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:

1. Peel the oranges, squeeze out the juice, add 2 tablespoons of sugar and 1 tablespoon of pectin. Stir until there are no lumps.
2. Pour the orange mixture into the heated pan. Stirring, heat until thick for 15 minutes, but do not boil. Cool.
3. 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.
4. 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.
5. 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.
6. 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:

1. Dissolve gelatin in 150 ml. cherry juice at room temperature, stir and leave to swell for 30 minutes.
2. 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.
3. Pour gelatin into syrup, stir until smooth.
4. Fill the molds with liquid marmalade and place in the refrigerator for 1.5-2 hours to harden.
5. 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:

1. Pour water over the agar-agar, stir and leave for 1 hour.
2. Pour the agar-agar into a thick-bottomed saucepan, place over low heat and bring to a boil, stirring constantly.
3. As soon as the agar-agar boils, pour sugar into it. Simmer over low heat for 1-2 minutes.
4. 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.
5. Pour the finished marmalade into silicone molds of different sizes, leave to harden at room temperature or put in the refrigerator for 1 hour.
6. 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:

1. Wash the apples and quince, cut into slices and remove the seeds.
2. Place the apples in a deep saucepan, add water and cook, stirring, until softened.
3. 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.
4. Line a baking sheet with parchment paper, spread a thin layer of applesauce on it and place in the oven.
5. Dry the marmalade for 2 hours at 100°C, turn off the oven and leave the marmalade overnight. Do this procedure again.
6. 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:

1. Wash the berries, mash with a fork or grind in a blender, add sugar and mix.
2. Pour agar-agar into a saucepan, cover with cold water, and let stand for 15-30 minutes.
3. Place the saucepan with agar-agar over low heat, stirring, bring to a boil, and cook for 2 minutes.
4. Mix berry puree with agar-agar, cool slightly and pour into molds.
5. 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!

It would seem that the era of making homemade sweets - chocolate, candies, marmalade and marshmallows - has long gone into oblivion. In stores today they offer such an abundance of delicious goods that it makes your eyes wide open. But real housewives know that homemade sweets are both tasty and healthy. This collection contains recipes for homemade marmalade, which contains no dyes, thickeners, or flavor enhancers.

Marmalade at home - step by step photo recipe

A tasty and healthy orange delicacy from childhood can now be prepared in your own kitchen. In this case, no special culinary skills are required. You can add any spices to the orange puree, or replace some of the oranges with a mixture of lemons or grapefruits.

Products:

• Orange juice and puree – 420 g.
• Sugar – 500 g.
• Invert syrup (molasses) – 100 g.
• Pectin – 10 g.
• Citric acid – 4 g.

Preparation:

1. Place orange juice and puree in a saucepan or saucepan with a thick bottom. The mixture will foam abundantly during cooking. Keep this in mind when choosing the size of the pan.

2. Add pectin to 50 g of sugar from the total amount. The pectin must be thoroughly mixed so that it combines evenly with the sugar. Otherwise, lumps will form in the marmalade.

3. Warm the puree until warm. Add sugar and pectin. Mix the mixture quickly and thoroughly.

4. Put the mixture on fire. Stirring constantly, bring it to a boil.

5. Pour the remaining sugar into the marmalade. Pour in invert syrup or molasses. The syrup will prevent the sugar from crystallizing and will also provide a more transparent marmalade structure.

6. Continue cooking the marmalade over low heat, stirring occasionally. It will begin to boil vigorously and foam. After some time, the mass will begin to thicken and acquire a darker color.

7. You can determine the readiness of marmalade by the speed at which it hardens. Take a cold spoon. Drop some hot marmalade on it. Wait for the drop to cool completely. If it thickens, remove the pan from the heat.

8. Pour citric acid with a teaspoon of water. Stir the solution. Pour the acid into the marmalade and stir the mixture.

9. Pour the marmalade into the silicone mold. Leave to harden on the table.

10. When the marmalade has cooled completely, remove it from the mold onto the parchment. Sprinkle sugar on top.

11. Turn over the layer of marmalade. Using a ruler, cut into small cubes.

12. Roll the marmalade cubes in sugar.

13. Store the product in an airtight container, otherwise it may become damp.

Real homemade apple marmalade

This recipe will require minimal financial investment, since you will only need to buy sugar and apples (or only sugar if you have a rich harvest from your garden). But it will require strength from the hostess, her assistants and time for preparation. Without the use of gelatin, such a product is the most useful.

