Orange marmalade recipe with gelatin. Homemade citrus marmalade

Another interesting recipe from our readers: fruit marmalade made from natural juice (orange and lemon), such can be prepared for a children's party at home and given to children instead of sweets, there will definitely not be harmful additives with the letter E in its composition! Thanks to Ekaterina for the recipe and photo of marmalade.

Orange - lemon marmalade

For a recipe for homemade marmalade you will need:

• Freshly squeezed orange juice 100 ml (1 large orange),
• Water 100 ml,
• Lemon juice 5-6 tbsp spoons (1 large lemon),
• Sugar - 2 glasses
• orange - 1 tbsp. a spoon,
• Lemon zest 1 tbsp a spoon,
• Gelatin 20 g

How to make marmalade at home

Prepare a form for marmalade. It's good if there are ready-made ones, if not, then you can use, like me, a heat-resistant glass baking dish and cover it up and down with cling film.

Soak the gelatin plates in cold water to swell.

Grate lemon and orange zest on a fine grater.

Survive the juice from lemon and orange.

P.S. Instead of orange and lemon juice, you can use apple and cranberry juice in your homemade marmalade recipe.

Pour sugar into a saucepan, pour orange and lemon juice, water and add zest.

You can add cinnamon to the marmalade you make at home, it will add flavor, but you will need to remove it before adding the gelatin.

Bring everything to a boil and over low heat, stirring constantly, completely dissolve the sugar.

Remove from the stove, strain the juice and squeeze the zest well. I just passed the juice for the marmalade through a colander and rubbed the zest through it, as you prepare a fruit drink, for example from cranberries.

Introduce squeezed (swollen, if not in sheets) gelatin into the hot mixture and completely dissolve the gelatin, stirring with a whisk.

Pour the jelly mass into the mold and send the marmalade to the refrigerator until it solidifies completely for 6-8 hours.

When the plastic marmalade is ready, it must be carefully held by the ends of the cling film, removed from the mold, transferred to a hard surface (cutting board, for example) and cut into squares of the desired size.

Each marmalade must be rolled in sugar and put on baking paper to dry, after two hours you need to roll the homemade marmalade in sugar according to this recipe again.

And all the marmalade for children and adults is ready!

Bon appetit!

Video recipe from the YouTube channel.

Orange is a bright, juicy and highly aromatic fruit. Homemade marmalade made from oranges will certainly cheer you up and satisfy even the most sophisticated gastronomic addictions. It contains no artificial colors, flavors or preservatives, which gives this dessert an added bonus. Now let's take a look at the basic ways to make orange marmalade at home.

• oranges - 3 pieces;
• agar agar - 6 grams;
• granulated sugar - ¾ glass.

We wash the fruits thoroughly, preferably with soap, and then squeeze the juice out of them in a way convenient for you. If you squeeze the juice through a juicer, then the peel must first be peeled. If you have a hand tool for squeezing out juice as assistants, then you do not need to peel the fruit. As a last resort, you can extract the juice from the orange by rubbing the pieces through a metal sieve.

We measure the amount of juice. It should be 200 milliliters. The leftovers can be drunk.

Dissolve sugar in about 120 milliliters of juice, and add agar-agar to the rest. It should stand for 5 - 10 minutes.

Boil orange syrup and add agar. We wait for the liquid to boil, and keep it on fire for 3 - 4 minutes.

After the juice cools down to a temperature of 45-50 degrees, it is poured into silicone molds.

A huge plus of using agar-agar is that it hardens very quickly even at room temperature, and when you roll the marmalade in sugar, the latter does not flow.

Marmalade on gelatin

• oranges - 4 pieces;
• granulated sugar - 250 grams;
• gelatin - 35 grams.

First of all, fill the gelatin with cold water and let it swell for half an hour.

Using a fine grater, remove the zest from two medium oranges. Squeeze juice from the pulp of all fruits.

Add sugar and zest to the juice. We boil all together for 3 minutes over medium heat. After that, the liquid must be filtered through a fine sieve or gauze cloth folded in several layers.

Pour the swollen gelatin into the hot mass and mix everything thoroughly.

We pour the preparation for marmalade into molds and put in the refrigerator for 3 - 4 hours.

It is not necessary to sprinkle sugar on the marmalade prepared on the basis of gelatin. Sugar grows and "flows".

