The best recipes for making raspberry marmalade - how to make raspberry marmalade at home

The best recipes for making raspberry marmalade - how to make raspberry marmalade at home

From sweet and fragrant raspberries, housewives can create a huge number of different preparations for the winter. Marmalade is not given much attention in this matter, but in vain. Natural raspberry marmalade in a jar can be stored in a cold place in the same way as homemade jam or marmalade. Formed marmalade is stored in glass containers in the refrigerator for up to 3 months, so marmalade can be considered a real winter preparation. In this article we have selected the best recipes for making homemade marmalade from the freshest raspberries.

Development of making a base for raspberry marmalade

We weigh the raspberries after picking. Clear data on weight is necessary so that in the future you can decide on the amount of other ingredients without any problems.

Sprinkle the berries with sugar and leave for some time at room temperature. 3-4 hours will be enough. During this period of time, a fairly large amount of juice will be released.

Then we put the bowl of raspberries on the stove and heat the mixture on medium burner power until the sweet sand is completely dissolved.

To get rid of the seeds and achieve a homogeneous mixture, transfer the hot mass to a sieve and grind using a silicone or wood spatula.

That's all - the base for the marmalade is ready! Next, proceed according to the directions in the recipes.

The best raspberry marmalade recipes

Marmalade with natural apple pectin in the oven

• berries – 1 kilogram;
• apples – 1 kilogram;
• citric acid – 1 teaspoon;
• sweet sand – 700 gr;
• water – 1 liter.

First, let’s start “extracting” pectin from apples. To do this, grind the entire apple mass with a blender, food processor or meat grinder. Then fill the puree with water and add acid. Place the bowl of apples on the stove and cook for an hour. We filter the boiled mass through a sieve, and pour the acquired juice into a bowl with a wide bottom. It is necessary to achieve evaporation of water by ¾ of the size.

Add the finished pectin extract to the hot berry base made from raspberries and sugar, and boil everything together for 5-6 minutes.

Cover a baking tray with high sides with baking paper or grease it with a layer of vegetable oil. An oiled cotton swab or an oil spray bottle is perfect for lubricating surfaces.

We dry the raspberry marmalade either in the oven or at room temperature. In the first case, the dish will be ready in 5–7 hours at the lowest heat setting. Natural drying will take approximately a week.

Berry mix of currants and raspberries

• reddish currants – 500 g;
• raspberries – 700 gr;
• sugar – 1 kilogram;
• filtered water – 1 liter;
• citric acid – 5 g.

We sort the berries and wash them from dust and debris. We clear the currants from the branches. Place the mixture in a saucepan and fill with water. Our goal is to soften the berries, so after about 10 minutes the berries can be crushed. Grind the currant-raspberry mixture through a fine sieve and drain off the excess water. Place the resulting puree on the fire and cook for 50 - 60 minutes, until the mass is reduced by half.

That's all! The marmalade can be poured into a mold that was previously greased with vegetable oil or covered with film, and dried.

Natural marmalades, prepared without thickeners, can be packaged in half-liter containers and added to other homemade preserves.

Raspberry marmalade with pectin powder

• raspberries – 500 gr;
• pectin powder – 10 g;
• sweet sand - ½ cup.

Pass the crushed raspberries through a sieve, getting rid of small seeds. Add half of the required amount of sugar to the puree, and mix the second part with pectin.

Place the bowl with the berry mixture on the fire and boil for 1 minute. Then add the sugar-pectin mixture and boil for another 5 - 6 minutes.

Place the marmalade mixture into suitable molds and let cool at room temperature or in the refrigerator.

Gelatin marmalade

• raspberries – 500 gr;
• gelatin powder – 20 g;
• sweet sand – 1/2 cup;
• water 100 ml.

Fill the gelatin with water and make a seedless puree from the berries. Add sweet sand to the raspberry mass and put on fire. After the puree boils, add the swollen gelatin and turn off the heat. Do not allow the gelatin mass to boil.

Pour the finished marmalade into molds greased with vegetable oil and refrigerate.

