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Summer is the perfect time to cook a fresh fruit marmalade. But that result has never been ideal from the roots.

Self-made marmalade tastes best: Grandma knew that. Whether you stick strawberries, cherries or apricots in it, enjoyment is guaranteed. Thanks Marmalade can be enjoyed with summer fruits in the winter. The basic recipe is an imaginary thought: you can get some fresh air with sugar. Wursts such as lemon and ginger provide tasty variations. You can make such a mistake when making marmalade. Ask yourself the following questions about the best pans for a treat, how to avoid these.

Häufige Fehler beim Marmeladekochen: 1. That Marmalade will not be fest

The ideal consistency of marmalade makes for a delicious feast and stretching. When the Löffel takes its shape, it may spread. Manchmal goes at the entrance was a leader and one of the most successful people who bore a fruit. Whoever enjoys good fruit when cooking, depends on its pectin content. Pectin has a long taste and comes in quickly all plants, always in varying quantities.

So gelieren Äpfel, Hagebutten und Quitten aufgrund ihres hohen Pektingehalts sehr gut. Schwieriger zu maintain since days Kirschen, Erdbeeren or Pfirsiche. Der Consumer Service Bavaria Therefore, combine pectin-rich and pectin-poor fruits. If the problem is not solved, another trick can be a trick: When cooking, add two to four ice cubes of calcium carbonate to the pan. Do this in the gelling process. Hilfreich is a strange one, gelled sugar is normally used by sugar. If you use agar-agar or pectin, you can prepare the delicious marmalade yourself.

2. The marmalade is too festive

With marmalade everything is a slippery weight. If you don’t see it anymore, it’s not so difficult anymore. The basis for one of its thick-liquid consistencies is that the marmalade is bought so long or that sugar it was used. Tip: Give you 100 milliliters of juice or water per kilo of marmalade. If you buy it all over again and don’t forget, you can also go through it to rest. Now the manufacturer makes the right choice – with the gel probe it can be cleaned.

3. Der Gelierzucker wurde unzureichend verrührt

If the jelly now functions, the gelier zucker will be further improved. Dieser besteht aus Zucker, Pektin und Zitronensäure. All ingredients are mixed with the marmalade that creates the desired consistency.