Berry marmalade
  • Silicone spatula
  • Bowls
  • Saucepan (with thick bottom)
  • Kitchen scales
  • Mold (24 cm)
  • Mixer
  • Pastry ring
  • Parchment
  • Plastic wrap
  • Puree (blackcurrant/ blueberry/ raspberry) - 440 g
  • Sugar - 275 g
  • Sugar - 45 g
  • Citrus pectin - 14 g
  • Glucose syrup - 90 g
  • Citric acid solution - 6 g (4 g citric acid, 2 g water) or 6 g of lemon juice
  • Sugar for sprinkling

If you stick to these rules, your marmalade will turn out perfectly:
Before adding the pectin to the fruit puree, you have to mix it with a small amount of sugar. It's very important to have a constant temperature regime, otherwise the mixture won't cool down!
Make sure to add lemon juice, citric acid or tartaric acid to the mixture, otherwise the pectin won't start functioning.
Cooking instructions:

  1. Prepare silicone molds or place a silicone mat and a steel frame with low sides on a baking tray.
  2. Mix together 45 g of sugar and 14 g of pectin.
  3. Heat the puree to 40°C, add 275 g of sugar and bring the mixture to its boiling point. Add the sugar combined with pectin and keep stirring until it starts to boil. Add 90 g of glucose. Bring it to 108°C while still stirring, and when it gets to this temperature - add citric acid.
  4. Pour the hot mixture into the molds and let it cool.
  5. Be careful - the mixture is very hot! Sprinkle it with sugar, get it out of the mold. Cut into small cubes and add one more final sugar coat. If you find it hard to cut the marmalade, rub the knife with scentless vegetable oil.