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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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!

Recipe 1. Homemade marmalade from raspberries with pectin

Ingredients:

Raspberries (fresh or frozen) 0.5 kg

Pectin 50 g

Honey (unsweetened) 90 g

Preparation:

Rub the berries through a sieve: you should get 300 ml of juice. It is important to achieve its transparency, so it is advisable to pass the juice through a filter made of several layers of gauze and a cotton layer. Heat the juice to 50-60ºϹ, add pectin to it and bring to a boil in half an hour. Cook for five minutes. Cool to 30-35ºϹ and, adding honey, stir to dissolve the honey completely. At temperatures above 40ºϹ, the beneficial properties of honey are significantly reduced, so it is important to add this product to warm juice.

Pour the uncured juice into molds and place in the cold to solidify.

Raspberry marmalade with honey, without the use of sugar, can be used as a remedy for colds, even for those who are contraindicated in the use of sugar.

Recipe 2. Homemade plum marmalade

Preparation:

Plums 1.0 kg

Water 300 ml

Sugar 350 g

Pectin (powder) 50 g

Preparation:

Natural clarified juice from plums is extremely difficult to obtain without adding water. The best variety of plums for juicing is Hungarian. Sort out ripe berries, remove seeds. Plums should be steamed. Chop the boiled pulp until puree is obtained, and hang in gauze over a container into which the juice will drain. Put the puree in a saucepan, cover with water and boil a second time. Combine both parts of the resulting juice, add sugar combined with pectin. When the juice boils, simmer for 10 minutes, and pour warm into molds.

You can use molds for lollipops, cookies. To make the marmalade very beautiful and bright, take, in addition to Hungarian, yellow plums and make a two-layer dessert. For this form, first fill halfway with the red plum marmalade, and when it hardens, add the yellow marmalade. In this case, start cooking the yellow plum marmalade 3-4 hours later, so that the first layer has time to freeze in the refrigerator.

Recipe 3. Homemade marmalade from quince

Ingredients:

Quince 1.5 kg

Molasses 300 g

Coconut flakes 100 g

Preparation:

The fruits must be washed and baked in the oven until soft. When cooled to such a temperature that it is convenient to work with them further, rub through a sieve to obtain a pitted and skinless puree. Add molasses or sugar syrup, or honey to the resulting puree, stir the mass thoroughly, set to cook until thickened. Stir continuously during the cooking process and do not forget that it is better to use the same utensils for making marmalade that are usually used for cooking jam or jam.

Put the cooled mass in molds and sprinkle with coconut, which will not only decorate homemade marmalade, but also give an interesting taste. If you don't like the taste of coconuts, use sugar.

Recipe 4. Unsweetened marmalade at home, for snack dishes

Sometimes marmalade is unsweetened and can be served with different dishes, and not just as a dessert. If you need to arrange a festive snack, jelly or aspic, make vegetable marmalade.

Ingredients:

Beets 0.300 g

Carrots 250 g

Spinach 0.5 kg

Salt, pepper, sugar

Preparation:

Blanch the spinach and beat with a blender. Add spices as needed. Wrap the washed root vegetables in foil and bake in the oven until tender. Mash them when cool and season with spices if necessary. Add 10 g of agar to each puree, if necessary, add a little water (for a very thick puree) and let each mass boil. You only need to cook until the agar dissolves.

Prepare meals to spread the mashed potatoes in a thin layer. You can lay out each type of puree separately, or make a three-layer mass. When the unsweetened marmalade hardens, cut out the shapes to decorate the dishes.

The use of agar is remarkable in that after cutting out the figures, the remaining trimmings of marmalade can be collected and heated again, until a liquid mass is obtained, and then given the desired shape.

Recipe 5. Fruit marmalade at home from gooseberries and currants

Ingredients:

Red currant and gooseberry berries - 1 kg each;

Sugar 0.5 kg

Preparation:

Sort out the berries, removing dry inflorescences and stalks, wash them. Do not mix the berries; both masses must be cooked separately. Divide the sugar into two equal parts and add each part to an ovenproof container with berries. Mash the berries slightly and place the containers in an oven preheated to 180ºϹ for 25-30 minutes. When the berry masses thicken, take them out and refrigerate to rub through a sieve and remove the cake. Add 100 ml of boiling water to each container, stir and pour the puree from the berries into separate, equal-sized forms. The form must first be lined with parchment. Place in the oven again, but at a temperature of 100-120ºϹ, to evaporate the water. When the juice acquires a viscous consistency, turn off the oven and open the door slightly, but do not remove the molds until it has cooled completely. If necessary, preheat the oven to 50-60ºϹ two or three times to dry the marmalade. When the marmalade is ready, sprinkle the surface with water or syrup. Transfer the marmalade from one mold on top of another layer, dampen the parchment and peel it off. Sprinkle with sugar and let dry. After that, turn the mold over, in the same way remove the parchment from the bottom layer, again sprinkle sugar on the damp surface of the back layer. Cut the finished marmalade into pieces and place in a parchment-lined storage box. Store such marmalade in cool conditions, avoiding high humidity.

