Marmalade is a dessert that all sweet tooths love. However, store-bought treats are not so harmless - they contain many chemical additives and dyes that can seriously harm your health.

But this does not mean that you need to completely and completely exclude this sweetness from your diet. You can learn how to cook it yourself. You will be surprised, but the preparation is very easy and simple.

In addition, homemade marmalade is completely harmless, on the contrary, useful. But first, it’s worth finding out when and where this delicacy first appeared.

When did marmalade appear

The birthplace of marmalade is the Middle East and the Eastern Mediterranean. In these places, he appeared thousands of years ago. It was brought to Europe in the 18th century.

There is a legend that for the first time marmalade originated in Scotland. According to legend, the queen of that state ordered her cook to candied oranges.

The cook was a little surprised, but he obeyed the order. However, a maid came to him and said that the queen became ill and lost her appetite, so she would not try this dessert.

Then the cook invited the maid to try the candied oranges herself, and she readily agreed. When she ate dessert, she repeated the phrase "Marie malade", which translates from the French "Mary is sick." This is how marmalade was born.

Recipe for simple marmalade at home

• Puree from berries or fruits without sugar - 500 grams;
• Sugar - 380-400 grams;
• A mixture of pectin and granulated sugar - pectin 12 grams, sugar 50 grams;
• 100 grams of glucose syrup;
• Lemon juice or citric acid - 70 ml;
• Vanillin and aromatic herbs;
• A little lemon zest.

Very useful pumpkin marmalade

• Fresh pumpkin - 1 kilogram;
• Liquid natural honey - 100 grams (flower is perfect);
• Gelatin - 25 grams;
• Vanillin - 1 sachet.

1. First of all, we cut the skin from the pumpkin, cut it and remove all the seeds;
2. Peeled pumpkin should be cut into small pieces;
3. Next, put the pieces of pumpkin on a baking sheet and put it in a preheated oven to 175-180 degrees. Bake for 20-30 minutes until soft;
4. We immerse the finished pumpkin in special. blender and blend until smooth. As a result, pumpkin puree should come out without small pieces and lumps;

How to make sweets from homemade jam

What we need:

• A glass of redcurrant jam;
• Gelatin - 100 grams;
• Half a lemon;
• 300 ml of water.

Let's start the process:

Apple marmalade at home

• 3 kilograms of apples;
• 1 kilogram of granulated sugar;
• Glass of water.

1. Apples must be thoroughly washed, cut off the skin, all damage and affected areas;
2. Next, cut them into 4 equal parts and cut out the seed boxes;
3. Pieces of peeled apples must be cut into thin slices with a knife or chopped in a food processor;
4. Shredded apples should be put in a metal container with a volume of 5 liters;
5. Pour water, close the pan with a lid, put on fire and boil until fully cooked. Readiness can be determined as follows - the apples will become very soft, and when stirred, there will be a puree-like porridge;
6. Then mix the finished apples with a blender or mixer until a homogeneous consistency;
7. Pour granulated sugar into applesauce and mix;
8. We put the mixture back on the gas and boil until thick over low heat. You should get a jelly-like consistency;
9. When you cook applesauce, be sure to stir it, otherwise it will burn;
10. We cover a deep baking sheet with paper and put applesauce there;
11. The entire mass should be leveled with a spatula so that there are no bumps and irregularities on the surface;
12. After that, we send the baking sheet with marmalade to a preheated oven to 100 degrees and dry it for 2 hours;
13. During drying, the oven door should be slightly opened to allow excess steam to escape;
14. After 2 hours, turn off the oven and leave the marmalade to cool completely;
15. As soon as the mass has cooled down, we kindle the oven again and dry it again for 2 hours at a temperature of 100 degrees;
16. Drying should be done until the mixture reaches the desired consistency. Usually 2 drying is enough;
17. Cut the finished apple dessert into small squares and lay out in a pile. Between them you need to put sheets of parchment paper, otherwise the marmalade will stick together.

How to make a sweet quince treat

What components are useful:

• 1 kilogram of quince;
• 250 ml of water;
• Sugar - 600 grams.

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A simple recipe for delicious shortbread cookies - remember this taste of homemade cakes!

How to make homemade ice cream from natural milk or cream, read the recipe and add your "zest" to this favorite children's treat.

How to make gummies with gelatin

You will need the following components:

• Fresh strawberries - 200 grams;
• 10 grams of gelatin;
• Half a liter of purified water;
• 50 grams of powdered sugar.

Useful tips to keep in mind

• To improve the taste, you can add vanillin, cloves, cinnamon, zest to the base;
• You can make multi-layer marmalade from different layers. It is prepared as follows - first one layer is poured and freezes, then the second and freezes again, then the third and so on;
• Do not forget that marmalade from jam can thaw a little at room temperature, so it is best to take it out of the refrigerator right before serving.

