Marmalade at home - step-by-step recipes for making it with pectin, gelatin or without sugar. Juice marmalade: recipes for making marmalade from homemade and packaged juice

Many people, especially the older generation, associate such a delicacy as marmalade with childhood. After all, back then there was no such selection of candies and other sweets, not like now.

Nevertheless, sometimes you want something unusual and preferably natural. This is when a homemade marmalade recipe with gelatin comes in handy.

How to make marmalade from juice and gelatin?

IN this recipe Freshly squeezed juice is used, but it can be replaced with a ready-made product from the store. In principle, this recipe will make marmalade from any juice, only then it is better to exclude the zest.

Ingredients:

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

Preparation

Pour gelatin with water at room temperature, if it is not instant, then let it swell for about 15 minutes, and then send it to water bath drown. Be sure to stir so that the gelatin melts evenly. but do not bring to a boil. Remove from the stove and leave to cool slightly. Dilute the jam with water, if it is jam or there are small pieces of fruit in the syrup, then strain through a sieve and add sugar and citric acid. The proportions of water and sugar depend on the sweetness and thickness of the jam, so adjust the taste to your liking, but ensure that it remains rich. Mix the syrup with gelatin, stir until the sugar completely dissolves and pour into molds. These could be molds for ice or candy, or vice versa, a large bowl. Then, after hardening, the marmalade will need to be cut into pieces. Collapse finished goods in sugar and treat yourself!

Jam marmalade taste qualities is in no way inferior to a dessert made from fresh fruits and berries. If you have a jar of any jam, take the time to prepare real homemade marmalade. You will be pleasantly surprised by the rich taste and delicate aroma this delicacy.

Jam marmalade with gelatin

In order to dessert has acquired a jelly-like shape, you will need to add gelatin to the jam. This is a natural thickener of animal origin. It is often used in cooking. Gelatin useful for strengthening bones and the cardiovascular system.

To make marmalade you will need the following products:

500 grams of any jam,

40 grams of gelatin,

water,

sugar as desired.

Gelatin jam marmalade - recipe

1. Dilute the gelatin with a small amount of water and leave it to swell.

2. Dilute the jam with water so that it is not too sweet or too sour. If desired, you can add granulated sugar. Heat the mixture a little, rub it through a sieve or grind it in a blender. The mixture can be strained to remove pieces of fruit or berries.

3. Place the mixture on the fire, add gelatin and bring to a boil. Boil the marmalade for 2 - 3 minutes. Remove from heat and pour into molds. Ready marmalade sprinkle with powder.

How to make English marmalade from jam - secrets

1. Marmalade is best prepared in enamel pans.

2. You can use fructose instead of sugar. It doesn't affect useful characteristics gelatin.

3. Nobody canceled the experiments. You can add vanillin, ginger, cinnamon and other spices that you like to the marmalade.

4. Carefully read the instructions on gelatin, choose only a high-quality product.

English marmalade recipe

Try making marmalade the old-fashioned way English recipe. To do this, take 1 quince, 4 apples and honey to taste.

1. You need to wash and cut the fruits, boil them in water until fully cooked.

2. Grind the fruits using a blender, add honey to the mixture and place on low heat. When the mixture thickens, add a little ginger and cinnamon, stir everything and remove from heat.

3. Pour the marmalade into molds and cool. This delicacy will not leave anyone indifferent!

Marmalade can be easily and quickly prepared at home. Several ingredients are used as a thickener - pectin, gelatin and agar-agar. All that remains is to choose the one that is closer to you and decide on the recipe mixture. Often marmalade is prepared with gelatin. This is a convenient thickener that is animal based. Gelatin is available at any grocery store, so give it a try. next recipe It won't be too difficult to do it yourself.

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 lemon juice,
2 cups granulated sugar,
1 tablespoon grated lemon zest,
40 grams of gelatin.

Instead of cherry juice, you can take peach, apple, pear juice - the one you like best.

How to make marmalade at home from gelatin photo recipe. Preparation steps:

1. Take cherry juice, pour gelatin into it and leave until it swells for several hours.

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

3. Remove the mixture with 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 and strain to remove the zest.

5. Pour the mixture into special molds. To make marmalade, you can use interesting molds in the form of bears, bunnies, and candies.

6. Place the cooled mixture in the refrigerator and wait until it hardens completely. Marmalade is ready!

Delicious recipe - gelatin marmalade

Using the above

marmalade recipe

You will receive tasty treat that your loved ones will like. Marmalade is not only tasty, but also healthy treat. Children especially love him. Marmalade prepared at home is useful because you will not find artificial additives or various preservatives in it. Marmalade is easy to prepare and does not require much expense. If you make the marmalade multi-colored, it will look interesting on a sweet holiday table.

The material was prepared by the creative team "Fru-Fru". Follow the news of the group of companies " Sweet fairy tale"We have a lot of tasty and interesting things!

