Lemon marmalade. How to make lemon marmalade

Delicious, delicate marmalade with a characteristic sourness, made independently from lemon, is an excellent dessert dish. Today I want to tell you about the basic methods of making homemade marmalade and offer several proven recipes. So, how to make marmalade at home?

Classic marmalade recipe

• lemons – 4 medium-sized pieces;
• sugar – 2 cups;
• water – 130 milliliters (for syrup);
• gelatin – 30 grams.

Pour gelatin into a bowl and fill with cold boiled water. Depending on the manufacturer’s recommendations, the product should be kept in water until it swells for 10 to 35 minutes.

Dissolve granulated sugar in 130 milliliters of water and bring the syrup to a boil. Cook over medium heat for 5 minutes, stirring continuously, and then turn off the gas.

Wash the lemons and put them through a juicer. Add lemon juice and swollen gelatin to the hot, but not boiling, syrup and mix well.

Pour the sweet citrus mass into a mold greased with a thin layer of odorless vegetable oil.

To make the marmalade stronger faster, place the container in the refrigerator for 3 – 4 hours.

Remove the finished dessert from the mold and cut into portions. If desired, the pieces can be sprinkled with granulated sugar.

Marmalade made from lemon juice and lemon jelly

• lemon juice – 120 milliliters;
• powdered lemon jelly – 1 pack (60 grams);
• gelatin – 20 grams;
• sugar – 300 grams;
• water – 300 milliliters;
• boiled water – 60 milliliters.

Pour gelatin with 80 milliliters of water and leave to swell.

We cook a thick syrup from sugar and water, and after all the crystals have completely dissolved, add lemon zest, peeled with a fine grater, and juice. If the lemon juice was extracted using a manual juicer, then it must be strained through a fine sieve before adding it to the dish.

Boil the mixture for exactly 1 minute and then turn off the heat. Add gelatin and lemon jelly powder to the syrup. Mix everything well.

Place the marmalade into individual silicone molds and place in a cool place for a couple of hours.

The “SMARTKoK Recipes” channel will tell you about making lemon marmalade.

Agar-agar marmalade recipes

Lemon marmalade

• lemon – 4 pieces;
• sugar – 3 cups;
• water – 300 milliliters;
• agar-agar – 10 grams.

We pass the lemons through a juicer. Mix the resulting juice with 250 milliliters of water and sugar. Place the container on the fire and cook for 2 minutes.

Dissolve agar-agar powder in the remaining 50 milliliters of water. Leave it for 5 minutes.

Add the thickener solution to the boiling syrup and cook everything together for 5 minutes. After the mass has cooled slightly, pour the marmalade into molds and wait for it to get stronger. There is no need to put the molds in the refrigerator.

If desired, sprinkle the finished lemon slices with sugar or powdered sugar.

With ginger and lemon

• lemon – 1 large;
• ginger root - a piece of 2 - 3 centimeters;
• sugar – 1 glass;
• water – 550 milliliters;
• agar-agar – 10 grams.

Fill the agar-agar with 200 milliliters of water and wait until it swells.

Meanwhile, peel the lemons and ginger root. When peeling a root vegetable, try to cut the skin as thin as possible, since all the most useful substances are located underneath it. Squeeze the juice out of the lemon and grate the ginger on a fine grater.

Make syrup from water and sugar. After the crystals dissolve, add lemon juice and chopped ginger. Boil for another 1 minute.

Brew agar-agar in a separate container. To do this, place a bowl of soaked powder on the fire and boil for 2 – 3 minutes.

Combine lemon syrup and agar together. Stir the liquid and cool it slightly before pouring into the molds.

The channel “Soroka Belobok” will tell you how to properly prepare marmalade on agar-agar

Recipe for lemon-orange marmalade with pectin

• lemon juice – 150 milliliters;
• orange juice – 150 milliliters;
• granulated sugar – 1 cup;
• glucose syrup – 50 milliliters;
• orange zest – 1 teaspoon;
• lemon zest – 1 teaspoon;
• Apple pectin – 15 grams.

