Juice marmalade: recipes for making marmalade from homemade and packaged juice

Choosing a thickener for marmalade

So, let's start our conversation today with choosing a gelling agent. To make homemade marmalade, you can use agar-agar, pectin or commonly available gelatin. Agar-agar and pectin are quite difficult to find on the open market, but their use makes the dish as elastic as possible. For example, agar-agar has gelling properties ten times greater than those of gelatin.

Juice is the basis of marmalade

To prepare the base, you can use juice prepared independently from fresh or frozen berries. To slightly reduce the concentration, it is slightly diluted with water. You don’t have to do this if the too rich taste of marmalade doesn’t bother you.

It is less troublesome to prepare dessert from packaged store-bought juice. The taste of marmalade can be varied at your discretion by mixing different types of drinks.

How to make gelatin marmalade from juice

This recipe is extremely simple. The active preparation time for marmalade will take only 10 - 15 minutes.

Let's take the ingredients for 1 liter of juice:

• juice (any) – 1 liter;
• gelatin – 5 tablespoons (with a small slide);
• sugar – 2 tablespoons.

You can vary the amount of sugar at your discretion. Natural juices require more granulated sugar to dull the sour taste.

The amount of gelatin can be calculated using the formula: for every 200 grams of juice, 1 tablespoon of gelling powder.

Pour gelatin with approximately 200 milliliters of juice and leave for 5 - 7 minutes. If the instructions require more time for pre-swelling of gelatin, then follow its instructions.

In the remaining 800 milliliters we dilute sugar. We put the bowl of food on the fire, and by constant stirring we ensure that the crystals are completely dissolved.

Add gelatin to the syrup and mix everything until smooth. Important point: gelatin cannot be boiled! If you see that the liquid is about to boil, remove the bowl from the heat.

Pour the slightly cooled mixture into molds. This can be either a large form or small portion molds. Line a large container with baking paper or cling film. This will allow you to extract the finished marmalade from it with less nervous loss. I advise you to grease the portion forms with a thin layer of vegetable oil.

I suggest watching a video from the “Culinary Video Recipes” channel about making marmalade from freshly squeezed orange and lime juice with gelatin

Thick marmalade with agar-agar

• packaged juice – 500 milliliters;
• agar-agar – 1 tablespoon;
• sugar – 2.5 tablespoons.

This recipe is even easier to prepare and less time consuming. Combine all ingredients in one bowl and place on the stove. After the sugar has completely dissolved, add heat and boil the liquid for 5 minutes.

After this, pour the mixture into molds. Marmalade on agar-agar “freezes” well even at a temperature of +20 C°, but to speed up the process, the forms can be put in the refrigerator. The finished dessert can be enjoyed after half an hour in the cold.

Healthy marmalade with pectin

Apple pectin is very beneficial for the body, so marmalade made with it also has beneficial effects.

• juice – 500 milliliters;
• sugar – 1 glass;
• pectin – 3 tablespoons.

Mix 2 tablespoons of sugar with pectin. The rest is poured into the juice. Place the container with the liquid on the fire and boil until the sugar dissolves. Then we introduce pectin. Remove the saucepan from the heat and let stand for 15 minutes so that the powder swells. After this, return to the stove and cook for 5 – 7 minutes.

The marmalade should be poured into molds when slightly cooled.

The finished marmalade can be sprinkled with granulated sugar.