Ingredients:

• Fresh apples – 2.5 kg.
• Water – 1 tbsp.
• Granulated sugar – 1.1.5 kg.

Important: The warmer the future storage location, the more sugar the marmalade will need.

Algorithm of actions:

1. Wash the apples, remove seeds and stems. Cut the fruits into small pieces into a large enamel container.
2. Add water. Turn the heat on the stove to very low. Bring the apples until they become soft and soft.
3. Now it's time to grind them to a puree, for example, with a masher. Although, of course, kitchen appliances, such as an immersion blender, will do this job many times faster, and in this case the puree will be more homogeneous.
4. If the housewife does not bother about the presence of small fragments of apple peel, then you can proceed to the last stage. Ideally, the puree should be rubbed through a sieve.
5. Next, transfer the resulting mass into the same container where it was located at the beginning. Put it back on the fire, very, very low. Boil down. Do not add sugar immediately; first, some of the liquid from the puree should evaporate.
6. And only when it thickens enough, comes the turn of sugar.
7. And again the cooking is long and slow.
8. When the applesauce stops dripping from the spoon, the final moment comes (which also takes a lot of time). Line a baking tray with baking paper. Top it with applesauce. Spread into a thin layer.
9. Do not close the oven door, keep it on low heat for at least 2 hours.

Homemade delicious marmalade should still stand overnight to completely dry out. True, it will be very difficult for the hostess to ensure that one of her relatives does not take the sample.

How to make marmalade with gelatin - a very simple recipe

Making real marmalade at home is quite difficult due to time and effort (not finances). The use of ordinary gelatin significantly speeds up the process, although the resulting sweet product will have a much shorter shelf life. You can take any berries from which the juice is squeezed.

Ingredients:

• Cherry juice – 100 ml (you can replace cherry juice with any other juice, for something sweeter just take a little less sugar).
• Water – 100 ml.
• Lemon juice – 5 tbsp. l.
• Granulated sugar – 1 tbsp.
• Lemon zest – 1 tbsp. l.
• Gelatin – 40 gr.

Algorithm of actions:

1. Pour cherry juice over gelatin. Wait 2 hours for it to swell.
2. Mix granulated sugar, zest, add lemon juice, water, cook until sugar is completely dissolved.
3. Combine the sweet liquid with cherry juice and gelatin.
4. Cook over low heat until the gelatin is completely dissolved.
5. Strain. Pour into funny shaped molds.
6. Keep in the refrigerator for several hours.

Fast, beautiful, elegant and tasty.

Recipe for homemade marmalade with agar-agar

To make marmalade at home, you need a choice of one ingredient - gelatin, agar-agar or pectin. The latter is present in apples in large quantities, so it is not added to apple marmalade. Everyone knows about gelatin, so below is a recipe with agar-agar.

Ingredients:

• Agar-agar – 2 tsp.
• Oranges – 4 pcs.
• Sugar 1 tbsp.

Important: If the family is large, then the portion can be doubled or more.

Algorithm of actions:

1. Stage one is to squeeze the juice out of the oranges, which kitchen appliances will help with. You should get 400 ml (for the given amount of agar-agar and sugar).
2. Pour 100 ml of juice into a separate container.
3. Add agar-agar to the rest and leave for half an hour.
4. Mix the poured juice with sugar, bring the liquid to a boil and the sugar dissolves.
5. Combine both mixtures. Boil for another 10 minutes.
6. Leave for the same time.
7. Pour the warm mass into beautiful molds.
8. Cool in the refrigerator.

Before serving, you can sprinkle the finished marmalade with sugar. It would be nice to wait another 2-3 days, but it’s rare that a housewife can do this - the household simply won’t be able to wait that long.

How to make chewing marmalade at home

Many mothers know that gelatin candies are among the most popular among children. But mothers also understand that store-bought sweets contain very little nutrition, so they are looking for homemade chewing candy recipes. Here's one of them.

