Marmalade is a delicacy that can be made from almost any berries and fruits. You can use some types of vegetables, as well as ready-made syrups and juices. Juice marmalade is prepared very simply and quickly. The use of packaged store juice makes the task much easier. If you prefer to control the process of creating the most delicate dessert from start to finish, then you can make the juice yourself from fresh fruits.

So, let's start our conversation today with the choice of a gelling agent. You can use agar agar, pectin, or readily available gelatin to make homemade marmalade. It is rather difficult to find agar-agar and pectin on the free market, but their use makes the dish as elastic as possible. For example, agar agar has ten times the gelling properties of gelatin.

Juice - the base of marmalade

To prepare the base, you can use juice made yourself from fresh or frozen berries. To slightly reduce the concentration, it is slightly diluted with water. You don't have to do this if the too rich taste of marmalade does not bother you.

Making a dessert from packaged store juice is less troublesome. The taste of marmalade can be varied at your discretion by mixing different types of drinks.

How to make gelatinous marmalade from juice

This recipe is extremely simple. The active cooking time for marmalade will take only 10 - 15 minutes.

Let's take the ingredients per 1 liter of juice:

• juice (any) - 1 liter;
• gelatin - 5 tablespoons (with a small slide);
• sugar - 2 tablespoons.

You can vary the amount of sugar at your discretion. Natural juices require more granulated sugar to drown out the sour taste.

Pour gelatin with about 200 milliliters of juice and leave for 5 - 7 minutes. If, according to the instructions, more time is required for the preliminary swelling of gelatin, then follow its instructions.

Dilute sugar in the remaining 800 milliliters. We put a bowl of food on the fire, and by constant stirring we achieve complete dissolution of the crystals.

Add gelatin to the syrup and mix everything until smooth. An important point: you cannot boil gelatin! If you see the liquid is about to boil, remove the bowl from the heat.

Pour the slightly cooled mass into molds. It can be both a large form and small portioned molds. Lining a large container with baking paper or cling film. This will allow you to extract ready-made marmalade from it with less nervous losses. I advise you to grease the portioned forms with a thin layer of vegetable oil.

I suggest watching a video from the "Culinary Video Recipes" channel about making marmalade from freshly squeezed orange and lime juice on gelatin

Dense marmalade with agar-agar

• packaged juice - 500 milliliters;
• agar agar - 1 tablespoon;
• sugar - 2.5 tablespoons.

This recipe is even easier to prepare and less time consuming. Combine all ingredients in one bowl and place on the stove. After the sugar has completely dissolved, add heat and boil the liquid for 5 minutes.

After that, pour the mass into molds. Marmalade on agar-agar perfectly “freezes” even at a temperature of +20 C °, but to speed up the process, the molds can be put into the refrigerator. The finished dessert can be enjoyed after half an hour in the cold.

Useful pectin-based marmalade

Apple pectin is very beneficial for the body, therefore, marmalade prepared with its use also has a beneficial effect.

• juice - 500 milliliters;
• sugar - 1 glass;
• pectin - 3 tablespoons.

Mix 2 tablespoons of sugar with pectin. We pour the rest into the juice. We put the container with the liquid on the fire and boil until the sugar dissolves. Then we introduce pectin. Remove the saucepan from the heat and let it stand for 15 minutes to allow the powder to swell. After that, we return to the stove and cook for 5 - 7 minutes.

Pour marmalade into molds in a slightly cooled state.

The finished marmalade can be sprinkled with granulated sugar.

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, which will taste no worse than 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 deep-bottomed saucepan, 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 cook 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 using gelatin, melts quickly, does not hold its shape well and generally has little resemblance to marmalade. We offer you two recipes, which result in an excellent delicacy that is not inferior to pectin-based marmalade.

1. Homemade marmalade with soda

This is the easiest gelatin-based 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. You need 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 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 tasty 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 delicious dessert 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. Cooking steps:

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

2. Take sugar, cover it with water, add 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

marmalade recipe

You will receive a delicious treat that your loved ones will love. Marmalade is not only tasty, but also a healthy delicacy. Children especially love him. Home-made 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 "Frou-Frou". Follow the news of the Sladkaya Skazka group of companies - we have a lot of tasty and interesting things!

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, much less 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 you can replace it with a ready-made product from the store. In principle, according to this recipe, marmalade will be obtained from any juice, only then it is 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.

Preparation

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

Homemade jam and gelatin marmalade recipe

Surely many have an open jar of jam at home, which is already a little tired. We propose to give it new life and process it into marmalade. This 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.

Preparation

Fill the gelatin with water at room temperature, if it is not quickly dissolving, then let it swell for about 15 minutes, and then send it to a water bath to heat up. Be sure to stir so that the gelatin melts evenly, but do not bring it to a boil. We remove from the stove and leave to cool slightly. We dilute the jam with water, if it is jam or there are small particles of fruit in the syrup, then filter it 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 flavor to your liking, but keep it full. Mix the syrup with gelatin, stir to dissolve the sugar completely and pour it into molds. It can be molds for ice or candy, or vice versa, a large container. Then, after hardening, the marmalade will need to be cut into pieces. Dip the finished products in sugar and treat yourself!

