How to make marmalade at home recipe. Marmalade at home: a step-by-step recipe with a photo. Homemade gummies

Homemade marmalade is a delicious and popular sweet that came to us from Eastern countries. With us, the most popular marmalade is from apples, but it is also prepared from other fruits, berries and vegetables. In addition to being delicious, the sweet treat also helps the body to remove harmful substances and replenish the supply of vitamins. This preparation contains a lot of pectin. And homemade marmalade is all the more useful as it does not contain preservatives. Plus, you just won't add artificial colors to it, as industrial manufacturers do? In this section you will find step-by-step recipes with photos of delicious preparations from berries and seasonal fruits. Homemade marmalade can be stored for a long time, so it is easy to prepare it for future use.

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Garden blackberries do not differ from their forest sister in useful qualities. In addition, it is larger and more productive thanks to selection and care. At one o'clock, gardeners simply do not know what to do with such a rich harvest. Children and adults do not really like blackberry jam. It's delicious, you can't say anything here, but small and hard seeds spoil the whole mood. Therefore, when preparing blackberry marmalade, this must be taken into account, and not be lazy.

Diets and healthy eating 17.06.2017

Sweet in our life plays an important role, although we are used to hearing that sweet is bad for the figure and for health, but not always. We need sweets to relieve stress, to improve brain activity, to raise our mood. And not all sweets are so bad.

One of these healthy sweets is marmalade, provided that it is made from natural products. In one of the articles, you and I, dear readers, talked about, examined its composition and came to the conclusion that it is difficult to buy natural marmalade in a store now and the best way out is to make marmalade at home.

Fresh fruits serve as the basis for marmalade, and today we will learn how to make marmalade at home, how to store such marmalade in order to delight ourselves and your loved ones without harming your health.

The article will be useful for mummies and grandmothers, whose children and grandchildren love gummies. Yes, we learned to do everything very beautifully. But how many problems then children have with allergies. In this article, we will talk with you about how to make gummies.

How to make marmalade at home

Let's try to make marmalade at home, it's easy to make it yourself, especially if you can buy natural pectin or agar-agar, in which case you will make marmalade very quickly. You can make a marmalade at home with gelatin, the easiest way to buy it is at a store.

In large cities, in supermarkets, in healthy food departments, both agar - agar and pectin are sold, but it is most useful to use only fruits containing pectin substances for homemade marmalade, most of them are in apples, which we always have in abundance during the season , also barberry, quince, raspberry and other berries and fresh fruits are suitable. The difficulty is only in long-term boiling, it is necessary that the mass boiled down to about half of its original volume.

Homemade marmalade recipes without gelling additives

Such marmalade is prepared only from berries, fruits and sugar, it turns out to be quite dense, viscous, not jelly, as we used to buy in the store. Stores very well in the refrigerator.

Homemade marmalade. Apple recipe

When making marmalade from it, it must be borne in mind that the more ripe the apples, the less pectin they contain, therefore, it is recommended to use at least 1/4 of the apples in an unripe form. You need a lot of sugar, for 3 kilograms of applesauce you need about 2 kilograms of sugar. You can replace sugar in whole or in part with fructose, which needs much less than sugar, and marmalade will turn out to be healthier.

We will prepare such a useful simple marmalade. For marmalade, take 2 kilograms of sugar and 800 grams of fructose. Apples can be boiled, and it is best to bake in the oven, baked apple puree takes on a special taste. Next, rub the apples thoroughly through a sieve, because we need to get a delicate puree, and add fructose to the resulting mass. Now the mass must be boiled down to a fairly thick state and spread in a layer of no more than 2 centimeters on flat dishes or parchment.

After hardening, the resulting marmalade is arbitrarily cut into small pieces, if desired, you can sprinkle it with powdered sugar. Such marmalade can be stored well in glassware in the refrigerator. It turns out very tasty and healthy!

Japanese quince marmalade

Japanese quince adorns many gardens with its bright orange flowers, but the fruits are rarely used for food, their peel is hard, the taste, although pleasant, is rather sour. But these fruits are very useful and there are a lot of pectin substances in them, so let's make homemade marmalade from them.

