Many delicious and healthy desserts can be prepared from black currant. One of them is marmalade. In this recipe, I will tell you how you can make a delicious treat using all available gelatin. You need to store such a dessert in the refrigerator, but due to the dense consistency of currant puree and the presence of gelatin, the marmalade keeps its shape excellently. And in the next recipe I will describe the recipe for marmalade on agar-agar, which can be stored simply in the kitchen.

Ingredients:

• 500 g black currant;
• 400 g sugar for cooking marmalade + a few tablespoons. for sprinkling;
• 1 tbsp. water;
• 40 g gelatin;
• some powdered sugar;
• vegetable oil for lubricating the mold.

Blackcurrant marmalade recipe with gelatin

1. Sort out the currants, clean them from the twigs.

2. Soak gelatin in half a glass of cold water.

3. Rinse the currants, let the water drain. Then we immerse it in a blender bowl and cover with sugar. We puree.

4. Pour the currant puree into a jam pot (preferably with thick sides and bottom).

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

6. Bring to a boil.

7. Then reduce heat to low and cook until some of the liquid evaporates. Basically, we are making jam. Stir constantly so that the currants do not burn. To keep more vitamins in the 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 just boil the currant puree until it thickens a little.

8. 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.

9. Lubricate the marmalade mold just a little with vegetable oil and sprinkle with powdered sugar.

10. Pour currant puree with gelatin into a 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.

11. You will see when the marmalade is completely solidified. When the form is tilted to the right - to the left, it will firmly hold on to the 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. This can be done later, when you take the marmalade out of the mold. But it seems to me that this is more convenient: the marmalade does not slip away and the pieces are smooth.

12. Put the mold in boiling water for 3-5 seconds so that the whole mold is in the water, but the boiling water does not get on top of the marmalade. Sprinkle the kitchen board with sugar and turn the mold onto it. If the marmalade itself does not "jump" out of the mold, you need to repeat the procedure of lowering the mold into boiling water. But there is also nothing to keep the marmalade in boiling water for a very long time - it can leak strongly.

13. Sprinkle sugar on top and roll each piece in it. Before serving, we send it to the refrigerator for half an hour.

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

Since biblical times, this delicious dessert has been prepared from fruits boiled with honey, rose water and starch, however, we know the Eastern and Asian marmalade better under the name Turkish delight. In the East, this method of preserving fruits has been used for a long time, but in Europe they began to boil fruits with sugar only in the 16th century, when cheap lump sugar was brought from America, so the ancestor of European marmalade is English jam. However, the inventors of marmalade, as well as of all the most delicious in the world, were the French, who began to prepare confiture in the form of curly candies - in fact, marmalade is translated from French as “jam”. After some time, French confectioners noticed that some fruits, when boiled, thicken very quickly, for example, apples, quinces, apricots and plums - this is how pectin was discovered, which they began to isolate from the fruit and use it for confectionery purposes.

Such a different marmalade

There are three types of marmalade - fruit, berry and jelly, for which fruit and berry jelly is used as a base, but at home you can take jam or jam. Berries and fruits are boiled down with sugar and get a thick texture thanks to the pectin in the fruit pulp. Pectin is a natural thickener, polysaccharide and dietary fiber that, like a sponge, absorbs all toxins and removes them from the body. In addition, pectin lowers cholesterol and blood sugar levels, and also reduces the likelihood of malignant tumors. It turns out that marmalade is a very healthy dessert, especially if you do not add colors and artificial flavors to it. However, not all fruits can boast of a high pectin content, so pastry chefs add juice and puree of pectin-rich fruits, gelatin, pectin sold in confectionery departments, starch or agar-agar - a natural gelling agent from algae to the fruit pulp. Marmalade can be hard, cooked like candy, and soft, like jam - when cooking soft marmalade, add less sugar or cook it for a short time.

It is very simple to prepare at home - fruits and berries (or fruit juice) are boiled down with sugar to a thick mass, if necessary, thickeners are added to the resulting jam, and as soon as the drop of jam stops spreading and retains its shape, the marmalade is considered ready. Sometimes the readiness of the marmalade is determined by the mass that remains on the spoon and does not flow back into the dishes. Next, the marmalade, if necessary, is turned into mashed potatoes and rubbed through a sieve, cooled slightly, then poured into silicone molds (so as not to stick) or spread the mass into a deep baking sheet, oiled or covered with a silicone mat. When the mass cools down, it is cut into squares, diamonds and figurines using cookie cutters. Marmalade can be rolled in chopped nuts, coconut, powdered sugar, or sprinkled with cooking powder.

