INTEGRANT

ES

CABRERA SANCHEZ, Jorge

AGREDA VALVERDE, Julio
 THE MARMALADE
 ¿WHAT IS THE
MARMALADE?

Marmalade is a preserve
of fruit boiled in sugar.
A LITTLE OF HISTORY

The story of the marmalade is linked to

the discovery and development of diff
erent types of sweeteners,
first honey, then sugar cane and
beet later. The ancient Greeks already
baked quince with honey, as reflected
in the Roman cookbook Apicius.
MARMALADE MAKING PROCESS:

 SELECTION:
First fruits are removed in a state
of decay.

 HEAVY:
In this process performance is
determined and calculated how
much of other ingredients.

 WASHED:
When washing fruit removes
any foreign particles, dirt.
This operation can be made by
shaking or spraying. Then use a
disinfectant such as bleach.
 PEELED: This process can be
made manually using knives or 
mechanically with machines.

 PULP: Is to obtain the pulp, free of

shells and seeds. You can use
blenders or pulpers. This passage
is important to weigh the pulp,
because this will affect the calculation of
the remaining ingredients.

 COOKING FRUIT:
Once ready the fruit is done cooking, addin
g a third part of sugar then another of third
sand near the end of cooking you add the
pectin with the last part of the sugar.

 PACKING: After the cooking is done the

packaging while the
preparation this more or less at 85 °C.
 COOLED: This process can
be done by immersion,
spraying or sprinkling.

 LABELED: Indicates to
customers where be and the
quality of the product.

 STORAGE:
The product must be stored
in a place fresh and dry
(under shade) avoiding
direct light.
CHARACTERISTICS OF GOOD MARMALADE
 Should present a vivid color, odor and flavor fresh.

 Should have curdled appropriately. It is always good to take some

precautions such as using healthy fruits and the ideal point of mature,
clean good of seeds, bones, etc.

 The cooking should be done in the most appropriate containers; the best

are the iron pots with a thick bottom, on which should be applied in a
homogeneous way a very gentle heat source.

 Is necessary to remove constantly the mixture with a wooden spoon, long

handle, to prevent sticking to the bottom, and keep the pot
uncovered during cooking.

 So important as the preparation, an appropriate process of packaging

and preservation of the product in places dry, fresh and dark.
 TYPES OF MARMALADE
 There are marmalades almost all types of fruit: plum, apple,
strawberry, banana, blueberry, blackberry, cherry, orange, lemon,
quince, peach, apricot, and a lot more fruit.

 Although the fruit is the basic component, some marmalades can

also be made with vegetables such as tomatoes and carrots.

 The marmalade made of fruit, where the pulp free of bones and

seed sare cooked with sugar or honey.

 The preparation more simple is done with fruits cut up and crushed,
and then adds an equal or greater weight of sugar.

 Before cooking, the fruit is maintained 12 hours in maceration with

sugar to that they release their juices.