Homemade Healthy Marmalade >>> Recipe with step-by-step photos

Marmalade itself is a low-calorie dessert. It's free of fat, gluten, and many other ingredients harmful to your figure. It's safe for children, diabetics, and those with stomach issues. However, with the boom in healthy eating, various super-diet marmalade varieties made from gelatin have begun to appear.

Nutritional value per serving

165 kcal

Proteins: 0 g
Fats: 0 g
Carbohydrates: 0 g

*Nutritional value is calculated per 100g of ingredients

Total time: 3 hours 25 minutes
Time in the kitchen: 15 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

15 jellies

Today I suggest you prepare a refreshing and delicious orange marmalade. V at homeIt differs from the usual one in that it is made on the basis of gelatin and sugar-freeWith only 99 calories per 100 grams, this dessert is perfect for any figure.

To do This dessert requires only three simple ingredients, and the recipe can be modified to suit your needs.

Orange juice in a healthy way homemade marmalade It gives the treat a beautiful, rich color. The recipe doesn't contain any food colorings or preservatives. So, let's not waste any time—let's get cooking!

Recipe with step-by-step photos

Low-calorie PP marmalade

Ingredients

Servings

15 jellies

Orange juice

150 G
Gelatin

16 G
Sweetener

7 G

Preparation

Step 1

Pour orange juice into a thick-bottomed saucepan. This can be from a Tetra Pak or freshly squeezed.

Step 2

Add gelatin and mix thoroughly.

Step 3

Let the mixture swell for 10 minutes. It's best to follow the time indicated on the thickener packaging.

Step 4

Place the swollen mass with gelatin over medium heat.

Step 5

Stir constantly until the mixture is smooth. The gelatin granules should be completely dissolved.

Step 6

Add the sweetener and stir. You can use honey or maple syrup as a sweetener.

Step 7

Fill the mold with the orange mixture. Refrigerate the marmalade for 3–4 hours.

Step 8

Once the time has elapsed, carefully remove the marmalade from the mold. It's ready.

Adviсe

Use silicone molds to freeze marmalade.
To make it easier to move the mold with liquid marmalade to the refrigerator, place a cutting board under it first.
Cover the marmalade in the refrigerator with cling film to prevent it from absorbing foreign odors.
Stir the fruit marmalade mixture with a spatula, not a whisk. A whisk creates air bubbles that prevent the mixture from setting evenly.
Always check the sweetness of the mixture before it sets. If necessary, add more sweetener.

What to make marmalade with

A prerequisite for perfect, elastic marmalade is a high-quality thickener. Depending on the recipe, marmalade can contain pectin, gelatin, or agar-agar.

In a sense, these are three thickeners with similar properties and end results. The dessert holds its shape, has a firm texture, and melts on the tongue. However, it would be a mistake to think that these ingredients are completely interchangeable.

Yellow pectin is used to make marmalade. It contains chemical stabilizers that help the products retain their shape. Pure powdered pectin is suitable for jams. Marmalade with pectin is elastic, moderately dense, and stable—it won't melt at room temperature and will hold its shape for a long time.
Marmalade is also made with gelatin, but then fruit juices are used as the base. The texture is more similar to classic jelly. It's best to store it in the refrigerator, as even at room temperature, this marmalade will melt quickly.
Agar-based marmalade makes 100% stable, yet so hard that it's sometimes difficult to chew. It's a favorite among those who prefer dense textures, as agar-agar doesn't affect the marmalade's flavor.

You can make healthy, dietary marmalade to suit any taste—just replace the orange juice with apple, strawberry, cherry, or any other juice. Don't be afraid to experiment, enjoying your favorite homemade marmalade flavor.

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