Mix 200 grams of granulated sugar with glucose syrup, and the remaining 50 grams with pectin powder.

Scrape the zest from the washed fruits with a grater, and squeeze out the juice from the pulp.

Add fruit juice and zest to the mixture of sugar and glucose. Boil the contents for 5 minutes. Mixing the mass thoroughly, add pectin and sugar and boil the mass for 7 – 10 minutes.

Pour the hot marmalade into molds and leave to thicken at room temperature for a day.

Ingredients for 10 servings:

Ripe Antonovka - 3-3.5 kg;

Sugar - 1.2 kg.

How to make Belevsky marmalade

1. Peel and core the apples, cut into slices and place in the oven to bake for 40 minutes. During this time they will turn into puree.

2. Rub the puree through a fine sieve.

3. Place the saucepan with the puree on the fire. Add sugar to the heated puree.

4. Bring the sugar puree to a boil and cook for 10-15 minutes over medium heat until thickened, stirring constantly.

5. Cover a baking sheet with parchment paper and spread the puree on it and place in an oven preheated at 80 0 for 2 hours. Then turn off the oven, but do not remove the marmalade from it for another 5 hours. This way the marmalade will dry out. If necessary, repeat the drying procedure until the marmalade reaches the desired consistency: dense, almost solid inside.

6. Turn over the baking sheet with the finished marmalade. Sprinkle the sweetness with sugar and cut into pieces.

You can enjoy the taste of real Belevsky marmalade!

A dense consistency of marmalade can be achieved by including agar-agar or gelatin in its composition. Here, for example, is a recipe for lemon marmalade on agar-agar.

Recipe for lemon marmalade on agar

The cooking method is very simple, even the most inexperienced cooks can do it. You will need the following ingredients:

• ·4 lemons
• 10 g agar-agar
• 600 g granulated sugar
• 300 ml water

How to cook

1. Fill the agar-agar with a small amount of water and leave it until it swells.

2. Squeeze the juice from the lemons, mix it with a small amount of water (about 300 ml), add sugar and place on low heat. Don't forget to stir the mixture.

3. After the lemon mixture boils, add the swollen agar-agar to it. Wait until it completely dissolves. Remove the pan from the heat.

4. Pour the marmalade into molds, after hardening, carefully remove it and sprinkle with sugar or powder.

Delicious marshmallow recipe

Please your loved ones with marshmallows. Take a kilogram of pears, cut them into large pieces. Add the juice of one lemon, 300 g of sugar and 200 g of water. Boil until tender, make puree from the pears. Spread the mixture in a thin layer on a tray previously covered with paper. Place in an oven preheated to 80 0 for 2 hours. Wait until it hardens, cut the marshmallow into thin strips.

Bon appetit!

The Sweet Fairytale group of companies wishes you successful preparation of marmalade and a pleasant time on the Fru-Fru website!

MARMALADE

Juice 500ml + 150ml
Agar 15g - (a tablespoon with a small pile).
Sugar 0.5 kg - (2.5 faceted glasses).
Citric acid (crystals) - 0.5 teaspoon.
Dye optional.

In any container, soak all the agar and half a liter of juice for 20-30 minutes.

Pour all the sugar into a saucepan and pour in 150 ml of juice. It will barely cover the sugar. Place on low heat and begin to heat, stirring constantly. The syrup should boil and the sugar should COMPLETELY dissolve. There is no need to boil the syrup, you just need to bring it to a boil and dissolve all the sugar.
Plop all the juice and agar into the boiling syrup at once. In one movement, without any “thin streams”. Stir and bring to a boil again. Pour in all the citric acid and stir. we interfere. we interfere.

The mixture must be boiled so that the agar fully reveals its gelling properties. Remove the saucepan from the heat, let it cool (or force cooling in a container with cold water, but always stirring). Once the mixture has cooled a little and has become viscous, you can pour it into any mold or onto a sheet. I played it safe by lining it with cellophane. I didn’t smear the cellophane with anything, I just poured it on it and that’s it.


