Lemon marmalade: ways to make lemon marmalade at home

Recipes using gelatin

Classic marmalade recipe

• lemons – 4 medium-sized pieces;
• sugar – 2 cups;
• water – 130 milliliters (for syrup);
• boiled water – 60 milliliters.
• gelatin – 30 grams.

Pour gelatin into a bowl and fill with cold boiled water. Depending on the manufacturer’s recommendations, the product should be kept in water until it swells for 10 to 35 minutes.

Dissolve granulated sugar in 130 milliliters of water and bring the syrup to a boil. Cook over medium heat for 5 minutes, stirring continuously, and then turn off the gas.

Wash the lemons and put them through a juicer. Add lemon juice and swollen gelatin to the hot, but not boiling, syrup and mix well.

Pour the sweet citrus mass into a mold greased with a thin layer of odorless vegetable oil.

To make the marmalade stronger faster, place the container in the refrigerator for 3 – 4 hours.

Remove the finished dessert from the mold and cut into portions. If desired, the pieces can be sprinkled with granulated sugar.

Marmalade made from lemon juice and lemon jelly

• lemon juice – 120 milliliters;
• lemon zest – 1 teaspoon;
• powdered lemon jelly – 1 pack (60 grams);
• gelatin – 20 grams;
• sugar – 300 grams;
• water – 300 milliliters;
• boiled water – 60 milliliters.

Pour gelatin with 80 milliliters of water and leave to swell.

We cook a thick syrup from sugar and water, and after all the crystals have completely dissolved, add lemon zest, peeled with a fine grater, and juice. If the lemon juice was extracted using a manual juicer, then it must be strained through a fine sieve before adding it to the dish.

Boil the mixture for exactly 1 minute and then turn off the heat. Add gelatin and lemon jelly powder to the syrup. Mix everything well.

Place the marmalade into individual silicone molds and place in a cool place for a couple of hours.

The channel “SMARTKoK Recipes” will tell you about making lemon marmalade.

Agar-agar marmalade recipes

Lemon marmalade

• lemon – 4 pieces;
• sugar – 3 cups;
• water – 300 milliliters;
• agar-agar – 10 grams.

We pass the lemons through a juicer. Mix the resulting juice with 250 milliliters of water and sugar. Place the container on the fire and cook for 2 minutes.

Dissolve agar-agar powder in the remaining 50 milliliters of water. Leave it for 5 minutes.

Add the thickener solution to the boiling syrup and cook everything together for 5 minutes. After the mass has cooled slightly, pour the marmalade into molds and wait for it to get stronger. There is no need to put the molds in the refrigerator.

If desired, sprinkle the finished lemon slices with sugar or powdered sugar.

With ginger and lemon

• lemon – 1 large;
• ginger root - a piece of 2 - 3 centimeters;
• sugar – 1 glass;
• water – 550 milliliters;
• agar-agar – 10 grams.

Fill the agar-agar with 200 milliliters of water and wait until it swells.

Meanwhile, peel the lemons and ginger root. When peeling a root vegetable, try to cut the skin as thin as possible, since all the most useful substances are located underneath it. Squeeze the juice out of the lemon and grate the ginger on a fine grater.

Make syrup from water and sugar. After the crystals dissolve, add lemon juice and chopped ginger. Boil for another 1 minute.

Brew agar-agar in a separate container. To do this, place a bowl of soaked powder on the fire and boil for 2 – 3 minutes.

Combine lemon syrup and agar together. Stir the liquid and cool it slightly before pouring into the molds.

The channel “Soroka Belobok” will talk about how to properly prepare marmalade on agar-agar

Recipe for lemon-orange marmalade with pectin

• lemon juice – 150 milliliters;
• orange juice – 150 milliliters;
• granulated sugar – 1 cup;
• glucose syrup – 50 milliliters;
• orange zest – 1 teaspoon;
• lemon zest – 1 teaspoon;
• Apple pectin – 15 grams.

Mix 200 grams of granulated sugar with glucose syrup, and the remaining 50 grams with pectin powder.

Scrape the zest from the washed fruits with a grater, and squeeze out the juice from the pulp.

Add fruit juice and zest to the mixture of sugar and glucose. Boil the contents for 5 minutes. Mixing the mass thoroughly, add pectin and sugar and boil the mass for 7 – 10 minutes.

Pour the hot marmalade into molds and leave to thicken at room temperature for a day.