Secrets of making delicious and beautiful marmalade

When cooking marmalade, use a thick-bottomed dish - the fruit will not burn in it, although you still have to stir it, preferably with a wooden spoon. True, the British are sure that the best marmalade dishes are enameled ones. If you are monitoring the glycemic index of foods, use fructose instead of sugar - this will not affect the taste of marmalade.

Try to make multi-layered marmalade, it will certainly appeal to little sweet tooth. To do this, prepare several types of thick jam of different shades and pour them into the molds in layers, waiting for the previous layer to harden. In the context, such marmalade looks very impressive. You can add pieces of fruit and berries to the mass before being laid out in forms - such sweets are very useful, and they look bright and unusual. Many confectioners flavor marmalade with spices - vanilla, cinnamon, ginger, cardamom, add lemon or orange zest for piquancy and aroma.

Buy only high-quality gelatin, as it has a neutral odor, which is very important for making desserts. Never add more gelatin than indicated in the recipe, otherwise you will get a gummy dessert, however, such sweets, which are popular in the USA, are called gummies. Before soaking the gelatin, it is best to rinse the dishes with water so that the gelatin grains do not stick to the bottom. It is also better to fill the gelatin with water, rather than pour it into the water, this will help to avoid the appearance of lumps. Bringing gelatin to a boil or not is a moot point, and cooks still cannot come to a consensus, but boiling it is definitely not worth it - the more you boil it, the worse it will thicken. It is also not recommended to refrigerate the gelatin-based marmalade in the freezer, since it will certainly flow during defrosting.

If you prefer to make agar-agar marmalade, buy this product in the form of powder and flakes - they are more natural and healthy. Japanese agar-agar is considered the best - its jelly-forming ability is 30 times more than that of ordinary gelatin. Agar-agar marmalade turns out to be denser and more stable, while maintaining a delicate structure, and when heated, such a dessert does not melt.

How to make marmalade with your own hands: apple classic

For homemade apple marmalade, any apples are suitable, which should be washed, peeled and cored, and cut into cubes. So, boil 2 kg of apples in water until soft, rub them through a sieve, add 500 g of sugar to the applesauce and cook again, stirring constantly, until the mass thickens. Put the marmalade in a silicone or regular mold, let cool, sprinkle with granulated sugar and cut into pieces. Apple marmalade is very tasty with the addition of pears, pumpkin, gooseberries, black currants, plums and quince; apples are also perfectly combined with the aroma of cinnamon, orange peel and walnuts. To prepare soft marmalade, bake 1 kg of apples in the oven, then rub them through a sieve, mix with 400 g of sugar and cook for a short time, until the mass slightly thickens. This marmalade is served with toast and cookies for breakfast.

Talented pastry chefs can cook the most delicious of any vegetables - even onions, and such a recipe actually exists in oriental cuisine. If you are not yet ready for such unusual culinary experiments, try making pumpkin marmalade - it turns out to be very beautiful, picturesque and, of course, delicious.

Bake 250 g raw pumpkin in the oven until cooked at 180 ° C, remove the skin and cook the pumpkin puree - by hand or with a blender. Wipe the pumpkin mass through a sieve so that there is certainly not a single lump, add 100 g of sugar and 1.5 tbsp. l. lemon juice, and then simmer until it separates well from the spoon. Pour the marmalade mass into a greased mold, cool and roll the marmalade in powdered sugar - white on bright yellow looks very impressive. You can add orange juice, boiled apples, pears, pineapple or peaches to the pumpkin.

How to make marmalade from jam and jam: subtleties and tricks

Marmalade made from jam, jam and marmalade in its taste is no worse than desserts made from fresh berries and fruits. At least, if you have lost a jar of jam, which has already begun to be candied, you can make delicious marmalade from it, however, you will have to use gelatin or agar-agar as a thickener.