Ingredients:

• Fruit jelly concentrate – 90 g.
• Granulated sugar – 2 tbsp. l.
• Gelatin – 4 tbsp. l.
• Citric acid – 0.5 tsp.
• Water – 130 ml.

Algorithm of actions:

1. The preparation is quite simple in technology. Mix all dry ingredients in a deep container.
2. In the absence of citric acid, lemon juice can successfully replace it.
3. Bring water to a boil on the stove. Then add the dry mixture in small portions, whisking all the time so that there are no lumps.
4. Pour the mixture into a large rimmed baking sheet.
5. When it has completely cooled down, put it in the refrigerator.

All that remains is to cut it into cubes, strips or fantastic shapes. Children will rejoice in sweets, and mother will rejoice in the fact that sweets are healthy.

Pumpkin marmalade recipe

The best fruits for homemade marmalade are apples, since they contain a lot of pectin, the sweetness turns out to be very dense in consistency. In the absence of apples, pumpkin comes to the rescue, and the marmalade itself turns out to be a very beautiful sunny color.

Ingredients:

• Pumpkin pulp – 0.5 kg.
• Sugar – 250 gr.
• Lemon juice – 3 tbsp. l. (citric acid 0.5 tsp).

Algorithm of actions:

1. To make marmalade you need pumpkin puree. To do this, peel the fruit, cut it and cook in a small amount of water.
2. Grind, puree or smash with a mixer/blender.
3. Mix with sugar and lemon juice (first dilute citric acid in a small amount of water).
4. Cook the sweet pumpkin mixture until the puree stops sliding off the spoon.
5. Next, transfer it to baking paper lined on a baking sheet and continue drying in the oven.
6. You can simply leave it for a day in a ventilated, dry place.

Give the desired shape, for example, roll up small beautiful suns and pin them on toothpicks. Both benefit and beauty.

Homemade juice marmalade

To make marmalade, not only puree is suitable, but also any juice, preferably freshly squeezed, which does not contain preservatives.

Ingredients:

• Fruit juice – 1 tbsp.
• Gelatin – 30 gr.
• Water – 100 ml.
• Granulated sugar – 1 tbsp.

Algorithm of actions:

1. Heat the juice slightly and mix with gelatin. Leave to swell, stirring from time to time so that the process goes more evenly.
2. Pour sugar into water and put on fire. The water will boil and the sugar will dissolve.
3. Mix with juice and boil.
4. Pour either into one large mold (then cut the layer into cubes) or into small molds.

You can roll the pieces of marmalade in sugar so they will not stick to each other.

Quince marmalade recipe

The ideal fruit for marmalade in Russian latitudes is apples, but residents of Western Europe prefer quince marmalade. If you manage to get a good harvest of this extraordinary fruit, which is very similar to hard wild apples, then you can make the sweet at home.

Ingredients:

• Quince – 2 kg.
• Sugar - as much as the weight of quince puree.
• Lemon juice – 2-3 tbsp. l.

Algorithm of actions:

1. The first stage is the most difficult. The quince must be cleared of tails, partitions and seeds.
2. Chop, put in a saucepan, add a little water. Cook until the pieces are very soft.
3. Drain in a colander. Grind the puree in any convenient way.
4. Weigh and add the same amount of granulated sugar. Add lemon juice here.
5. Send the puree for cooking. It will take approximately 1.5 hours.
6. Well-cooked puree should be poured onto baking paper (baking paper) in a baking tray and dried for about a day.
7. Cut into large or small cubes, leave for another 2-3 days to dry (if possible).

Serve with morning coffee or evening tea; this marmalade can be stored for up to six months.

Jam marmalade

What should you do if your grandmother handed over huge reserves of jam that the household doesn’t want to eat? The answer is simple - make marmalade.

Ingredients:

• Berry jam – 500 gr.
• Gelatin – 40 gr.
• Water – 50-100 ml.

Algorithm of actions:

1. If the jam is too thick, it needs to be diluted with water. If it is sour, then add a little sugar.
2. Pour gelatin with water and leave for several hours. Stir until dissolved.
3. Heat the jam, strain through a colander, sieve, or simply blend with a blender until smooth.
4. Pour dissolved gelatin into it.
5. Keep on fire after boiling for 5 minutes.
6. Pour into molds.

