Fruit Puree Marmalade
4 servings
30 minutes
Fruit puree marmalade is a true embodiment of French culinary elegance. This dessert, originating in France, is renowned for its rich fruit essence and delicate, slightly firm texture. Fresh fruit puree combined with pectin and sugar transforms into delightful cubes filled with vibrant flavor. The sweetness of glucose syrup subtly balances the acidity of the fruits, creating a harmonious equilibrium. This marmalade pairs wonderfully with tea or coffee and can also serve as an elegant decoration for desserts. Its transparent pieces shimmer in the light, awakening appetite and the desire to try this exquisite French delicacy.
1
Heat the fruit puree.
- Fruit puree: 200 g
2
Mix 20 grams of sugar with pectin, gently add to the puree while constantly stirring to avoid lumps.
- Sugar: 200 g
- Pectin: 10 g
3
Bring the mixture to a boil.
4
Add sugar and glucose, boil while stirring constantly until 105–107 degrees. If using sweet fruit puree, add half a teaspoon of lemon juice at the end. If the puree is relatively sour, do not do this.
- Sugar: 200 g
- Glucose syrup: 100 g
- Fruit puree: 200 g
5
Pour the mixture onto baking paper, into silicone molds, or into a mold lined with food wrap. Quickly level the surface.
6
After the jelly cools to room temperature, cut into portions or use a metal cutter to shape. Roll in sugar.