Marmalade from juice: recipes for making marmalade from homemade and packaged juice. How to make gummies at home: a joy for children

Marmalade is a wonderful light delicacy made from fresh fruits and berries, which is ideal for tea in the summer heat. But marmalade, which is sold in stores, is saturated with harmful chemical additives, which, not only for a child, but for an adult, are scared to eat! Isn't it better to make homemade marmalade from natural ingredients that will taste just as good as store-bought?

Classic marmalade is made on the basis of pectin - not gelatin and not even agar, but pectin. Unfortunately, pectin is not so easy to find in stores - but for the sake of homemade marmalade, you can try!

So, to make homemade marmalade, you will need:

500 g berry or fruit puree (no sugar),

400 g sugar

A mixture of pectin and sugar (12 g pectin + 50 g sugar),

100 g glucose syrup,

50-70 ml lemon juice (or citric acid),

Vanilla, aromatic herbs, zest to taste.

To weld homemade marmalade, take a saucepan with a thick bottom, put the puree mixed with sugar there and bring it to a boil, stirring gently. When the puree begins to boil, add the sugar-pectin mixture and boil everything for about 2-3 minutes. Leave the saucepan on low heat - and while the mixture is still warm, mix it with the glucose syrup.

Stirring frequently, simmer the mixture over low heat until it thickens - and add the lemon juice (or citric acid).

Remove the future homemade marmalade from the heat and put it in a suitable form, lined with baking paper or cling film. Gently spread the resulting mass so that it is even. After the mass has cooled, take it out of its forms and, wrapping it with film or paper, put it on the board to “ripen”. After a day, turn the marmalade over and leave it to ripen again.

After another day, remove the film or paper from homemade marmalade, cut it, roll in sugar and leave for two days. Store homemade marmalade in an airtight container.

Bon appetit!

It is believed that homemade marmalade prepared using gelatin melts quickly, does not hold its shape well, and generally bears little resemblance to marmalade. We offer you two recipes, which result in an excellent delicacy that is not inferior to marmalade made on the basis of pectin.

1. Homemade marmalade with soda

This is the easiest gelatin marmalade recipe ever. In order to prepare it, you will need:

1 st. lemonade (with gas),

1 st. orange juice

50 g gelatin,

Sugar and citric acid to taste.

Pour the gelatin with soda and wait until the gelatin swells. Pour in the orange juice, sugar and citric acid and place the mixture over medium heat. Cook, stirring, 20 minutes.

When the mass thickens, pour it into molds or molds and let it cool. It is better if the marmalade will cool in a cool place. cooled down homemade marmalade remove from molds, cut if necessary - and roll in sugar.

Bon appetit!

2. Homemade strawberry marmalade

To prepare such marmalade on gelatin, you will need:

300 g fresh selected strawberries,

250 g powdered sugar,

250 ml of water

20 g gelatin,

Half tsp citric acid.

Rinse and clean strawberries - and choose only the most ripe and high-quality berries. Grind the berries in a blender along with powdered sugar and citric acid.

Soak gelatin in cold water and leave it to swell for about half an hour. After that, bring the gelatin to a boil over medium heat, remove and pour the strawberry puree into the gelatin. Mix the mass well, pour into molds or pour into a mold. Leave the homemade marmalade in the refrigerator until completely set, and then cut it into portions.

Bon appetit!

This is probably the easiest homemade marmalade recipe ever. It is not surprising - in fact, marmalade is made by itself, you just follow the process and slightly regulate it.

In order to prepare such a delicacy, you will need:

500 g plums (ideal if they are wild sloe-type plums),

500 g apples (Antonovka type),

400 g sugar.

Wash and cut plums and apples. Remove the pits from the plums and remove the skins from the apples. Put everything in a bowl, add sugar and start to simmer for about 30-40 minutes. You should get a homogeneous mass. Taste the future marmalade - if it seems sour to you, add more sugar and continue cooking. When the mass thickens strongly and begins to stick on a spoon, remove homemade marmalade from the fire and put it in a plastic mold covered with polyethylene.