Recipe: for 1 kilogram of quince you need 600 grams of sugar and two glasses of water. Cut the quince into small slices, add water and cook over low heat, covering with a lid, until the slices become soft, then rub through a sieve while hot. Add sugar immediately and cook until thick.

Lay parchment on a baking sheet or any flat dish and sprinkle it with powdered sugar, lay out the hot marmalade mass in a layer of 1 - 2 centimeters and let it harden. Cut into pieces or shapes of your choice and store in the refrigerator. These pleasantly sour bites will last a long time and replace any candy.

Raspberry Jelly

From berries for marmalade is very suitable, the slices are bright, aromatic, incredibly tasty. It is simple to prepare: 700 - 750 grams of sugar are taken for 1 kg of berries. Before cooking, rub the berries through a fine sieve so that the bones do not spoil our marmalade, add granulated sugar and mix. Cook, stirring constantly, until a thick viscous state, the mass should be boiled down about 2 times. In the future, everything is exactly the same as in the previous recipes.

Barberry marmalade with apples

You will need 700 grams of sugar, 1 kilogram of barberries and apples. Pre-core the apples, cut and put in a bowl along with the barberry berries. Pour in a little water, put on fire and make sure that the mass does not burn. The water should boil almost completely. Rub through a sieve, add sugar, and continue to cook until tender.

Over time, you will not have any difficulties in determining the cooking time, this is usually everything you learn from your own experience, it is worth doing this several times and it will already be clear when the mass is ready for solidification. Do not let the sugar burn, or the taste of the marmalade will spoil. Keep the heat low and stir occasionally.

The hardening time of homemade marmalade is always different, sometimes it hardens quickly, and sometimes it takes several hours. It depends on the density of the resulting mass, on the amount of sugar and on what kind of fruits and berries we take for the marmalade.

Marmalade at home. Pectin recipe

Since natural pectin is made from fruits and vegetables, homemade marmalade based on it will be very useful, and it is prepared very quickly. Pectin can be purchased in two types - powder and liquid. There is a significant difference in its use.

Powdered pectin is added to fruit and berry juices during the heating process, and liquid pectin is added to hot prepared fruit puree. The most common pectin on sale is powder. The most useful will be homemade marmalade made from fresh berries, strawberries have already appeared on sale and you can prepare a delicious treat for yourself and your children. Pectin is sold in different ways, best suited for fruit jelly pectin with the label NH.

For 1 kilogram of fresh berries peeled from the stalks, you need to take 2.5 glasses of sugar and two tablespoons of pectin. Using a blender, turn the berries into mashed potatoes and put them on the fire, heat them a little, add 2 cups of sugar and continue heating until it is completely dissolved. Mix the pectin with 1/2 cup of sugar, and when the sweet berry puree warms up to about 40-50 degrees, add the pectin with sugar. While stirring constantly, bring the mixture to a boil and turn off the heat. Pour into a mold and refrigerate.

There are many recipes for making homemade marmalade on pectin, the quality of marmalade can also be different, it all depends on what fruits and berries you use, what pectin you can buy.

Don't be discouraged if the result is not very satisfying, the best recipe is your own experience. The first time you try to make a small portion of marmalade, everything will turn out great in the future.

I suggest looking at the video one of the recipes for making marmalade using pectin.

Homemade marmalade with agar - agar

It doesn't matter if you haven't found pectin in the store, you can make homemade marmalade with agar-agar, it is almost always sold, so we will make jelly marmalade.

For cooking, we need 1/2 liter of any juice, 250 grams of sugar and 2.5 teaspoons of agar - agar. We pour out the fourth part of the juice and add sugar to it. Add agar-agar to the remaining juice, mix well and leave for half an hour so that the mass swells.

By this time, bring the juice with sugar to a boil so that the sugar is completely dissolved. In hot juice with sugar pour, stirring, the mass with agar-agar, mix everything and boil over low heat for 7 - 10 minutes.

