Fruit jelly

This sweet treat, which just melts in the mouth, leaving an aftertaste of fragrant fruit and juicy berries, makes the hearts of many sweet tooth flutters. Marmalade is produced by thickening juice or pulp of various sweet fruits with the help of pectin, gelatin or agar-agar. The wonderful gastronomic qualities and properties of marmalade make this product one of the most popular and popular in the manufacture of many confectionery products.

Marmalade is great for baking and also serves as a commonly used ingredient for making sweet sandwiches. With its help, many hostesses and professional confectioners decorate a variety of desserts, for example, cakes, muffins, souffles, cakes and ice cream. The calorie content of marmalade is 321 kcal per hundred grams of sweetness.

Presumably, the recipe for making marmalade dates back a thousand years ago, when during the Crusades this treat fell into Europe from the Middle East. By the way, today a variety of sweets based on fruit juice, which is thickened by evaporation, are common in many eastern countries.

Types of marmalade

Currently, several species of marmalade are distinguished, the most common of which are jelly, chewy, jelly-fruit and fruit-berry. In addition, a product that is manufactured industrially is divided into 2 main categories. Natural types of marmalade, which are produced by the traditional method of gradual evaporation of fruit mass, are classified as the first category. The second is represented by less expensive products using all kinds of additives.

Natural marmalade, which belongs to useful products, is made from fruit puree with the addition of a small amount of granulated sugar. For example, in England it is customary to make it from oranges, and in Spain marmalade is made from quince. Meanwhile, in our country, natural apple-based marmalade is considered the most common. In addition, a treat of apricot or plum puree is often found.

Composition of marmalade

The composition of marmalade, which can be called a natural high-quality product, does not require the participation of artificial additives. It is made using pectin as thickener, stabilizer, gelling agent and clarifier at the same time. As a result, only fruit base and sugar are needed to produce marmalade, because pectin is already contained in the raw material.

The composition of marmalade of cheaper varieties contains gelatin, which is obtained from cartilage and animal bones. This substance has a much cheaper cost, which makes it possible to significantly reduce the price of the finished product.

The benefits of marmalade

It has been proven that the presence of pectin in this product confirms the benefits of marmalade, because this substance has bactericidal properties, normalizes the intestinal microflora and improves digestion. Once in the body, pectin works as a natural "panicle, " that is, it binds all harmful toxins and slags, and then contributes to the early elimination of these substances.

Pectin, and accordingly marmalade, is recommended to be included in the diet of people who have diabetes, since this element reduces the rate of increase in the amount of glucose in the blood composition. That is why the benefit of marmalade can only be in the case of a truly natural product.

Harms of marmalade

Exclusively in the case of individual intolerance of components in the composition of this product, we can talk about the harm of marmalade to human health.