Marmalade made at home will be a great dessert for tea, coffee and any other sweet drinks. And during its use, you will not need to worry that it can harm the body. Homemade dessert consists only of natural and healthy ingredients!

Marmalade is a delicious, healthy fruit dessert and fragrant oriental sweetness. In the east and in the Mediterranean, sweetness was prepared from fruit purees, boiled heavily and dried in the sun. In Portugal, sheet marmalade was boiled from quince fruit and cut with a knife. In Germany, this is the name of any fruit jam. The true connoisseurs of marmalade are the British.

Marmalade is a low-calorie product, it does not contain fat. If you are on a diet, you can cook sugar-free diet marmalade - fruits contain the required amount of fructose. The sweetness is rolled in sugar to reduce the moisture content of the finished product, and so that it does not stick together during storage.

Marmalade at home can be prepared from any fruit, juice or compote, from jam or fruit puree.

Fruit platter marmalade with pectin

To prepare marmalade-fruit platter, you will need silicone molds with cutouts in the form of slices, but you can use ordinary shallow containers, and then cut the finished marmalade into cubes.

Pectin is a natural thickener of vegetable origin. It is produced in the form of a grayish-white powder. It is activated during heat treatment, therefore, when making marmalade on pectin, the solution should be heated. It can be bought at any store.

In the human body, pectin works as a soft sorbent, normalizes metabolism and has a beneficial effect on the digestive system.

The thicker the fruit puree, the less time it takes to warm it up.

Cooking time - 1 hour + 2 hours for solidification.

Ingredients:

• fresh oranges - 2 pcs;
• kiwi - 2 pcs;
• strawberries (fresh or frozen) - 400 gr;
• sugar - 9-10 tbsp;
• pectin - 5-6 tbsp.

Cooking method:

1. Peel the oranges, squeeze out the juice, add 2 tablespoons of sugar and 1 tablespoon of pectin. Stir so that there are no lumps.
2. Pour the orange mixture into the heated saucepan. Stirring, heat until thick for 15 minutes, but do not boil. Cool down.
3. Peel and chop the kiwi in a blender, add 2 tablespoons of sugar and 1.5 tablespoons of pectin to the resulting mass. Heat the resulting mass in a separate saucepan, stirring constantly, until thick, 10 minutes.
4. Strawberries mash with a fork or in a blender until smooth, add 4-5 tablespoons of sugar and 2-3 tablespoons of pectin. Prepare strawberry puree like orange puree.
5. You should get three containers of warm fruit puree with the consistency of thick sour cream. Lubricate molds for marmalade with butter, silicone molds do not need to be lubricated. Pour the marmalade mass into molds and place in a cold place to harden for 2-4 hours.
6. When the marmalade hardens, remove it from the molds and roll in sugar. Put on a flat dish and serve.

Ingredients:

• cherry juice - 300 ml;
• regular gelatin - 30 gr.;
• sugar - 6 tbsp. + for sprinkling 2 tablespoons;
• juice of half a lemon.

Cooking method:

1. Dissolve gelatin in 150 ml. cherry juice at room temperature, stir and leave to swell for 30 minutes.
2. Pour the sugar with the remaining cherry juice, bring to a boil, stirring. Cool the syrup a little, and add lemon juice to it.
3. Pour the gelatin into the syrup, mix until smooth.
4. Fill the molds with liquid marmalade and place in the refrigerator for 1.5-2 hours to harden.
5. Remove the finished marmalade from the molds and sprinkle with sugar.

Fruit marmalade with agar-agar

Agar-agar is obtained from seaweed. Produce it in the form of a yellowish powder or plates.

The gelling ability of agar-agar is higher than that of gelatin, as is the melting point. Dishes cooked on agar-agar will thicken faster and will not melt at room temperature.

Cooking time - 30 minutes + freezing time 1 hour.

Ingredients:

• agar-agar - 2 tsp;
• water - 125 gr;
• fruit puree - 180-200 gr;
• sugar - 100-120 gr.

Cooking method:

1. Pour agar-agar with water, mix and leave for 1 hour.
2. Pour the agar-agar into a heavy bottomed saucepan, place over low heat and bring to a boil, stirring constantly.
3. As soon as the agar-agar boils, pour sugar into it. Boil over low heat for 1-2 minutes.
4. Remove the pan from the stove and add the fruit puree to the agar-agar, stirring the mixture thoroughly so that there are no lumps, cool slightly.
5. Pour the finished marmalade into silicone molds of different sizes, leave to harden at room temperature or refrigerate for 1 hour.
6. Marmalade is ready. Cut it randomly or in different shapes, sprinkle with sugar or powdered sugar.

