Apple marmalade without gelatin.

Marmalade is a delicious, healthy fruit dessert and aromatic oriental sweetness. In the east and the Mediterranean, the sweet was prepared from fruit purees, boiled heavily and dried in the sun. In Portugal, leaf marmalade was made from quince fruits and cut with a knife. In Germany, this is what they call any fruit jam. The true connoisseurs of marmalade are the British.

Marmalade is a low-calorie product and does not contain fat. If you are on a diet, you can make diet marmalade without sugar - fruits contain the required amount of fructose. The sweetness is rolled in sugar to reduce the moisture content of the finished product and so that it does not stick together during storage.

Marmalade at home can be made from any fruit, juice or compote, from jam or fruit puree.

Marmalade “Fruit Assortment” with pectin

To prepare the marmalade-fruit assortment, you will need silicone molds with slots in the form of slices, but you can use ordinary shallow containers, and then cut the finished marmalade into cubes.

Pectin is a natural thickener of plant origin. It is produced in the form of a grayish-white powder. It is activated by heat treatment, so when making marmalade with pectin, the solution should be heated. It can be bought at any store.

In the human body, pectin works as a soft sorbent, normalizes metabolism and has a beneficial effect on the digestive system.

The thicker the fruit puree, the less time it needs to be heated.

Cooking time – 1 hour + 2 hours for hardening.

Ingredients:

fresh oranges – 2 pcs;
kiwi – 2 pcs;
strawberries (fresh or frozen) – 400 g;
sugar – 9-10 tbsp;
pectin – 5-6 tbsp.

Cooking method:

Peel the oranges, squeeze out the juice, add 2 tablespoons of sugar and 1 tablespoon of pectin. Stir until there are no lumps.
Pour the orange mixture into the heated pan. Stirring, heat until thick for 15 minutes, but do not boil. Cool.
Peel and grind the kiwi in a blender, add 2 tablespoons of sugar and 1.5 tablespoons of pectin to the resulting mass. Heat the resulting mass in a separate pan, stirring constantly, until thick, 10 minutes.
Mash the strawberries with a fork or in a blender until smooth, add 4-5 tablespoons of sugar and 2-3 tablespoons of pectin. Prepare strawberry puree like orange puree.
You should have three containers of warm fruit puree with the consistency of thick sour cream. Grease marmalade molds with butter; silicone molds do not need to be greased. Pour the marmalade mixture into molds and place in a cool place to harden for 2-4 hours.
When the marmalade has hardened, remove it from the molds and roll in sugar. Place on a flat plate and serve.

Ingredients:

cherry juice – 300 ml;
regular gelatin - 30 g;
sugar – 6 tbsp. + 2 tbsp for sprinkling;
juice of half a lemon.

Cooking method:

Dissolve gelatin in 150 ml. cherry juice at room temperature, stir and leave to swell for 30 minutes.
Pour the remaining cherry juice over the sugar and bring to a boil, stirring. Cool the syrup a little and add lemon juice to it.
Pour gelatin into syrup, stir until smooth.
Fill the molds with liquid marmalade and place in the refrigerator for 1.5-2 hours to harden.
Remove the finished marmalade from the molds and sprinkle with sugar.

Fruit marmalade with agar-agar

Agar-agar is obtained from seaweed. It is produced in the form of a yellowish powder or plates.

The gelling ability of agar-agar is higher than that of gelatin, as is the melting point. Dishes cooked with agar-agar will thicken faster and will not melt at room temperature.

Cooking time: 30 minutes + freezing time: 1 hour.

Ingredients:

agar-agar – 2 tsp;
water – 125 g;
fruit puree – 180-200 g;
sugar – 100-120 gr.

Cooking method:

Pour water over the agar-agar, stir and leave for 1 hour.
Pour the agar-agar into a thick-bottomed saucepan, place over low heat and bring to a boil, stirring constantly.
As soon as the agar-agar boils, pour sugar into it. Simmer over low heat for 1-2 minutes.
Remove the pan from the stove and add fruit puree to the agar-agar, stirring the mixture thoroughly so that there are no lumps, cool slightly.
Pour the finished marmalade into silicone molds of different sizes, leave to harden at room temperature or put in the refrigerator for 1 hour.
The marmalade is ready. Cut it randomly or into different shapes, sprinkle with sugar or powdered sugar.

