stirring constantly, until thickened. finished product poured into a container. After cooling - cut and sprinkle with powdered sugar.

Today, marmalade is sold in every pastry shop. When buying it, you should give preference not to price or bright appearance, but the most natural version of the product. This is useful and delicious treat easy to cook at home. Then it will be guaranteed natural. Buy or cook, it's up to the sweet tooth to decide. The main thing is not to abuse its quantity: instead of benefit, marmalade can be harmful.