Sheet marmalade from apples or quince

The composition of this dish does not include gelling agents, since natural pectin is found in apples and quince in sufficient quantities.

Ingredients:

• apples and quince - 2.5 kg;
• sugar - 1 kg;
• water - 250-350 g;
• parchment paper.

Cooking method:

1. Rinse apples and quince, cut into slices and remove the seeds.
2. Place the apples in a deep saucepan, add water and cook, stirring, until softened.
3. Cool and chop the apples with a blender or rub through a sieve. Add sugar to the puree and cook again, stirring, over low heat for 30 minutes. Cook the puree in several batches until thick.
4. Line a baking sheet with parchment paper, spread a thin layer of applesauce on it and place in the oven.
5. Dry the marmalade for 2 hours at a temperature of 100°C, turn off the oven and leave the marmalade overnight. Do this procedure again.
6. Cut the finished layer of marmalade into strips, wrap with parchment paper and store in the refrigerator.

Marmalade sweets "Summer"

For such sweets, any fresh berries are suitable, if desired, can be prepared from frozen fruits.

For sweets, any shape is suitable, like silicone, plastic, and ceramic.

Cooking time - 30 minutes + 1 hour for freezing.

Ingredients:

• any seasonal berries - 500 gr;
• sugar - 200 gr;
• water - 300 ml;
• agar-agar - 2-3 teaspoons.

Cooking method:

1. Wash the berries, mash with a fork or chop in a blender, add sugar and mix.
2. Pour agar-agar into a saucepan, cover with cold water, let stand for 15-30 minutes.
3. Place the pot of agar-agar over low heat, stirring, bring to a boil, and cook for 2 minutes.
4. Mix berry puree with agar-agar, cool slightly and pour into molds.
5. Leave the sweets to harden at room temperature or in the refrigerator for 1-1.5 hours.

We hope you, the kids and your guests enjoy these treats.

Bon Appetit!

Neither children nor adults can do without sweets. In order for the delicacy to benefit the body and not harm the figure, use the right goodies in the diet, for example, marmalade. The store recipe is not very suitable for the requirements of people leading a healthy lifestyle, and homemade treats deserve attention. You can cook marmalade at home based on fresh fruits or berries in the form of juice, puree with the addition of pectin, gelatin, agar-agar.

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 icing 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. From 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 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

For many, especially the older generation, such a delicacy as marmalade is associated with childhood. After all, then there was no such choice of sweets and other sweets, not like now.

Nevertheless, sometimes you want something so unusual and preferably natural. It is at such moments that a recipe for marmalade at home with gelatin comes in handy.

This recipe uses freshly squeezed juice, but it can also be replaced with a finished product from the store. In principle, according to this recipe, you will get marmalade from any juice, only then it is still better to exclude the zest.

Ingredients:

• freshly squeezed orange juice - 400 ml;
• instant gelatin - 60 g;
• sugar - 150 g;
• zest of one orange;
• zest of one lemon;
• lemon juice - 30 ml.

Cooking

Pour lemon juice into a saucepan or small saucepan, pour out the zest and add 80 ml of orange juice. We put to cook, wait for it to boil and boil for 5 minutes. During this time, the zest will give all the flavors and nutrients to the juice. We filter through a sieve, help to squeeze out with a spoon, throw away everything that has not been rubbed. Pour gelatin and sugar into the resulting liquid, mix well, and then pour the juice. We put on fire and mix until both sugar and gelatin dissolve, it is important not to let the syrup boil, otherwise the gelatin will lose its properties. Now we let it cool a little and pour it into molds, in the refrigerator the marmalade will harden after 3 hours, but it is better to leave it overnight.

Recipe for homemade jam and gelatin marmalade

Surely many at home have an open jar of jam, which is already a little tired. We propose to give it a new life and process it into marmalade. It can be jam or syrup, for example, from cherry jam.

Ingredients:

• gelatin - 45 g;
• jam - 170 g;
• water - 300 ml;
• citric acid - a pinch;
• sugar - to taste.

Cooking

Pour gelatin with water at room temperature, if it is not instant, then let it swell for about 15 minutes, and then send it to a water bath to drown. Be sure to mix so that the gelatin melts evenly, but do not bring to a boil. Remove from stove and let cool slightly. We dilute the jam with water, if it is jam or there are small pieces of fruit in the syrup, then we filter through a sieve and add sugar and citric acid. The proportions of water and sugar depend on the sweetness and thickness of the jam, so adjust the taste to your liking, but so that it remains saturated. Mix the syrup with gelatin, mix until the sugar is completely dissolved and pour into molds. These can be molds for ice or sweets, or vice versa a large sudoku. Then, after hardening, the marmalade will need to be cut into pieces. Dip finished products in sugar and enjoy!

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 the 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. Let the future marmalade 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