Apple or quince leaf marmalade

This dish does not contain gelling agents, since natural pectin is contained in apples and quinces in sufficient quantities.

Ingredients:

apples and quince – 2.5 kg;
sugar – 1 kg;
water – 250-350 g;
parchment paper.

Cooking method:

Wash the apples and quince, cut into slices and remove the seeds.
Place the apples in a deep saucepan, add water and cook, stirring, until softened.
Cool and chop the apples in a blender or rub through a sieve. Add sugar to the puree and cook again, stirring, over low heat for 30 minutes. Cook the puree in several batches until thick.
Line a baking sheet with parchment paper, spread a thin layer of applesauce on it and place in the oven.
Dry the marmalade for 2 hours at 100°C, turn off the oven and leave the marmalade overnight. Do this procedure again.
Cut the finished layer of marmalade into strips, wrap in parchment paper and store in the refrigerator.

Marmalade candies "Summer"

Any fresh berries are suitable for such sweets; if desired, you can make them from frozen fruits.

Any molds are suitable for candies, such as silicone, plastic, and ceramic.

Cooking time: 30 minutes + 1 hour for hardening.

Ingredients:

any seasonal berries – 500 g;
sugar – 200 gr;
water – 300 ml;
agar-agar – 2-3 teaspoons.

Cooking method:

Wash the berries, mash with a fork or grind in a blender, add sugar and mix.
Pour agar-agar into a saucepan, cover with cold water, and let stand for 15-30 minutes.
Place the saucepan with agar-agar over low heat, stirring, bring to a boil, and cook for 2 minutes.
Mix berry puree with agar-agar, cool slightly and pour into molds.
Leave the candies to harden at room temperature or in the refrigerator for 1-1.5 hours.

We hope you, your children and your guests will enjoy these delicacies.

Bon appetit!

With diabetes, life always involves following several rules. One of them, and the most important thing, is special nutrition. The patient must exclude a number of foods from his diet; all various sweets are also prohibited. In general, an individual diet should be developed by an endocrinologist, but the basic rules for selecting a diet for all diabetic patients are unchanged.

But what to do, because sometimes you really want desserts? For type 2 diabetes, like type 1, you can prepare a variety of sweets, but only from approved foods and without added sugar. Diabetes and marmalade are quite compatible concepts, the main thing is to follow the recommendations in their preparation.

Ingredients for cooking must be selected with a low glycemic index. However, not all patients know this and take it into account when preparing meals. Below we will provide an explanation of what the glycemic index is, what products to choose for making desserts, taking into account the glycemic index, and the most popular marmalade recipes that will satisfy the taste needs of even the most sophisticated gourmet.

Glycemic index

The glycemic index is a digital indicator of the effect of a particular product on blood glucose levels after its consumption. Diabetics should choose foods with a low GI (up to 50 units), and occasionally an average value ranging from 50 units to 70 units is allowed. All products above this mark are strictly prohibited.

In addition, any food should undergo only certain types of heat treatment, since frying, especially in a large amount of vegetable oil, increases the GI index several times.

The following thermal processing of food is allowed:

Boil;
Steamed;
Grilled;
Microwave;
In the multicooker, the “quenching” mode;
Stew.

If you choose the latter type of cooking, then it should be stewed in water with a minimum amount of vegetable oil; it is better to choose a saucepan from the dishes.

It should also be taken into account that fruits and any other food with a GI index of up to 50 units can be present in the diet in unlimited quantities every day, but making juices from fruits is prohibited. All this is explained by the fact that juices lack fiber, and the glucose contained in fruits enters the blood very quickly, causing a sharp jump in sugar. But tomato juice is allowed for diabetes of any type in the amount of 200 ml per day.

There are also foods that have different glycemic index equivalents in raw and cooked form. By the way, chopped vegetables in puree increase their indicator.

This also applies to carrots, which in their raw form have only 35 units, and when boiled they have 85 units.

