Russian news outlet Lenta.ru published a cooking guide on September 10, 2026, presenting 11 traditional and original recipes for homemade fruit and berry marmalade written by journalist Aleksandra Razumovskaya.
The publication highlighted that marmalade stands out as one of the few healthy confectionery options because it contains no fat and is rich in pectin. Pectin is a naturally occurring soluble plant fibre found in fruit cell walls, which acts as a sorbent that helps eliminate toxins, lower cholesterol levels and improve digestive health.
In Russia, marmalade is traditionally prepared as dense, semi-transparent cubes or molded shapes that are eaten like candies. European culinary traditions more frequently define marmalade as a thick, soft preserve designed to be spread onto crackers or bread slices. The word marmalade originates from the Portuguese term marmelo, meaning quince, which was used to craft the earliest versions of the dessert in the 16th century before European confectioners expanded to oranges, apples and apricots.
Razumovskaya noted that commercial marmalade relies heavily on industrial thickeners, artificial flavorings and chemical preservatives. In contrast, homemade versions require only fresh fruit or berries, sugar and a gelling agent.
Classic apple marmalade
The classic apple recipe is described as the simplest entry point for making homemade preserves. It requires 1 kilogram of apples and 350 grams of sugar.
To prepare, wash the apples, cut them into quarters and remove the cores. Bake the pieces in an oven at 180 degrees Celsius for 20 to 30 minutes until soft. Press the hot baked apples through a sieve to produce a smooth purée.
Add the sugar, mix well, and simmer over low heat for 30 minutes with frequent stirring until the mixture thickens and pulls away from the walls of the pot. Ladle the hot marmalade into clean, dry jars, cover with parchment paper, cool completely and seal with lids before storing in a dark, cool place.
Spiced quince preserve with rum
For an exquisite dessert featuring a spicy aroma and an alcoholic accent, Razumovskaya recommends combining 1 kilogram of quince, 650 grams of sugar, 1.5 cups of water and 1/4 cup of rum.
Wash the quince thoroughly and slice it into pieces no thicker than 1 centimetre. Place the sliced fruit into an enamelled or stainless steel heavy-bottomed pot with half a cup of water. Cover with a lid and simmer on the lowest heat for about two hours, stirring frequently, until the fruit is soft enough to mash with a spoon.
While the quince simmers, prepare a syrup in a separate pot by mixing 650 grams of sugar with 1 cup of water over medium heat. Stir until the sugar dissolves, boil for two to three minutes until slightly thickened, and remove from the heat.
Press the softened quince through a fine sieve using a wooden masher to remove skins and seeds, creating a smooth purée. Combine the purée with the hot sugar syrup in a heavy-bottomed pot over low heat and cook for 50 minutes with continuous stirring.
Stir in 1/4 cup of rum five minutes before cooking ends. Pour the hot preserve into small dry sterilized jars, let cool uncovered at room temperature for four to six hours, then seal with lids and store in a dark, cool place.
Cherry marmalade with redcurrant and raspberry juice
The cherry recipe blends 1.5 kilograms of pitted cherries with 700 grams of sugar, 1 cup of raspberry juice and 2 cups of redcurrant juice.
Sort, wash and pit the cherries, then combine them in a wide jam basin or heavy-bottomed pot with the sugar, raspberry juice and redcurrant juice. Mix thoroughly and let the mixture sit at room temperature for 20 minutes.
Place the basin over high heat and bring to an active boil while stirring continuously. Cook over high heat without reducing the flame for 25 to 35 minutes until the mixture reaches a jelly-like consistency, stirring constantly to prevent scorching.
Remove from the heat and immediately transfer the hot marmalade into small, dry, warm sterilized jars. Leave the jars uncovered at room temperature overnight or until completely cool, then seal with lids and store in a dark, cool place.
Spiced grape marmalade
Designed for complex flavor combinations, the spiced grape marmalade requires 3.5 kilograms of grapes, 1.5 teaspoons of ground ginger, 1.5 teaspoons of ground cinnamon, 1 teaspoon of grated nutmeg, 1 litre of water and an equal weight of sugar to the final grape purée.
Thoroughly wash the grapes, separate berries from stems, place in a heavy-bottomed pot with 1 litre of water and bring to a boil over medium heat. Lower the flame to minimum, cover and cook for 20 to 25 minutes until the berries burst and release their juice.
Cool the mixture slightly and pass through a sieve to remove skins and seeds. Weigh the purée to measure an equal amount of sugar, calculating 1 kilogram of sugar per 1 kilogram of purée.
Transfer the purée and sugar to a pot, bring to a boil over medium heat, then reduce to low heat and simmer for 20 to 25 minutes while stirring constantly as it thickens. Add the ginger, cinnamon and nutmeg, cook for an additional two to three minutes while stirring vigorously, and immediately pour into clean, dry, warmed jars.
Allow the jars to cool uncovered for four to six hours at room temperature until set, then seal tightly and store in a dark, cool place.
Lingonberry marmalade with lemon juice
The tart lingonberry marmalade calls for 1 kilogram of lingonberries, 2 to 3 tablespoons of water, 500 grams of sugar and 2 tablespoons of lemon juice.
Sort and rinse the berries in cold water, then place them in a heavy-bottomed pot with 2 to 3 tablespoons of water to prevent initial scorching. Cover and simmer over low heat for 20 to 30 minutes after boiling until the berries soften and burst.
Cool slightly and rub the berries through a fine sieve using a wooden masher. Combine the resulting purée in a clean pot with 500 grams of sugar and 2 tablespoons of lemon juice, then allow it to stand at room temperature for 10 to 15 minutes.
