As enthusiastic gardeners, are you now wondering what to do with your excess produce?
You have already used some for baking, you can preserve some, you can use the rest by trying our recipes for homemade marmalade, completely without chemicals.
Its advantages are clear – you always have something at hand with which you can spread pancakes, bread or fill fruit dumplings.
Currant marmalade is quite complicated to make. And this is mainly because the currants must not only be brushed, but properly processed by grinding them on a special grinder in order to obtain their pure juice for making marmalade.
- 1 kg of red currant juice
- 500 g of granulated sugar
- 1 pack of Jam-fix with agar from Vitana
- Wash the picked red currants and grind them with the stalks in a screw grinder, which squeezes out the pure juice.
- Put the currant juice in a saucepan and add 25 g of Jam-fix mixed with a spoonful of sugar and bring to a boil.
- Remove from the heat and add the rest of the sugar.
- Bring the mixture to a boil again and cook for 1 minute, stirring constantly.
- Remove the foam from the prepared marmalade and immediately pour into dry and heated glasses.
- Close the jars with a lid and place them upside down for 5 minutes.
In addition to freezing, the over-harvest of strawberries is also good for processing into marmalade, which is especially popular with small children.
- 1 kg of strawberries
- 1 pack of gelling agent per 1 kg of fruit
- 1 kg granulated sugar
- Remove the stalks from the strawberries and wash them.
- Then put the strawberries in a saucepan and bring to a boil.
- In order not to have pieces in the marmalade, we can blend the strawberries with a stick blender.
- Then sprinkle sugar and gelling agent and cook for 2 to 3 minutes.
- Pour the still boiling marmalade into clean glasses, close the lids and turn them upside down for 5 minutes.
However, the apricot marmalade is also excellent, with which, for example, a sponge roll is particularly tasty.
- 1 kg of apricots
- 1 kg of granulated sugar
- Juice of 1 lemon
- 1 pack of gelling agent – e.g. Gelirfix 1:1
- Wash the apricots, remove the pits and put them in a pot.
- Add sugar, lemon juice and gelling agent and bring to a boil.
- Boil for about 2 minutes, remove the foam and pour the marmalade into clean boiled glasses.
- Close the lids and turn upside down for at least 5 minutes.
In addition to marmalade, you can also make various jams, syrups and so on from the fruit. After all, check out our other recipes.
Try this unusual onion marmalade. It is more suitable for salty dishes such as pizza, hamburger, sauces or as a dip.
- 2 tablespoons of butter
- 2 tablespoons of olive oil
- 500g onion (red or white)
- 5-6 cloves of garlic
- 1 teaspoon ground pepper
- 1 teaspoon chili (optional)
- 1/2 cup cane sugar
- 1 cup of apple juice
- 1/4 cup wine vinegar
- Heat the butter and olive oil in a pan.
- Add chopped onion and crushed garlic. Sauté for 3 minutes.
- Add salt, pepper, chili and sugar.
- Cover the pan and simmer for 40-50 minutes over low heat, stirring occasionally.
- Add apple juice with wine vinegar and cook covered for another 40-50 minutes.
- Remove the lid and cook for a while on high heat for 3-4 minutes.
- Divide the still hot marmalade into glasses and let them cool with the lids down.
- Store in a cool, dark place for up to 1 month.
If you have an excess of raspberries or are a raspberry lover, stock up on this delicious raspberry jam for the winter.
- 1 kg of raspberries
- 100 ml of water
- 1 kg of icing sugar
- Mix the raspberries with the icing sugar and water in a saucepan.
- Bring to a boil and cook for 4-8 minutes.
- Then try putting a few drops on a cold surface. If the marmalade hardens immediately, it is ready and you can start filling the jars.
- Fill clean jars, close with lids and turn upside down with lids down. Leave to cool like this to tighten the lid.
Discover similar tips
You either have your own blackberries from your garden, or you can go to the forest to pick them. Blackberry jam like this is worth a little effort.
- 1 kg of blackberries
- 1 kg of granulated sugar 1:1
- 1 pack of gelling agent
- Wash the blackberries and remove the stems.
- Then we put the blackberries in a saucepan, add the sugar together with the jelly preparation and slowly bring to a boil.
- Boil for a short time – about two minutes until a foam forms.
- Then fill the marmalade into jars, close with a lid and let stand upside down for at least 10 minutes.
Rosehip marmalade probably takes the longest time, due to the lengthy preparation of the rosehips themselves. But the result is definitely worth it!
- 1 kg rosehips
- 500 g granulated sugar
- We have to remove the inside of the arrows – i.e. the grain. This means that we cut each fruit open and use a knife to hollow out the seeds. We also cut off all the stems and green parts.
- As we have the fruits prepared in this way, we put them in a pot and cover them with water so that the fruits are all submerged in the water.
- Cook the arrowroot until soft, but not to a pulp.
- Now add sugar to taste, it can be 500 g – or more or less.
- Bring to a boil again and cook until the liquid boils and the marmalade hardens.
- Then we fill the marmalade into glasses and close them.
- Sterilize the jars with jam for about 15 minutes at a temperature of 85°C.
Another tip is cherry marmalade, which goes well with pancakes, for example.
- 2 kg of cherries
- 1 kg granulated sugar
- 2 packs of Gelfix extra 2:1
- We wash and pit the cherries and put them in a pot, where we blend them with a stick blender.
- We add sugar, which we mix with Gelfix.
- Bring the mixture to a boil and cook for about 3 minutes.
- Pour the marmalade into clean glasses and cover.
- Then we turn the glasses upside down for 5 minutes.
In autumn, there is a large harvest of pears and apples. Pear marmalade will serve you well, for example, when erasing Christmas cookies.
- 1 kg of pears
- 125 ml of water
- 2 whole cinnamon sticks
- 4-5 cloves
- 500g of gelling sugar 2:1
- First, wash the pears, peel them, remove the cores and then cut them into smaller pieces.
- Put the sliced pears in a pot, cover with water and cook until soft.
- After they start to break down, use a blender to puree the pears.
- Add the confectioners’ sugar, cinnamon, and cloves and cook for 5-8 minutes until thickened.
- To test, drop the marmalade onto a cold surface and if it starts to harden, it’s ready.
- Divide the still hot marmalade into clean glasses, close and turn the bottom upwards.
- Leave them to cool and store in a cool place.
A bountiful harvest of plums can be used in many ways. One of them is excellent marmalade.
- 1 kg of plums
- 500g of icing sugar
- Juice of 1 lemon
- First, clean the plums, remove the pits and cut them.
- Put the plums in a saucepan and bring to a boil. Add sugar and lemon juice.
- Divide the finished marmalade into clean jars, close them and turn them upside down.
Rhubarb is also a great ingredient for making marmalade. And not only that, try simple recipes using rhubarb.
What is the difference between marmalade and jam?
For many, marmalade and jam are the same thing. This is what we call all preserves bought in stores or made at home, without distinction. It used to be like that, but today it is different.
The term marmalade can only be used to refer to those products that contain at least a fifth of the fruit itself. All other fruit preserves and jellies are just jams. The jam must consist of at least 35% fruit, and if there is more, the label extra or selection is added to its name.
It is also important that unlike jelly, which is made only from fruit juice, jam also contains pieces of fruit.
You can easily prepare homemade jams in your home bakery. A huge advantage is that you don’t have to stand at the stove. Would you like to learn more about the functions of home bakeries ? Take a look!