Marmelad, known since time immemorial in various types, acquired its name and modern species in France in the 18th century. It is traditionally made of apples and quince, with the addition of various fruit and berry juices, to create the necessary taste and aroma and sugar.
A fairly simple technological scheme of marmalade made the process today is a rather profitable occupation. The preparation includes preparation of raw materials, mixing fruit and berry raw materials with sugar with further boiling. As a result, the mass is obtained, which is given the necessary form. After cooling, the finished product is packaged and marked. Marmalade is good not only in itself, but also as an ingredient for the production of other confectionery products. For example, a unique taste acquires baking with jelly marmalade.
Due to the similar lightness of the process of making marmalade, it can be prepared at home, without making a lot of effort. Another nuance in favor of independent preparation is a small list of ingredients, which is quite affordable and economical. The appearance distinguishes of plastic, forming and carved, according to the method of preparation – jelly -berry, jelly, chewing and fruit berry marmalade.
Popularity throughout its existence is ensured by many useful properties that it has. Thanks to the gelatin, agar-agar, fruit juices present in marmalade, the level of cholesterol in the body decreases, the process of cleansing occurs, due to the removal of toxins, the condition of the skin, hair increases, the working capacity increases, the process of the brain is stimulated. It is also often used for medicinal purposes and issued to neutralize the effects of “harmful production”. It is a dietary product, and one of the few permissive sweets for diabetics (for this variety, a sugar substitute is specially used in the production process).
Various cheesecakes, hornies, cookies and tubes with marmalade were the traditional treat of housewives. It is also used both for the preparation of modern and so popular muffins. It is often used to decorate other confectionery products – ice cream, cakes, cupcakes, cakes, souffle.