Homemade marmalade made from cherries, and from any other fruits and berries, will leave few people indifferent. Children are simply delighted, and adults with a sweet tooth rarely refuse.

The marmalade has the taste of fresh cherries, moderately sweet with a slightly noticeable sourness. Although this sourness and sweetness, according to your taste, can be adjusted with more or less sugar.

I mastered the recipe for homemade marmalade by accident, when after preparing dried cherries there was a lot of cherry juice left with sugar as a by-product. Of course, I sealed it for the winter in liter jars. I successfully made cherry lemonade from the remaining juice in hot weather. He also left with a bang. I look at the remaining cherry juice and think about cherry marmalade :)

I remembered how, one winter, we went into an Italian cafe - a pastry shop, not far from the opera house. There we drank coffee and tasted delicious fruit marmalade. Loved that it tasted like fresh fruit. The menu included orange marmalade with cinnamon, black currant marmalade and some other stuff that I can’t remember. By the way, the marmalade was memorable not only for its taste, but also for its reasonable price :) Of course, they didn’t give the recipe, they said that the chef was keeping the secret a secret . The only thing they mentioned is that this marmalade is made on agar agar and it is better to store it in the refrigerator.

In short, I decided to take a risk and try to make homemade marmalade. I looked for the recipe on the Internet, there are many options, but somehow the recipe and technology are different everywhere. In general, I met with agar agar a few times, and these meetings were not on the topic of marmalade.

For reference, for those who don’t know, agar agar is a plant analogue of gelatin. Made from red and brown algae (hello, seaweed), it is widely used in the confectionery industry. It has a stronger gelling property than gelatin and hardens at a higher temperature of 35-40 degrees.

Two attempts at making marmalade ended in failure - once I added a lot of agar agar. The taste was below average; when bitten, this “marmalade” broke like glass, and there was also a slight smell of seaweed. Tough! The second time there was not enough agar agar, the result was a very tasty mass, but unstable and slightly smearable. Something that is not marmalade, for sure, but something between confiture and jam. But it didn’t feel like jam or confiture, since the base was pure juice and it turned out a bit runny. But I later successfully used this unsuccessful attempt for marmalade to prepare thick jam with a reduced (for me this was important) sugar content.

And for everyone who had the patience to read to this point, I give the final version of the marmalade, which everyone liked, which I had to prepare “for an encore” more than once, and which is very similar to that fabulous-tasting marmalade from the Italian cafe

Now I know for sure that my cherry juice left after preparing dried cherries will definitely not be lost.

Homemade marmalade with cherries (or any juice):

• Cherry juice – 350 ml
• Sugar -4-5 full tablespoons (120-135 g)
• Agar agar – 7 g (1 full, but not a large teaspoon)
• Vanillin - on the tip of a knife or cinnamon - 0.5 tsp. (this item is according to taste and desire)
• Orange juice or water – 30-40 ml
• Sugar, chocolate chips or small dragees - for decoration (optional)

Homemade marmalade with agar agar:

• Mix agar agar with cherry, orange juice or water at room temperature until smooth. Leave for 10-20 minutes. A small digression about orange juice. Many recipes recommend diluting agar agar with orange juice, as it neutralizes the characteristic “marine” taste of agar agar. I partly agree with this, but note that this “works” well for fruits and berries without a pronounced taste and aroma (for example, apples, cherries or gooseberries). Cherries, currants, raspberries work great without orange. Orange juice and zest will certainly decorate our marmalade, but will also increase our production costs. The most important thing is to maintain the correct amount of agar in the recipe.
• Mix cherry juice with sugar, put on fire and bring to a boil, add vanillin and agar agar diluted in juice or water.
• Bring everything back to a boil and simmer over low heat for 1-2 minutes (no more!). We get in the way all the time!
• Turn off the heat, let the mixture cool slightly and pour into a silicone mold, glass bowl or small molds, as you like. I like best to pour the marmalade into a silicone baking dish. The layer thickness is 1.5-2 cm. There is no need to lubricate the mold with anything. Leave until completely hardened. This won't take long, but it's important that the marmalade cools completely, otherwise it might break when trying to remove it from the mold. Once cooled, it comes out perfectly and does not break.
• Homemade marmalade is ready! It is good and tasty on its own. But there is no limit to perfection, in some batches (and I have made it many times already), I added heat-resistant chocolate drops directly to the hot mixture, before pouring into the mold. It turned out well, the kids really liked it.
• I also had confectionery topping in the form of very small dragees - it also turned out very tasty and beautiful. You can dip the marmalade in sugar and leave to dry a little at room temperature. You don't have to sprinkle anything at all. I cut the marmalade into wavy slices using a cheese knife. Most of our marmalade was eaten in this form
• Homemade marmalade is prepared quickly and very simply. For me, having cherry juice after preparing dried cherries, everything became ridiculously simple. I take a jar of ready-made juice with sugar, dilute it with a small amount for 1 hour. l agar agar, bring the rest to a boil, add vanillin and agar agar. I pour it into molds - that's it - 1 kg of delicious homemade natural marmalade is ready. Do you think 1 kg of marmalade is a lot, my sweet tooth doesn’t think so
• Try it, I’ll be glad if my successful and unsuccessful experiences are useful to someone. By the way, the taste of this marmalade differs from the usual “store-bought” one; it does not have “stringiness”, but rather resembles candied “orange slices”. They say that if you add more sugar and leave the marmalade to dry for a week, it will stretch. I don’t know, our marmalade is eaten quickly and simply doesn’t last long enough to become “sticky.”

Have fun preparing delicious natural summer sweets and come visit. Next time I will treat you to a very delicate fruit manna. Do not miss!

We put the berries in a saucepan, take a blender and begin the actual production of marmalade. Blend the berries with a blender. I have strawberries - homemade marmalade with it turns out bright red, very beautiful. Add agar-agar to the puree, mix thoroughly and heat to a boil. The key word is BEFORE, the mixture should not boil, wait for bubbles and turn it off (about 95 degrees).

While homemade marmalade with agar-agar is heating up, dissolve maple syrup, honey, fructose or stevia, which I wrote about at the beginning. Add 1 teaspoon (if stevia, then less), stir and taste, stop when the strawberry puree becomes sweet. We make marmalade without sugar, it will be much healthier.

Leave the finished mixture out of the heat for 5 minutes, then pour it into a candy mold. Agar-agar candies are easier to pour with a tablespoon. By the way, if you are interested in where to buy agar-agar, now this healthy product is gaining more and more popularity and is sold even in mass supermarkets. You can also always find it in healthy food stores and vegetarian shops.

We put the marmalade on agar in the refrigerator until it hardens completely, that is, about 20 minutes. It hardens much faster than jelly. Then we take it out and carefully remove it from the silicone molds. Now you know how to make marmalade at home :)

Let me summarize.

Brief recipe: homemade marmalade from agar-agar, or how to make marmalade at home

1. Defrost the berries if necessary.
2. Fill the agar-agar with cold purified water and leave for 1 hour.
3. Place the berries in a saucepan, add a little purified water, and puree them with a blender.
4. Add agar-agar to the berry puree and mix thoroughly.
5. Heat the mixture to bubbles, up to 95 degrees and remove from heat.
6. While it is heating, add any sweetener a little at a time, tasting each time, until it reaches the desired sweetness.
7. Stir and leave to cool slightly for 5 minutes.
8. Pour into candy molds and place in the refrigerator for 20 minutes until completely set.
9. Take it out of the refrigerator, carefully take it out of the molds and delight your loved one.
10. Hooray, you know how to make marmalade at home!

Homemade marmalade with agar-agar is ready for use. It is very tasty, very healthy and dietary. In fact, it’s Friday, it’s already one o’clock in the morning, and I just recently re-prepared the candies, took photos, and now I’m finishing the recipe :) I tried really hard to get it done before Saturday, and it worked! Now each of you will be able to enjoy this sweetness yourself, and also give your loved ones a gift, they will definitely be delighted! At least mine is already very happy :)

There will be many more holidays coming soon, many more reasons to cook something themed, so stay with me! So as not to miss anything, , it's free! In addition, when you subscribe, you will receive as a gift a whole collection of complete recipes of 20 dishes that can be prepared very quickly, from 5 to 30 minutes, which will save a lot of your time! Eating quickly and tasty is real!