After a day, marmalade can be gently shaken out of the mold, rolled in sugar, slapped, cut and served.

Bon appetit!

Cook homemade marmalade and treat your children to it. They will love this tasty and healthy treat!

Making marmalade at home is easy with our recipes! Useful, natural, from berries or fruits - for every taste!

Apple marmalade:

• juice with pulp - 450 gr
• sugar - 360 gr
• pectin - 15 gr
• citric acid - 7 gr
• glucose syrup - 110 gr

Strawberry marmalade:

• puree - 500 gr
• sugar - 595 gr
• pectin - 14 gr
• glucose syrup - 150 gr
• citric acid - 8 gr

For marmalade, we take juice with pulp, puree from baby jars, puree from frozen fruits, and so on, the main thing is natural, real, honest taste.

I have homemade apple juice and frozen strawberry puree, not sweet!!!

We put the juice on the stove, bring to a boil. At this time, prepare the rest of the ingredients. Dilute citric acid in water (1 tbsp. L). Mix sugar with pectin. Pectin is always paired with sugar!!! This allows you to get rid of possible lumps.

When the mashed potatoes begin to boil, pour in a mixture of sugar and pectin as a rain, while constantly stirring the boiling mashed potatoes.

Bring the mixture to a steady boil and add the glucose syrup. If there is no glucose syrup, you can take molasses, corn syrup or honey. They help the marmalade to be elastic, soft.

Cook the mass to 107 degrees. The process is simple, but quite long. Sometimes it will seem to you that the thermometer is broken or tired. In fact, everything is fine, just the mass is boiled down for a long time. It took me about 8-12 minutes to do this.

Do not forget to stir the mixture, but without fanaticism, not constantly. We waited for the temperature, pour in citric acid, stir.

I suspect that not everyone has a thermometer, but they want to cook.

Then an important test - drop a drop of marmalade mass onto a spoon (at the beginning of cooking, put the spoon in the freezer) if after half a minute the drop thickens and becomes marmalade, then it happened.

In this photo you can see that the drop has spread, does not hold its shape !!!

In this photo, the drop has frozen, keeps its shape, this is exactly what we need.

The finished mass is immediately poured into a frame or other suitable dish, covered with a film. Approximate size 27 × 14 cm. Can be poured into silicone molds and made into portioned sweets.

We work quickly, as the marmalade quickly seizes in just 5-7 minutes, the marmalade will become dense, but still hot. Send the marmalade to the refrigerator and wait until it has completely cooled down. Cut marmalade into segments.

Throw pieces into sugar in 5-6 pieces, roll well in sugar, the main thing is not to let the “naked” pieces stick together.

I advise you to add 0.25 -0.5 teaspoons of citric acid to sugar, if you like a good, confident sourness combined with sweet marmalade.

Store marmalade in any dry place so that the sugar does not melt. Marmalade can be stored for as long as you like.

Recipe 2: homemade strawberry marmalade

Why don't we make marmalade at home, from natural berries? It will turn out not only tasty, bright and beautiful, but also useful. After all, you definitely will not add dyes, flavors and stabilizers to it, which are found in excess in store-bought marmalade.

Strawberry marmalade will please you with natural taste, color and aroma.

• Agar-agar 5 g
• Water 100 ml
• Fresh strawberries 300 g
• Sugar 120 g

Recipe 3: Lemon Marmalade with Gelatin (with photo)

• 3 medium lemons
• Sugar - 2 cups
• Gelatin - 1 pack (250 g).
• Water - 150 ml.

First of all, let's prepare the gelatin. Pour it into a bowl and pour 50 milliliters of water. Mix and set aside for 20 minutes to swell.

Now let's get to the lemons. Lemons should be thin-skinned and yellow. We need lemons without zest. We clean the washed lemons from the peel.

Cut into pieces, remove the seeds. Place in a bowl and blend with a blender until smooth.

Pour chopped lemons into the pan, add 100 milliliters of water and sugar here. Mix everything with a spoon and boil over medium heat for 10 minutes.

Now we filter this mass through a sieve. Add the swollen gelatin to this and boil for another 5 minutes. Cool slightly and pour into a mold.