And to make raspberry marmalade using agar-agar, use the video from the “Home Kitchen” channel

Raspberry marmalade

Thursday, August 13, 2015

Let's make homemade raspberry marmalade! A wonderful delicacy comes out - savory, beautiful, fragrant, moderately sweet and also healthy. We will make raspberry marmalade on agar-agar, so when finished it will retain its shape unsurpassed even at room temperature. This is also a Lenten dessert - the recipe for raspberry marmalade does not include ingredients of animal origin.

A lot of marmalade comes out of the indicated quantity of goods, so you can safely halve the ingredients while maintaining the proportions. Raspberry marmalade can be served not only as a dessert, but also used as decoration for homemade cakes, pastries and other sweet dishes.

Ingredients:

Making a dish step by step:

The recipe for raspberry marmalade includes ingredients such as: raspberries (you can use not only the freshest berries, but also frozen ones), water, sweet sand and agar-agar.

Pour cool water into the pan and add agar-agar. I took a small bowl, so I later had to pour everything into a larger pan. Let the agar swell while we work on the rest of the ingredients for homemade raspberry marmalade.

Place the berries in a saucepan and cover with sweet sand. If the raspberries are frozen, you need to let them thaw. Place everything on medium heat and let the sugar dissolve.

To make the raspberries release their juice faster, you can mash them with a puree masher.

When the sugar is one hundred percent dissolved, you need to squeeze the raspberry mass through a sieve. Carefully wipe everything with a spoon so that as little cake as possible remains.

In the bowl we are left with rich raspberry juice, which in terms of thickness is more reminiscent of puree. But this is only if you rub the berries well. By the way, don’t throw away the cake - just pour a couple of glasses of boiling water over it, stir and let it cool. Then strain and you can enjoy the fragrant raspberry compote.

And here is our soaked agar-agar. I poured it into a larger pan, because we will also add raspberry puree into it. Place the agar over medium heat and heat until almost boiling.

Then pour in the raspberry puree, mix everything and cook over a slightly lower than average fire for about 3 minutes after boiling.

You can pour the berry preparation for raspberry marmalade immediately after frying it. I highly recommend choosing silicone molds - removing the finished marmalade from them is easier than usual. But you can pour all the liquid into one flat and wide mold - later cut the gummies with a knife. In general, decide for yourself. Let the water cool and put everything in the refrigerator. Because agar-agar sets and gels already at +40 degrees, raspberry marmalade will be ready in almost half an hour.

All that remains is to remove any piece from the molds or cut it with a knife if you poured the liquid into one huge mold.

I made quite a lot of homemade raspberry marmalade - I didn’t literally count how much, but it’s literally enough for 10 people. Store the finished marmalade in the refrigerator or at room temperature. You can, of course, sprinkle it with sugar (like store-bought sugar), but I think this is excessive. The marmalade is not sticky at all, holds its shape unsurpassedly, is springy and does not melt.

A good homemade treat for the whole family. My children really adore marmalade, so I don’t buy it in the store, but make it at home. I hope you will need the recipe too!

Homemade raspberry marmalade with gelatin

Ingredients:

• raspberries – 1 kg;
• sugar – 180-200 g;
• gelatin – 35-40 g;
• water – 90 ml;
• vanillin - to taste.

For decoration:

• raspberries - to taste;
• sugar - to taste.

Making homemade raspberry marmalade

Pour gelatin powder into cool boiled water. Stir lightly so that the gelatin granules do not stick to the bottom of the container. Leave the thickener to soak in water and soften for 15-20 minutes.

To make marmalade, prepare two washed and degreased sieves. The diameter of the cells of the 1st should be larger. And the second (made of stainless steel) is suitable for sifting flour.

Grind fresh or frozen raspberries through a large-mesh sieve. You should get at least 500 ml of puree. It is more convenient to grind the berries with a puree masher.

Pass the purchased raspberry puree through a 2nd small mesh sieve. Pour the berry mass into a saucepan, adding sugar and vanillin. Warm the puree to 70 degrees, stirring lightly with a spoon for uniform and rapid heating, but do not boil.

At this time, dissolve the gelatin by placing it either in a water bath or heating it over low heat while constantly stirring. Do not overheat the solution, otherwise the marmalade will not be tasty.