Strawberry marmalade: recipes for making homemade strawberry marmalade

Methods for making strawberry marmalade

On agar-ager

• strawberries – 300 grams;
• granulated sugar – 4 tablespoons;
• water – 100 milliliters;
• agar-agar – 2 teaspoons.

Fill the agar-agar with warm water and leave it alone for 15 – 20 minutes.

Meanwhile, wash the berries, sort them and remove the sepals.

Blend the berries with a blender until smooth.

Mix the resulting puree with sugar and boil over low heat for 2 - 3 minutes. After this, add the agar-agar solution to the mixture and boil the contents of the pan, stirring constantly, for another 2 minutes.

While the mixture is cooling, let's take care of the marmalade containers. Line a small tray with cling film or baking paper. It is advisable to lightly wipe the parchment with a cotton pad dipped in vegetable oil. If you use a silicone mold, then no surface pretreatment is required.

Place the berry mass that has cooled to 50–60 degrees in a mold and let it cool completely at room temperature. Remove the finished marmalade from the mold, cut into pieces and, if desired, sprinkle with sugar.

A video recipe from the channel “Cooking with Irina Khlebnikova” will tell you how to prepare fruit marmalade candies using agar-agar

On gelatin without cooking

• fresh strawberries – 300 grams;
• powdered sugar – 250 grams;
• gelatin – 20 grams;
• water – 250 milliliters;
• citric acid – 0.5 teaspoon.

The most affordable way to make marmalade is using gelatin. It must first be soaked in cold water. It will take 30 to 35 minutes for the powder to completely swell.

Place the peeled strawberries in a container, add sugar and citric acid. Grind the mixture with a blender until smooth for 3 to 5 minutes. Let's leave it aside for a while so that the sugar crystals completely disperse.

After this, add the gelatin solution to the strawberry puree, mix and bring to a boil, but do not boil. Immediately remove the mixture from the heat and pour into molds.

Gelatin-based marmalade is best stored in the refrigerator, as it can “leak” at room temperature.

On pectin

• fresh strawberries – 250 grams;
• glucose syrup – 40 milliliters;
• apple pectin – 10 grams;
• sugar – 250 grams;
• citric acid – 1/2 teaspoon.

At the preparatory stage, you need to dissolve citric acid in half a tablespoon of water, and mix pectin with a small amount of sugar taken from the total volume.

Place the strawberry puree over medium heat and add pectin and sugar in small portions. Boil the mixture for a couple of minutes, and then add the remaining amount of granulated sugar and glucose syrup.Boil the mixture for 7 - 8 minutes, stirring it with a wooden spatula so as not to burn.

After this, add a solution of citric acid to the puree and mix thoroughly. Place the finished marmalade in molds greased with vegetable oil and let cool for 8 to 10 hours.

With whole berries inside

• strawberries – 300 grams;
• granulated sugar – 4 tablespoons;
• water – 300 milliliters;
• agar-agar – 2 teaspoons (4 – 5 grams).

First, let's prepare the berries: rinse and clean them of green parts. Divide the entire amount of strawberries equally into 2 parts. We will use the first part to prepare syrup, and fill the second part with ready-made marmalade.

Place 150 grams of strawberries in boiling water and cook for 10 – 15 minutes. Use a slotted spoon to catch the boiled berries, and add granulated sugar to the strawberry broth. Cook the syrup for 5 minutes, and then cool it to a temperature of 25 - 30 degrees.

Place the second part of the strawberries into portioned silicone molds. It is very convenient to use ice molds for this.

Dissolve agar-agar in a small amount of water and pour into sweet syrup. All that remains is to boil the liquid for a couple of minutes and pour it into the molds onto the strawberries.

What can you make strawberry marmalade from?

There may be several options:

• To prepare this delicacy, you can use strawberry syrup, purchased at the store or leftover, for example, after preparing candied fruits.
• Strawberry juice is a great alternative to syrup. It is mixed with sugar and thickeners are added.
• If you have some frozen strawberry puree left in your freezer, you can also use it to make marmalade.

A video from the Umeloe TV channel presents to your attention a recipe for marmalade made from licorice and strawberry syrup with gelatin