All that remains is to say “thank you” to grandma for the jam and ask for a couple more jars.

The simplest recipe for making marmalade is apples and sugar, but there is a lot of fuss, first make puree, then boil, then dry. But the result will please you for many months.

• To speed up the process, you can use gelatin, pectin or agar-agar.
• After cooking, fruits and berries need to be crushed into a puree-like mass using kitchen appliances or simple devices such as a colander and a masher.

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.

Sweets are present in the diet of every person, including those who are faced with endocrine disorders. Considering the prevalence of the pathology, it is necessary to understand in more detail the acceptability of using marmalade for diabetics; it is also recommended to familiarize yourself with the basic recipes and what products are used at home.

Are there any benefits to marmalade?

Oddly enough, but the presented variety of dessert can really be healthy - only if natural ingredients were used in its production. Please note that:

• pectin - plant fiber, which is a health worker for the digestive system and a storehouse of vitamin components;
• gelatin is obtained by processing connective bone and cartilage tissue; includes glycine, lysine, and acids (alanine);
• Agar-agar, made from seaweed, is rich in iodine, which optimizes the activity of the endocrine gland.

Due to moderate use of the product, an improvement in intestinal motility, restoration of lipid and carbohydrate metabolism, and a decrease in the rate of cholesterol formation are identified (the likelihood of developing atherosclerosis is significantly reduced). They also pay attention to the ability to cleanse the liver and kidneys, remove toxins, and restore strength due to physical activity.

It is worthy of attention to normalize brain function, strengthen the immune system, optimize the nervous system, as well as accelerate the healing algorithm for fractures and cracks, and rejuvenate the skin. Of course, this type of sweetness is far from a panacea and does not always have a similar effect, but with the proper approach you can count on a full effect.

Is sweetness acceptable for diabetes?

Marmalade for diabetes, like marshmallows, is not a desirable product for consumption. This applies to items that contain natural sugar - in case of a non-insulin-dependent form of the disease, they are unacceptable for consumption. Their danger also lies in their ability to cause addiction, because a person has a constant desire to replenish the balance of serotonin (the hormone of happiness, which increases due to the appearance of sweets in the body).

At the same time, there is a special sugar-free marmalade, which is a dietary product. It replaces the natural name with substances such as fructose or xylitol. However, the risk of developing obesity remains because the component is transformed into specific cells that accumulate in the body. To eliminate such an algorithm and the appearance of visceral problems, experts insist on dosed and rare use of dessert. It is best to purchase varieties labeled “diabetic” or prepare them yourself, based on proven ingredients. What products to choose for homemade marmalade

In order to prepare a healthy dietary dish, it is advisable to use fresh fruits and berries. The first ones are best used if they are as hard as possible, because they have the highest pectin ratio. Those with a low glycemic index include apple (30 units), plum (22), apricot (20), pear (33), as well as black and red currants (15 and 30, respectively), and cherry plum (25).

Diabetic marmalade recipes (sugar free)

First

In general, the algorithm is as follows:

1. the prepared products are placed in water, which should only cover them, and boiled for 30 minutes;
2. the finished fruits are cooled, passed through a sieve or blender, and the resulting puree is placed on the lowest heat and stirred constantly to prevent the possibility of burning;
3. it is important to evaporate all the liquid, after which the finished mass is laid out on a plate, having previously made ordinary balls or, for example, lozenges;
4. dry the delicacy in the room until the marmalade is completely ready.

Second

Another recipe involves using berry or fruit juice. Pre-wash and sort out the unsweetened ones, squeeze out the concentrate and boil it over low heat to achieve the thickest possible jelly. The mixture is poured onto a parchment-lined sheet and dried in the oven with the door open. At the final stage of preparation, a thin layer of marmalade remains, which is rolled into a roll and cut or squeezed out with cookie cutters. It is recommended to store the mixture in a tightly sealed container, namely in the refrigerator.

