How to make delicious marmalade from jam - homemade marmalade recipes

What kind of jam is best to use for making marmalade?

There is only one answer to this question - any! This can be a dessert with whole berries or with grated ones, and you can also use jam syrup to make marmalade.

If you do not want to find pieces of berries in the finished dish, then the jam is first slightly diluted with water and then pureed in a blender until smooth.

Methods for making marmalade

Based on gelatin with lemon

20 grams of edible gelatin are poured into a glass of chilled boiled water, mixed well and set aside for 40 minutes.

While the gelatin swells, squeeze the juice out of half a medium-sized lemon. To ensure that the juice is as purified as possible, it is filtered through cheesecloth.

Place two two-hundred-gram glasses of any jam into a saucepan with a thick bottom. If the jam is with berries, then it is first pureed in a blender. The stove is set to minimum heat and cooking begins. The jam should boil. After boiling for five minutes, the swollen gelatin is added to the jam, and with constant stirring, the sweet mass is heated until the gelatin grains are completely dissolved. You cannot boil jam with gelatin thickener!

At the very end of cooking, lemon juice is poured into the marmalade mass. The jam is mixed and poured into molds. If the molds are silicone, then they do not need to be greased. If the molds are made of plastic or metal, then wipe them with a cotton swab dipped in refined vegetable oil.

Place the marmalade mixture in the refrigerator for 4 hours. When the mass has thoroughly strengthened, the marmalade is removed from the molds. It is better not to sprinkle such marmalade with sugar, as the gelatin may leak and the appearance of the finished dish will not be aesthetically pleasing.

On agar-agar

Half a liter of any jam is crushed until smooth with a blender. The mass is placed in a saucepan and boiled. After 4-5 minutes of active bubbling, add 2 teaspoons of agar-agar mixed with the same amount of sugar to the jam. This is done so that the gelling powder is evenly distributed in the puree mass.

The jam with agar-agar is boiled over low heat for 5 minutes and then poured into prepared molds. Marmalade does not need to be placed in the refrigerator. Agar-agar “freezes” well even at room temperature.

The finished marmalades are removed from the molds and rolled in sugar or powdered sugar. That's all! A delicious dessert is ready!

Microwave on gelatin

30 grams of gelatin are poured into a glass of water at room temperature. It is advisable that the water be boiled. The mass is left for half an hour so that the powder swells well.

A glass of jam is ground through a sieve or whipped with a blender. If necessary, add water to make the mixture runny. The marmalade preparation is transferred to a container suitable for use in a microwave oven and placed in the microwave for 1.5 minutes. The power of the unit is set at 800 W.

Then gelatin is added to the heated mass, mixed well, and returned to the microwave for another 1 minute.

For the last time, take out the marmalade mass, mix, make sure that the gelatin is well dispersed, and turn on the unit for another 1.5 minutes.

Place the hot jam on a flat tray lined with cling film. To strengthen the marmalade, place it in the main compartment of the refrigerator for 3-4 hours.

The finished dense marmalade is freed from the film and cut into portions.

Marmalade made from jam syrup

This recipe produces clear marmalade. Liquid jam is poured through a sieve, freeing it from berries. The resulting syrup is heated over a fire and then mixed with swollen gelatin. The workpiece is poured into molds and allowed to cool and harden in the refrigerator.

The channel “Cooking - Simply Delicious!” will tell you how to make marmalade from gelatin-based strawberry syrup.