How to make delicious marmalade from jam - homemade marmalade recipes. Juice marmalade: recipes for making marmalade from homemade and packaged juice

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 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.

Ready marmalade can be sprinkled 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 the marmalade-fruit assortment, you will need silicone molds with slots 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 do not need to be lubricated. 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 sheet with parchment paper and place on it in a thin layer 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 fresh berries are suitable for such sweets; if desired, you can make them from frozen fruits.

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!

This has been prepared since biblical times. delicious dessert made from fruits boiled with honey, rose water and starch, although we better know Oriental and Asian marmalade 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 began to be imported from America, so the ancestor of European marmalade is English jam. However, the inventors of marmalade, like everything delicious in the world, were the French, who began to prepare confiture in the form of figured candies - in fact, marmalade is translated from French as “jam”. After some time French pastry chefs noticed that some fruits thicken very quickly when boiled, for example apples, quinces, apricots and plums - this is how pectin was discovered, which they began to isolate from the fruits and use for confectionery purposes.

Such a different marmalade

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

It is very easy to prepare at home - fruits and berries (or fruit juice) are boiled together with sugar to a thick mass, if necessary, thickeners are added to the resulting jam, and as soon as a drop of jam stops spreading and retains its shape, the marmalade is considered ready. Sometimes the readiness of marmalade is determined by the mass that remains on the spoon and does not flow back into the bowl. Next, if necessary, the marmalade is pureed and rubbed through a sieve, cooled slightly, then poured into silicone molds(so as not to stick) or place the mass in a deep baking tray, greased with oil or covered with a silicone mat. When the mass has cooled, it is cut into squares, diamonds and shapes using cookie cutters. Marmalade can be rolled in chopped nuts, coconut flakes, powdered sugar or sprinkle with cooking powder.

Secrets of making delicious and beautiful marmalade

When cooking marmalade, use a thick-bottomed container - the fruit will not burn in it, although you will still have to stir it, preferably with a wooden spoon. True, the British are sure that the most best dishes for marmalade - enameled. If you're following glycemic index products, take fructose instead of sugar - this will not affect the taste of marmalade.

Try making multi-layer marmalade, your little ones with a sweet tooth will definitely love it. To do this, prepare several types thick jam different shades and pour them into molds in layers, waiting for the previous layer to harden. When cut, this marmalade looks very impressive. You can add pieces of fruit and berries to the mixture before putting them into molds - such sweets are very healthy, and they look bright and unusual. Many confectioners flavor marmalade with spices - vanilla, cinnamon, ginger, cardamom, and 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 rubbery dessert, however, such sweets, popular in the USA, are called chewing marmalade. 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 pour gelatin into water rather than pour it into water, this will help avoid the appearance of lumps. Whether to bring gelatin to a boil or not is a controversial issue, and culinary specialists still cannot come to a consensus, but it is definitely not worth boiling it - the more you boil it, the worse it will thicken. It is also not recommended to refrigerate gelatin-based marmalade in freezer, because when defrosting it will certainly leak.

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

How to make marmalade with your own hands: apple classics

For homemade apple marmalade, any apples are suitable; they 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. Place the marmalade in a silicone or regular mold, let cool, sprinkle with granulated sugar and cut into pieces. It turns out very tasty apple marmalade with the addition of pears, pumpkin, gooseberries, black currants, plums and quinces, apples also go well with the aroma of cinnamon, orange zest 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 briefly until the mass thickens slightly. This marmalade is served with toast and cookies for breakfast.

Talented confectioners can prepare 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 very beautiful, picturesque and, of course, tasty.

Bake 250 g in the oven raw pumpkin until ready at 180 ° C, remove skin and cook pumpkin puree- by hand or with a blender. Rub the pumpkin mixture through a sieve to make sure there are no lumps, add 100 g of sugar and 1.5 tbsp. l. lemon juice, and then cook the puree until it separates well from a 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 it to pumpkin Orange juice, boiled apples, pears, pineapple or peaches.

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

Marmalade made from preserves, marmalade and marmalade according to your own taste taste qualities no worse than desserts from fresh berries and fruits. At least, if you have a jar of jam lost somewhere that has already begun to sugar, you can make delicious marmalade from it, although you will have to use gelatin or agar-agar as a thickener.

So, dilute 40 g of gelatin with a small amount of water and let it swell. Take 500 g of any jam, and if it thickens, dilute it slightly with water - by eye, and sour jam You can sweeten it a little and flavor it with spices. Warm up 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 mixture. Add gelatin to the mixture, bring the marmalade to a boil, boil for about 3 minutes, cool slightly and pour into prepared molds. It's very simple and easy way, how 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 don’t have berries, fruits or even jam on hand, you can make marmalade from juice - store-bought or homemade. Thicken this marmalade better with gelatin or agar-agar, which is very beneficial for our body. Agar-agar is a prebiotic, therefore it has a beneficial effect on the stomach and intestines. If you are cooking children's dessert, give preference to agar-agar, besides, 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 this, pour 100 ml of the same juice into the saucepan, add 200 g of sugar, bring to a boil and add this liquid to the resulting sugar syrup from juice with swollen agar-agar. Reduce heat slightly to medium and return to a boil, stirring constantly. Let the juice cool slightly and pour it over silicone molds for cupcakes. When the marmalade has completely cooled down, put the molds in the refrigerator, and after a few hours take them out, and the marmalade will easily pop out of the recesses. Decorate it to your liking and serve with tea!

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

Marmalade 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 trying out the following recipe yourself won’t be too difficult.

Gelatin marmalade - recipe

The secret to this delicious dessert treat is 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

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 recipe, you will get delicious marmalade that your loved ones will like. Marmalade is not only tasty, but also a 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 of Frou-Frou. Follow the news of the Sweet Fairytale group of companies - we have a lot of tasty and interesting things!

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