And Vika Leping was with you! Try to bring to life the recipe for marmalade with agar-agar, like, leave comments, rate it, tell us what you did and remember that everyone can cook deliciously, that you are more talented than you can imagine and, of course, enjoy your food! I love you, be happy!

Being a vegetarian in the modern world is not easy. Baked goods, biscuits and other sweet baked goods are prepared with eggs. And even marmalade with marshmallows is made with edible gelatin.

But these yellow granules are nothing more than a decoction of animal bones. But if your moral principles do not allow you to use regular marmalade, you can find its analogue with agar-agar.

This is a substance of plant origin. Compared to animal gelatin, agar-agar clearly wins because it is very beneficial for the body.

The substance is imported to Russia from Asian countries. Therefore, sweets made from it are quite expensive. And you can’t buy them everywhere.

In this article we will tell you how to use agar-agar at home. Using our recipes, you can pamper yourself with sweets consisting exclusively of products of plant origin.

What is agar-agar and its benefits

The word itself is of Filipino origin. It is translated as “jelly”. But agar-agar was first produced on an industrial scale in Japan in the 17th century.

This substance is obtained from certain types of brown and red algae, which in a warm environment turn water into jelly. In Japan, desserts are prepared from this dense mass and used to thicken sauces and soups.

In fact, these algae can be found not only in the Pacific Ocean, but also in the Black and even White Seas. But only the ingenuity of the Japanese helped to extract the maximum benefit from the disgusting-looking gelatinous porridge.

Agar agar contains a lot of pectin. This allows products made from it to harden even at room temperature (unlike those made with gelatin). Marmalade on agar holds its shape perfectly, and there is no need to sprinkle it with sugar.

In addition to pectin, vegetable jelly contains many vitamins and nutrients. Agar-agar dishes help the intestines work. The algae extract is absolutely hypoallergenic.

The only harm to sweets made on agar-agar can come from sugar, artificial colors and additives. People with diabetes should use a safe sweetener. And those who are watching their figure will be pleasantly surprised to learn that the calorie content of the dessert is only 35 units (provided that sugar is replaced by stevia).

General rules for making marmalade with agar-agar at home

The thickener appeared in Europe in the 19th century, where it was brought from Japan and Southeast Asian countries by Dutch merchants. But since the algae from which agar-agar is extracted cannot be found in the Mediterranean, North and Baltic seas, the substance is still exported from the East.

Agar-agar comes to Russia in the form of packaged powder. It comes in two grades: first and highest. The latter's color ranges from white to cream or beige.

The first grade of agar-agar has a shade from yellow to orange. For a high-quality dessert, it is better to use a top quality thickener.

Flavoring agar marmalade entirely depends on your preferences. It mixes well with any juices, even powdered ones. But the benefit from dessert in this case will be small.

It is better to use fresh juice or smoothies to make marmalade. Liquid jam will also work. There is no need to refrigerate finished products. They freeze well even at a temperature of + 25 degrees.

If the marmalade is too sour, don't despair. Agar-agar dissolves well when heated, and then hardens again. So you can melt the failed products, add sugar (honey, syrup, stevia) and form jelly sweets again.

Homemade marmalade with agar-agar: recipe with juice

What do you need to prepare this extremely healthy sweet? Minimum products:

• 400 milliliters of natural juice, for example cherry,
• teaspoon agar-agar
• 100 grams of sugar

For a pleasant smell, you can also use vanillin, grated orange or lemon zest, and essences.

1. Pour out a quarter cup (50 ml) from the total amount of juice.
2. Dissolve agar-agar powder in it. Set aside for a quarter of an hour.
3. Mix the rest of the juice with sugar and put on fire.
4. When the liquid boils, pour in the diluted agar-agar. At this stage, you can add food flavorings.
5. We turn the heat to minimum and cook the mixture for no longer than two minutes, without letting it boil by constantly stirring.
6. Remove from the stove and let stand for 5 minutes.