We put the marmalade in the refrigerator for 2 hours to harden.

We take out the frozen marmalade from the refrigerator, remove it from the mold and roll it in sugar.

If the form is large, cut the marmalade into cubes, and after that we take it out of the form. Our marmalade is ready!

Recipe 4, step by step: simple apple marmalade

• 400-500 g apples
• 100 g sugar
• 25 g gelatin

Peel apples, remove seeds and grate.

Transfer apples to a heavy bottomed saucepan and add sugar. Add the amount of sugar to your taste, focusing on the variety of apples.

Gelatin pour 50 ml of water and cook according to the instructions on the package.

Simmer over low heat until the apples are soft. If necessary, you can add a little water. Remove the pan from the heat, add the diluted gelatin and stir thoroughly.

Transfer the apple mass to molds and put in the refrigerator until completely solidified.

Recipe 5: how to make blackcurrant marmalade

You need to store such a dessert in the refrigerator, but due to the dense consistency of currant puree and the presence of gelatin, marmalade keeps its shape perfectly.

• 500 g of blackcurrant;
• 400 g sugar for cooking marmalade + a few tbsp. for sprinkling;
• 1 st. water;
• 40 g of gelatin;
• a little powdered sugar;
• vegetable oil for greasing the mold.

We sort out the currants, clean them from twigs.

Soak gelatin in half a glass of cold water.

We wash the currants, let the water drain. Then immerse in a blender bowl and fall asleep with sugar. Puree.

Pour the currant puree into a saucepan for jam (preferably with thick walls and a bottom).

Add a glass of water, stir. We put on medium fire.

Bring to a boil.

Then reduce the heat to a minimum and cook until some of the liquid has evaporated. Basically, we are making jam. Stir constantly so that the currants do not burn.

To preserve more vitamins in marmalade, you can do this: bring to a boil, cook for 5 minutes, then remove from heat and cool completely. We repeat 3 times. If there is not much time, then simply boil the currant puree until it thickens a little.

Remove the pan from the heat, let it cool for 2 minutes and transfer the swollen gelatin into it. Stir until the gelatin is completely dissolved.

Grease a mold for marmalade quite a bit with vegetable oil and sprinkle with powdered sugar.

Pour currant puree with gelatin into the mold, level the surface with a spoon. We give the future marmalade to cool in the kitchen, then move it to the refrigerator for 6-8 hours.

You will see when the marmalade is completely frozen. When tilting the form to the right - to the left, it will firmly hold inside.

So, we take out the form with marmalade from the refrigerator and carefully cut it into portioned pieces so as not to damage the form. You can do this later, when you take the marmalade out of the mold. But it seems to me that it is more convenient: marmalade does not slip anywhere and the pieces are even.

We lower the form for 3-5 seconds in boiling water so that the entire form is in the water, but the boiling water does not get on top of the marmalade. Sprinkle a cutting board with sugar and turn the mold over onto it.

If the marmalade itself does not “jump” out of the mold, you need to repeat the procedure for lowering the mold into boiling water. But keeping marmalade in boiling water for a long time is also not good - it can leak a lot.

Sprinkle sugar on top and roll each piece in it. Place in the refrigerator for half an hour before serving.

Here is such a delicious, beautiful and healthy homemade marmalade obtained from currants with gelatin. Bon appetit!

Recipe 6: marmalade from zucchini jam

The jam for this simple homemade marmalade recipe needs to be smashed in a blender. I have zucchini jam with orange.

• Jam or jam 300 gr.
• Sugar to taste
• Gelatin 20-25 gr.
• Linonic acid to taste

Pour all ingredients into a saucepan. Mix. Put on fire and cook, stirring constantly, until warm. The mass should not boil. Gelatin does not tolerate this.

Lubricate the form with vegetable oil and pour the liquid mass into it. Put in the refrigerator for 3 hours.

The marmalade is frozen. Cut it into rectangles.

Roll each piece in sugar.

