How to create marmalade at home: 10 recipes for every taste

Marmalade with apples, pumpkin, berries, coffee or cucumber is very easy to prepare.

3 secrets of delicious marmalade

Use dishes with a thick bottom so that fruits and berries do not burn.
You can adjust the density of the marmalade by experimenting with the amount of thickener. But be careful: if you add very little, the marmalade will not set. If there is a lot, there may be a nasty taste or smell.
Store homemade marmalade in the refrigerator for at least one week.

1. Apple and pear marmalade with pectin

Pectin, unlike gelatin, is a thickening agent of plant origin. So even vegetable eaters can eat this marmalade. You can also prepare dessert with water or wine.

Ingredients

a little vegetable oil;
2 huge granny smith apples;
2 huge pears;
1 glass of water or dry white wine;
1 teaspoon pectin;
1 cup of sugar;
ground cinnamon, cloves, nutmeg - to taste;
lemon juice - to taste.

Manufacturing

Prepare a square or rectangular shape. Place parchment paper on it and grease with vegetable oil.

Remove cores from apples and pears and cut fruit into small pieces. Place them in a saucepan or thick-bottomed saucepan, add water or wine and bring to a boil over medium heat. Reduce the heat to low, cover the pan and, stirring occasionally, simmer the fruit for 15–20 minutes until it softens.

Using a blender, turn the mixture into puree, and then pass it through a sieve or cheesecloth into a clean pan. This will remove solid particles. Add spices and lemon juice.

Mix half a glass of sugar with pectin in a separate pan. This is necessary so that the pectin does not stick together into a lump when you add it to the dish being prepared. Set aside.

Add the remaining sugar to the fruit consistency and simmer over medium heat for 15 minutes until slightly thickened, stirring constantly.

Remove from heat, add sugar and pectin mixture and whisk well. Return the pan to the stove, increase the heat and continue whisking until the sugar is completely dissolved, about 2 minutes. Bring to a boil and transfer the mixture to the prepared pan.

When the mixture reaches room temperature, put it in the refrigerator until it cools completely. Cut the finished marmalade into cubes with a knife or into shapes using a cutter mold. Garnish with sugar by dipping sliced marmalade on each side.

2. Strawberry-beetroot marmalade without sugar on agar-agar

Like pectin, the natural plant thickener agar-agar is suitable for vegetable eaters and vegans. The marmalade will turn out to be bright pink, and the sweet beets will highlight the strawberry sourness and give the dessert the most rich taste.

Ingredients

½ glass of water;
2–3 teaspoons agar-agar;
1 cup strawberries;
2 tablespoons of grated boiled beets;
1 tablespoon honey or maple syrup;
1 teaspoon lemon juice.

You will need silicone molds: bears, worms, hearts - whichever you like best.

Combine water with agar-agar in a saucepan or saucepan, whisk. Set aside for 5 minutes. If the packaging of your agar agar indicates a different time, follow the instructions.

Grind the strawberries and beets in a blender to a puree mixture. Pass it through a fine sieve or cheesecloth to get rid of unground particles. Transfer the mixture to a saucepan with the consistency of water and thickener, add lemon juice, honey or maple syrup and whisk again.

Cook over medium heat. As the mixture boils and begins to thicken, remove it from the stove. Using a culinary pipette or spatula, distribute the mixture into silicone molds.

Place in the refrigerator until completely set.

3. Marmalade made from berries, kombucha and honey

An unusual but noteworthy marmalade recipe. Instead of water, you will need kombucha - a drink based on kombucha.

Ingredients

1½ cups all berries;
1 glass of kombucha;
4 tablespoons gelatin;
2 tablespoons of honey.

Manufacturing

Use a blender to puree the berries. In a small saucepan, heat the kombucha for 1-2 minutes, but do not bring to a boil. Add the thickener, whisking until completely dissolved. Add berry puree and honey, whisk and remove from heat.

Distribute the mixture among the molds and leave in the refrigerator until ready.

4. Coffee marmalade

Marmalade for lovers of an invigorating drink. Take it with you to work and chew it with or instead of coffee.

Ingredients

¼ cup milk (you can use coconut milk);
⅔ glass of freshly brewed espresso;
3 tablespoons gelatin.

Manufacturing

Mix coffee and milk in a small saucepan. Heat over low heat until steam appears, but do not boil. Remove from heat and add gelatin, whisking constantly.

Using a culinary pipette or heat-resistant spatula, distribute the mixture into the molds. Cool slightly and refrigerate until ready.