Watch the video from the channel "Our Recipes" - How to make orange marmalade on gelatin

Orange marmalade with pectin and zest

• oranges - 5 pieces;
• sugar - 11 tablespoons with a small slide;
• orange peel - 1.5 tablespoons;
• apple pectin or pectin-based gelling powder - 1 sachet.

Add a tablespoon of sugar to the pectin and mix it.

Squeeze 400 milliliters of orange juice from the fruit. If the juice is less, then you can add plain water.

We mix the juice with sugar and zest. We put on fire and boil for 3 minutes. Add pectin to the hot mass and boil the contents of the pan for 5 minutes. If the instructions for the gelling powder indicate a different sequence of actions, then follow its instructions.

Ready-made marmalade can be poured into portioned molds or onto one greased flat tray. After the mass "grabs", the layer is spread on a plate and cut into small pieces.

Fruit jelly of oranges, carrots and apples on agar-agar

• oranges - 2 pieces;
• carrots - 1 piece;
• apple - ½ piece;
• granulated sugar - 100 grams;
• agar agar - 2 tablespoons;
• cloves - 2 buds (optional).

We squeeze juice from all fruits and vegetables. You can't do without the help of a juicer. We dilute agar-agar in about 100 milliliters of the resulting juice.

Combine all ingredients in one container and simmer over low heat for 5 minutes. Pour the slightly cooled mass into a silicone mold and send it to the cold. Putting marmalade in the refrigerator is not a prerequisite, since products cooked on agar-agar “freeze” well even at room temperature.

Orange-lemon marmalade

• oranges - 5 pieces;
• lemon - 2 pieces;
• orange peel - 1 tablespoon;
• lemon zest - 1 tablespoon;
• granulated sugar - 400 grams;
• gelatin - 50 grams.

Dilute gelatin in a little water and give it time to swell.

Cut off the zest from the fruit using a fine grater. Squeeze juice from lemons and oranges.

Combine juice, zest and sugar in a small saucepan. Heat the liquid over low heat until the granulated sugar crystals dissolve. After that, add gelatin and mix the syrup.

If you do not want to feel pieces of zest in the marmalade, then the mass can be filtered before pouring into molds.

Store oranges and lemons gelatinous marmalade in the refrigerator.

Channel "Radhika" will tell you about how to make orange marmalade with lemon on agar agar

Oranges for orange marmalade should be dense and fleshy in appearance. If you squeeze an orange lightly in your hand, then a dryish orange is felt, it is lighter and looks like cotton inside. You can't squeeze a lot of juice out of such an orange.

Wash and juice the oranges using any suitable method. If you squeeze oranges using such a manual juicer as in the photo, then you can first hold the orange under hot water and roll it on the table, so there will be more juice and it will be easier to squeeze it out.

Divide the juice approximately equally into two containers. This can be done by eye. Pour sugar into one part and mix. The amount of sugar can be adjusted to taste. If you plan to roll the finished marmalade in sugar, then take a little less glass, if not, then you can take a full glass, and if the oranges are very sour, then take a glass with a slide.

Pour agar-agar into the other part of the juice and mix. Leave on for 5-10 minutes.

Bring the juice with sugar to a boil. Add agar-agar juice to this syrup, stirring occasionally. Cook the mixture for 3 minutes and remove from heat.

Allow the mixture to cool slightly and pour into silicone molds. It should be borne in mind that mixtures with agar-agar quickly solidify even at room temperature, so you should not wait for complete cooling. Otherwise, the mixture will solidify right in the ladle and it will be difficult to pour.

Let cool slightly. Then put in the refrigerator for half an hour or an hour and remove the marmalade from the molds.

