Chewing marmalade

For those who do not mind eating delicious chewy marmalade, we offer recipes for preparing delicacies at home. Unlike the purchased one, such a product is absolutely devoid of preservatives and other hazards.

How to make marmalade at home with gelatin?

Ingredients:

• gelatin with fruit or berry flavor - 85 g;
• sheets of gelatin without taste - 12-13 pcs .;
• granulated sugar - 220 g;
• water 260 ml;
• powdered sugar (optional);
• refined oil.

Preparation

Gelatin leaves without taste soak in a small portion of cold water and leave the minutes for thirty. Then pour water in the ladle, pour in the sugar and heat it to a boil, stirring, so that all the crystals are dissolved. After that, lower the heat of the hotplate and pour gelatin with fruit or berry flavor. Continuously stir the mass to dissolve all the gelatinous granules, after which add swollen sheets of gelatin and prevent them from completely breaking.

We observe the change in the consistency of the mass, and when it starts to thicken, we pour it over previously prepared silicone molds. They need to be smeared beforehand with a napkin oil or sprinkle with oil spray. We remove the mold with the blanks on the shelf of the refrigerator and give them about ten to twelve hours to freeze.

Now we extract chewing marmalade from the molds, let it dry for a few minutes for ten minutes, then if desired, we roll in sugar or powdered sugar and enjoy.

Children's chewing marmalade from juice - recipe

Ingredients:

• any fruit or berry juice - 220 ml;
• gelatin - 30 g;
• granulated sugar 420 g;
• powdered sugar (optional).

Preparation

For children, you can prepare a marmalade without any flavoring additives, taking as a basis for treats any fruit or berry juice. It is much better if the juice is freshly squeezed, and not purchased in the store.

In a small amount of juice, soak gelatin and leave for about thirty minutes. At this time we connect the remaining juice with sugar in the scoop and warm it up, stirring until all the crystals have dissolved. Now add the swollen gelatin and stir to allow all of its granules to dissolve in the syrup. Filter the mass through a fine strainer or gauze and pour over the prepared molds for marmalade. It is better to smear in advance a little refined oil or sprinkle with culinary oil spray.

After the melt of the marmalade has fully frozen in the refrigerator, and for this we need an average of ten hours, remove it from the molds and, if desired, sprinkle sugar or powdered sugar.

Chewing marmalade with your own hands of black currant without gelatin

Ingredients:

• ripe berries of black currant - 1.9 kg;
• purified water - 350 ml;
• granulated sugar - 950 g;
• vanilla sugar - 20 g;
• powdered sugar.

Preparation

The principle of preparation of this marmalade differs significantly from the technological process described in previous recipes. To begin with, wash ripe berries of ripe black currant knead by tolstick or grind with a blender, then pour a mass of boiling water heated to boiling, boil a couple of three minutes, after which we wipe it through a sieve, and throw out the hard component. We fall asleep to berry puree sugar, put on fire and boil, stirring, until the thickening of the mass. We put it now on a baking sheet covered with moistened parchment, and place it in the oven for drying. For this, we hold the workpiece for thirty minutes at a temperature of 170 degrees. In some cases, the time may differ depending on the initial density of the berry mass.

Now cut the marmalade into slices, sprinkle them with powdered sugar, mixed with vanilla sugar, and enjoy it.