Many people skip buying gummies because of the amount of harmful ingredients that are added to the sweetness. But you can make chewing marmalade at home, and using extremely healthy and natural products.

Juice marmalade

Marmalade can be made from any fruit (preferably natural) juice that you like.

You will need:

• Freshly squeezed orange juice - 100 ml;
• Pure water - 100 ml;
• Gelatin - 20 g;
• Lemon zest - grated zest 1 tbsp. spoon;
• Sugar - 2 full glasses;
• Lemon juice - 5-6 tbsp spoons;
• Orange zest - grated zest 1 tbsp. spoon.

Preparation:

1. Rub the lemon and orange zest through a strainer.
2. Fill the gelatin with fresh juice and leave to swell.
3. Pour sugar into a saucepan and add water. Pour the grated zest in there.
4. Put the saucepan on the fire, and when the liquid boils, let it simmer over low heat (about 3-5 minutes). Do not forget to stir constantly with a wooden spoon so that the sugar is completely dissolved.
5. As soon as you remove the syrup from the heat, immediately add the gelatin and mix thoroughly until smooth.
6. Pass the syrup through a sieve, squeezing out the zest well.
7. Take any shape and cover it with cling film. Pour the ready-made jelly mass into it and immediately send it to the refrigerator.
8. Let the marmalade harden for about 6-8 hours (it is better if it is overnight).
9. Using a knife, carefully free the frozen marmalade from the cling film. Then put it on baking paper, before that, sprinkle the paper with plenty of sugar.
10. Cut the gummy jelly into portions and roll in sugar.

To make homemade gummies more varied and aesthetically pleasing, you can use an empty candy box. To do this, pour the jelly mass into the box in an empty box (without using cling film. And when the marmalade hardens, quickly lower the box in warm water for a few seconds - the figures will disappear by themselves.

Berry marmalade

You can make a similar marmalade from any ripe berry: strawberries, raspberries, currants, cherries (pre-pitted). We will show you how to make marmalade at home using strawberries as an example.

You will need:

• Gelatin - 10 g;
• Purified water - 2 glasses;
• Strawberries - 200 g;
• Powdered sugar - 10-15 g.

Preparation:

1. Pour gelatin with a glass of cold purified water. Leave it for a while until the gelatin dissolves.
2. Chop the strawberries until puree (using a blender, sieve or meat grinder).
3. Add the icing sugar to the strawberry puree and mix well.
4. Pour the already swollen gelatin into a small saucepan and bring it to a boil over medium heat (you cannot boil it!).
5. Quickly add the berry puree to the boiled gelatin and mix everything thoroughly.
6. On fire, the mixture should thicken well while stirring.
7. Specially prepared molds were covered with cling film to allow the marmalade to easily lag behind.
8. Pour the berry mass into molds, cool slightly at room temperature, and then send to the refrigerator.

After 7-8 hours, you can take out the marmalade and, roll in powdered sugar or sugar, serve.

Apple marmalade

It is better to make apple marmalade from ripe and sweet varieties of apples: saffron, golden, white filling, etc.

You will need:

• Apples - 200 g;
• Purified water - half a liter;
• Granulated sugar - about 500-600 g.

Preparation:

1. Rinse the apples under running water, peel, remove the seeds.
2. Cover the seeds and skins with water and place in a small saucepan over medium heat.
3. When the liquid boils, immediately remove it from the heat and strain.
4. Put the apples, finely chopped beforehand, into the apple broth.
5. Put the saucepan on the fire again and boil the broth until the apples are completely softened.
6. Then mash the apples with a mortar in mashed potatoes, and then strain through a sieve. Pour sugar into the resulting mass, and place over low heat.
7. Boil the mass for 15-20 minutes, stirring constantly.
8. Pour the marmalade into prepared molds and place in the refrigerator for 10 hours.

To keep the gummies from getting too sweet, you can make them with a few spoonfuls of lemon juice.

Sugar-free marmalade

This option for making chewing marmalade at home is suitable for children suffering from diathesis or diabetes mellitus.

You will need:

• Freshly squeezed juice of any berries or fruits - 100 ml;
• Gelatin - 20 g;
• Lemon juice - freshly squeezed 5-6 tbsp spoons;
• Purified water - 100 ml;
• Fructose - 60-70 g.

Preparation:

1. Pour in freshly squeezed juice (berry and lemon) gelatin and leave until it swells.
2. Pour fructose with clean cold water and put on medium heat. After boiling the liquid, reduce the heat and hold for 3-5 minutes (stirring all the time).
3. As soon as you remove the mass from the heat, immediately pour the gelatin there and stir until smooth.
4. Strain the mass through a strainer, cool slightly.
5. Pour the marmalade into molds and send it to the refrigerator to solidify.
6. Instead of fructose in this recipe, you can make a marmalade with pectin for a healthier option.

Home-made chewy marmalade is in no way inferior to store-bought marmalade in its chewing and taste properties, and significantly surpasses it in usefulness and safety.