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

Technology for preparing the base for raspberry marmalade

We weigh the raspberries after picking. Accurate weight data is needed so that in the future you can easily determine the amount of other ingredients.

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

Then place the bowl of raspberries on the stove and heat the mass on a medium burner until the granulated sugar is completely dissolved.

To get rid of the seeds and achieve a uniform consistency, transfer the hot mass to a sieve and grind using a silicone or wooden spatula.

That's all - the base for the marmalade is ready! Then 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;
• granulated sugar – 700 grams;
• water – 1 liter.

The first step is to “extract” 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 resulting juice into a bowl with a wide bottom. It is necessary to achieve evaporation of the liquid by ¾ of the volume.

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

Line 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 ideal 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 with minimal heat. Natural drying will take approximately a week.

Berry mix of currants and raspberries

• red currants – 500 grams;
• raspberries – 700 grams;
• sugar – 1 kilogram;
• filtered water – 1 liter;
• citric acid – 5 grams.

We sort the berries and wash them from dust and debris.We clear the currants from the branches. Place the crop in a pan and fill it 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 jars and added to other homemade preserves.

Raspberry marmalade with pectin powder

• raspberries – 500 grams;
• pectin powder – 10 grams;
• granulated sugar - 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 grams;
• gelatin powder – 20 grams;
• granulated sugar – 1/2 cup;
• water 100 milliliters.

Fill the gelatin with water and make a seedless puree from the berries. Add granulated sugar 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 “Family Kitchen” channel