Actually, homemade marmalade with agar-agar can be made in two ways. First: wait until the mass turns into jelly, then cut it with iron molds. The second method is to pour the mixture while still hot into silicone molds.

Recipe for fresh berry marmalade on agar-agar

To create jelly sweets, you can use not only juice, but also fruit or berry puree. Let's look at this using the example of strawberry marmalade made from agar-agar. The recipe suggests taking 700 grams of fresh berries. But before that, we need to soak 20 g of agar-agar for half an hour in a glass of water boiled and cooled to room temperature.

Jam marmalade

The process of preparing the dessert is not much different from previous recipes. Homemade marmalade with agar-agar can be made from any jam, the main thing is that it needs to be diluted with boiled water.

It should be remembered that the thickener “takes away” the sweetness from the base product, so sugar will be needed in any case. For acidification, you can add a little lemon juice, and for flavoring - grated zest. The jam marmalade is not entirely transparent; its consistency is more similar to Turkish delight.

1. Dissolve agar-agar in water. Set aside for a quarter of an hour.
2. We dilute the jam with water and set it to boil.
3. Pour in the dissolved thickener and sweeten until it tastes overly sweet.
4. Add flavorings.
5. After two to five minutes of boiling, turn off the heat. Let the mixture cool slightly and pour into molds.

Frozen berry marmalade

In the production of this sweet it is important to guess the amount of sugar. Some juices or fruits are quite sour. You should not skimp on sugar in these types of sweets. Let's look at how to make redcurrant marmalade with agar-agar, given that the berries were previously frozen.

Option two

If you don’t have a blender at home, currant marmalade with agar-agar can be prepared differently. As in the previous recipe, defrost the berries and sprinkle with sugar.

1. When the currants release juice, grind them through a sieve.
2. The cakes can be used for baking or other dishes. We will dilute the juice (it will be about 250 ml) with water (150 ml).
3. Put the saucepan on the fire. When the liquid boils, add agar-agar diluted in juice.
4. Cook over very low heat for about five minutes, stirring continuously. Do not let it boil violently, because then the agar-agar will lose its gelling properties.
5. Cool and shape the marmalades.
6. If the currants are very sour, you can roll the sweets in powdered sugar.
7. In the case when the berry jelly is intended to accompany cheeses and liver pate (French classics) or pork, this is not necessary.

Apple marmalade

Is it possible to make dessert from hard fruits? Of course, if you carry out preliminary manipulations with them.

Design ideas

A convenient property of the vegetable thickener for the cook is that it hardens already at a temperature of +35 degrees. So there is no need to put the preparations in the refrigerator.

At the same time, sweets can be made not only in silicone molds, but even in plastic ones, using a set for a children's sandbox. Ready-made sweets are easy to pull out of them - just pry them off with a knife.

You can put cling film in a shallow dish and pour hot jelly into it (cooled, however, to 60 degrees, otherwise the cellophane will melt). When the mass hardens, use iron cookie cutters to cut out marmalade on agar from the layer.

The first thing we need to do is turn our apples into puree, but not just chop or grate them raw, they must first be cooked. We peel them, cut them into slices and remove the seeds. After which the apples are subjected to heat treatment, each housewife chooses exactly the method that she likes. Apples can be boiled, baked in the oven or cooked in the microwave. After the apples are ready, they need to be pureed. The easiest way to do this is using an immersion blender, but it doesn’t matter if you don’t have one at home, the finished apples are so soft and tender that you can simply puree them by rubbing them through a metal sieve.

The second step, even at the moment when the apples are being prepared, is to prepare an agr-agar solution. You just need to pour the number of spoons (without a slide) into a glass of clean water. It must be thoroughly mixed and dissolved immediately, otherwise the agar-agar will turn into one big lump. Leave it to activate for half an hour.

When the puree is ready and the agar-agar grains have swollen, we proceed to the next stage. We transfer the applesauce into a saucepan and pour sugar into it, depending on your preferences, you can add more or less sugar, or you can not add it at all, if these sweets are intended for children, the amount of sugar is always added at the discretion of the housewife.