5. Chocolate mint marmalade

It's practically chocolate candy! If you cook them in shaped molds and later package them perfectly, you will get a good gift.

Ingredients

1 bar of dark chocolate or ¾ cup of chocolate chips;
¼ glass of water;
3 tablespoons gelatin;
1 glass of milk (you can use coconut milk);
2 tablespoons honey;
a few fresh mint leaves.

Manufacturing

Break the chocolate bar into very small pieces and set it aside, leaving the drops as is. Dissolve the thickener in water. Pour milk into a small saucepan and heat it over low heat. Add diluted thickener, honey and mint. Stir for 3-4 minutes until you achieve a homogeneous mixture.

Strain the resulting mixture through a fine sieve or cheesecloth and add the chocolate. Stir. Distribute into molds and refrigerate until the marmalade hardens.

6. Pineapple and citrus marmalade

Dessert for those who like sour things.

Ingredients

1 glass of freshly squeezed orange juice;
¼ cup lemon juice;
¼ cup lime juice;
3–4 tablespoons of gelatin;
2 teaspoons honey;
½ cup pineapple, cut into small pieces (fresh or canned).

Manufacturing

Combine citrus juices in a saucepan, add gelatin and honey, whisk until smooth. Stirring constantly, heat over low heat for 5 minutes, but do not bring to a boil.

Pour into a glass dish and leave for 5-10 minutes. Add finely chopped pineapple to the mixture and put it in the refrigerator. Cut the finished marmalade into cubes and roll in sugar.

7. Green marmalade with cucumber

A good option for a snack between main meals.

Ingredients

3 cups chopped green vegetables;
1 large cucumber;
2 handfuls of parsley;
1 apple;
lemon juice to taste;
3 tablespoons gelatin.

Manufacturing

Pass all ingredients, except gelatin, through a juicer. You should end up with about two glasses of juice.

Pour the juice into a saucepan or saucepan, bring to a boil over medium heat and turn off immediately. Mix with thickener and use a blender or whisk to beat until smooth.

Divide into molds or transfer to parchment paper or glass container. Leave in the refrigerator until the marmalade is completely set.

8. Blueberry and blackberry marmalade on agar-agar

The most delicious will come from new berries. But you can also take frozen ones. Suitable for vegetable eaters and vegans.

Ingredients

1 cup blueberries;
1 cup blackberries;
⅓ glass of water;
1 teaspoon honey - optional;
1 tablespoon agar-agar.

Manufacturing

Place the berries in water and use a spice pestle or masher to squeeze out all the juice. Pass through a sieve or cheesecloth to separate the skin and large particles. Squeeze well.

Pour the juice into a saucepan and place over medium heat. You can add honey if you want a sweeter marmalade. Add agar-agar and cook over medium heat, stirring constantly. After boiling, wait 30 seconds and remove from heat.

Pour into molds and refrigerate until the candies are completely set.

9. Pumpkin and apple marmalade

This spicy dessert for tea will warm you up and lift your spirits.

Ingredients

1 glass of milk or water;
¼ cup gelatin;
1½ cups pumpkin puree;
½ cup apple puree;
1½ teaspoons cinnamon;
2 tablespoons honey;
¾ teaspoon ginger;
⅛ teaspoon cardamom.

Manufacturing

Pour milk or water into the pan, add thickener and stir until the powder is completely dissolved.

Add pumpkin and apple puree, honey and spices and whisk until smooth.

Distribute into molds or pour into a large glass dish and place in the refrigerator to harden.

10. Frisky juice marmalade

A simple and quick recipe if you really want homemade marmalade, but, apart from juice, there is nothing in the refrigerator.

Ingredients

1½ cups fruit or vegetable juice;
4 tablespoons gelatin;
2-4 tablespoons of honey.

Manufacturing

Pour the juice into a saucepan and add gelatin. Place over medium heat and heat until the thickener is completely dissolved, but do not bring to a boil. Turn off the burner and add honey. If you choose a juice that is not very sweet, for example grapefruit, add more honey.

Stir and pour the mixture into molds. Leave in the refrigerator until the marmalade hardens.

Marmalade

A selection of marmalade recipes with photos and step-by-step instructions. Our chefs talk and demonstrate how to make delicious and delicious marmalade at home!

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How to make marmalade at home?

Ingredients

Fruit jelly – 90 g

Citric acid – 1/2 tsp.

Ingredients

Frozen berries – 400-450 g

Instant gelatin – 40 g

Lemon (juice) – 1 pc.