Recipe 6. Homemade marmalade from orange juice on gelatin

Ingredients:

Red orange juice 1.0 l

Fructose 150 g

Gelatin 50 g

Preparation:

If you use ready-made, pasteurized juice, then it only needs to be heated to dissolve fructose. Pour about 200 ml of taken juice into a separate bowl, add gelatin to it and heat in a water bath until completely dissolved. Pour the dissolved gelatin into the total mass of juice in a thin stream, stirring constantly. Pour the jellied juice into molds and refrigerate to solidify.

Gelatin-based marmalade is best cooked in small quantities so that it can be consumed immediately. Store it in the cold, remembering that even at room temperature, gelatin begins to "melt", and the gelatinous mass spreads and it is almost impossible to restore the properties of gelatin.

Recipe 7. Marmalade at home "Rainbow"

Ingredients:

Oranges

Coconut milk

Sea buckthorn

Red grapes

Sugar syrup (or molasses)

Agar agar

Preparation:

For multi-colored marmalade, use the same amount of fruit juice of different colors. Add syrup or molasses to each of the juices in a 1: 1 ratio. Use agar-agar in the proportion: per 100 ml of juice - 10 g of agar. We prepare the masses for the colored dessert separately, one by one: combine the juice with agar, add the syrup, bring to a boil and pour into a rectangular shape with a high side. Agar hardens quickly, so you can immediately start preparing the next layer of marmalade. We prepare it in exactly the same way and pour it onto the hardened first layer. We alternate juices in any order: it is important that the layers are bright and contrasting in relation to each other.

You can take more coconut milk to make such a marmalade (or replace it with cream), and alternate each layer of fruit marmalade with white marmalade. At the end of the work, cut the frozen layer into pieces.

Homemade marmalade - tips and tricks

Marmalade is a delicious dessert. It can also be a healthy dessert if you avoid consuming too much sugar in the cooking process. The main thing to remember is that sugar does not affect the stability of the dense, gelled structure of the marmalade. A dense consistency is formed by pectin, agar or gelatin, the amount of which can be changed in the recipe, depending on the desired effect.

To make marmalade an absolutely dietary product, replace sugar with honey. It's easy to do in any recipe. But for this you need to take into account one nuance: if you do not like a very sweet dessert, then the ratio of sugar and honey is approximately 2: 1, that is, honey should be used half as much as sugar. The explanation is simple: honey contains free fructose molecules, which affect the taste.

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!

Homemade marmalade compares favorably with store counterparts. It contains no harmful colorants, thickeners and preservatives. Therefore, it turns out not only tasty, but also quite useful. This sweet delicacy is prepared according to several different recipes. The most interesting of them will be discussed in today's article.

Sorbitol option

According to this recipe, you can relatively quickly make a natural one at home. With gelatin, it perfectly holds the desired shape, so it can be made in the form of any figures or animals. This sweet treat does not contain any harmful components, which means it is ideal for a children's menu. To prepare it, you will need:

• Seventy grams of gelatin.
• One hundred and forty milliliters of water.
• Two hundred twenty-five grams of sugar.
• Two hundred and forty-five milliliters of glucose syrup.
• Twenty-three grams of sorbitol.
• Lemon juice.
• Fifteen grams of tartaric acid.

Process description

This recipe for marmalade at home (with gelatin) is quite simple. Therefore, even an inexperienced hostess who has never faced such tasks before can easily master it. At the initial stage, you should do gelatin. It is dissolved in water and waited until it swells well.

In a separate saucepan, combine glucose syrup, sorbitol, sugar and tartaric acid. After that, the vessel is sent to the stove and heated, constantly stirring its contents. The swollen gelatin is poured into the resulting homogeneous mass in a thin stream. All this is heated again, without bringing to a boil, and combined with a small amount of lemon juice. Then remove the saucepan from the stove and cool slightly. At the final stage, the mass, from which delicious homemade marmalade will turn out, is carefully poured into molds and sent to the refrigerator. After about four hours, it will be ready to be served.