After 10 - 15 minutes, our marmalade can be poured into molds for solidification. Silicone molds are very good for this, they are sold in different sizes and are very convenient to use. But you can take whatever you have. It is a good idea to cover the bottom of the molds with food parchment to make the marmalade easier to remove. As soon as the marmalade finally cools down and turns into jelly, you can remove it from the molds and enjoy it on your health.

You can watch the video on how to make homemade marmalade from orange juice.

How to make gummies at home

To get gummy jelly candies, we will prepare homemade marmalade with gelatin. The recipe is very simple - 200 grams of any fruit or berry juice, 30 grams of gelatin and 5 - 6 tablespoons of granulated sugar. You can add a few tablespoons of fresh lemon juice to sweet juices for a pleasant sourness. But it all tastes as you like. You need to try, experiment, it takes very little time to prepare such a marmalade.

Pour the juice into a saucepan, add gelatin to it, stir and leave to swell for 20 minutes. If you will be using instant gelatin, you can skip this step and immediately put the saucepan on the fire.

We heat the mixture of juice with gelatin, if necessary, add lemon or orange juice to it. Stir the mixture all the time until the gelatin is completely dissolved, not allowing it to boil. If the gelatin is boiled, then it will lose some of its gelling properties.

Next, add granulated sugar to the mixture and stir until the sugar dissolves. Pour the hot mixture into silicone molds, let cool slightly and put in the refrigerator for about an hour. Gummies are elastic, transparent, very pleasant to the taste. You can take grape or orange juice.

Cooking method:

Wash the apples, peel and core, cut into large slices. Put the peel and cores in a saucepan with a thick bottom, pour in water, cook for 30 minutes, then rub the mixture through a sieve and add to the apples. Pour in half of the sugar, cook until apples are soft. Pass the hot mass through a meat grinder or rub through a sieve. Add the remaining sugar, ginger and cinnamon to taste, simmer for 40 minutes over low heat, stirring occasionally. Cool the mass and place in a layer of about 1 cm on a baking sheet covered with oiled parchment, or in silicone molds, cover with paper on top.

Leave homemade fruit marmalade to harden at room temperature for 2-3 days.

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Apple marmalade with nuts.

Ingredients:

1 kg of apples
25 g walnut kernels
250 g sugar
25 g orange peel

Cooking method:

For homemade marmalade according to this recipe, bake sweet apples in the oven, mash in mashed potatoes. Put the puree in a saucepan, add sugar and boil until thick. Then add orange zest and chopped nuts, boil for 4-5 minutes. Cool the mass a little and put on a baking sheet covered with oiled parchment. When the mass hardens, it can be dried in a slightly heated oven. Sprinkle the finished marmalade with powdered sugar, wrap in parchment. Store in a cool dry place.

Ingredients:

500 g apples
1 kg sugar
zest of 1 lemon
vanilla sugar

Cooking method:

To make fruit marmalade according to this recipe, the juicy plums must be washed, pitted, put in a saucepan and boiled until soft over low heat. Rub the hot mass through a sieve. Make mashed potatoes from apples. Mix plum and applesauce, add grated lemon zest, vanilla sugar and simmer until thick. Add sugar at the end of cooking, boil until it is completely dissolved. Put the finished marmalade on a baking sheet covered with oiled parchment, smooth. When the mass hardens and a crust forms on its surface, cut the marmalade prepared according to this simple recipe into curly pieces and roll in sugar.

Ingredients:

1.2 kg of quince
2 kg sugar
1 liter of water

Cooking method:

Rinse the quince, peel and core, cut, add a little water, boil until soft and rub in puree. Boil the sugar and water syrup, put the quince puree and cook over medium heat until bubbles appear on the surface. Remove from heat. Cool the mass a little, put it in molds and cover with parchment. Place in a cool place until solidification.

Ingredients:

1 kg of apricots
1 kg sugar
150 ml water
citric acid on the tip of a knife

Cooking method:

Before making such a homemade marmalade, the apricots must be thoroughly washed, cut into halves and pitted. Place the apricots in a saucepan and simmer under the lid in a little water until the fruits are completely boiled. Rub the mass through a sieve, add citric acid, sugar, cook in several steps until the volume is reduced by about 13. During cooking, stir the mass constantly with a wooden spoon. Pour hot marmalade into molds, allow to cool, cover with alcohol-treated parchment paper and leave in a dry, ventilated place for several weeks.

