FranceMarmalade
Homemade marmalade is a delightful example of creating a real treat with simple ingredients — fruit purée set with gelatin or pectin into bite-sized jewels.
What you'll need
Ingredients
- 500 gSee recipes with fruit purée
fruit purée (apples, oranges, raspberries or blackberries)
i - 400 g
- 10 gSee recipes with gelatin or pectin
gelatin or pectin
i - 1 tablespoonSee recipes with lemon juice
lemon juice
i
How to make it
Instructions
- 1
Prepare the purée: peel fruit, remove seeds, cook with a little water until soft. Strain through a sieve or blend.
- 2
In a saucepan, mix fruit purée and sugar. Bring to a boil, stirring constantly.
- 3
Add gelatin or pectin (pre-diluted if required by instructions) and cook, stirring, for 5-10 minutes until viscous.
- 4
Remove from heat, stir in lemon juice.
- 5
Pour into molds or onto a parchment-lined baking tray and spread evenly. Leave at room temperature for a few hours (or overnight) to set.
- 6
Once set, remove from molds and cut into bite-sized pieces. Dip in sugar or coconut shavings if desired. Refrigerate until fully set.
Frequently Asked Questions
What is the difference between gelatin and pectin for marmalade?
Gelatin gives a soft, melt-in-the-mouth texture but cannot be boiled. Pectin (plant-based) gives a firmer, chewier texture like classic marmalade sweets — it can be boiled and holds its shape at room temperature. For candy-style marmalade, pectin is preferred.
Why won't my marmalade set?
Main causes: too little pectin or gelatin, the mixture wasn't cooked down enough, or acid (lemon juice) was skipped — acid activates pectin. Check your ratios and cook until the 'plate test' passes (a drop sets firm on a cold plate).
Which fruits work best for marmalade?
High-acid, high-pectin fruits: apples, quince, currants, citrus. Raspberries, blueberries, passion fruit taste wonderful but have less pectin — increase the gelling agent or blend with apple puree.
How do you store homemade marmalade?
Tossed in sugar, kept at room temperature in a dry place for up to 2 weeks. In the refrigerator up to 1 month. Without sugar coating the pieces will stick together. Don't freeze — the texture will suffer.
My marmalade turned out too hard — can I fix it?
If it's already set, there's no simple fix. Next time: reduce pectin by 10-15% or add a little more puree. You can try melting it down, stirring in extra fruit puree, and letting it set again.
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