Marshmallow from jam

Name: Marshmallow from jam
Total time: 40 min
Yield: 8
Cuisine: European, French
Ingredients: Powdered gelatin - 20 g; Sugar - 200 g; Honey - 60 g; Salt - 1.75 g; Vanillin - 2.5 g; Jam - 150 g; Powdered sugar - 75 g; Water - 150 g

Cookinero 8 May 2025

5550

The tart fruity taste of marshmallows from jam perfectly compensates for the vanilla sweetness of the dessert. Only at home from homemade jam can such a delicacy be obtained. Moreover, having prepared marshmallows at home, you can give it an individual look and taste, for example, by replacing vanilla with mint extract or adding a little caramel sauce. The time in the kitchen will be a little more than half an hour, but the dessert will need to harden for 6-8 hours.

How to cook Marshmallow from jam

Step 1

Prepare the gelatin. Combine the gelatin and 3/4 cup water in a mixer bowl. Let sit for about 30 minutes.

Step 2

Make the syrup. Place the sugar and salt in a small saucepan, pour in the liquid honey and bring to a boil over high heat. Stir constantly until the sugar dissolves. Turn off the heat. Let the syrup sit for about 10 minutes.

Step 3

Combine the syrup with the gelatin. Start beating the gelatin on low speed and slowly pour the hot sugar syrup into the bowl. Once all the syrup has been added, increase the speed to high and beat the mixture for about 12 minutes until it becomes very thick. Add the vanilla and beat. Add the jam and beat again.

Step 4

Make marshmallows. Form marshmallows using a spoon or pastry bag, placing them on parchment paper. Let harden for at least 6-8 hours. Then sprinkle with powdered sugar.

Marshmallow from jam - FAQ About Ingredients, Baking Time and Storage

Can I use agar-agar instead of gelatin for a vegetarian marshmallow?

Yes, agar-agar is a great vegetarian substitute for gelatin. Use the same amount as gelatin but dissolve it in boiling water and adjust the syrup step since agar-agar sets faster. Follow package instructions for best results.

How long do these marshmallows last, and how should they be stored?

Store marshmallows in an airtight container at room temperature for up to 2 weeks. Keep them away from humidity to prevent sticking. For longer storage, freeze them in layers separated by parchment paper for up to 3 months.

Can I use maple syrup or corn syrup instead of honey?

Yes, light corn syrup or maple syrup can replace honey in equal amounts, though the flavor will differ slightly. Corn syrup yields a neutral taste, while maple syrup adds a rich, distinctive flavor.

How can I make these marshmallows lower in sugar?

Reduce sugar by substituting half with a sugar-free sweetener like erythritol, but note that texture may be less firm. Ensure the sweetener can handle high heat, as the syrup requires boiling.

What’s the best way to cut marshmallows cleanly?

Dust a sharp knife or cookie cutter with powdered sugar or cornstarch to prevent sticking. For smooth cuts, wipe the blade clean between slices.

Can I add food coloring or flavor extracts to customize these marshmallows?

Absolutely! Add a few drops of food coloring or flavor extracts (e.g., almond, peppermint) when mixing in the vanilla. Gel colors work best to avoid thinning the mixture.

Why did my marshmallows turn out too sticky or not set properly?

This can happen if the syrup wasn’t heated enough or the mixture wasn’t beaten long enough. Ensure the syrup reaches a boil and beat until very thick (full 12 minutes) for the right texture.

Can I skip the powdered sugar coating?

Yes, but the coating prevents sticking. Alternatives include rolling marshmallows in cocoa powder, coconut flakes, or a mix of cornstarch and powdered sugar.

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