Recipe 7: How to make delicious citrus marmalade

• Sugar - 400 gr.
• Grated lemon zest - 1 tbsp
• Grated orange peel - 1 tbsp
• Gelatin - 50 gr.
• Lemon juice - 175 ml
• Orange juice - 175 ml

Grate 1 tbsp. l. orange zest and 1 tbsp. l. lemon zest. Squeeze out 175 ml of orange juice and 175 ml of lemon juice.

In a saucepan, mix 75 ml of orange juice, 75 ml of lemon juice and one tbsp. l. zest.

Bring the juice with zest to a boil and boil over low heat for about 5 minutes. Strain.

Add gelatin to the liquid, stir. After the gelatin has dissolved, add 360 gr. sugar, mix well. Add the remaining citrus juice and mix well again.

After the liquid has cooled down a little, pour it into a rectangular container covered with baking paper (it is better to grease the paper a little with odorless vegetable oil). We remove the form with marmalade in the refrigerator for 10 hours.

We take out the frozen marmalade from the refrigerator, pull it out of the mold together with paper, turn the layer over onto a cutting board, cut it into small squares with a sharp knife. Dip each square in sugar.

Immediately remove the finished marmalade in the refrigerator.

Now you know how to make marmalade - the recipe is very simple, bon appetit!

Recipe 8: the most delicate marmalade from watermelon peels

Since watermelon peels absorb all the flavors like a sponge, you can add orange or lemon zest, vanilla sugar, ginger, cardamom, cinnamon to the syrup at the end of cooking and get the taste of marmalade that you like the most. Such marmalade can be served as an independent dessert or used in baking.

• Watermelon peels 500 g
• Water 300 ml
• Lemon 0.5 pcs.
• Sugar 600 g
• Soda 1 tsp

Marmalade can be easily and quickly prepared at home. Several ingredients are used as a thickener - pectin, gelatin and agar-agar. It remains only to choose the one that is closer to you and decide on the prescription mixture. Often marmalade is prepared on gelatin. It's a convenient thickener that's animal-based. Gelatin is sold in any grocery store, so trying out the following recipe on your own will not be difficult.

Gelatin marmalade - recipe

The secret to a delicious dessert treat is in fresh ingredients. Choose them carefully so that the result exceeds all expectations.

• cherry juice - 100 milliliters,
• water - 100 milliliters,
• 5-6 tablespoons lemon juice
• 2 cups granulated sugar,
• 1 tablespoon grated lemon zest,
• 40 grams of gelatin.

You can take instead of cherry juice - peach, apple, pear - the one that you like best.

How to make marmalade at home from gelatin photo recipe

1. Take cherry juice, pour gelatin into it and leave it to swell for several hours.

2. Take sugar, fill it with water, add grated citrus zest, lemon juice, then boil the mixture over a fire until the sugar is completely dissolved.

3. Remove the mixture with dissolved sugar from heat and add it to the swollen gelatin. Cook until gelatin is completely dissolved.

4. After cooking, remove the marmalade from the heat, strain in order to remove the zest.

5. Pour the mixture into special molds. For the preparation of marmalade, you can use interesting molds in the form of bears, bunnies, sweets.

6. Put the cooled mixture in the refrigerator and wait until it solidifies completely. Marmalade is ready!

Delicious recipe - gelatin marmalade

Using the above recipe, you will get a delicious marmalade that your loved ones will love. Marmalade is not only tasty, but also a healthy delicacy. Children especially love him. Marmalade prepared at home is useful in that you will not find artificial additives and various preservatives in it. Marmalade is easy to prepare and does not require large expenditures. If you make marmalade multi-colored, then it will look interesting on a sweet holiday table.

The material was prepared by the Frou-Frou creative team. Follow the news of the Sweet Tale group of companies - we have a lot of tasty and interesting things!