Option with sour cream and fruit

Using the technology described below, a very tasty striped delicacy is obtained. It is liked not only by children, but also by people of the older generation. Therefore, it can be safely prepared for friendly gatherings in an informal setting. To make striped jelly with gelatin at home, check in advance if your pantry has all the required ingredients. This time you will need:

• Twenty grams of gelatin.
• A couple of oranges.
• Two hundred grams of sour cream.
• Two large ripe apples.
• Fifty grams of powdered sugar.

Additionally, you should have a pinch of orange-colored food coloring in your kitchen.

Sequencing

To get really tasty with gelatin at home, you need to strictly adhere to the recommended algorithm. First you need to do the preparation of the fruit. Washed apples are cut in half, removed from the core and sent to the microwave for five minutes. After that, the hot fruits are carefully separated from the peel, and the resulting pulp is rubbed through a sieve.

The resulting applesauce is combined in one bowl with sour cream and beat well with a blender, gradually adding half of the available powdered sugar there. The resulting mass is divided into two identical parts. A quarter of the gelatin dissolved in water and swollen is added to one half, poured into a mold and removed for a quarter of an hour in the refrigerator.

Meanwhile, juice is squeezed out of the oranges, food coloring and the remaining powdered sugar are added to it. All are mixed and divided in half. A quarter of the swollen gelatin is poured into one of the parts and sent to a mold with an already frozen sour cream layer. All this is put back into the refrigerator, but already for thirty minutes. Then all these layer manipulations will be repeated again. Before serving, the striped delicacy is cut into small pieces, giving them the desired shape.

Option with honey

Using this technology, you can relatively easily prepare healthy apple marmalade with gelatin at home. It compares favorably with purchased delicacies in that it does not contain sugar. In this case, this sweet sand is replaced with natural honey. To pamper your loved ones with a similar dessert, make sure you have all the necessary products at your fingertips. You will need:

• Five large ripe apples.
• Half a glass of water.
• Twenty-five grams of gelatin.
• Natural honey.

The amount of natural sweetener depends entirely on the personal taste preferences of the culinary specialist himself and his family members.

Cooking technology

First of all, you need to do gelatin. It is soaked in cold water and left to swell. In the meantime, you can pay attention to the fruit. Washed apples are peeled and then freed from seeds. The fruits prepared by this method are rubbed on a coarse grater, put in a suitable saucepan and placed on the stove. The fruit mass is stewed over low heat for a quarter of an hour, remembering to stir occasionally. When the grated apples acquire a beautiful caramel shade, honey is added to them and grind through a sieve.

The resulting homogeneous slurry is combined with swollen gelatin and sent to the stove. In this case, it is important to prevent boiling. Then all this is poured into a mold and sent to the refrigerator. Marmalade with gelatin freezes at home for several hours. After that, it is taken out of the mold, cut and served.

Option with berries

This delicious dessert will be a real decoration for any children's party. It is distinguished by its colorfulness and jelly structure. And in its composition there is not a single artificial component. To make a bright and flavorful gelatin marmalade at home, you need simple and readily available foods. In this case, you should have in your kitchen:

• Five tablespoons of sugar.
• Half a glass of fresh berries.
• A couple of tablespoons of gelatin.
• Three hundred milliliters of water.

Any fresh berries are suitable for creating such a dessert. Most often, currants, blueberries, strawberries or raspberries are used for these purposes. Sweets made from peaches, apricots or plums have good taste. In winter, when fresh berries are not on sale, it is quite possible to use mangoes, bananas, tangerines, oranges or kiwi. It is important that the fruits are ripe and have no visible damage.

Making marmalade at home (with gelatin)

Put washed fresh berries in a deep saucepan and pour them with a small amount of filtered water. The stewpan is sent to the stove and its contents are boiled for ten minutes. After this time, sugar is added to the resulting compote and mixed well, trying to achieve complete dissolution of the grains. All this is boiled for a couple of minutes and removed from the heat.

The hot berry mass is placed in a blender bowl and chopped to a puree state. Pour gelatin into a separate bowl, pour it with three tablespoons of boiling water and put it aside. When the mass slightly increases in volume, mix it well and combine with berry puree. All this is poured into a saucepan and heated until the gelatin is completely dissolved. Immediately after that, the contents of the vessel are sent to the mold and put into the refrigerator. Berry marmalade with gelatin freezes at home for at least four hours. Only then is it taken out of the refrigerator and cut into small squares or triangles.