Marmalade with gelatin at home

For many, especially the older generation, such a delicacy as marmalade is associated with childhood. After all, then there was no such choice of sweets and other sweets, not that now.

Nevertheless, sometimes you want something so unusual and preferably natural. At such times, a marmalade recipe at home with gelatin is useful.

How to make jujube from juice and gelatin?

This recipe uses freshly squeezed juice, but it can be replaced with a finished product from the store. In principle, according to this recipe, you will get marmalade from any juice, only then it is better to exclude the zest.

Ingredients:

• freshly squeezed orange juice - 400 ml;
• instant gelatin - 60 g;
• sugar - 150 g;
• a peel of one orange;
• a peel of one lemon;
• lemon juice - 30 ml.

Preparation

In a saucepan or a small saucepan pour out the lemon juice, pour the zest and add 80 ml of orange juice. We put the cook, wait for the boil and boil for 5 minutes. During this time, the peel will give all the flavors and nutrients in the juice. Filter through a sieve, we help to squeeze out a spoon, all that is not rubbed is thrown away. In the resulting liquid, pour gelatin and sugar, mix well, and then pour out the juice. We put on the fire and mix until sugar and gelatin dissolve, it is important not to let the syrup boil, otherwise gelatin will lose its properties. Now let's cool a bit and pour into molds, in the fridge the marmalade will freeze in 3 hours, but it's better to leave it for the night.

Recipe for homemade marmalade from jam and gelatin

Surely many house has an open jar of jam, which is already a little bored. We suggest giving him a new life and reworking it for marmalade. It can be jam or syrup, for example, from cherry jam .

Ingredients:

• gelatin - 45 g;
• jam - 170 g;
• water - 300 ml;
• citric acid - a pinch;
• sugar - to taste.

Preparation

Fill the gelatin with water at room temperature, if it is not instant, then let it swell for 15 minutes, and then we send it to the water bath to heat. Be sure to mix, so that gelatin melts evenly, but do not bring to a boil. We remove from the plate and leave to cool slightly. Jam diluted with water, if it's jam or in syrup there are small particles of fruit, then filter through a sieve and add sugar and citric acid. The proportions of water and sugar depend on the sweetness and density of the jam, so adjust the taste to your own taste, but to keep it saturated. Mix the syrup with gelatin, mix to completely dissolved sugar and pour into molds. It can be ice or candy molds, or vice versa a large vessel. Then, after hardening, the marmalade will need to be cut into pieces. We drop the finished products in sugar and treat ourselves to food!