Coconut flakes – 3-4 pinches

Vegetable oil - for greasing the mold

Ingredients

Juice from apples or fruits – 400 ml;

Agar – 1 tbsp. spoon;

Sugar in marmalade - to taste;

Sugar for sprinkling - optional.

Ingredients

Sugar – 200-300 g

Ground cinnamon - to taste

Lemon juice - to taste

Vegetable oil - for greasing the mold

Ingredients

Syrup (juice) – 200 ml

Ingredients

Watermelon rinds – 1 kg;

Cardamom - to taste.

Ingredients

Gelatin – 7 sheets

Water – for soaking gelatin

Not necessarily:

Sweet sand – 3 tbsp.

Citric acid – 1 tsp.

Ingredients

Frozen raspberries – 2 handfuls

Fruit and berry juice – 300 ml

Ingredients

Oranges – 4 pcs. (1 kg)

Ingredients

Jam – 1 glass

Ingredients

Strawberries – 300 g

Ingredients

Sweet powder – 4 tbsp.

Ingredients

Lemon (juice) – 0.5 pcs.

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Recipes for making healthy marmalade at home

The favorite delicacy of almost all adults and children is marmalade. You can prepare it without the help of others, knowing some secrets and tricks. You can create marmalade in a variety of forms at home; a simple step-by-step recipe will allow you to complete the process without errors and get a good dessert that your loved ones will enjoy. A delicacy is prepared based on berries and fruits with the addition of a gelling component: gelatin, pectin or agar-agar. Any component has a particular effect on the human body, but their usefulness is not questioned.

Homemade marmalade has a 100% natural composition. Therefore, it restores brain activity and helps to recover more quickly after physical and intellectual overload. You can create a treat from all fruits, berries and even vegetables. Experienced housewives even make marmalade from onions. If desired, the freshest ingredients can be replaced with jam or marmalade.

Natural marmalade: recipe for making it at home

Delicious marmalade recipe at home: tips to note

Homemade marmalade can have different thicknesses; the recipe for making the sweet provides for the introduction of different amounts of sugar. The more sugar and the longer the cooking time, the denser the sweetness comes out. The process of making sweets involves boiling fruits and berries with sugar and adding a gelling agent. When choosing a thickener, you should keep in mind that gelatin is animal based, and pectin and agar-agar are plant based. Extreme options are perfect for vegetable eaters and supporters of a healthy lifestyle.

Tips to note:

To cook sweets, use a thick-bottomed container. In this case, you will have to stir less often. The base will warm up slowly and not burn;

Homemade marmalade: secrets of making

To lower the glycemic index, sugar must be replaced with fructose;
Experiment with the composition. Add spices to the mixture: cinnamon, ginger, vanilla, whole fruits and berries, use a number of types of jelly, forming multi-layered multi-colored marmalade;

Thickener. Use only high quality gelatin that is unflavored. The amount of thickener is determined by the recipe. A larger amount of gelatin will make the treat rubbery, although, as practice shows, children like this option better. Agar-agar has greater naturalness and gelling ability. If it is used in a recipe, the acquired sweetness will not spread even when heated;

The finished marmalade is cut into pieces with an ordinary knife or using culinary molds. You can spread the marmalade base into small molds using a culinary syringe.

Traditional marmalade recipe at home

Ordinary marmalade is made at home using apples or pears; the usual recipe allows you to use any type of fruit. The taste of the delicacy will be reminiscent of marshmallow, but will have a softer consistency.

Apples contain a high concentration of pectin, which, like a sponge, absorbs all toxins (Ancient Greek toxin (toxikos) - poisonous - poison of biological origin) and removes them from the body. In addition, the substance lowers cholesterol levels (insoluble in water, soluble in fats and organic solvents) in the blood (internal environment of the human and animal body) and the risk of developing malignant tumors.

Ingredients:

· Large dense apples – 4 pieces;
· Water – 1 glass.
If desired, the water can be replaced with snow-white dry wine; · Sugar – 1 glass;
· Pectin – 1 teaspoon;
· Lemon juice – 3 tablespoons.
If the apples are sour, then the amount of lemon juice should be reduced; · Spices: cinnamon, vanilla, ginger to taste and desire.
Ginger will add a spicy note to the delicacy. Therefore, children may not like marmalade with ginger; · A little vegetable oil to lubricate the mold.