Ingredients:

8 lemons
1 orange
750 ml water
1.5 kg sugar

Cooking method:

For this simple recipe for homemade marmalade, lemons and oranges need to be washed, dried, and cut into slices. Put the fruit in a cooking container, add water and half the sugar. While stirring, bring to a boil over low heat, remove the foam. Then put the mass in a cool place for 3 days. After the expiration date, bring to a boil over low heat again, add the remaining sugar and cook until the consistency of marmalade.

Ingredients:

3 kg of quince
450 g oranges
500 g sugar

Cooking method:

Peel and chop the quince. Set aside 300 g of quince, put the rest in a saucepan, add a little water, bring to a boil and cook for 30 minutes. Squeeze the mass through cheesecloth. Bring the resulting juice to a boil, add finely chopped quince left, slices of peeled orange and cook at a low boil for 1 hour. Squeeze the fruit through cheesecloth again. Mix the resulting quince-orange juice with the same amount of sugar and cook until thickened. Transfer the finished mass to a form moistened with water and leave to harden. Cut the marmalade into pieces, store in a cool dry place.

Ingredients:

1.5 kg lemons
a piece of ginger 3-4 cm long
250 g brown sugar
1 vanilla pod
1 tsp agar or pectin
550 ml water

Cooking method:

Soak agar-agar overnight in 200 ml of water at room temperature. Peel and seed lemons, chop finely or coarsely grate.

Peel the ginger, grate. In a saucepan, mix 350 ml of water and sugar. Heat until sugar dissolves, add lemons and ginger, bring to a boil and cook for 2 minutes, stirring occasionally so that the mixture does not burn. Rub marsa through a sieve. Extract the grains from the vanilla pod, add to the resulting syrup, mix thoroughly. Bring the agar-agar together with the water in which it was soaked to a boil and simmer for about 2 minutes. Combine the ginger-lemon syrup and agar-agar, mix thoroughly, cool slightly and pour into a mold lined with oiled parchment. Leave to harden at room temperature for a couple of days. Cut the finished marmalade into pieces and roll in sugar if desired.

See how appetizing marmalade looks in these photos, prepared at home according to the recipes presented above:

Ingredients:

250 ml freshly squeezed orange juice
100 g sugar
1 tsp agar agar

Cooking method:

Add agar-agar to 150 ml of freshly squeezed orange juice and leave for 30 minutes. Combine the remaining freshly squeezed juice with sugar, put on fire and bring to a boil. Pour the agar-agar mixture into the boiling syrup, stirring continuously, bring to a boil and cook for 5-7 minutes. Turn off heat, leave for 10 minutes. Pour the hot mixture into silicone molds, put in a cool place. Remove the prepared marmalade from the molds and roll in sugar.

Ingredients:

1 kg plums
400 g sugar
1/2 glass of water

Cooking method:

Before making such homemade marmalade, the plums must be washed, cut into halves and pitted. Mash the plums, add water, put on low heat and boil. Rub the hot mass through a sieve. Add sugar to the puree, mix and cook, stirring occasionally, over low heat until tender. Then place on a parchment-covered dish and smooth. When the mass has cooled and covered with a crust, cut it into curly pieces and store in a sealed container in a dry place.

As shown in the photo, the marmalade prepared according to this recipe must be dried until it can be cut with a knife:

600 g sugar

Cooking method:

To make marmalade at home according to this simple recipe, the cherries need to be washed, pitted and pureed by steaming the cherries in a little water and rubbing them through a fine sieve. Mix freshly made cherry puree with juice from sour apples, add sugar and cook until thickened, stirring constantly. Prepare the prepared marmalade hot, allow to cool and cover with alcohol-coated parchment paper on top.

Emerald marmalade.

