Marmello

You make jam with Marmello because a less sweet taste tastes good!
 
With Marmello you make a delicious jam with less or even without sugar. You taste the fruit at its best. Marmello is a gelling agent based on pectin, and guarantees a sturdy gel after only one minute's boiling. It contains no preservatives.
 
There are two kinds of Marmello:
Marmello 1: Making jam without added sugar
Marmello 2: Making jam with a little sugar
*With Marmello 2 you can add 50 to 800 grams of sugar per kilo of fruit, with Marmello 1 you make jam with any sweetener or only with the fruit.
 
Much sugar is traditionally used when making jam. The jam then tastes more sweet than fruity. You taste the fruit better with less sugar. You must boil the fruit for a long time to get a firm gel. Using a gelling agent means just one minute's boiling is sufficient. The taste, odour and colour of the fruit is then preserved.
 
Gel powder
Marmello is a gelling powder based on pectin from fruit. This pectin is developed for the industrial production of ‘light’ jams. With Marmello you can also use these ideal gelling agents for making low-sugar jams at home. Citric acid and fructose/sugar have been added to Marmello for the required acid environment and the dissolving of the pectin.
 
Without sugar
Marmello 1 fits nicely in a low-sugar diet. It can be used with all kinds of sweeteners. You can also make jam only with fruit. Concentrated apple juice is an ideal flavouring, the jam is fresh and fruity and contains 100% fruit. With 0.25 litres of concentrated apple juice to 1 kilo fruit the jam contains 60 kcal or 250 kj per 100 gram.
 
Important tips

• Always work hygienically. Clean the jars and lids in hot soda water (one tea spoon per litre) and rinse them thoroughly.
• Use fresh and whole fruit. Adapt recipes to the fruit you have at hand. Mix different fruits for a surprising taste.
• Prevent glass breakage by putting jars on a wooden plank when filling.
• Keep once opened jars in the refrigerator.

 
No preservatives
Sugar works as a preservative. A preservative is often added to be able to keep jam with a low sugar level.
Marmello contains no preservatives. An easy method to keep jam is to turn the jars upside down immediately after filling. For this the jars must be filled to the rim with jam and closed with twist-off lids. By turning the jar upside down the rest of the air in the pot is taken through the hot jam and decay is prevented. When use is made of overripe or injured fruit it is recommend to pasteurise the jam. How to do this is explained in the leaflet with each Marmello package.
 
Twist-off lids
For closing jars twist-off lids have taken the place of cellophane and paraffin. These metal screw lids close the pot airtight with a plastic rim on the inside. A stock of glass jars with twist-off lids is soon collected. Many foodstuffs are packed in them.
 
Reuse of the lids
Putting twist-off lids in boiling water before use makes the plastic rim soft and elastic. When tightening the lid the rim is slightly pressed into the edge of glass and seals it perfectly. After frequent use the elasticity of the plastic disappears. It is therefore advisable to use new lids as much as possible and regularly replace old ones.
 
Marmello is available in two packagings:
In a box for 6 jars of jam (= 2 kilos of fruit) and in a discount pack for 24 jars of jam (= 8 kilos of fruit). A sheet of gummed labels (with instructions for use) to stick on the jam pots is enclosed.

 
Recipes
 
Jam without sugar
1 kilo of fruit
0.25 litre concentrated apple juice*
1 bag/15 gram of Marmello 1
 
Mix the gelling powder in the concentrated apple juice. Clean the fruit and put it in a large pan with a little water. Bring the fruit gently to the boil and stir occasionally. Mash the fruit when cooked soft. Stir the Marmello concentrated juice mixture in the warm fruit. Bring to the boil while still stirring. Allow the jam to boil for one minute then remove the pan from the cooker. Fill the jars to the rim with the boiling hot jam and turn the lid tight. Allow the jars to cool for 10 minutes upside down. Stick a label on each pot with the date and content. Put the jar away in a cool dark place.
 
Jam with little sugar
1 kilo of fruit
250 grams of sugar**
1 bag/25 gram of Marmello 2
 
Mix the gelling powder in the sugar to prevent lumps. Clean the fruit and put it in a large pan with a little water. Bring the fruit gently to the boil and stir occasionally. Mash the fruit when cooked soft. Stir the Marmello sugar mixture into the hot fruit. Bring to the boil while still stirring. Allow the jam to boil for one minute then remove the pan from the cooker. Fill the jars with the boiling hot jam and turn the cap tight.  Allow the jars to cool for 10 minutes upside down. Stick a label on each pot with the date and content. Put the jar away in a cool dark place.
 