Third

If it is not sweet enough for a patient with an endocrine disease, then a sweetener such as stevia is used in the process of preparing the dessert. Its advantage, among other things, is its antimicrobial and antibacterial effects. To prepare the dessert you will need to use 500 g. apples, 250 gr. pears and a similar amount of plums. Wherein:

• the fruits are washed, peeled and pitted;
• chop into small cubes and fill with water so that the fruit is covered, but no more;
• after they are cooked, cool and bring to a puree consistency;
• add stevia to taste and prepare until the required thickness is obtained;
• pour into molds and wait for 100% hardening.

Fourth

The next acceptable variety involves the use of gelatin. They use the instant product, preferably a small pack. In parallel with this, the berries are crushed - be it raspberries, strawberries and others - to a puree state. Then add a small amount of water and sweeten it if desired, after which the delicacy is placed on the fire.

After waiting for it to boil, apply gelatin and bring it to a boil. The name is removed from the burner, poured into molds or sockets, and placed in a cool, but not cold place.

.

Fifth

An unusual and tasty diabetic product is one prepared using hibiscus. The algorithm is as follows:

I use five 5 tbsp. l. petals of the plant, water (for brewing tea) in the amount of 300 ml. You also need 25 grams. instant gelatin and sugar substitute - to taste.

The tea is brewed and gelatin is added while it steeps for swelling purposes. Then the drink is filtered and all ingredients are mixed.

The mass is brought to a boil and poured into molds. It is necessary to cool to room temperature and place in the refrigerator until completely frozen.

Sixth

The delicacy made from natural tomatoes has an excellent and very interesting taste. The procedure is carried out according to the following algorithm: two kg of tomatoes are washed, the stalks are removed and cut into small slices. The future dessert is boiled in a saucepan covered with a lid, and then ground using a sieve.

A sweetener is poured into the resulting thick juice, continuing to boil until a homogeneous mass is obtained. Then pour a thin layer onto a baking sheet and dry slightly, not for very long - it is important not to overdo it. The cooled treat is placed in the refrigerator.

Healthy eating enthusiasts are wary of eating foods containing sugar. But every person sometimes wants to treat himself to something tasty.

How to make marmalade without sugar

Healthy eating enthusiasts are wary of eating foods containing sugar. But every person sometimes wants to treat himself to something tasty.

Fortunately, today there are various sugar substitutes that do not harm the body. Any dessert, including everyone’s favorite marmalade, can be made without sugar. Even those who are on diets may not limit themselves to delicacies. Let's get acquainted with some recipes for healthy marmalade.

Recipe for pear marmalade without sugar

Ingredients:

1 kilogram of pears,

30 grams of gelatin,

any sugar substitute - to taste,

water.

How to cook:

1. Take the pears, peel them, remove the core and let them cook.

2. Pour gelatin with water, leaving until it swells.

3. Make puree from boiled pears, add sweetener and gelatin to it. Cook until gelatin dissolves.

4. Pour the marmalade into molds and cool. Delicious low-calorie marmalade is ready.

Dukan marmalade recipe

This low-calorie treat can be prepared at home.

How to cook:

To do this, brew two hundred grams of hibiscus tea, only without sugar (if desired, you can use a little sweetener).

In another bowl, dilute 2 teaspoons of agar-agar.

Pour the finished treat into molds, cool and carefully remove.

This marmalade will not harm your figure and is allowed by nutritional rules, according to the Dukan diet.

Recipe for pectin marmalade with stevia

Stevia is a natural sugar substitute. Marmalade with stevia will be an excellent analogue to dessert prepared with refined sugar.

How to cook:

Take a kilogram of apples (it is better to use sour varieties).

Cut the apples, removing the core.

Apples should be boiled in a small amount of water.

Make a puree from boiled apples, add stevia to taste and put the mixture on the fire until the marmalade thickens.

Pour the hot dessert into molds, cool and carefully remove.

Secrets and recipe for sugar-free pectin marmalade

To prepare marmalade with pectin, you need to choose fruits and berries that contain a lot of pectin - apples, apricots, quince, gooseberries.

This marmalade will take shape without adding thickeners. The pectin-based treat dries for 1 to 2 days in a cool place. This is more than gelatin or agar-agar marmalade. Instead of sugar, you can put any sweetener or honey.This marmalade is suitable for those who are on a diet and watching their figure.

Bon appetit. Cook with love!