I could enjoy homemade marmalade every time I visited my friend’s parents in Nuermberg. Different types of berries, made with love. This year I had a chance to learn how to make it. It is very simple. Just fruits (whatever your like) and Gelierzucker (gelling sugar). It is jam or jelly sugar or sugar with pectin. The amount of sugar can be 1/2 or 1/3 of the fruit in terms of weight. It depends which sugar you use and refer to the specific instructions. It’s simply as mix the fruit (cut smaller if needed) and sugar. Cook it with continual stirring until it reaches boiling. Then remaining cooking and stirring per instructions of the Gelierzucker package.
I didn’t know if I can get Gelierzucker but searched for recipe. Success proved! I just used a bit more 25g blueberries and 10g sugar. Blueberries, sugar (all instead of half the portion) and lemon juice mixed for one hour instead of 2-3 hours. Ha ha, no harm! Delicious!
Mix 225g blueberries, 90g sugar and juice of half a lemon for 2-3 hours or overnight
You need to sterile the bottles in boiling water for 15 minutes. Then put them in oven at 100C for 30 minutes.
Cook the blueberry mixture at medium heat. Press them into smaller pieces during the cooking.
Cook for a few minutes until it reaches the boiling point. Just 3-4 minutes. Dip a drop of the mixture on a plate. If you slide your finger cross the drop vertically and a white gap is left between, then it is done. Don’t over cook, else it will be very hard.
Pour the blueberry marmalade into the sterilized bottles immediately. This will minimize the growth of bacteria. Invert the bottles until they are cool. This produces the vacuum effect naturally.
I made it last night and enjoyed it with homemade bread and fresh juice this morning. Sooooo good!
I can make my own marmalade anytime! Yeah! Why were they half filled? Because I wished to give a bottle to one lucky friend!