Homemade juice and gelatin marmalade – a recipe with step-by-step photos

One of the main advantages of marmalade is that children love to eat it. These brightly colored candies are sure to delight even the most darlings. So, you can always take advantage of this opportunity to treat your child to a delicious and healthy treat with natural juice.

Nutritional value per serving

98.5 kcal

Proteins: 4.4 g
Fats: 0 g
Carbohydrates: 19.9 g

*Nutritional value is calculated per 100g of ingredients

Total time: 1 hour 10 minutes
Time in the kitchen: 10 min
Complexity:

A simple recipe.
Number of servings: 18

Cook marmalade do it yourself much easier than baking. Even the simplest muffins or cookies require working with dough. fruit marmalade You'll need a minimum of ingredients to make the juice. If you don't add sugar, the candies will be completely diet-friendly.

Prepare This dish can be made with any juice, be it classic cherry, refreshing orange, or healthy carrot juice. With the latter, the dessert will be very healthy, moderately sweet, and delicate—kids will absolutely love it.

Recipe with step-by-step photos

Marmalade made from juice and gelatin

Ingredients

Servings

Juice

200 ml
Gelatin

30 G
Sugar

6 tbsp
Lemon juice

30 ml

Preparation

Step 1

Pour the juice into a thick-bottomed saucepan. You can use any fruit juice, apple juice, or even vegetable juice.

Step 2

Add sugar. It's best to use finely crystallized sugar—it will dissolve faster.

Step 3

Squeeze the juice of half a lemon. If you don't have lemon juice, dilute citric acid in a ratio of ½ teaspoon of crystalline citric acid to 50 ml of water.

Step 4

Add instant gelatin. You can also use agar-agar or pectin. If using regular gelatin, soak it first until it swells.

Step 5

Place the mixture over medium heat and heat until the sugar and gelatin are completely dissolved, stirring constantly.

Step 6

Pour the marmalade into molds. Silicone molds are best—they make it easier to remove the finished marmalade.

Step 7

Depending on the size of the candies, put them in the refrigerator for 1-1.5 hours.

Step 8

Ready!

A similar video recipe: Marmalade made from natural orange juice

In search of the perfect fruit jelly, just like the ones I made as a child, I tried dozens of recipes. There were plenty of failures: the candies were too runny, didn't set, didn't hold their shape, or were overly sugared. But there were also plenty of successes, which is good news!

I found one of these on the YouTube channel "Culinary Video Recipes." The most interesting thing is that the author took this recipe from a 1955 cookbook. Freshly squeezed orange juice served as the base.

The marmalade turned out firm, moderately sweet, refreshing, with a slight citrus tartness—a dream. And the aroma… Well, try making it and you'll see for yourself.

Marmalade and jam: what's the difference?

The structure of marmalade and jam is very similar. This is possible due to the virtually identical ingredients and recipes.

In the English version, these two desserts are practically indistinguishable. Classic British orange marmalade is dense yet creamy. It can be cut with a knife, but at the same time, nothing prevents it from being spread on toast.

European and Eastern confectionery art have their own nuances.