FIELD: food industry.
SUBSTANCE: invention relates to confectionery industry, in particular to production of jelly marmalade based on natural products. Composition for making jelly marmalade is proposed, which includes sugar, pectin, molasses, water, citric acid and vegetable raw materials, while and / or coarse crushed nuts and / or dried fruits are used as raw materials of plant origin, and also pectin is used which forms gel at pH of 3.8 and higher with soluble solids content of 55 % or higher, components being taken in following proportion, by weight: sugar 28.4–34.6; syrup 30.8–36.2; pectin 1.4–2.8; lemon acid 0.14–0.4; nuts and / or dried fruits 2.0–6.8; water 21.0–26.0. Nuts as hazelnut, walnuts, pine nuts, cashews, almonds, pecans, pistachios, and dried fruits are used for prunes, dried apricots, figs, bananas, raisins, dates, apples, pears, melons, mangoes are used.
EFFECT: invention provides increase in organoleptic characteristics of the product and expansion of range of confectionery products.
3 cl, 8 ex
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