Traditional marmalade recipe at home

Manufacturing method:

Peel the apples, remove the core and cut into small cubes;
Place the apples in a saucepan, add water and bring the mixture to a boil;
As soon as the base boils, reduce the heat to low and simmer the mixture for about 20 minutes until the fruit softens;
Grind the apple mass into puree using a blender, pass through a sieve or cheesecloth;
Add spices, lemon juice and half a glass of sugar to the apple mass, and begin to boil the mass until thickened. Stir the mixture constantly so that it does not burn;
Mix half a glass of sugar with pectin, add the sweet mixture to the apple mixture, removed from the heat!
Beat the mixture with a whisk for several minutes;
Return the marmalade base to the stove and continue whisking it until the sugar is completely dissolved;
As soon as the mixture boils, remove it from the heat and transfer it to a mold lined with parchment paper greased with vegetable oil;
We leave the marmalade base to cool at room temperature, then put it in the refrigerator to cool for several hours;
We take out the delicacy, cut it into pieces, which we roll in sweet sand or coconut flakes on each side.

The right vegetable marmalade for a healthy snack

You can prepare the much-needed vegetable marmalade at home; a recipe with a photo will allow you to evaluate the resulting outcome and the appetizing nature of the sweetness. The sweetness is made on the basis of cucumber and herbs. It is suitable for a healthy snack between main meals. The delicacy will allow you to vary your diet and get a portion of vitamins, minerals and dietary fiber.

Any thickener can be used. It is important to remember that when using gelatin, its quantity should be increased, because its thickening ability is lower than that of agar-agar or pectin.

Ingredients:

· Cucumber – 1 piece;
· Zucchini – 1 piece;
· Parsley – 2 huge bunches;
· Lemon juice – 2 tablespoons;
· Greenish sweet apple – 1 piece;
· Gelatin – 3 tablespoons;
· Ginger optional.

The right vegetable marmalade for a healthy snack

Manufacturing method:

Peel the zucchini and chop into small cubes;
Pass the zucchini, apple, parsley and cucumber through a juicer;
As a result of the procedure, you should get 2 glasses of juice. Vegetable pulp can be used for casseroles;
Soak the gelatin in boiled water and leave for 7-10 minutes until it swells;
Place the gelatin in a water bath and stir constantly until the grains dissolve. The mixture does not have to boil!
Pour the vegetable juice into a saucepan, add lemon juice and dry ginger, bring to a boil and remove from heat;
Add dissolved gelatin to the vegetable juice and beat with a whisk or blender until smooth;
Pour the marmalade mass into a glass mold, silicone molds or a baking sheet lined with parchment paper greased with vegetable oil;
Cool the base at room temperature, and then put it in the refrigerator for a couple of hours.

Homemade berry marmalade: recipe with photo

The marmalade made from new berries is indescribably delicious. Naturally, frozen raw materials can also be used. Berry marmalade based on agar-agar is an ideal treat for vegans. You can use sugar or honey in the recipe. In extreme cases, the dessert will turn out to be the most useful.

It is important to remember that homemade marmalade can be stored in the refrigerator for no more than a week. Therefore, it is not worth preparing it for future use. Although the sweetness comes out so tasty that it is eaten very quickly!

Ingredients:

· Blackberries – 1 cup;
· Blueberries – 1 cup;
· Water – 1/3 cup;
· Honey – 1 teaspoon;
· Agar-agar – 1 tablespoon.

Berry marmalade: step-by-step recipe with photos

Manufacturing method:

The berries are crushed with a blender and passed through a fine sieve. You can place the pulp in cheesecloth and squeeze it into a cup to prevent small components from getting into the juice;
Pour the juice into a saucepan and heat over low heat, stirring constantly;
Add a spoonful of honey and stir well;
Add agar-agar;
Stir the mixture constantly!
Bring the mixture to a boil, let stand for 30 seconds and remove from heat;
Pour the dessert into molds and send it to cool in the refrigerator.

Homemade marmalade with gelatin - 3 regular recipes

From now on I am sharing with you simple recipes for making marmalade with gelatin at home. Like most ladies, I am in constant search for necessary and tasty desserts , so the score in the fight against sweets is always not in my favor. Gelatin treats are the girls’ faithful assistants here - vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) , collagen, and sweets.

Before I go into battle, I’ll say something important: homemade gelatin marmalade, although it turns out indescribably tasty, cannot be stored at room temperature, so it melts. Slow, but correct. Keep it in the refrigerator and there will be no problems. If you want it not to melt, cook with pectin.