Making orange marmalade at home is very simple and I will teach you how to do it.
I really love all kinds of desserts, I can't even imagine how you can do without them. I always have something tasty for tea in my house - various muffins, pastries, cakes, sweets. Often I cook it myself, but sometimes I just buy it in the store. After all, there is not always time for such deliciousness, and it is much easier to buy. But whether it will be more useful, I have huge doubts on this score. When I prepare dessert, I put only fresh food in it and no chemicals! But store-bought cookies have a shelf life, just imagine - 5-6 months, and on some packages you can read that they can be consumed for a year. Well, what kind of health can we talk about if you regularly consume such foods?
This applies not only to baked goods, but also to sweets, soufflés, marmalade as well. Once we got on an excursion to a candy factory. How beautiful everything was there - huge workshops with automatic lines divided into separate processes - just a picture from a film. But most of all I was struck by how they prepare a thick caramel and marmalade mass, in our presence they made a batch in a huge tank, and what they just didn’t fill there from different bags - after what I saw, I didn’t eat sweets and sweets for a long time.
But I want such deliciousness for tea, so I learned how to make homemade marmalade. And I need to tell you that it tastes just great, I cook using this technology from different berries and fruits, but today I will tell you how to make marmalade from citruses, in particular from oranges.
This is a fairly simple recipe, we only need to juice the prepared fruit, mix it with sugar and zest, and then bring it to a boil and pour in any gelling mixture you buy at the store. And then, we lay out the mass in forms and let it solidify completely before serving it to the sweet table.
The recipe is for 4-5 servings.



Ingredients:
- orange fruits - 5 pcs.,
- granulated sugar - 10 tablespoons,
- zest from one fruit,
- gelling mixture - 1 pack.




Wash the orange fruit with soap and then cut it in half. Next, use a manual citrus juicer to squeeze the orange juice. It's easier, of course, to do this mechanically if you have a food processor attachment.




We filter the resulting juice through a sieve to remove the seeds and pulp. Using a special knife, remove the zest from the orange and add to the juice.
Mix the whole mass, pour it into a saucepan, then add granulated sugar and put on a small fire to cook.




Dilute a bag of gelling mixture with water in a small bowl. It is important to do exactly as it is written on the package, so as not to disturb the proportions.








And boil the mass for another 5 minutes over very low heat.




Next, we transfer it to a jar and wait until it hardens a little.
You need to store orange marmalade in the refrigerator for no more than a week.
Bon Appetit!




And also see how to do

I have long wanted to learn how to make orange marmalade. Stopped doubts. Something like this: homemade marmalade - is it necessary? There are so many ready-made, moreover tasty, so why waste time on amateur performances? However, having risked, I did not regret it.

Real orange marmalade differs from the purchased "trifle": real oranges are used in its preparation, and not their aroma substitutes. There are no dyes or synthetic flavorings in real orange marmalade. In general, everything is natural.

Ingredients

• Oranges - 5-6 pcs.
• Sugar - 10-11 tbsp. l. (depending on the acidity of the purchased oranges)
• Peel of one orange
• Pectin-based gelling mixture (Zhelfix, Zhelinka) - 1 sachet

About the gelling mass... The recipe uses a powder called "Zhelinka" - according to the instructions, it must be boiled for 5 minutes after boiling. What have I done. But if you take "Zhelfix", "Confiture" or other pectin-based powder, read the instructions carefully and follow the directions written on the packet - they may be different.

How to make orange marmalade

Wash the oranges and halve them.

Squeeze the juice out of them (I have a manual citrus squeezer).

It turned out about 400 g of fresh juice.

Pour the juice into a saucepan, if necessary through a fine strainer.

Add sugar to the saucepan.

Send the orange zest there.

Gently mix the whole mixture and bring to a boil, stirring constantly.

In the meantime, dilute the gelling mixture by rubbing to loosen any lumps. You need to add it when the juice boils.

And then mix well again.

While the mixture is hot, it absolutely does not resemble jelly or marmalade. See how the mixture runs off the spoon easily? Leave it on the stove over very low heat for another 5 minutes.

Let your marmalade cool slightly and serve as you like: arrange it in glasses, rosettes or bowls.

In our case, the orange marmalade stood all night at room temperature, and the next morning it was completely frozen and ready to eat! Or you can put it in the refrigerator (but only after it cools down): two hours - and voila.

How to cook orange marmalade (and any other)? Better in a stainless steel pan, otherwise the marmalade will burn and not peel off.

If seeds are floating in freshly squeezed orange juice (as in the photo above), then do not forget to strain it through a fine strainer. Do the same with any other fruit or berry.

About the zest. Enough is the zest of two halves of an orange, from which the juice has already been squeezed out. Only you need to rub it on a very fine grater and take only a beautiful, bright orange peel, and you do not need a white one (it tastes bitter).

When making your marmalade, be sure to stir it frequently. In general, the stirring movement is one of the most important in the preparation of this dessert.

About sugar. There is a little sugar in the recipe, this is a deliberate choice. But you can easily serve marmalade to the table, sprinkle it with sugar.