Low GI Marmalade Products

Sugar level

When preparing marmalade, many people wonder what can replace sugar, because this is one of the main ingredients of marmalade. You can replace sugar with any sweetener - for example, stevia (derived from) or sorbitol. When choosing a sweetener, you need to take into account its degree of sweetness in comparison with regular sugar.

Fruits for marmalade must be taken hard, which have the highest pectin content. Pectin itself is considered a gelling substance, that is, it is what gives the future dessert a solid consistency, and not gelatin, as is commonly believed. Fruits with a high content of pectin are apples, plums, peaches, pears, apricots, cherry plums and oranges. So what should you choose from for the marmalade base?

Marmalade for diabetes can be prepared from the following foods with a low glycemic index:

Apple – 30 units;
Plum – 22 units;
Apricot – 20 units;
Pear – 33 units;
Black currant – 15 units;
Red currant – 30 units;
Cherry plum – 25 units.

Another fairly frequently asked question is whether it is possible to eat marmalade that is prepared using gelatin. The unequivocal answer is yes - it is a permitted food product, because gelatin consists of protein, a vital substance in the body of every person.

Marmalade for diabetics is best served for breakfast, as it contains natural glucose, albeit in small quantities, and the body should quickly “use it”, and the peak of physical activity of any person occurs in the first half of the day. The daily portion of marmalade should not exceed 150 grams, regardless of what products it was prepared from.

So sugar-free marmalade is a great addition to the breakfast of any diabetic.

Marmalade with stevia

An excellent sugar substitute is stevia, a honey herb. In addition to its “sweet” properties, it does not affect blood sugar levels and has a beneficial effect on the body as a whole.

Stevia has antimicrobial and antibacterial properties. So you can safely use this sweetener in recipes for making marmalade.

Diabetic stevia gummies can be made from the following ingredients:

Apple – 500 grams;
Pear – 250 grams;
Plum – 250 grams.

First, you need to peel all the fruits; you can pour boiling water over the plums and then the skin will be easy to remove. After this, remove the seeds and cores from the fruit and cut them into small cubes. Place in a saucepan and add a small amount of water so that it lightly covers the contents.

When the fruits are cooked, remove them from the heat and let them cool slightly, and then grind them in a blender or rub them through a sieve. The main thing is that the fruit mixture turns into puree. Next, add stevia to taste and place the fruit on the stove again. Simmer the puree over low heat until it becomes thick. Pour the hot marmalade into molds and place in a cool place until completely hardened.

When the marmalade has cooled, remove it from the molds. There are two ways to serve this dish. First, the marmalade is laid out in small molds, 4–7 centimeters in size. The second method is to place the marmalade in one flat mold (previously covered with cling film), and after hardening, cut it into portions.

This recipe can be modified to suit its taste by changing or adding any fruit with a low glycemic index to the fruit mixture.

Marmalade with gelatin

Marmalade with gelatin is made from any ripe fruit or berries.

When the fruit mass has hardened, you can roll it in chopped nut crumbs.

This dessert is made quite quickly.

The ingredients below can be adjusted to suit your taste preferences.

For strawberry-raspberry marmalade for four servings you will need:

Instant gelatin – 1 tablespoon;
Purified water – 450 ml;
Sweetener (sorbitol, stevia) - to taste;
Strawberries – 100 grams;
Raspberries – 100 grams.

Pour 200 ml of cold water over instant gelatin and leave to swell. At this time, grind the strawberries and raspberries to a puree using a blender or sieve. Add sweetener to fruit puree. If the fruits are sweet enough, then you can do without it.

Simmer the swollen gelatin in a water bath until a homogeneous mass is obtained. When the gelatin begins to boil, pour in the fruit puree and mix thoroughly until a homogeneous mass is formed, remove from heat. Divide the mixture into small molds and refrigerate for at least seven hours. The finished marmalade can be rolled in nut crumbs.

Another recipe is suitable for cooking in the summer, as it will require a variety of fruits. For marmalade you need:

Apricots – 400 grams;
Black and red currants – 200 grams;
Cherry plum – 400 grams;
Instant gelatin – 30 grams;
Sweetener to taste.