Marmalade is a delicacy that can be made from almost any berries and fruits. You can also use some types of vegetables, as well as already ready-made syrups and juices. Marmalade from juice is prepared extremely simply and quickly. Using packaged store-bought juice makes the task much easier. If you prefer to control the creation process the most delicate dessert from start to finish, you can prepare the juice yourself from fresh fruits.

So, let's start our conversation today with choosing a gelling agent. For cooking homemade marmalade You can use agar-agar, pectin or commonly available gelatin. Agar-agar and pectin are quite difficult to find on the open market, but their use makes the dish as elastic as possible. For example, agar-agar has gelling properties ten times greater than those of gelatin.

Juice is the basis of marmalade

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

It is less troublesome to prepare dessert from packaged store-bought juice. The taste of marmalade can be varied at your discretion by mixing different types drinks.

How to make gelatin marmalade from juice

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

Let's take the ingredients for 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 dull the sour taste.

Pour gelatin with approximately 200 milliliters of juice and leave for 5 - 7 minutes. If the instructions require more time for pre-swelling of gelatin, then follow its instructions.

In the remaining 800 milliliters we dilute sugar. We put the 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. Important point: gelatin cannot be boiled! If you see that the liquid is about to boil, remove the bowl from the heat.

Pour the slightly cooled mixture into molds. It can be either a large form or small portion molds. Line a large container with baking paper or cling film. This will allow you to extract the finished marmalade from it with less nervous loss. Portion forms I advise you to lubricate 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 with gelatin

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

Healthy marmalade with pectin

Apple pectin is very beneficial for the body, so marmalade made with it also has beneficial effects.

juice – 500 milliliters;
sugar – 1 glass;
pectin – 3 tablespoons.

Mix 2 tablespoons of sugar with pectin. The rest is poured into the juice. Place 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 stand for 15 minutes so that the powder swells. After this, return to the stove and cook for 5 – 7 minutes.

The marmalade should be poured into molds when slightly cooled.

The finished marmalade can be sprinkled with granulated sugar.

Marmalade - tasty, healthy fruit dessert and fragrant oriental sweetness. In the east and the Mediterranean, the sweet was prepared from fruit purees, boiled heavily and dried in the sun. In Portugal, leaf marmalade was made from quince fruits and cut with a knife. In Germany this is what they call any fruit jam. True connoisseurs marmalade - English.

Marmalade – low calorie product, it does not contain fat. If you are on a diet, you can cook diet marmalade no sugar – fruits contain required quantity fructose. The sweet is rolled in sugar to reduce moisture. finished product, and so that it does not stick together during storage.

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

Marmalade “Fruit Assortment” with pectin

To prepare marmalade and fruit assortment you will 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 thickener of plant origin. It is produced in the form of a grayish-white powder. It is activated when heat treatment, therefore, when making marmalade with pectin, the solution should be heated. It can be bought at any store.

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

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

Cooking time – 1 hour + 2 hours for hardening.

Ingredients:

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

Cooking method:

Peel the oranges, squeeze out the juice, add 2 tablespoons of sugar and 1 tablespoon of pectin. Stir until there are no lumps.
Pour the orange mixture into the heated pan. Stirring, heat until thick for 15 minutes, but do not boil. Cool.
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 pan, stirring constantly, until thick, 10 minutes.
Mash the strawberries with a fork or in a blender until homogeneous mass, add 4-5 tablespoons of sugar and 2-3 tablespoons of pectin. Prepare strawberry puree like orange.
You should have three containers of warm fruit puree with the consistency thick sour cream. Grease marmalade molds butter, silicone molds no need to lubricate. Pour the marmalade mixture into molds and place in a cool place to harden for 2-4 hours.
When the marmalade has hardened, remove it from the molds and roll in sugar. Post it on flat dish and serve.

Ingredients:

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

Cooking method:

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

Fruit marmalade 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 with agar-agar will thicken faster and will not melt when room temperature.

Cooking time: 30 minutes + freezing time: 1 hour.

Ingredients:

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

Cooking method:

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

Apple or quince leaf marmalade

This dish does not contain gelling agents, since natural pectin is contained in apples and quinces in sufficient quantities.

Ingredients:

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

Cooking method:

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

Marmalade candies "Summer"

Any kind of candy is suitable fresh berries, if desired, can be prepared from frozen fruit.

Any molds are suitable for candies, such as silicone, plastic, and ceramic.

Cooking time: 30 minutes + 1 hour for hardening.

Ingredients:

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

Cooking method:

Wash the berries, mash with a fork or grind in a blender, add sugar and mix.
Pour agar-agar into a saucepan and pour cold water, let stand for 15-30 minutes.
Place the pan with agar-agar on slow fire, stirring, bring to a boil and cook for 2 minutes.
Mix berry puree with agar-agar, cool slightly and pour into molds.
Leave the candies to harden at room temperature or in the refrigerator for 1-1.5 hours.

We hope you, your children and your guests will enjoy these delicacies.

Bon appetit!