Ingredients:

550 g sugar

Cooking method:

Put hard, unripe gooseberries in a saucepan, add a few tablespoons of water, cover and put on low heat. Cook until the berries are completely boiled. Rub the berry mass thoroughly through a sieve. Put on fire again and boil until the volume is reduced by a third. Then add sugar in portions and, stirring, cook over low heat for 20-30 minutes. Put the resulting mass in an enamel bowl moistened with water. When the homemade gooseberry marmalade hardens, cut into cubes and sprinkle with sugar.

Ingredients:

800 g
200 ml orange juice
1 kg sugar
20 g pectin

Cooking method:

Rinse the strawberries, dry, mash with a fork. Add orange juice and sugar, simmer for 25-30 minutes. Add a mixture of pectin with 1 tbsp. l. sugar, boil for another 2 minutes. Put the hot mass in a mold covered with oiled parchment (layer height should not be more than 3 cm). Homemade fruit jelly should be left until it hardens completely.

Ingredients:

600 g
350 g sugar

Cooking method:

Before making such a marmalade at home, the red currants need to be washed, dried, and squeezed out. Pour the juice into a saucepan, add sugar and simmer over medium heat for 30 minutes. Divide the hot mass into molds, place in the refrigerator until it solidifies completely (at least 1 2 hours). Remove the prepared marmalade from the molds and roll in sugar.

Here you can see a selection of photos for homemade marmalade recipes:

Buying marmalade in a store is not a problem today. But there is only one small snag: most often, a delicacy in taste and color practically does not differ from your favorite shampoo. Agree, this is not very pleasant, and even giving this to children is simply scary. But the recipe for marmalade at home is quite simple to implement, and it does not require special costs. Without unnecessary chemical additives, this delicacy has a dense structure, does not creep and can be used both for baking and for independent use. It is useful and safe even for young children.

Homemade orange marmalade: recipe with photo

Such an amazing aromatic delicacy is prepared with only three ingredients and without gelatin.

First, remove the zest from the orange and cut it into thin strips (fold several pieces together at the same time, this will work faster). Note that if you keep the white skin, the marmalade will taste slightly bitter. Slice an orange.

Put the pieces and zest in a saucepan, cover with water, bring to a boil and leave over low heat until they soften (about an hour).

Now let's move on to sugar. The proportions are as follows: 10 small oranges need four glasses of water and sugar. But fruits come in different sizes, so it is better to navigate by the water: how much liquid you need to pour to close the citrus fruits, the same amount of sugar is needed.

Stir the future marmalade.

The recipe says that you need to cook the mixture to a temperature of 100-110 degrees, but not everyone has a kitchen thermometer. So to determine readiness, put a spoonful of treats on a plate: if after a minute it spreads and does not freeze, then you need to boil further. Usually the marmalade “grasps” after 45-60 minutes of boiling.

Sweet declaration of love

For Valentine's Day or just for the dearest and nearest you can make "hearty" marmalade. The recipe uses raspberries as the main ingredient, as they will give a beautiful rich pink color.

You will also need silicone molds for sweets in the form of hearts and 1 tsp. agar agar. It needs to be soaked in 50 ml of water half an hour before cooking.

Now squeeze the juice from the raspberries, combine with dissolved agar-agar, cook, stirring, boil for 2 minutes. At this stage, you can add vanillin or some liqueur to the mixture.

We pour the liquid into molds (you can put one berry in each). Please note that silicone molds are very flexible and it is almost impossible to transfer a mat with filled molds without spilling the contents. So place it on a cutting board and then put it in the refrigerator.

After 15-20 minutes, the hearts will freeze. Here is such a festive marmalade. A homemade recipe can be complemented by melting the chocolate and smearing the tops of the hearts with it. You can also sprinkle them with coconut flakes, or limit yourself to a sprinkle of sugar.

Homemade currant marmalade recipe

Probably, even in the most fruitful years, no one complains about the excess of this wonderful berry. Currants are rich in pectin, which means they freeze perfectly.

In our example, we will get a sweet marmalade, the recipe contains 7 glasses of black currant, 9 glasses of sugar (6 can be less if you like sourness) and 3 - water.

