Homemade marmalade made from jam and gelatin – a simple recipe with step-by-step photos

There are so many ways to make marmalade that it's hard to imagine what this dessert hasn't been made with before. However, each flavor is experienced in a new way depending on the recipe. A little more sugar, a different jam flavor, a different gelling agent—and you have a new dessert that will amaze you with its flavor. Today, I suggest making the most delicious homemade marmalade using raspberry jam. This summery dessert is refreshing, invigorating, just the right amount of sweet, and absolutely delicious.

Nutritional value per serving

54.3 kcal

Proteins: 4.8 g
Fats: 0.6 g
Carbohydrates: 7.6 g

*Nutritional value is calculated per 100g of ingredients

Total time: 45 min
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

Recipe with step-by-step photos

Marmalade from jam

Ingredients

Servings

Water

300 ml
Gelatin

30 G
Jam

to taste

Preparation

Step 1

Pour cold water into a saucepan. Distilled water is best.

Step 2

Add the jam. We'll be making this marmalade. from raspberry jam, so we add it. Stir the mixture.

Step 3

Place the saucepan over medium heat, bring to a boil and cook for 3 minutes.

Step 4

Strain the mixture through a sieve to remove the raspberry seeds.

Step 5

Add instant gelatin to the hot compote. Regular gelatin can be used, but stir thoroughly to prevent it from seizing in the boiling water.

Step 6

Stir until the gelatin is completely dissolved and strain the mixture.

Step 7

Pour into molds and refrigerate for 30 minutes until set.

Step 8

Done. Bon appétit!

A similar video recipe: Homemade Blackcurrant and Gelatin Marmalade

Blackcurrants are a treasure trove of vitamins. Listing all the benefits of this small berry is pointless, as everyone knows its beneficial properties. They are widely used in folk medicine. Infusions are made not only from the berries but also from the leaves of the bush.

Housewives often make blackcurrant jam for the winter. But, as we know, by the time it's time to eat the preserves, it's too late. Elena Franz, the author of the "Lose Weight the French Way" channel, suggests making unusual gummy candies. The resulting product is moderately sweet, with a pleasant tartness, a floral aroma, and a rich burgundy color. Both adults and children will love it.

5 signs of quality marmalade

Homemade or store-bought, the main thing is that the marmalade is of high quality.

Marmalade made in our own kitchen from freshly squeezed juice, preserves, or marmalade raises no questions. We are confident in its naturalness and safety, which cannot be said about confectionery products from confectionary factories.

When choosing marmalade at the grocery store, pay attention to:

product colorIt should be uniform, without spots or defects. Choose marmalade in natural shades;
smellIf you have the opportunity to smell the jelly, note that it should have a neutral or mild aroma. A strong or overly strong odor indicates the presence of flavoring agents.
product formHigh-quality marmalade should have clear and even borders;
structureA springy and slightly firm marmalade is ideal. It should quickly return to its shape when pressed;
packageThe packaging or container in which the marmalade is stored must be dry and clean. Any moisture indicates improper storage conditions—it's best to discard such a product.

Answers to frequently asked questions

Why can't gelatin be boiled?

When making marmalade, jelly, or soufflé with gelatin, never boil the mixture. Boiling significantly reduces the gelatin's gelling properties, so the product may not set.

How much gelatin do you need for marmalade?

The required amount of gelling agent is always specified in the recipe, so if you're making marmalade for the first time, follow the instructions. The optimal amount of gelatin per 100 ml of water is 10 g. The density of the product can be adjusted, but be careful not to add too much, otherwise the marmalade will become rubbery.

Which gelatin is better?

There are three main types of gelatin: powder, granulated, and sheet. One type or another is used depending on the intended purpose. For making regular marmalade or jelly, powdered gelatin is the best option.

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