The pan is placed on the stove, the apple mixture must be brought to a boil and the sugar grains must be completely dissolved. After this, carefully, in a thin stream, we begin to introduce water with agar-agar. Continuously stir the puree with a spoon or spatula. After all the agar-agar has been added and the mixture has boiled again, you need to cook the marmalade for another seven minutes.

After which, remove the pan from the heat and set aside for 10-12 minutes so that the agar-agar can fully activate its properties. This time is not enough for the marmalade to completely cool and begin to harden. The mixture will still be hot, but ready to pour.

At this time we prepare the forms. You can use absolutely any. Small ones for ice or chocolate, shaped ones for buns, or muffin tins. If you decide to make square pieces of marmalade, then you can simply pour everything into one large mold and cut it into portions after hardening.

You can pour the marmalade with a spoon, or using special confectionery jars with nozzles. The mixture will still be hot and liquid, this should not be scary, because the gummies have not yet begun to harden.

When the mixture is poured into molds, all that remains is to wait; marmalades that are poured into small-volume molds will harden within an hour; larger ones will require more time to prepare. And if you put all the forms in the refrigerator, you can taste the first pieces in half an hour.

The marmalade is ready, if desired, you can sprinkle it with sugar or powdered sugar, but this is not at all necessary, such a delicacy is delicious in itself, even if no sugar was added to it.

The homemade agar agar marmalade recipe we just looked at can be modified by adding orange juice, or you can completely replace the applesauce with raspberry or pear puree. You can make this marmalade using freshly squeezed juice, or even jam. In order to visually see how marmalade with agar agar is prepared, you can find a recipe with a photo and consider all the stages of preparation, this will simplify the process.

Is it possible to eat marmalade while losing weight? Definitely yes. Marmalade is one of the healthiest desserts both for weight loss and normal nutrition. Judge for yourself!

The calorie content of regular marmalade is about 220-270 calories per 100 grams. For comparison, 100 grams of chocolates contain about 500 calories, and 100 grams of cake contain from 350 to 600 calories, depending on the type of cake. So even the most ordinary marmalade can be safely consumed without worrying about your figure. This delicious dessert contains pectin, which is extremely beneficial for our body. The thing is that pectin is obtained from apples and fruits, so these sweets can rightfully be considered natural. Pectin lowers cholesterol levels and helps eliminate various diseases of the gastrointestinal tract.

Does marmalade contain gluten? This question worries many who adhere to a gluten-free diet. Pectin itself does not contain gluten, but you should avoid marmalade with powdered sugar, as it may contain gluten. Just choose pure marmalade without any additives or powders.

PP marmalade can be prepared from absolutely all fruits and berries. When cooking, you can use not only fresh berries, but even frozen ones. Recipes for low-calorie marmalade based on natural juice are also very popular.

Despite the fact that marmalade does not contain many calories, there are recipes for preparing this dessert that will help you further reduce its calorie content. These recipes do not contain sugar and fit perfectly into a healthy diet.

PP marmalade contains approximately 40 to 70 calories per 100 grams!

PP marmalade - dietary recipe with gelatin

• 350 grams of mango. This fruit is ideal for making tender and tasty marmalade. In this case, the amount of already peeled fruit is indicated.
• 15 grams of gelatin. It is best to use instant gelatin, so the cooking process will take much less time.
• 250 grams of water
• 2 scoops of fitparad

Pour gelatin into 100 ml of water, warm it up a little and add fitparad. The sweetener should dissolve properly in the gelatin.
Blend the peeled mango using a blender. We need to get fruit puree of uniform consistency. Pour the remaining water into the resulting puree, mix thoroughly and combine with the gelatin mass. Now all that remains is to pour our dietary marmalade into molds and put it in the freezer.

Marmalade with agar-agar at home

• 200 grams of currants. You can use any other berry at your discretion.
• 1 teaspoon agar-agar. This natural product is an excellent replacement for gelatin. Agar-agar is obtained from seaweed and is used in cooking to prepare various desserts and dishes.
• 250 ml water
• Any sweetener.