First, add a small amount of warm water to the gelatin and leave to swell. At this time, peel the fruits, cut them into small pieces and add water. Water will be needed so that it only covers the future fruit puree. Put on fire and cook until done.

Then remove from heat and grind to a puree consistency. Pour in gelatin and add sweetener. Place on the stove again and stir constantly over low heat until all the gelatin dissolves.

This marmalade is suitable not only for everyday breakfast, but will also decorate any holiday table.

Marmalade with hibiscus

There are quite a lot of different marmalade recipes and not all of them are based on fruit purees. Hibiscus marmalades are considered quick, but no less tasty to prepare.

It doesn’t take much time to prepare such a dish, just a couple of hours and a wonderful dessert is already ready. At the same time, this recipe is relevant at any time of the year, as it does not require a large number of ingredients.

For hibiscus marmalade for five servings you will need:

Rich hibiscus – 7 tablespoons;
Purified water – 200 ml;
Sugar substitute - to taste;
Instant gelatin – 35 grams.

Hibiscus will be the basis of the future marmalade, so it should be brewed strong and left to brew for at least half an hour. At this time, add instant gelatin to warm water and stir. Pour sugar substitute into hibiscus. Strain the broth and put on the fire and bring to a boil. Then remove from the stove and pour in the gelatin, mix thoroughly and strain through a sieve. Pour the finished syrup into molds and place in a cool place for a couple of hours.

The video in this article clearly shows how to make hibiscus marmalade.

Sugar level

Latest discussions.

I've been working on this recipe for a very long time. We are not just talking about fruit puree that was thickened with gelatin or agar-agar, poured beautifully into molds and called marmalade.

I wanted to create a fruit treat that would be as similar to French as possible" pate de fruit "or Spanish membrillo, but not so cloyingly sweet, and at the same time having the taste of a fruity delicacy. In addition, I wanted it to have a marmalade consistency and be well shaped and cut. The aesthetic part interested me less - you can’t get everything at the same time .

I think that this recipe will be of interest to parents who want to make a tasty and healthy treat for their children, diabetics and people who want to reduce the amount of sugar in the menu, but not give up a delicious fruit dessert, and those who adhere to the principles of a “healthy” diet. .

I would like to remind you of the colossal usefulness of this kind of delicacy - it is maximally saturated with healthy dietary fibers and pectins, vitamins, and at the same time it has great taste benefits - in contrast to multi-colored and undoubtedly much less healthy, sweet "chemically pure" marmalade sweets, which are full -The market is full of sweets.

Its only limitation is that I still store it in the refrigerator, since it contains no preservatives or sugar to preserve it.

I tried different methods, different combinations of fruits and different pectins that I could get.

Version number one - with a little added sugar.

For this version, I added about 150g of sugar per approximately 1.2kg of peeled and chopped fruit.

I left them to sit in the refrigerator overnight.

Then brought it to a boil. Then, taking into account our sunny climate, I exposed the jam to the sun for the whole day - this is how the principle of “sunny” jam is described. The advantage of this method is that the jam is evaporated using solar energy and becomes very aromatic, but the disadvantage is that the manufacturing process takes about 3 days.

The second option is jam without added sugar(I saw the idea of evaporating marmalade in the microwave in a respected magazine zmoj ): peeled and cut fruits are boiled in the microwave until the weight is evaporated by about half (approximate mode - 20 minutes at maximum power, another 20-25 minutes at half power, and about another 20 minutes at minimum power). What is good about this method is that the entire thickening process occurs within one day and does not require standing at a hot stove in gloves and with a ladle for hours. Sucralose and honey can be used as a sweetener.

Now I come to the most important part - pectin. Numerous noname pectins, of which there are quite a lot in stores, as well as the venerable Dr "Oetker, Ball's pectins are not suitable for such marmalade, since they require either a significant amount of sugar in the fruit pulp and/or a small percentage of fruit in the mass, and/or the addition of a significant amount of lemon juice for acidification - only in this case they turn the mass into a hard jelly. Or no-sugar versions contain a preservative.

This did not suit me in any way.

An additional parameter is that the pectin I chose did not introduce any taste or smell into the final product (I checked this by tasting the final product with my daughter, who has a very delicate taste and sense of smell and can distinguish overtones of tastes and aromas well).