So, dilute 40 g of gelatin with a little water and let it swell. Take 500 g of any jam, and if it thickens, slightly dilute it with water - by eye, and sour jam can be slightly sweetened and flavored with spices. Heat the jam, and then grind it in a blender and rub through a sieve so that there are no pieces of fruit or berries in the mass. Add gelatin to the mass, bring the marmalade to a boil, boil for about 3 minutes, cool a little and pour into prepared molds. This is a very simple and easy way to make marmalade from gelatin, and according to this scheme, you can prepare desserts from any jam and jam.

How to make marmalade from juice: it couldn't be easier

If you do not have berries, fruits and even jam on hand, you can make marmalade from juice - store or homemade. It is better to thicken such marmalade with gelatin or agar-agar, which is very useful for our body. Agar-agar is a prebiotic, therefore it has a beneficial effect on the stomach and intestines. If you are preparing a children's dessert, give preference to agar-agar, moreover, it hardens quickly and holds its shape well.

Now let's try to make marmalade with agar-agar and cherry juice. Mix 1 tbsp. l. agar agar with 300 ml of cherry juice and let it swell - this takes about 30 minutes. After that, pour 100 ml of the same juice into a saucepan, add 200 g of sugar, bring to a boil and add this liquid to the resulting sugar syrup from the juice with swollen agar-agar. Reduce heat slightly to medium and bring to a boil again, stirring constantly. Let the juice cool slightly and pour into the silicone muffin tins. When the marmalade has completely cooled, put the molds in the refrigerator, and after a few hours remove, and the marmalade will easily pop out of the recesses. Decorate it to your liking and serve with tea!

There are many recipes for how to make marmalade, but experimentation and creativity are encouraged in the preparation of this dish. It turns out that you can make marmalade from wine, lemonade, milk, chocolate, watermelon or orange peels, beets, salted lemons, and even green tomatoes with whiskey and Coca-Cola. Create, invent and share your culinary discoveries with us!

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

Fruit jelly is a low-calorie product, it does not contain fat. If you are on a diet, you can make a 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 made from any fruits, juices or compotes, from jam or fruit purees.

Fruit assorted marmalade with pectin

To prepare a fruit jelly assortment, you need silicone molds with recesses in the form of slices, but you can use ordinary shallow containers, and then cut the finished marmalade into cubes.

Pectin is a natural vegetable thickener. 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 warmed up. You can buy it 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 tablespoons

Cooking method:

1. Peel the oranges, squeeze out the juice, add 2 tablespoons of sugar and 1 tablespoon of pectin. Stir to avoid lumps.
2. Pour the orange mixture into a preheated saucepan. While stirring, heat until thick for 15 minutes, but do not boil. Cool it down.
3. Peel and grind 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 for 10 minutes.
4. Mash the strawberries 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 have three containers of warm fruit puree with the consistency of thick sour cream. Lubricate the marmalade molds with butter; it is not necessary to grease silicone molds. Pour the marmalade mass into molds and place in a cold place to set for 2-4 hours.
6. When the marmalade hardens, remove from the molds and roll in sugar. Place on a flat dish and serve.

Ingredients:

• cherry juice - 300 ml.;
• regular gelatin - 30 gr.;
• sugar - 6 tablespoons + 2 tbsp for sprinkling;
• 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 remaining cherry juice over the sugar, bring to a boil, stirring occasionally. 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 put in the refrigerator for 1.5-2 hours to solidify.
5. Remove the finished marmalade from the molds and sprinkle with sugar.

Fruit jelly with agar-agar

Agar agar is obtained from seaweed. It is produced 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 + hardening 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 over 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. Once the agar agar has boiled, add sugar to it. Simmer for 1-2 minutes.
4. Remove the saucepan 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. The marmalade is ready. Cut it randomly or in different shapes, sprinkle with sugar or powdered sugar.

Leafy apple or quince marmalade

The composition of this dish does not include gelling agents, since natural pectin is contained 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 the apples and quince, cut into wedges and remove the seeds.
2. Place the apples in a deep saucepan, add water and cook, stirring occasionally, until tender.
3. Cool and chop the apples with a blender or rub through a sieve. Add sugar to the puree and cook again, stirring occasionally, over low heat for 30 minutes. Cook the puree in several approaches until thick.
4. Line a baking sheet with parchment paper, place 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. Repeat this procedure.
6. Cut the finished layer of marmalade into strips, wrap with parchment paper and store in the refrigerator.

