Lemon marmalade is a great alternative to any dessert. This delicacy goes well with tea. It can be spread on bread or cookies, added to cakes, pies and pastries. To make marmalade you will need the following ingredients:
500 grams of lemons,
1 kilogram of sugar,
2 liters of water.
How to make lemon marmalade - recipe
Cooking method:
1. Wash the lemons, put them on the fire and simmer over low heat for 2 hours. Cool lemons and puree them. Don't forget to remove the seeds.
2. Add water and sugar to the lemon puree, put on low heat and cook until the mixture has settled. The marmalade is ready when the mixture turns a caramel color.
3. Place the finished marmalade into jars. It can be spread on bread or eaten just like that. Bon appetit.
Recipe for marmalade “Lemon wedges”
For Lemon Slices marmalade you will need lemon marmalade mass and one egg white. Beat the egg white and add 5 tablespoons of hot marmalade mixture. Quickly spread them onto the cellophane in the shape of a rectangle. Dilute 5 tablespoons of regular marmalade mass with food coloring and spread it on another cellophane in the same form. Place one cellophane on top of the other so that the two layers of marmalade lie on top of each other. Put marmalade onto a baking sheet and pour in the remaining marmalade mixture. Cool and cut into pieces. You will get an excellent puff pastry treat.
Lemonade marmalade recipe
Marmalade can be made not only from fruits, berries and citrus fruits, but also from lemonade. To do this, you need to dilute a thickener in lemonade (it’s better to use agar-agar), you can add fruit or berry puree, or you don’t have to add it. Heat the resulting juice over a fire and boil briefly until the agar-agar dissolves. Pour the marmalade into molds and cool. If desired, you can add sugar.
Children's marmalade - recipe
To make baby marmalade, it is better to use fresh fruits or berries. It is better to prepare children's marmalade with pectin, a natural thickener, so give preference to apples, pears, apricots or gooseberries as the base of the dessert. You need to boil the fruits and make a puree from them. Then add sugar(although for children it is better to take honey) and cook until the mixture thickens. The marmalade should be poured into molds and cooled. The treat will harden in 1 - 2 days. Of course, you will have to wait, but this marmalade is healthy, does not contain preservatives and is suitable for children
Stay tuned for new ones marmalade recipes from "Sweet Fairy Tale" on the "Fru-Fru" website!
MARMALADE
Juice 500ml + 150ml
Agar 15g - (a tablespoon with a small pile).
Sugar 0.5 kg - (2.5 faceted glasses).
Citric acid (crystals) - 0.5 teaspoon.
Dye optional.
In any container, soak all the agar and half a liter of juice for 20-30 minutes.
Pour all the sugar into a saucepan and pour in 150 ml of juice. It will barely cover the sugar. Place on low heat and begin to heat, stirring constantly. The syrup should boil and the sugar should COMPLETELY dissolve. There is no need to boil the syrup, you just need to bring it to a boil and dissolve all the sugar.
Plop all the juice and agar into the boiling syrup at once. In one movement, without any “thin streams”. Stir and bring to a boil again. Pour in all the citric acid and stir. we interfere. we interfere.
The mixture must be boiled so that the agar fully reveals its gelling properties. Remove the saucepan from the heat, let it cool (or force cooling in a container with cold water, but always stirring). Once the mixture has cooled a little and has become viscous, you can pour it into any mold or onto a sheet. I played it safe by lining it with cellophane. I didn’t smear the cellophane with anything, I just poured it on it and that’s it. 
You can put it in the refrigerator to cool, just like that.
After hardening, cut the marmalade into pieces of any shape and roll in sugar. Place on a wire rack to dry. After 2-3 hours, you may need to re-bake. because the sugar gets slightly wet from the mass. After a day, the sugar crust dries and the product is ready.
Soaking agar - 30 minutes
Cooking marmalade for 20 minutes
Cool for 30 minutes (in the refrigerator)
Roll in sugar for 10 minutes
I only found nectar at a nearby stall. I think juice is better, and freshly squeezed is even better. You can add a little pulp. To make it healthier, you can roll it in brown sugar (and cook it in it too) - get creative! It’s wonderful and easy to make two or three layer marmalade from different types of juices (different colors).
