Homemade gelatin-free marmalade – a recipe with step-by-step photos

For many, marmalade is a special confection made from fruits or berries, which gets its elastic texture from gelatin, agar-agar, or pectin. Marmalade is loved by both children and adults. It has a pleasant, refreshing taste, and the sugar coating gives it an incredible sweetness.

Nutritional value per serving

83.5 kcal

Proteins: 6.9 g
Fats: 0.2 g
Carbohydrates: 13.5 g

*Nutritional value is calculated per 100g of ingredients

Total time: 2 hours 20 minutes
Complexity:

It will work even if you're making it for the first time. Not just this dish, but your first time ever.
Number of servings: 1

Nowadays, you can find hundreds of varieties of marmalade, from strawberry to onion, from lemon to pistachio. But only a few remember the unique taste of real apple marmalade. It was sold in thick layers, so housewives bought a lot at a time. It would sell out quickly, and the family would always ask for more. Today, we'll try to recreate at least a little of that childhood flavor by making raspberry marmalade without gelatin.

Recipe with step-by-step photos

Marmalade without gelatin

Ingredients

Servings

Raspberry

250 G
Agar-agar

10 G
Sweetener

to taste

Preparation

Step 1

Place the raspberries in a blender. You can use either fresh or frozen berries.

Step 2

Add sweetener to taste. This could be honey, syrup, fructose, or a sugar substitute. If your berries are very ripe and sweet, you can omit the sweetener altogether.

Step 3

Immediately pour in the agar-agar.

Step 4

Beat the mixture into a homogeneous puree.

Step 5

Pour the crushed berries into a saucepan and place it on the fire.

Step 6

Cook for 3-4 minutes until thickened. You can strain the mixture through a sieve to remove the raspberry seeds, or you can use them to give the marmalade a pleasant texture.

Step 7

Place the marmalade into molds. Cover with cling film. Refrigerate for 1.5–2 hours.

Step 8

The berry marmalade is ready. You can roll it in powdered sugar, cornstarch, or coconut flakes. Enjoy!

A similar video recipe: Gelatin-free watermelon-flavored marmalade

I present to you a truly summery dessert – soft watermelon marmalade from Yulia Small. It's as easy as it is delicious! And believe me, this dessert will leave no one indifferent.

The delicate taste of this chewy, melt-on-your-mouth marmalade will become one of your favorites this summer! But why only in summer? Available ingredients make it possible to make this marmalade even in winter, creating unforgettable moments and transporting you back to the warmer months. It's incredibly simple and quick.

You'll find a step-by-step recipe with a clear explanation of all the processes on the YouTube channel "Yuliya Small." The culinary blogger shares a tried-and-true, delicious dessert that countless cooks have already tried.

5 Secrets to Perfect Marmalade

Making homemade marmalade is truly simple, and even a child can do it. However, to enjoy the dessert's unique flavor, there are a few things to keep in mind:

To prevent berries and fruits from burning, use a saucepan with a thick bottom.
The density of the product can be adjusted by increasing or decreasing the amount of thickener in the recipe. However, keep in mind that a lack of agar/gelatin/pectin may prevent the marmalade from setting, while too much of the ingredient may turn the sweet into rubber.
It is best to freeze marmalade in the refrigerator so that the mixture cools evenly both inside and out.
Any juice, syrup, or sweetened water can be used as a base for marmalade. Some of the more unusual options include brine, wine, and kvass.
Homemade marmalade can be stored in the refrigerator for no more than 7 days, otherwise the berries may ferment.

Making homemade marmalade is too easy to deny yourself and your loved ones the opportunity to enjoy a delicious dessert.

What is the difference between marmalade and jelly?

Marmalade and jelly have mostly identical ingredient lists. However, their recipes and final results are different.

As for cooking, the main difference is that to make marmalade, the juice needs to be boiled well, while jelly is simply poured with hot water.

The structure of marmalade resembles berry soufflé—it's more uniform and firm. This allows the dessert to retain its flavor for a long time without melting. The jelly has a soft, slightly elastic consistency.

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