Pour the sorted and washed berries with water and bring to a boil. Remove the froth and add 3 cups of sugar. When boiling again, repeat the procedure (two times). Cook for 2-3 minutes and pour into jars. Do this quickly so that the solution does not freeze in the pot. The fire should be minimal. Be careful not to overcook the mixture, or the pectin will break down and the marmalade will not solidify.

Simple and tasty

The ingredients for this dish can be found in the house all year round. In summer and winter, you can make apple marmalade. The recipes are quite simple and varied, and the treat is also rich in pectin and fiber.

To make apple marmalade you will need:

1 kg of apples;
800 g sugar;
spices: cinnamon, allspice, cloves - to taste.

Cut the washed apples, remove the middle, chop (in a blender or meat grinder). Also grind the spices in a coffee grinder. The recipe indicates the amount of sugar for a not very sweet taste. Sweets can take more of it.

How to cook apple marmalade?

You can cook in a regular saucepan or in a slow cooker ("Porridge" mode). You can even make marmalade in the microwave. At the same time, the recipe practically does not change: when cooking on the stove, cook the liquid for 45-50 minutes, first over medium heat, and then over slow, stirring with a wooden spatula. Using a multicooker or microwave, after 20 minutes you should check the dish and then decide how long it takes before thickening. After all, the power of devices and the volume of dishes are different for everyone. But, as a rule, it will also take about an hour.

After the end of cooking, the marmalade should be given time to settle. Store at room temperature.

Country pleasure

Apple marmalade is perfect for tea on a warm summer evening. Recipes that also include citrus fruits and herbs are rich in flavor and zesty freshness.

Here's one of those options:

Apple - 1.5 kg.
Lemon (medium size) - 4 pcs.
Sugar - 1.2 kg.
Water - 0.75 liters.
Fresh mint.

To prepare the lemon, cut into thin slices, remove the seeds. Cover with water and leave overnight. Then bring to a boil and simmer for 10 minutes to soften the rind. Cut the apples into thin slices, combine them with lemon, sugar and whole mint leaves. Bring to a boil and then simmer for 30 minutes over low heat. Remove the mint leaves and the marmalade is ready.

Making marmalade at home is easy with our recipes! Healthy, natural, from berries or fruits - for every taste!

Apple marmalade:

juice with pulp - 450 gr
sugar - 360 gr
pectin - 15 gr
citric acid - 7 g
glucose syrup - 110 gr

Strawberry marmalade:

puree - 500 gr
sugar - 595 gr
pectin - 14 gr
glucose syrup - 150 gr
citric acid - 8 g

For marmalade, we take juice with pulp, mashed potatoes from baby jars, mashed potatoes from frozen fruits and so on, the main thing is a natural, real, honest taste.

I have homemade apple juice and frozen strawberry puree, not sweet !!!

We put the juice on the stove, bring to a boil. At this time, prepare the rest of the ingredients. Dissolve citric acid in water (1 tbsp. L). Mix sugar with pectin. Pectin is always paired with sugar !!! This allows you to get rid of possible lumps.

When the mashed potatoes begin to boil, pour a mixture of sugar and pectin in a rain, while constantly stirring the boiling puree.

Bring the mixture to a steady boil and add the glucose syrup. If glucose syrup is not available, you can use molasses, corn syrup, or honey. They help the marmalade to be elastic and soft.

Boil the mass to 107 degrees. The process is simple, but long enough. Sometimes you will feel that the thermometer is broken or tired. In fact, everything is fine, just the mass is boiled down for a long time. It took me about 8-12 minutes.

Do not forget to stir the mixture, but without fanaticism, not constantly. We waited for the temperature, pour in citric acid, stir.

I suspect that not everyone has a thermometer, but they want to cook it.

Then an important test - drop a drop of the marmalade mass on a spoon (at the beginning of cooking, put the spoon in the freezer), if after half a minute the drop thickens and becomes a marmalade, then it happened.

This photo shows that the drop has spread, does not hold its shape !!!

In this photo, the drop has frozen, keeps its shape, this is exactly what we need.