You can put it in the refrigerator to cool, just like that.
After hardening, cut the marmalade into pieces of any shape and roll in sugar. Place on a wire rack to dry. After 2-3 hours, you may need to re-bake. because the sugar gets slightly wet from the mass. After a day, the sugar crust dries and the product is ready.
Soaking agar - 30 minutes
Cooking marmalade for 20 minutes
Cooling 30 minutes (in the refrigerator)
Roll in sugar for 10 minutes

I only found nectar at a nearby stall. I think juice is better, and freshly squeezed is even better. You can add a little pulp. To make it healthier, you can roll it in brown sugar (and cook it in it too) - get creative! It’s wonderful and easy to make two or three layer marmalade from different types of juices (different colors).
Special silicone molds are produced for marmalade, like these:
http://www.daimark.ru/konditer.shtml?to=catalog&r=3&cid=78

For my taste, homemade marmalade turned out to be quite pleasant in taste, healthy (fruit juice + agar), LENT - this is now popular. It differs from the store-bought variety in that it is not as poisonous in color and has a milder taste. Considering. Since it doesn’t take long to make, I dare to offer it as another option for a homemade delicacy.
I don’t know how long it can be stored. I’ve already made 3 servings and they didn’t even let me dry it. ate everything
Now I’ll take a break and show you the technology for making “Lemon Slices.” I made them after all!

MARMALADE "LEMON SHALES"

I am telling you the TECHNOLOGY for making “Lemon wedges”. I made it according to the recipe given above, because I didn’t like the “native” one. Moreover, in the original recipe, all 3 layers were made according to different recipes, and for the purity of the experiment, I strictly followed them. But as a result, I ended up with nothing but wasted time and a mountain of dishes. This difference could not be felt in the taste ABSOLUTELY!!! Therefore, I simplified the recipe the second time. and the third time I simplified it even more. I'm showing you.

I made marmalade mixture. Beat 1 small egg white with a mixer until it forms a thick foam in a small bowl and pour it (using protein cream technology) with 6 tablespoons of marmalade mass. When stirred with a mixer, the mass quickly cools and thickens. Without waiting for it to cool completely, I spread it on the cellophane in a thin layer.
I put another 6 tablespoons of the marmalade mass into another bowl and painted it with red liquid dye, but the marmalade was yellow. so everything turns orange, so be it. I smear it on another cellophane with the same rectangle.

I don’t force the main mass to cool; moreover, if it thickens on its own, I heat it up slightly. I wait until the thin layers harden. This takes about 15-20 minutes. Now I put the white layer on the red one “Face to Face” like this:


Now we tear off the cellophane from the white layer:

I put this “sandwich” into my Martellato mold, it’s called a “Eurotunnel”, but you can fit along a sawn plastic pipe of suitable diameter or, at worst, a plastic bottle.

Now you can pour in the bulk. Then let it cool on its own or in the refrigerator. The result will be a yellow slice with a white “under-crust” and a red “crust”

Unfortunately, that 3-layer version of the slices was eaten while I lost my vigilance and I had to do it again to show you what the result would be. But there was no time to do it a second time; I did it without the white layer, only with a “crust” and that’s it. Sorry
Take it out of the mold, cut it into slices with a knife, roll it in sugar and put it on a wire rack to dry. On a wire rack because it gets a little wet from below (and in production too, that’s why they dry it there on wire racks too). You can then roll it again. And dry it thoroughly - then it will turn out “real”!

On the side you can see the “simple” option. I simply left it in the saucepan in which it was cooked to harden. It turned out to be about a 2-2.5 cm layer. I picked up the edge and tumbled out onto a tray. I cut it into diamond shapes and rolled it in. It’s no worse!

Here is a close-up of the “lobules”:

By the way, there is a recipe for “Three-layer marmalade” Where these 2 layers (two colored and one whipped) are simply poured into a layer on top of each other and also divided into diamonds. You can try it.

Now finish drying and go to the table! Read more:

Healthy eating enthusiasts are wary of eating foods containing sugar. But every person sometimes wants to treat himself to something tasty.

How to make marmalade without sugar

Healthy eating enthusiasts are wary of eating foods containing sugar. But every person sometimes wants to treat himself to something tasty.