Special silicone molds are produced for marmalade, like these:
http://www.daimark.ru/konditer.shtml?to=catalog&r=3&cid=78
For my taste, homemade marmalade turned out to be quite pleasant in taste, healthy (fruit juice + agar), LENT - this is now popular. It differs from the store-bought variety in that it is not as poisonous in color and has a milder taste. Considering. Since it doesn’t take long to make, I dare to offer it as another option for a homemade delicacy.
I don’t know how long it can be stored. I’ve already made 3 servings and they didn’t even let me dry it. ate everything
Now I’ll take a break and show you the technology for making “Lemon Slices.” I made them after all!
MARMALADE "LEMON SHALES"
I am telling you the TECHNOLOGY for making “Lemon wedges”. I made it according to the recipe given above, because I didn’t like the “native” one. Moreover, in the original recipe, all 3 layers were made according to different recipes, and for the purity of the experiment, I strictly followed them. But as a result, I ended up with nothing but wasted time and a mountain of dishes. This difference was not noticeable in the taste ABSOLUTELY!!! Therefore, I simplified the recipe the second time. and the third time I simplified it even more. I'm showing you.
I made marmalade mixture. Beat 1 small egg white with a mixer until it forms a thick foam in a small bowl and pour it (using protein cream technology) with 6 tablespoons of marmalade mass. When stirred with a mixer, the mass quickly cools and thickens. Without waiting for it to cool completely, I spread it on the cellophane in a thin layer.
I put another 6 tablespoons of the marmalade mass into another bowl and painted it with red liquid dye, but the marmalade was yellow. so everything turns orange, so be it. I smear it on another cellophane with the same rectangle.
I don’t force the main mass to cool; moreover, if it thickens on its own, I heat it up slightly. I wait until the thin layers harden. This takes about 15-20 minutes. Now I put the white layer on the red one “Face to Face” like this: 
Now we tear off the cellophane from the white layer: 
I put this “sandwich” into my Martellato mold, it’s called a “Eurotunnel”, but you can fit along a sawn plastic pipe of suitable diameter or, at worst, a plastic bottle. 
Now you can pour in the bulk. Then let it cool on its own or in the refrigerator. The result will be a yellow slice with a white “under-crust” and a red “crust” 
Unfortunately, that 3-layer version of the slices was eaten while I lost my vigilance and I had to do it again to show you what the result would be. But there was no time to do it a second time; I did it without the white layer, only with a “crust” and that’s it. Sorry
Take it out of the mold, cut it into slices with a knife, roll it in sugar and put it on a wire rack to dry. On a wire rack because it gets a little wet from below (and in production too, that’s why they dry it there on wire racks too). You can then roll it again. And dry it thoroughly - then it will turn out “real”!
On the side you can see the “simple” option. I simply left it in the saucepan in which it was cooked to harden. It turned out to be about a 2-2.5 cm layer. I picked up the edge and tumbled out onto a tray. I cut it into diamond shapes and rolled it in. It’s no worse!
Here is a close-up of the “lobules”:
By the way, there is a recipe for “Three-layer marmalade” Where these 2 layers (two colored and one whipped) are simply poured into a layer on top of each other and also divided into diamonds. You can try it.
Now finish drying and go to the table! Read more:
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!
Scald lemons with boiling water and wipe. Remove the zest with a thin knife. Do not throw it away, dry it and use it in baking.
Cut the lemons in half, place on a plate and heat in the microwave for 1 minute. This simple method will allow you to get more juice. Squeeze out the juice.
Strain the juice through a sieve.
You should get about 180 ml of lemon juice.
Bring sugar and water to a boil. Turn off the heat and add lemon juice. Mix.
Pour gelatin with warm boiled water. Leave for 10 minutes. Heat the bowl with the gelatin mixture in the microwave until warm, but do not allow it to boil. Stir until smooth.
Pour the gelatin solution into the syrup.
Pour the mixture into a suitable form or pour into small candy molds. Cool and chill in the refrigerator for 5 hours.
Cut the finished marmalade into small pieces.
Roll each piece in sugar.
An interesting taste effect is obtained if the candies are rolled in starch, coconut flakes, chopped zest or carob powder. Place the marmalade on a serving plate, place in bowls and serve with tea.
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