After much experimentation, I found one and only pectin that met all my requirements. This " Pomona pectin low - methoxyl."

Sold in American and Canadian stores. Can be ordered on-line in the Vitacost store (this is not an advertisement, I do not receive any bonuses from either the manufacturer or the store, I just want to make the search easier, I myself have been looking for it for a very long time in online stores and without the crazy shipping costs).

This pectin gels any fruit puree in the presence of calcium salts, so each pack contains a bag of pectin and a small bag of non-bitter calcium preparation. This drug is dissolved and this solution is added to the fruit puree in the amount of 1-2 tbsp. per 1 kg of fruit (approximately - instructions on quantities are attached).

The last stage - I add a calcium solution to the hot fruit puree, stir it, then pour out the pectin and grind it with a hand blender so that there are no lumps of pectin. (as an option, pre-mix the pectin with sugar).

While stirring vigorously, bring the fruit puree to a boil and immediately pour into the molds. I put some of it in silicone candy molds, and most of it in glass. box.

Let it cool and put it in the refrigerator, covered with a napkin.

The next day I took the marmalades out of the molds and simply cut a large piece into slices.

At room temperature, such marmalade retains its consistency. When stored in the refrigerator, unlike marmalade on agar, water is released from it (in the form of droplets on the surface) in very modest quantities.

This marmalade is made from equal quantities of white peaches, nectarines and red plums. To improve the color I added a little powder Annato.

This type of pectin allows you to make marmalade from fruits that are low in pectin such as strawberries, peaches, cherries, and melon. You can also use dry beet juice powder for pink or red color (stir in at the very last moment to prevent the color from turning red). For green, you can use spinach juice powder (but it definitely has some flavor).

The most delicious and beautiful marmalade I made was made from Goldin apples (so that it wasn’t too sour) and lingonberries/cranberries, or from pears and black currants. To reduce the calorie content and sugar content in the final marmalade, it is worth making an amazingly beautiful and healthy marmalade from pumpkin and orange/lemon concentrate (we sell such a concentrate frozen, made from natural oranges and lemons - I think that such a concentrate may be available in other regions). You can and should experiment with varieties and combinations of fruits and even vegetables. The main thing that is important and constant is the evaporation of fruit puree and the use of the correct pectin.

Have you ever tried making homemade jelly or marmalade? Surely from time to time you prepare jellies, jellied meats, aspic, and the idea of gelatin-rich dishes is familiar to you. Jellied meat is, in fact, the same marmalade, only not fruit, but meat.

Meat or fish marmalade is great, right? But not every child will be tempted by it. And bone broth, so rich in gelatin, is not to every baby’s taste. And everyone loves marmalade. One problem: where can I get healthy marmalade without sugar, artificial colors and flavors? The answer is simple: buy organic marmalade or... make it yourself!

You can easily make homemade marmalade with just four ingredients and get a real fruity treat, rich in protein, collagen and amino acids.

What is gelatin?

Gelatin is obtained from connective tissue and/or animal bones. For thousands of years, people have eaten gelatin in many variations. Today gelatin is used to thicken dishes.

Animal gelatin is high in protein, essential amino acids (such as glycine, proline and lysine) and collagen. These are key components for building connective tissue, and they are also very important for the health of hair and skin (collagen and essential amino acids help fight wrinkles and signs of cellulite).

So, as you can see, gelatin is also useful for adults. This is an excellent nutritional supplement for adults - especially those who do not regularly consume bone broth. And it's great for kids too. High in protein, animal gelatin is a fantastic food for little ones that helps support healthy bones, skin, hair and connective tissue.

Homemade marmalade recipe

These tidbits are perfect for adults and children. They are also great for travel and school lunches - they fit very conveniently in a plastic container.

You can freeze the gummies and place a few frozen ones in a school lunch box so they are just right for snack time.

In winter, you can use frozen berries for this recipe. In general, any berries and fruits are suitable for it. In the recipe below, we use juice as a liquid, preferably citrus juice, because... Citrus fruits have naturally antiseptic properties and help to naturally extend the shelf life of the product.