Fortunately, today there are various sugar substitutes that do not harm the body. Any dessert, including everyone’s favorite marmalade, can be made without sugar. Even those who are on diets may not limit themselves to delicacies. Let's get acquainted with some recipes for healthy marmalade.

Recipe for pear marmalade without sugar

Ingredients:

1 kilogram of pears,

30 grams of gelatin,

any sugar substitute - to taste,

water.

How to cook:

1. Take the pears, peel them, remove the core and let them cook.

2. Pour gelatin with water, leaving until it swells.

3. Make puree from boiled pears, add sweetener and gelatin to it. Cook until gelatin dissolves.

4. Pour the marmalade into molds and cool. Delicious low-calorie marmalade is ready.

Dukan marmalade recipe

This low-calorie treat can be prepared at home.

How to cook:

To do this, brew two hundred grams of hibiscus tea, only without sugar (if desired, you can use a little sweetener).

In another bowl, dilute 2 teaspoons of agar-agar.

Pour the finished treat into molds, cool and carefully remove.

This marmalade will not harm your figure and is allowed by nutritional rules, according to the Dukan diet.

Recipe for pectin marmalade with stevia

Stevia is a natural sugar substitute. Marmalade with stevia will be an excellent analogue to dessert prepared with refined sugar.

How to cook:

Take a kilogram of apples (it is better to use sour varieties).

Cut the apples, removing the core.

Apples should be boiled in a small amount of water.

Make a puree from boiled apples, add stevia to taste and put the mixture on the fire until the marmalade thickens.

Pour the hot dessert into molds, cool and carefully remove.

Secrets and recipe for sugar-free pectin marmalade

To prepare marmalade with pectin, you need to choose fruits and berries that contain a lot of pectin - apples, apricots, quince, gooseberries.

This marmalade will take shape without adding thickeners. The pectin-based treat dries for 1 to 2 days in a cool place. This is more than gelatin or agar-agar marmalade. Instead of sugar, you can put any sweetener or honey.This marmalade is suitable for those who are on a diet and watching their figure.

Bon appetit. Cook with love!

Make lemon marmalade at home using our step-by-step recipe with photos. You can easily prepare a homemade delicacy. You can add food coloring of any color to the marmalade, and mix lemon juice with orange juice. In a word, if you show your imagination, you can make a lot of vitamin sweets from healthy citrus fruits.

If for some reason gelatin is not suitable for you, then it can be replaced with pectin or agar-agar.

It will take 120 minutes to prepare. The ingredients listed in the recipe will yield 6-8 servings.

Ingredients for marmalade:

• lemon juice – 180 g;
• water – 150 ml;
• granulated sugar – 350 g;
• Edible gelatin – 35-40 g.

How to make lemon marmalade

Squeeze lemon juice in any convenient way. Fruits grow in different sizes; to squeeze out the right amount of juice you will need 3-4 lemons.

Lemon juice is not bright, if there are no prejudices against food coloring, then at this stage you can add a drop of yellow food coloring to the juice - the marmalade will turn out bright yellow.

Dissolve edible gelatin in water according to the recommendations on the package.

Typically, gelatin is either pre-soaked in cold water for 30 minutes, or instant gelatin is dissolved according to the manufacturer's instructions.

The water used for dissolving or soaking should be subtracted from that specified in the recipe.

Pour granulated sugar into a saucepan, pour water, bring to a boil, add gelatin. Heat, without bringing to a boil, until the gelatin grains are completely dissolved.

Pour lemon juice through a strainer into the saucepan with the hot mixture. The seeds and lemon pulp will remain on the sieve.

Heat the mixture again without bringing it to a boil.

Pour the mixture into the mold through a strainer so that undissolved gelatin grains do not get into the marmalade.

We put the mold in the refrigerator for 2 hours, then immerse it in warm water for a few seconds, remove the layer of marmalade from the mold and cut it into portions.

Pour granulated sugar into a plate and roll the marmalade cubes in sugar.

Place the marmalade on parchment and dry it.