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How to make marmalade at home

A confectionery product called marmalade came to us from the countries of the East and the Mediterranean. Initially, it was prepared from berries and fruits. Today, marmalade is made on an industrial scale using a different technology, dyes, preservatives, starch and cheap gelatins are added. At home, you can prepare a natural product with high taste, healthy and safe. There are several secrets on how to cook marmalade deliciously:

1. Use fruit puree without lumps, passed through a fine sieve.
2. Use very ripe, even overripe fruits.
3. Add pectin-rich applesauce, gelatin, agar-agar, or pectin extract to recipes.
4. The consistency of the dessert depends on the amount of sugar used. For a dense and thick product, granulated sugar is taken in a 1: 1 ratio with mashed potatoes. For soft marmalades - 1: 3.
5. For flavoring, use citrus zest, cloves, cinnamon, vanilla.
6. For decoration at home, use powdered sugar, coconut flakes, or cooking sprinkles.

Marmalade recipes at home

Cooks have developed several ways to prepare a delicacy. A homemade marmalade recipe can be based on berries, fruits, sometimes vegetables or dairy products. As a supplement, granulated sugar, gelling agents are used. The technique for creating marmalade is simple, you do not need a recipe with a photo to make the delicacy a success. To check the readiness of the dessert, take a drop of the mixture. If it is stable and does not spread, then the treat is ready.

Chewing

• Time: 35 minutes.
• Calorie content of the dish: 239 kcal / 100 g.
• Purpose: dessert.
• Cuisine: Eastern.
• Difficulty: easy.

Natural marmalade is a healthy sweet that contains fruits, berries, rich in vitamins. Pectin, without which marmalade cannot be made at home, has the ability to reduce “bad” cholesterol, and has a beneficial effect on the state of the heart and blood vessels. The cooking algorithm at home is simple and understandable even for a novice cook. For the first time, arm yourself with a recipe with a photo so as not to make a mistake with the recipe.

Ingredients:

• lemon zest - 1 tbsp. l.;
• orange peel - 1 tbsp. l.;
• gelatin - 20 g;
• orange juice - 100 ml;
• sugar - 2 tbsp.;
• water - 100 ml.

Cooking method:

1. Pour gelatin with 100 ml of orange juice, leave to swell for 20 minutes.
2. Take an enamel pot with a thick bottom. Pour sugar into it, add water, citrus zest.
3. Simmer the syrup over low heat after boiling for 5 minutes, stirring with a wooden spoon.
4. Add diluted gelatin.
5. Strain the resulting liquid through a sieve, pour into molds and let cool in the refrigerator.

with gelatin

• Time: 2 hours.
• Servings: 5-6 persons.
• Calorie content of the dish: 217 kcal / 100 g.
• Purpose: dessert.
• Cuisine: Eastern.
• Difficulty: easy.

The secret to making delicious treats at home is quality products. Making marmalade from gelatin is convenient and simple. Such an animal-based thickener can be found in any store. To make the delicacy to the taste of children, use interesting shapes in the form of animals or sweets. Such a treat can become a decoration for festive homemade cakes and pastries.

Ingredients:

• cherry juice - 100 ml;
• lemon juice - 5 tbsp. l.;
• granulated sugar - 2 cups;
• lemon zest - 1 tbsp. l.;
• gelatin - 40 g;
• water - 100 ml.

Cooking method:

1. Pour gelatin into cherry juice, let it swell for 1.5-2 hours.
2. Mix granulated sugar with water, lemon juice and zest. Cook over low heat until the sweet component is completely dissolved.
3. Add cherry juice with gelatin to the syrup, cook until the contents of the pan become homogeneous.
4. Strain, pour into molds, cool.

With pectin

• Time: 30 minutes.
• Calorie content of the dish: 139 kcal / 100 g.
• Purpose: dessert.
• Cuisine: Eastern.
• Difficulty: easy.

Pectin is a natural substance that is obtained from fruits and vegetables. This component is sold in powder or liquid form. Dry pectin is added to the fruit mass during the cooking process, and liquid pectin is added to the finished hot puree. Marmalade on pectin cooks quickly. If you are cooking sweetness for the first time, then make a small portion. On your own experience, you will check how to cook hard marmalade so that you do not make mistakes when cooking a large batch.

Ingredients:

• strawberries - 1 kg;
• granulated sugar - 2.5 tbsp.;
• pectin powder - 2 tbsp. l.