"Summer" marmalade sweets

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

For sweets, any form is suitable, such as silicone, plastic, and ceramic.

Cooking time - 30 minutes + 1 hour for solidification.

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 agar pan over low heat, stirring occasionally, bring to a boil, and simmer for 2 minutes.
4. Mix berry puree with agar-agar, cool slightly and pour into molds.
5. Leave the candies 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!

Marmalade is a wonderful light delicacy made from fresh fruits and berries, which is ideal for tea in the summer heat. But the marmalade, which is sold in stores, is full of harmful chemical additives, which are scary for an adult not only for a child! Wouldn't it be better to make homemade marmalade from natural ingredients that tastes as good as store-bought marmalade?

Classic marmalade is made on the basis of pectin - not gelatin or even agar, but pectin. Unfortunately, it is not so easy to find pectin 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 of pectin + 50 g of sugar),

100 g glucose syrup

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

Vanilla, aromatic herbs, zest to taste.

To cook homemade marmalade, take a stewpan with a thick bottom, put the mashed potatoes mixed with sugar and bring it to a boil, stirring gently. When the puree starts to boil, add the sugar-pectin mixture and boil everything for about 2-3 minutes. Leave the saucepan over low heat - and while the mixture is warm, mix it with the glucose syrup.

Stirring often, simmer the mixture over low heat until thickened - and add 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 film. Gently spread the resulting mass so that it is even. After the mass has cooled, take out its forms and, wrapping it with foil or paper, put the "ripening" on the board. After a day, turn the marmalade over and let it 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 made with gelatin melts quickly, does not hold its shape well and generally has little resemblance to marmalade. We offer you two recipes, the result of which is an excellent delicacy that is not inferior to pectin-based marmalade.

1. Homemade marmalade with soda

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

1 tbsp. lemonade (with gas),

1 tbsp. orange juice

50 g gelatin

Sugar and citric acid to taste.

Pour soda over the gelatin and wait for the gelatin to swell. Pour in orange juice, sugar and citric acid and place mixture over medium heat. Cook, stirring occasionally, for 20 minutes.

When the mixture has thickened, pour it into a mold or mold and let it cool. It is better if the marmalade will cool in a cool place. Cooled down homemade marmalade remove from the molds, cut if necessary - and roll in sugar.

Bon Appetit!

2. Homemade strawberry marmalade

To make such a marmalade on gelatin, you will need:

300 g of fresh selected strawberries,

250 g icing sugar

250 ml of water

20 g gelatin

Half tsp citric acid.

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

Soak gelatin in cold water and let it 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. Stir the mixture well, pour into molds or pour into a mold. Leave the homemade marmalade in the refrigerator until it solidifies, and then cut it into portions.

Bon Appetit!

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

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

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

500 g apples (like Antonovka),

400 g of sugar.

Wash and chop plums and apples. It is necessary to get the seeds from the plums, and remove the peel from the apples. Put everything in a bowl, add sugar and simmer for about 30-40 minutes. You should have 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 the spoon, remove homemade marmalade off the fire and place it in a plastic mold covered with plastic.

After a day, the 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 be delighted with this delicious and healthy treat!

Marmalade can be made quickly and easily 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 with gelatin. It is a convenient animal-based thickener. Gelatin is sold at any grocery store, so trying out the next recipe yourself shouldn't be too difficult.

Gelatin marmalade - recipe

The secret of 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 of 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 the most.

How to make marmalade at home from gelatin photo recipe

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

2. Take sugar, cover it with water, add the grated citrus zest, lemon juice and then cook the mixture over the fire until the sugar is completely dissolved.

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

4. After cooking, remove the marmalade from the heat, strain 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. The marmalade is ready!

Delicious recipe - gelatin marmalade

Using the above recipe, you will get a delicious marmalade that your loved ones will like. Marmalade is not only tasty, but also a healthy delicacy. Children especially love him. Homemade marmalade 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 expenses. If you make the marmalade multi-colored, then it will look interesting on a sweet festive table.

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

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