The first step is to soak the agar-agar in a glass of water. Leave for 40-50 minutes. Using a blender, beat the currants into a puree, add. When the agar-agar has brewed, put it on low heat and, stirring gently, wait until it is completely dissolved. There is no need to bring the mixture to a boil. Add berry puree to the prepared agar-agar mixture and stir. Our low-calorie marmalade can be poured into molds!

Stevia marmalade

• 200 - 300 ml apple juice without sugar. In principle, you can use absolutely any natural juice when preparing pp marmalade. The main condition is the absence of sugar.
• 20−30 grams of gelatin. Can be replaced with agar-agar if desired.
• Stevia according to your taste.

You'll love this versatile low-calorie marmalade recipe. If you can’t always find fruits and berries on store shelves, you can always find juice.
Pour the juice into a saucepan and place on low heat. Add stevia to taste and gelatin. Cook, stirring, until the gelatin is completely dissolved. Do not bring to a boil! All we have to do is pour it into molds and cool. Diet marmalade is ready!

Diet marmalade with skim milk

• 200 grams of milk. You can use 1% or 0.5% fat milk.
• Any sweetener to taste.
• 15 grams of gelatin.
• A little vanilla essence.
• 100 ml water. We will dissolve gelatin in it.

First, soak the gelatin in water for 20-30 minutes.
Add sweetener to taste and a little vanilla to skim milk. Heat the milk and add gelatin to it and mix thoroughly. All that remains is to pour the low-calorie marmalade into molds and you can enjoy the milk dessert.

Pumpkin marmalade with agar-agar

To prepare this dessert you will need:

• 250 grams of boiled pumpkin puree. It is best to beat the puree in a blender so that it is completely homogeneous.
• 1.5 teaspoons agar-agar. It needs to be soaked in 50 ml of water for several hours.
• Any sweetener to your taste.
• A little cinnamon for flavor.

We put agar-agar on low heat, add sweetener there and cook a little, without bringing to a boil. Then remove from heat and pour the mixture into the pumpkin puree, stirring constantly. You can do this with a mixer. We also put a little cinnamon in there. Pour into molds and place in the refrigerator for 1 hour!

Orange marmalade - recipe with agar-agar

Do you like oranges? Then here is a great dessert recipe:

• 2 large oranges. Squeeze out the juice, on average you will get about 150-200 ml. You can take ready-made juice, but most likely it will contain sugar, and if you adhere to pp, then it is better to use healthy products.
• Any sweetener to your taste.
• 5 grams of agar-agar.

Divide the juice into two parts, so that one contains 50 ml. Add agar-agar to the smaller part and leave to swell a little. Mix the rest of the juice with sweetener and put on fire. As soon as the mixture begins to boil, add the second part of the juice with agar-agar. Bring to a boil and remove from heat. All that remains is to pour the marmalade and put it in the refrigerator!

Sugar-free apple marmalade - recipe

For applesauce lovers, there is a great recipe for sugar-free marmalade:

• 700 grams of apples. Wash, peel, peel and bake in the oven. Then blend in a blender until a smooth puree is obtained.
• Any sweetener to your taste.
• 7 grams of agar-agar.
• 250 ml water.
• 100 grams of orange juice. We will dilute agar-agar in it.

First of all, add agar-agar to the juice and leave for 30 minutes.

Place applesauce in a separate container, add water and sweetener to your taste. Cook over low heat. As soon as it starts to boil, add agar-agar and let it simmer for another 4-5 minutes. Then pour into molds and put in the refrigerator.

Sugar-free chewing marmalade

Do you like chewing marmalade? You can always prepare it at home in seconds!

• 1 cup of any natural juice. You can use lemon juice if you like sourness, or orange juice.
• 3 tablespoons gelatin.
• Any sweetener. We will use erythritol - 3 tsp.

Mix all the ingredients in one container and put on fire. Cook over low heat until the gelatin is completely dissolved. Don't boil, this is important! Pour and refrigerate for just 15 minutes!

As you can see, pp marmalade recipes are incredibly easy to prepare. You can treat yourself and your loved ones with a wonderful low-calorie dessert at any time! Prepare pp marmalade and share your recipes!