Cooking method:

1. Remove the stalks from the berries, chop them with a blender.
2. Pour the berry puree into a saucepan, put on fire, add 2 cups of granulated sugar.
3. When the mass warms up to 50-60 degrees, add pectin mixed with the remaining sugar.
4. Bring the mixture to a boil, turn off and pour into molds.
5. Cool for 10 minutes and send to freeze in the refrigerator.

Sugarless

• Time: 30 minutes.
• Servings: 5-6 persons.
• Calorie content of the dish: 111 kcal / 100 g.
• Purpose: dessert.
• Cuisine: Eastern.
• Difficulty: easy.

If sugar consumption is contraindicated for you, you can prepare a treat at home without this component. Honey is used as a natural sweetener in the recipe. Take any berries and fruits. Fresh and frozen pitted fruits are suitable. If you don't have special molds, use an empty candy box. Cover the bottom with cling film so that the gummies can be easily removed after hardening.

Ingredients:

• berries - 1 tbsp.;
• orange juice - 1.5 tbsp.;
• gelatin - 4 tbsp. l.;
• honey - 3 tbsp. l.;
• water - 1 tbsp. l.

Cooking method:

1. Pour gelatin with water and let it swell for 15-20 minutes.
2. Add ½ cup orange juice and bring to a boil. Heat until complete dissolution of the powder.
3. Mix the berries with the remaining juice, grind the mass with a blender until smooth. You can pass the puree through a sieve if necessary.
4. Heat the honey in a water bath until it becomes liquid.
5. Mix all the ingredients with berry puree, beat.
6. Pour into molds, cool in the refrigerator

Marmalade from juice

• Time: 30-40 minutes.
• Number of servings: 15-20 persons.
• Calorie content of the dish: 199 kcal / 100 g.
• Purpose: dessert.
• Cuisine: Eastern.
• Difficulty: easy.

Make bright, beautiful and tasty marmalade with your own hands from redcurrant juice. This recipe does not use pectin, agar agar, gelatin, or other thickeners. Natural delicacy will not harm small and large sweet tooth. If small molds are not available, use a silicone baking sheet. Pour the hot mass with a layer of 1-1.5 cm, let it harden, and then cut into portioned pieces of a convenient shape.

Ingredients:

• red currant juice - 2 l;
• granulated sugar - 2 kg.

Cooking method:

1. Squeeze juice from redcurrant in a convenient way.
2. Add sugar and cook until thickened.
3. Readiness check by drop of the mass, if it does not spread - the treat is ready.

From berries

• Time: 15 minutes.
• Calorie content of the dish: 119 kcal / 100 g.
• Purpose: dessert.
• Cuisine: Eastern.
• Difficulty: easy.

Strawberries, cherries, currants, raspberries or other berries will make excellent marmalades. For home cooking, the berries should be separated from the twigs, stalks, remove the seeds, if necessary. The recipe contains pectin. It is sold in pharmacies and specialized online stores. You can replace the pectin component with gelatin or agar-agar.

Ingredients:

• berries - 500 g;
• sugar - 100-150 g;
• citric acid - 10 g.

Cooking method:

1. Grind the berries with a blender. If you need to get rid of small bones, pass the mass through a sieve.
2. Mix half of the entire mass of sugar with pectin, add the rest and citric acid to the berries.
3. Put the berry-sugar mixture on the fire, boil for 1 minute.
4. Add pectin powder mixed with granulated sugar, boil for another 5 minutes.
5. Pour the mass into molds, cool.

from a pumpkin

• Time: 30-40 minutes.
• Servings: 6-8 persons.
• Calorie content of the dish: 141 kcal / 100 g.
• Purpose: dessert.
• Cuisine: Eastern.
• Difficulty: easy.

If you care about the health of your family, prepare an amazing pumpkin treat for them. For small and large sweet tooth, vitamin gummies will benefit, in which there are no preservatives and harmful additives. The recipe uses only natural products. Jelly candies at home are beautiful, rich orange, fragrant and extremely tasty.

Ingredients:

• pumpkin - 500 g;
• sugar - 250 g;
• lemon juice - 3 tbsp. l.