Content:

What to make marmalade from
Frozen mango marmalade
Cherry jelly marmalade
Berry marmalade with nuts

Benefits of “Pate”: with a lack of collagen, our skin becomes decrepit, hair and nails deteriorate, and the spine crumbles into our underpants. The older we get, the less collagen the body produces, the more it is necessary to find other sources. And here gelatin comes to the rescue - a protein acquired from connective tissue (the structure of tissues of living organisms is studied by the science of histology) of animals. All kinds of jelly, jellied meat and aspic are our lifesaver.

What to make marmalade from

To make such a dessert, you can use almost anything that has fruit in its base - purees, juices, frozen berries, jam. And not just fruits - you can create jellies from cola. Delicious, of course, but the question of usefulness need not be raised. I am for pp, albeit with a very flexible schedule. Since I have conducted many experiments with homemade marmalades based on gelatin, I am sharing the most win-win variations.

Frozen mango marmalade

It will be useful for you:

200 g frozen mango (or fresh)
80 g sugar
14 g gelatin
100 ml water (50 ml for swelling of gelatin)

Step-by-step production:

Step 1: pour gelatin into 50 ml of hot water and let it swell for 15-20 minutes. Place the mango pieces in a saucepan and add 50 ml of water. Cook over low heat for 5 minutes, stirring occasionally, until the fruit becomes soft.

Step 2: add sugar and continue cooking for another 5-7 minutes. The mixture will begin to thicken evenly.

Step 3: remove the mixture from the heat and puree it with a blender.

Step 4: pour in the swollen gelatin and stir until completely dissolved.

Step 5: pour into molds and place in the refrigerator for 3-4 hours until completely set.

Usefulness of “Pate”: to make marmalade, you can use special silicone molds, as in the photo, or candy packaging. The most common method is to cover the bottom of any mold with cling film, pour out the marmalade mass, put it in the cold, and after hardening, cut it with a sharp knife.

Cherry jelly marmalade

It will be useful for you:

200 g frozen or fresh cherries
80 g sugar
14 g gelatin
100 ml water (50 ml for swelling of gelatin)

Step-by-step production:

Step 1: pour gelatin into 50 ml of hot water and let it swell for 15-20 minutes. Place the cherries in a saucepan, add water and cook over low heat for 5-7 minutes. Using a colander, we drain the berries to squeeze out as much juice as possible.

Step 2: add sugar and place the saucepan on the stove again. Stirring constantly, cook for 7-10 minutes - the mass should thicken and resemble watery sour cream in the mixture.

Step 3: add gelatin. Mix thoroughly, pour into molds, let cool at room temperature, then set the marmalade to harden.

I prepared two types at once, that’s why in the photos you see both mango and cherry marmalades. Both were trampled during the 1st evening.

Benefits of “Pate”: almost all sources provide ready-made candies to be rolled in sweet powder. This is not worth doing, as the sugar will melt, drops of water will form on the surface of the candy, and everything will become unpleasant and sticky. If you really want to roll it in something, let it be coconut flakes or ground nuts.

Berry marmalade with nuts

This option seems to me the most delicious. I cooked from frozen berries, but in the summer there are buckets of cheap and new ones all around. The same strawberries . Nuts are optional, you can add them or not. Instead of nuts, I used protein bars made from their consistency with honey and dried fruits.

It will be useful for you:

300 g of all berries (strawberries, raspberries, currants or a mixture of all together)
2 sachets of gelatin (28 g)
150 ml water
180 g sugar (a little less than a glass)
Several nuts (walnuts, almonds, peanuts, pistachios, etc.)
2-3 buds of cloves optional

Step-by-step production:

Step 1: Prepare the marmalade base according to the recipes described above. Pour gelatin into half a glass of water (100 ml) and leave to swell.

Step 2: place the berries in a saucepan, add the remaining water and cook over low heat for 7-10 minutes. To create the most striking taste, you can add 2-3 buds of cloves and remove them at the end of cooking. Grind the mixture into puree.

Step 3: place back in the saucepan, combine with sugar, cook until thickened. This will take approximately 10 more minutes.

Step 4: pour in the swollen gelatin, mix thoroughly.

Step 5: pour the marmalade into molds. I used silicone ones for candies and baked goods. Place a nut in the center of each mold. In a huge form, distribute them sparingly. As I wrote above, I did not eat nuts, but protein bars cut into pieces.

Step 7: Place the cooled pieces in the refrigerator for 4 hours. Cut the marmalade into pieces of similar size.

Bon appetit! The next series will be marmalade with pectin. Experiments are in full swing, so to be continued...