We immediately pour the finished mass into a frame or other suitable dish covered with foil. Approximate size 27 × 14 cm. Can be poured into silicone molds and made portioned sweets.

We work quickly, since the marmalade quickly sets in just 5-7 minutes, the marmalade will become dense, but still hot. Send the marmalade to the refrigerator and wait until it has completely cooled down. Cut the marmalade into segments.

Throw 5-6 pieces into sugar, roll well in sugar, the main thing is not to let the "naked" pieces stick together.

I advise you to add 0.25-0.5 teaspoons of citric acid to the sugar, this is if you like a good, confident sourness in combination with sweet marmalade.

Store the marmalade in any dry place so that the sugar does not melt. Marmalade can be stored for as long as you like.

Recipe 2: strawberry marmalade at home

Why don't we make marmalade at home, from natural berries? It will turn out not only tasty, bright and beautiful, but also healthy. After all, you will definitely not add dyes, flavors and stabilizers to it, which are found in abundance in store marmalade.

Strawberry marmalade will delight you with its natural taste, color and aroma.

Agar-agar 5 g
Water 100 ml
Fresh strawberries 300 g
Sugar 120 g

Recipe 3: lemon marmalade with gelatin (with photo)

3 medium lemons
Sugar - 2 cups
Gelatin - 1 pack (250 g).
Water - 150 ml.

First of all, let's prepare the gelatin. Put it in a bowl and pour 50 ml of water. Mix and set aside for 20 minutes to swell.

Now let's get to the lemons. Lemons need to be taken thin and yellow. We need lemons without zest. Peel the washed lemons.

Cut into pieces, remove seeds. Place in a bowl and use a blender to grind until smooth.

Pour chopped lemons into a saucepan, add 100 milliliters of water and sugar here. Mix everything with a spoon and boil over medium heat for 10 minutes.

Now we filter this mass through a sieve. Add the swollen gelatin to this and boil over the fire for another 5 minutes. Cool slightly and pour into a mold.

We put the marmalade in the refrigerator for 2 hours to solidify.

We take out the frozen marmalade from the refrigerator, remove it from the mold and roll it in sugar.

If the form is large, cut the marmalade into cubes, and then take it out of the form. Our marmalade is ready!

Recipe 4 step by step: simple apple marmalade

400-500 g apples
100 g sugar
25 g gelatin

Peel the apples, remove the seeds and grate.

Transfer the apples to a heavy-bottomed saucepan and add the sugar. Add the amount of sugar to your taste, focusing on the apple variety.

Pour gelatin with 50 ml of water and prepare according to the instructions on the package.

Simmer over low heat until apples are tender. A little water can be added if necessary. Remove the pot from heat, add the diluted gelatin and stir thoroughly.

Transfer the apple mass to molds and refrigerate until it solidifies.

Recipe 5: how to make blackcurrant marmalade

You need to store such a dessert in the refrigerator, but due to the dense consistency of currant puree and the presence of gelatin, the marmalade keeps its shape excellent.

500 g black currant;
400 g sugar for cooking marmalade + a few tbsp. for sprinkling;
1 tbsp. water;
40 g gelatin;
some icing sugar;
vegetable oil for lubricating the mold.

We sort out the currants, clean them from the twigs.

Soak gelatin in half a glass of cold water.

We wash the currants, let the water drain. Then we immerse it in a blender bowl and cover with sugar. We puree.

Pour the currant puree into a jam pot (preferably with thick sides and bottom).

Add a glass of water, mix. We put on medium heat.

Bring to a boil.

Then we reduce the heat to low and cook until some of the liquid evaporates. Basically, we are making jam. Stir constantly so that the currants do not burn.

To keep more vitamins in the marmalade, you can do this: bring to a boil, cook for 5 minutes, then remove from heat and cool completely. We repeat 3 times. If there is not much time, then we simply boil the currant puree until it thickens a little.

Remove the pan from heat, let it cool for 2 minutes and transfer the swollen gelatin into it. Stir until the gelatin is completely dissolved.

We grease the marmalade mold quite a bit with vegetable oil and sprinkle with powdered sugar.