Ingredients

1 cup frozen fruit

1.5 cups orange juice

4 tablespoons gelatin

3 tablespoons organic raw honey

Inventory

Immersion blender

Silicone molds (grease with vegetable oil)

Pot

Preparation

Prepare gelatin. Fill it with water and let it swell. The proportions of water and gelatin are indicated on the package (and depend on the quality of the gelatin). Pour 1/2 cup of juice over the swollen mass and heat over low heat, stirring, until completely dissolved.

1. Pour 1/2 cup of juice into a saucepan, add frozen fruit and heat over low heat.

2. Using an immersion blender, puree the fruit.

3. Add honey. Remove the pan from the heat.

4. Add the prepared gelatin and whisk the mixture until it has a homogeneous, smooth consistency and there should be no lumps. Add the remaining fruit juice and stir. The consistency will begin to thicken.

5. Pour the mixture into silicone molds and place in the refrigerator for 4-5 hours. When the marmalade is ready, squeeze it out of the molds. It should come out fairly easily. (Place the jelly molds in the freezer for a few minutes if the jelly beans don't want to come out).

If you don't have silicone molds, you can make marmalade in ice cube containers. Of course, it is more difficult to get it from there and the shape may not be as attractive, but the benefits will remain the same.

The finished marmalade looks fabulous and attracts the attention of both children and adults. But remember that this is a dessert and you still shouldn’t get too carried away with it.

For variety, you can experiment with marmalade bases, prepare marmalade of different flavors and colors, using different berries, fruits and juices. They can also serve as dyes.

You can use halves of citrus peels - orange, tangerine, etc. - as molds.

Use dishes with a thick bottom to prevent fruits and berries from burning.
You can adjust the density of the marmalade by experimenting with the amount of thickener. But be careful: if you add too little, the marmalade will not set. If there is too much, an unpleasant taste or aroma may appear.
Store homemade marmalade in the refrigerator for no more than one week.

Andrey Korzun / commons.wikimedia.org

Pectin, unlike gelatin, is a thickener of plant origin. So even vegetarians can eat this marmalade. You can also prepare dessert with water or wine.

Ingredients

a little vegetable oil;
2 large Granny Smith apples;
2 large pears;
1 glass of water or dry white wine;
1 teaspoon pectin;
1 cup of sugar;
ground cinnamon, cloves, nutmeg - to taste;
lemon juice - to taste.

Preparation

Prepare a square or rectangular shape. Place parchment paper on it and grease with vegetable oil.

Remove cores from apples and pears and cut fruit into small pieces. Place them in a saucepan or heavy-bottomed saucepan, add water or wine and bring to a boil over medium heat. Reduce heat to low, cover the pan and, stirring occasionally, simmer the fruit for 15–20 minutes until softened.

blissfulbasil.com

Like pectin, agar-agar, a natural plant thickener, is suitable for vegetarians and vegans. The marmalade will turn out to be bright pink, and the sweet beets will highlight the strawberry sourness and give the dessert a richer taste.

Ingredients

½ glass of water;
2–3 teaspoons agar-agar;
1 cup strawberries;
2 tablespoons grated;
1 tablespoon honey or maple syrup;
1 teaspoon lemon juice.

You will need silicone molds: bears, worms, hearts - whichever you like best.

Combine water with agar-agar in a saucepan or saucepan and whisk. Set aside for 5 minutes. If your agar agar package says a different time, follow the instructions.

Grind the strawberries and beets in a blender to a puree consistency. Pass it through a fine sieve or cheesecloth to remove unground particles. Transfer the mixture to a saucepan with a mixture of water and thickener, add lemon juice, honey or maple syrup and whisk again.

Cook over medium heat. As soon as the mixture boils and begins to thicken, remove it from the stove. Using a culinary pipette or spatula, distribute the mixture into silicone molds.

Place in the refrigerator until completely set.

lepetiteats.com

An unusual but noteworthy marmalade recipe. Instead of water, you will need kombucha - a drink based on kombucha.

Ingredients

1½ cups any berries;
1 glass;
4 tablespoons gelatin;
2 tablespoons of honey.