Cook over low heat with constant wooden spoon stirring for 30 to 60 minutes until thick. Lemon juice accelerates the setting of pectin to thicken the mixture.
Pour the hot marmalade into dry sterilized jars to the top and leave open at room temperature for four to six hours until a firm crust forms on top. Seal with lids or parchment paper and store in a cellar or basement between 5 and 15 degrees Celsius, or inside a refrigerator.
Raspberry marmalade with lemon zest
Citrus zest adds a slight bitterness to balance sweet berries in a recipe combining 1 kilogram of raspberries, 500 grams of sugar and the grated zest of 1 lemon.
Heat the sorted raspberries in a covered heavy-bottomed pot over low heat for 10 to 15 minutes until they release their juice, shaking or stirring gently to avoid burning.
Press the mixture through a fine sieve to remove seeds. Return the purée to a clean pot, stir in 500 grams of sugar and the lemon zest, and cook over low heat for 30 minutes while skimming off foam and stirring continuously until the mixture pulls away from the pot walls.
Pour hot into dry sterilized jars, cool at room temperature for four to six hours, seal with lids and store in a dark, cool space.
Sliced apple and sea buckthorn marmalade
For a sliced candy style marmalade with a vibrant orange hue, combine 1 kilogram of apple purée with 500 millilitres of sea buckthorn juice in a jam basin.
Simmer over low heat for 40 to 60 minutes with constant stirring until the mixture pulls away from the bottom and sides of the pan.
Grease a dish with vegetable oil, transfer the cooked mixture into it and smooth the top layer. Place in a warm oven heated to between 80 and 100 degrees Celsius for 1 to 1.5 hours to dry.
Cool completely at room temperature, slice into shaped pieces with a knife and store in an airtight container in a dry, cool location.
Sliced apricot marmalade with apple juice
A child-friendly sliced preserve is made using 2 kilograms of apricots, 1 kilogram of sugar and 500 millilitres of apple juice.
Halve and pit the apricots, place them in an enamelled pot with 0.5 cups of water and cook covered over medium heat for 15 to 20 minutes after boiling until soft.
Pass the cooked fruit through a fine sieve to discard skins. Transfer the purée to a heavy-bottomed pot, mix in 500 millilitres of apple juice and 1 kilogram of sugar, and simmer on low heat for 40 to 60 minutes while stirring.
Spread the hot paste into a 1 to 1.5 centimetre layer on a parchment-lined dish or tray. Dry at room temperature for 6 to 8 hours, or in an oven set to 50 to 60 degrees Celsius with the door slightly open for 1.5 to 2 hours.
Slice the set slab into individual candies and store in an airtight container in a dark, cool spot.
Sliced peach marmalade
Overripe peaches create a velvety texture in a recipe using 1 kilogram of peaches and 500 to 600 grams of sugar.
Wash, halve and pit the peaches, then process the pulp with an immersion blender into a smooth purée. Combine the purée and sugar in a heavy-bottomed pot and let stand for 15 to 20 minutes to dissolve the sugar partially.
Cook over low heat, stirring continuously with a wooden spoon for 15 to 20 minutes as it boils and thickens.
Spread the hot mixture onto a parchment-lined tray to a thickness of 1.5 to 2 centimetres and allow it to dry at room temperature for 8 to 12 hours until firm and non-sticky. Slice into pieces and store in an airtight jar or container.
Sliced gooseberry marmalade with gelling agent
Unripe gooseberries provide a dense, tart base in a recipe using 1 kilogram of gooseberries, 400 to 500 grams of sugar, 50 to 70 millilitres of water and either 15 to 20 grams of gelatin or 15 grams of agar-agar.
If using gelatin, soak 15 to 20 grams in 100 millilitres of cold water for 30 minutes, heat until dissolved without boiling, and stir into hot purée. If using agar-agar, soak 15 grams in 100 millilitres of water for 1 to 2 hours, boil for 2 minutes, and mix thoroughly into the purée.
Sort, stem and wash the gooseberries, then simmer them covered in a pot with 2 to 3 tablespoons of water for 20 minutes. Press through a sieve to remove skins and seeds, then reduce the purée over low heat for 20 to 25 minutes until its volume is cut in half.
Stir in the sugar, cook for five to seven minutes, add the prepared thickener two to three minutes before finishing, and cook for another three to five minutes.
Spread the paste 1 centimetre thick on parchment paper and let set at room temperature for one to two hours for agar-agar or three to four hours for gelatin. Slice into pieces, roll in powdered sugar or coconut flakes, and store in an airtight container.
Sliced plum marmalade with starch
Plum marmalade uses starch as a setting agent, requiring 1 kilogram of pitted plums, 400 grams of sugar, 1/2 cup of water, 2 to 3 tablespoons of potato or corn starch, and 50 millilitres of cold water.
Place pitted plums and 1/2 cup of water in a heavy-bottomed pot, bring to a boil over medium heat, and cook covered for 15 to 20 minutes.
Pass the hot plums through a fine sieve, return the purée to the pot with 400 grams of sugar, and simmer over low heat for 15 to 20 minutes.
Dissolve the starch in 50 millilitres of cold water and pour it in a thin stream into the hot purée while stirring constantly. Cook on low heat for 5 to 7 minutes until thickened, ensuring it does not become excessively dense.
Spread 1 to 2 centimetres thick on a parchment-lined tray, allow to cool completely at room temperature, slice into pieces and roll in powdered sugar or a 1:1 mixture of powdered sugar and starch before storing in an airtight container in a dry, cool place.