Cooking method:

1. Roast the pumpkin in the oven and make a puree out of it.
2. Mix the mass with lemon juice and granulated sugar.
3. Bring the mass to a boil. Boil until thickened.
4. Spread on a baking sheet. The layer should be no more than 2 cm.
5. After a day, cut into portioned pieces.

from apples

• Time: 30-40 minutes.
• Calorie content of the dish: 103 kcal / 100 g.
• Purpose: dessert.
• Cuisine: Eastern.
• Difficulty: easy.

Apple marmalade is one of the most popular types of homemade treats. For the recipe, any variety of this fruit is suitable, and carrion will do. This fruit contains pectin in large quantities, which is a condition for the final product to solidify, so additional thickeners are not required. When a dish is prepared at home from sweet apples, juice of red currants, gooseberries or other sour fruits is added to make the taste rich and bright.

Ingredients:

• apples - 500 g;
• pears - 500 g;
• sugar - 200 g;
• cinnamon - a pinch.

Cooking method:

1. Peel and chop the fruits, pass through a meat grinder.
2. Add sugar to the fruit mass, cook over low heat until thickened.
3. Add sugar at the end of cooking.
4. Divide the puree into molds and set aside.

from quince

• Time: 2.5 hours.
• Number of servings: 10-15 persons.
• Calorie content of the dish: 186 kcal / 100 g.
• Purpose: dessert.
• Cuisine: Eastern.
• Difficulty: easy.

From tart and fragrant quince, marmalades are incredibly tasty. In the process of heat treatment, quince fruits soften, reveal an unusual amber color and taste. Translated from Portuguese, the word "marmalade" means quince jam. In European countries, this type of delicacy is very popular. They eat quince dessert with cheese, but you can eat it just like that or add it to pastries.

Ingredients:

• quince - 1.3 kg;
• sugar - 1 kg;
• lemon - 1 pc.

Cooking method:

1. Wash the quince, cut into quarters, cut out the core.
2. Cut the lemon into 4 parts, add to the quince.
3. Pour the pieces of fruit with water, cook until soft for 30 minutes.
4. Remove the lemon from the pan, drain the liquid.
5. Remove the skin from the quince, chop it finely, sprinkle with sugar.
6. Put the pan on the fire, cook for about 1 hour, stirring constantly.
7. Cool the mass, rub through a sieve.
8. Put the puree on the fire, cook for 15 minutes.
9. Spread the mass into molds, cool.

Plum

• Time: 30-40 minutes.
• Servings: 8-10 persons.
• Calorie content of the dish: 165 kcal / 100 g.
• Purpose: dessert.
• Cuisine: Eastern.
• Difficulty: easy.

Fragrant plums will retain all their benefits if you make marmalade from them at home. The delicacy has a simple cooking technology, even a novice cook will do without step-by-step instructions with a photo. To get a two-layer marmalade, cook a treat from different varieties of plums: yellow and blue. First fill the molds with yellow dessert, let it harden, and then fill it with blue. Don't cook two different colored treats at the same time. Start cooking the second one a few hours after the first one is ready. Water in the recipe can be replaced with apple juice

Ingredients:

• plums - 1 kg;
• sugar - 600 g;
• lemon zest - to taste;
• water - 100 ml.

Cooking method:

1. Remove the pits from the plums, remember them with your hands.
2. Add water and lemon zest to the fruit mass.
3. Cook the plums over low heat until soft, rub the mass through a sieve.
4. Add granulated sugar to the puree, put on fire again and cook, stirring.
5. When the marmalade begins to lag behind the bottom, turn off the fire.
6. Divide the mixture into molds and set aside.

Diet marmalade at home

• Time: 15 minutes.
• Servings: 5-6 persons.
• Calorie content of the dish: 66 kcal / 100 g.
• Purpose: dessert.
• Cuisine: Eastern.
• Difficulty: easy.

Diet sweets prepared at home are a great solution for those who follow their figure, but cannot refuse goodies. Marmalade does not contain vegetable and animal fats, and its calorie content is very small. Make a sunny treat with apricots. Such a dessert has a lot of advantages - bright color, impeccable taste, benefits for the body without harm to the figure.