Berry gel with honey
0.75 litres currant juice
200 g honey*
fresh blackberries or mint leaf
1 bag/15 gram of Marmello 1
 
Berry juice can be bought ready to use. You can also make juice yourself by boiling and draining red berries, blackberries, gooseberries, bilberries and/or elderberries. Mix Marmello gelling powder in liquid honey to prevent lumps. Bring the fruit juice to the boil and stir in the Marmello honey mixture.
Allow the gel to boil for one minute. Place a leaf in each jar and fill the jars with the hot jam. Allow the jars to cool upside down.
 
Wild fruit jam with concentrated juice
1 kilo of blackberries, elderberries and/or bilberries
0.1 litre of wine
0.25 litre concentrated apple juice*
cloves, mace and cinnamon sticks
1 bag/15 gram of Marmello 1
 
Mix the gelling powder in the concentrated juice to prevent lumps. Clean the fruit and boil it gently in a large pan with a little water. Allow the spices to cook in a bag simultaneously in the same pan. Stir the Marmello concentrated juice mixture into the hot fruit and boil for one minute while stirring. Take the spices from the pan and stir in the wine. Fill the jars with the hot jam and allow to cool down upside down.
 
Winter jam with raisins and sugar
1 kilo of apples and/or pears
100 gram of raisins
300 grams of sugar**
2 teaspoons of ginger (freshly grated or powder)
1 bag/25 gram of Marmello 2
 
Mix the gelling powder in the sugar to prevent lumps. Wash the raisins in boiling water and put them to soak. Boil the cleaned apples/pears gently with the simmered raisins and ginger. Bring through a purée sieve and bring to the boil again with the Marmello sugar mixture. Allow to boil for one minute, fill the jars and allow them to cool upside down.
 
Strawberry/rhubarb jam with raisins and sugar
500 gram of strawberries
500 grams of rhubarb
100 gram of raisins
250 grams of sugar**
1 bag/25 gram of Marmello 2
 
Wash the raisins in boiling water and allow them to soak for several hours. Mix the gelling powder in the sugar. Cut the rhubarb into pieces. Put the washed strawberries and rhubarb with raisins in a large pan with a little water. Boil gently and purée. Stir the Marmello sugar mixture in the hot fruit and allow the jam to boil for one minute. Fill the jars and allow them to cool upside down.
 
Apple chutney with raisins and concentrated apple juice
1 kilo of apples
250 grams of onions
100 gram of raisins
0.2 litre of concentrated apple juice*
a little salt
0.2 litre of vinegar
1 teaspoon of ginger, mustard, pepper and/or cloves
1 bag/15 gram of Marmello 1
 
Wash the raisins in boiling water and allow them to soak for several hours. Mix the gelling powder in the concentrated apple juice. Clean the apples and onions and cut them into pieces. Slowly boil the apples, onions, raisins and spices with the vinegar. Stir in the Marmello/concentrated juice mixture and allow to boil for a minute. Fill the jars, close them and allow them to cool upside down.
 
Fruit sauce
You can make a ‘pouring jam’ by using half the indicated quantity of gelling powder.
 
Frozen fruit jam
You can make jam the whole year through by freezing summer fruit. Save the fruit unprocessed in the deep-freeze to prevent unnecessary sap loss. Frozen berries crush easier than fresh ones.
 
*        Instead of concentrated apple juice you can also use the following: honey, fructose or a sweetener intended for a low-sugar or low-energy diet. Match the quantity to your own taste or diet.
 
**      Match the quantity of sugar to your own taste. With Marmello 2 you can use up to 800 gram of sugar per kilo fruit .
 
Questions and answers
 
How long can jam made with Marmello be stored?
Jam made with Marmello can be stored for at least 1 to 2 years unopened providing the jam has been made under good conditions : using undamaged fruit, new twist-off lids, after filling put the jars upside down to well heat the air still present, and obviously work very hygienically. Keep opened jars in the refrigerator!
Does Marmello contain gluten?
Our gelling products Marmello 1 and Marmello 2 are gluten-free.
 
How many carbohydrates are there in a bag of Marmello?
A bag of Marmello 1 (for jam without added sugar) contains 4.5 gram of carbohydrates. A bag is suitable for 3 jars of jam, so per jar this is 1.5 gram of carbohydrates.
A bag of Marmello 2 (for jam with little sugar) contains ± 15 gram of carbohydrates, per jar this is 5 gram of carbohydrates.