Pour the currant puree with gelatin into a mold, level the surface with a spoon. Let the future marmalade cool in the kitchen, then move it to the refrigerator for 6-8 hours.

You will see when the marmalade has completely solidified. When the form is tilted to the right - to the left, it will firmly keep inside.

So, we take out the form with marmalade from the refrigerator and carefully cut into portioned pieces so as not to damage the form. You can do this later, when you take the marmalade out of the mold. But it seems to me that it is more convenient: the marmalade does not slip away and the pieces are even.

We lower the mold for 3-5 seconds in boiling water so that the whole mold is in the water, but the boiling water does not hit the top of the marmalade. Sprinkle the kitchen board with sugar and turn the mold onto it.

If the marmalade itself does not "jump" out of the mold, you need to repeat the procedure of lowering the mold into boiling water. But there is also nothing to keep the marmalade in boiling water for a very long time - it can leak strongly.

Sprinkle sugar on top and roll each piece in it. Before serving, we send it to the refrigerator for half an hour.

Here is such a delicious, beautiful and healthy homemade marmalade made from currants with gelatin. Bon Appetit!

Recipe 6: squash marmalade

The jam for this simple homemade marmalade recipe needs to be smashed in a blender. I have zucchini jam with orange.

Jam or jam 300 gr.
Sugar to taste
Gelatin 20-25 gr.
Linonic acid to taste

Pour all ingredients into a saucepan. Mix. Put on fire and cook, stirring constantly, until warm. The mass should not boil. Gelatin does not tolerate this.

Grease the form with vegetable oil and pour the liquid mass into it. Refrigerate for 3 hours.

The marmalade froze. Cut it into rectangles.

Roll each bar in sugar.

Recipe 7: how to cook delicious citrus marmalade

Sugar - 400 gr.
Grated lemon zest - 1 tablespoon
Grated orange peel - 1 tablespoon
Gelatin - 50 gr.
Lemon juice - 175 ml
Orange juice - 175 ml

Grate 1 tbsp. l. orange peel and 1 tbsp. l. lemon zest. Squeeze out 175 ml of orange juice and 175 ml of lemon juice.

In a saucepan, mix 75 ml of orange juice, 75 ml of lemon juice and one tbsp. l. zest.

Bring the juice with the zest to a boil and simmer over low heat for about 5 minutes. Strain.

Add gelatin to the liquid, stir. After the gelatin has dissolved, add 360 gr. sugar, mix thoroughly. Add remaining citrus juice and mix well again.

After the liquid has cooled down a little, pour it into a rectangular container covered with baking paper (it is better to grease the paper a little with odorless vegetable oil). We remove the form with marmalade in the refrigerator for 10 hours.

We take out the frozen marmalade from the refrigerator, take it out of the mold along with the paper, turn the layer over onto a cutting board, cut it into small squares with a sharp knife. Dip each square in sugar.

We immediately put the finished marmalade in the refrigerator.

Now you know how to make marmalade - the recipe is very simple, bon appetit!

Recipe 8: the most delicate marmalade from watermelon peels

Since watermelon peels absorb all the aromas like a sponge, you can add orange or lemon zest, vanilla sugar, ginger, cardamom, cinnamon to the syrup at the end of cooking and get the taste of marmalade that you like best. Such marmalade can be served as an independent dessert or used in baked goods.

Watermelon peel 500 g
Water 300 ml
Lemon 0.5 pcs.
Sugar 600 g
Soda 1 tsp

Then add the rest of the sugar (300 g), lemon juice from ½ lemon (you can also add lemon zest). Bring to a boil and cook for 5 minutes.

Recipe 9: cherry marmalade at home

Cherry 200 gr
Sugar 70 gr
Gelatin 10 gr

Soak gelatin in water.

Rinse the cherries, remove the seeds and grind with a blender.

Pass the cherry gruel through a strainer so that the mass is homogeneous and cook.

When the cherries boil, add sugar and simmer over low heat for 15 minutes, not forgetting to stir, so as not to burn! Remove from heat and pour in the soaked gelatin, stir well until the gelatin dissolves.