Preparation

Use a blender to puree the berries. In a small saucepan, heat the kombucha for 1-2 minutes, but do not bring to a boil. Add the thickener, whisking until completely dissolved. Add berry puree and honey, whisk and remove from heat.

Distribute the mixture among the molds and leave in the refrigerator until ready.

blog.paleohacks.com

Marmalade for lovers of an invigorating drink. Take it with you to work and chew it with or instead of coffee.

Ingredients

¼ cup milk (can be used);
⅔ glass of freshly brewed espresso;
3 tablespoons gelatin.

Preparation

Mix coffee and milk in a small saucepan. Heat over low heat until steaming, but do not boil. Remove from heat and add gelatin, whisking constantly.

Using a food pipette or heat-resistant spatula, distribute the mixture into the molds. Cool slightly and refrigerate until ready.

grassfedgirl.com

It's almost like chocolate candy! If you cook them in shaped molds and then package them beautifully, you will get a great gift.

Ingredients

1 bar of dark chocolate or ¾ cup chocolate chips;
¼ glass of water;
3 tablespoons gelatin;
1 glass of milk (can be used);
2 tablespoons honey;
a few fresh mint leaves.

Preparation

Break the chocolate bar into very small pieces and set it aside, leaving the drops as is. Dissolve the thickener in water. Pour milk into a small saucepan and heat it over low heat. Add diluted thickener, honey and mint. Stir for 3-4 minutes until you achieve a homogeneous consistency.

Strain the mixture through a fine sieve or cheesecloth and add the chocolate. Stir. Distribute into molds and refrigerate until the marmalade hardens.

rubiesandradishes.com

Dessert for those who like sour things.

Ingredients

1 glass of freshly squeezed orange juice;
¼ cup lemon juice;
¼ cup lime juice;
3–4 tablespoons of gelatin;
2 teaspoons honey;
½ cup chopped into small pieces (fresh or canned).

Preparation

Mix citrus juices in a saucepan, add gelatin and honey, whisk until smooth. Stirring constantly, heat over low heat for 5 minutes, but do not bring to a boil.

Pour into a glass dish and leave for 5-10 minutes. Add finely chopped pineapple to the mixture and put it in the refrigerator. Cut the finished marmalade into cubes and roll in sugar.

plaidandpaleo.com

karissasvegankitchen.com

The most delicious will come from fresh berries. But you can also take frozen ones. Suitable for vegetarians and vegans.

Ingredients

1 cup blueberries;
1 cup blackberries;
⅓ glass of water;
1 teaspoon honey - optional;
1 tablespoon agar-agar.

Preparation

Place the berries in the water and use a spice pestle or masher to squeeze out all the juice. Pass through a sieve or cheesecloth to remove skins and large particles. Squeeze well.

Pour the juice into a saucepan and place over medium heat. You can add if you want a sweeter marmalade. Add agar-agar and cook over medium heat, stirring constantly. Once boiling, wait 30 seconds and remove from heat.

Pour into molds and refrigerate until the candies are completely set.

raiasrecipes.com

This spicy dessert for tea will warm you up and lift your spirits.

Ingredients

1 glass of milk or water;
¼ cup gelatin;
1½ cups puree;
½ cup applesauce;
1½ teaspoons cinnamon;
2 tablespoons honey;
¾ teaspoon ginger;
⅛ teaspoon cardamom.

Preparation

Pour milk or water into the pan, add thickener and stir until the powder is completely dissolved.

Add pumpkin and applesauce, honey and spices and whisk until smooth.

Distribute into molds or pour into a large glass dish and place in the refrigerator to set.

asideofsweet.com

A simple and quick recipe if you really want homemade marmalade, but there is nothing in the refrigerator except juice.

Ingredients

1½ cups fruit or vegetable juice;
4 tablespoons gelatin;
2-4 tablespoons of honey.

Preparation

Pour the juice into a saucepan and add gelatin. Place over medium heat and heat until the thickener is completely dissolved, but do not bring to a boil. Turn off the burner and add honey. If you choose a juice that is not very sweet, such as grapefruit juice, add more honey.

Stir and pour the mixture into molds. Leave in the refrigerator until the marmalade hardens.