Marmalada or soft-fruit sugar-coated sweets should be a no-no in our sugar paranoid world, but pop one into your mouth and the intense burst of fruit flavour will more than likely make you pop a second one into your mouth.
Marmalada/marmalade originated in Portugal in the 15th century and rapidly spread throughout much of Europe. The marmalade soft sweet is a smoother, more stable, version of the marmalade you used to spread on your morning toast.
Today marmalada fruit squares are often offered for dessert, as part of the petit four selection of delicacies. I personally use marmalada as an edible decoration to accompany and embellish other desserts.
The Jewish festival of Pessach or Passover is upon us and the culinary limitations of not eating anything with flour or pulses (chametz) place severe constraints on what desserts can be served up to finish a good meal. Marmalada being made of just fruit and sugar is a perfect Passover treat that should not be missed.
Strawberry Marmalada
Ingredients:
- 1.2 kg fruit puree (any fruit)
- 120 g sugar (to mix with the pectin)
- 30 g yellow pectin
- 240 g liquid glucose
- 1.2 kg white sugar
- 18 g lemon juice
- White sugar in a container for coating
Essential tools:
- A cooking thermometer
Method:
Add the fruit puree (in this case pureed strawberries left over from a fancy breakfast) to a medium-to-large pot. On medium-low heat, bring the fruit puree mixture to 40°C and then add the 120 g of sugar and pectin and mix in well, stirring regularly. Once the mixture has started boiling strongly, add the 1.2 kg of sugar, along with the glucose. Keep stirring slowly to avoid burning the bottom of the pot and mixture.
The mixture needs to be heated to 108°C. It may not seem that high, but it can take 20-30 minutes to get there without burning the mixture. Once the mixture reaches 108°C pour in the lemon juice and stir quickly before transferring to a low pan lined with baking paper. If you don’t have one like in the picture, use an aluminium pan. The mixture will level itself, but tip from side to side to help if necessary. Place baking paper on the top and set aside until cool.
Once cool, cut into squares using a long knife – making sure to clean and dry the knife after every cut. Place the marmalade squares into the container of sugar and turn over to coat all sides.
Buona fortuna
Pessach samayach and kasher
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