Ingredients:

• apricot puree - 150 g;
• apple juice - 300 ml;
• orange juice - 200 ml;
• food agar - 18 g;
• water - 50 ml.

Cooking method:

1. Mix both types of juice and add agar-agar to the liquid. Slightly warm up and allow to swell for a quarter of an hour.
2. Put the mass on fire, boil for 2 minutes.
3. Add apricot puree, stir, pour into molds.
4. Cool, refrigerate for 2 hours.

Video

It happens that some of the sweet preparations are not eaten by the beginning of the new season. Jam, jam and fruit-berries grated with sugar can be used in other ways. Which? Make marmalade out of them! It's delicious, and fast, and very unusual. After this culinary experiment, your household will look at these blanks with different eyes and all last year's stocks will instantly evaporate.

There is only one answer to this question - any! It can be a dessert with whole or grated berries, and you can also use jam syrup to make marmalade.

If you do not want to meet pieces of berries in the finished dish, then the jam is first slightly diluted with water, and then pierced with a blender until smooth.

How to make marmalade

Based on gelatin with lemon

20 grams of edible gelatin is poured into a glass of chilled boiled water, mixed well and set aside for 40 minutes.

While the gelatin swells, juice is squeezed from half a medium-sized lemon. To make the juice as clean as possible, it is filtered through cheesecloth.

Two two-hundred-gram glasses of any jam are laid out in a saucepan with a thick bottom. If jam with berries, then it is first pureed with a blender. The stove is set to minimum heat and cooking begins. The jam should boil. After a five-minute seething, swollen gelatin is placed in the jam, and with constant stirring, the sweet mass is heated until the gelatin grains are completely dissolved. It is impossible to boil jam with gelatin thickener!

At the very end of cooking, lemon juice is poured into the marmalade mass. The jam is mixed and poured into molds. If the molds are silicone, then they can not be lubricated. If the molds are made of plastic or metal, then they are wiped with a cotton swab dipped in refined vegetable oil.

The blank with marmalade is sent to the refrigerator for 4 hours. When the mass is well strengthened, the marmalade is removed from the molds. It is better not to sprinkle such marmalade with sugar, since gelatin can leak, and the appearance of the finished dish will not be aesthetic.

On agar-agar

Half a liter of any jam is crushed until smooth with a blender. The mass is placed in a saucepan and boiled. After 4-5 minutes of active bubbling, 2 teaspoons of agar-agar mixed with the same amount of sugar are added to the jam. This is done so that the gelling powder is evenly distributed in the puree mass.

Jam with agar-agar is boiled over a minimum heat for 5 minutes, and then laid out in prepared molds. Marmalade can not be placed in the refrigerator. Agar-agar "freezes" perfectly at room temperature.

Ready marmalades are taken out of the molds and rolled in sugar or powdered sugar. That's all! Delicious dessert is ready!

In the microwave on gelatin

30 grams of gelatin is poured into a glass of water at room temperature. It is desirable that the water be boiled. The mass is left for half an hour so that the powder swells well.

A glass of jam is ground through a sieve or whipped with a blender. If necessary, water is added to make the mass liquidish. The blank for marmalade is transferred to a container suitable for use in a microwave oven, and put it in the microwave for 1.5 minutes. The power of the unit is set at 800 watts.

Then gelatin is added to the heated mass, mixed well, and returned to the microwave for another 1 minute.

The last time they take out the marmalade mass, mix it, make sure that the gelatin is well dispersed, and turn on the unit for another 1.5 minutes.

Hot jam is laid out on a flat tray lined with cling film. To make marmalade stronger, it is placed in the main compartment of the refrigerator for 3-4 hours.

Ready dense marmalade is freed from the film and cut into portions.

Marmalade from jam syrup

This recipe allows you to get a transparent marmalade. Liquid jam is poured through a sieve, freeing it from berries. The resulting syrup is heated on fire, and then mixed with swollen gelatin. The blank is poured into molds and allowed to cool and get stronger in the refrigerator.

About how to make marmalade from gelatin-based strawberry syrup, tell the channel "Cooking - Just delicious!"