Natural Fruit Marmalade

Preparation process

Combine the mango and apricot purées with glucose syrup in a saucepan and heat to 40°C, stirring until smooth.

Mix sugar (1) with pectin and whisk the dry mixture into the warm fruit purée. Cook for a few minutes, then add sugar (2) and stir until fully dissolved. Continue heating the mixture to 108°C, stirring constantly to achieve uniform thickening.

Remove the saucepan from heat, add the lemon purée, and stir thoroughly until smooth. Pour the mixture into a prepared mold and leave to set completely.

Cut the set marmalade into cubes and coat with sugar.

Chef’s tips

Use NH pectin to achieve a firm yet tender texture.

Add the sugar–pectin mixture to warm purée (around 40°C) to avoid clumping.

If the purée is too cold or too hot, the pectin may coagulate; in this case, blend the mixture and continue heating to 108°C.