How is marmalade made? For marmalade, you need to prepare a much finer paste than for jam; therefore, push the fruit mass through a very fine sieve, so that the marmalade is almost transparent and without visible pieces of fruit.
Fruits that contain gelatinous substances are recommended for the preparation of marmalade. Apples, apricots, currants, plums, dogwoods and others are in the first place. You can also make mixed marmalade - in this case, add 2-8 percent of other fruit pulp to the apple pulp.
Add a glass of sugar to a glass of fruit pulp, cook with constant stirring with a wooden ladle until a layer approximately 2 centimeters thick forms on the ladle removed from the marmalade. Different flavors and acids can also be added to marmalades. While still hot, pour into jars, level the surface with a knife and place in a hot oven for 5-6 minutes to form a firm crust on top.
Source: Slatka zimnica, printed at the beginning of the 20th century, owned by the National Museum of Zrenjanin
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