Homemade agar marmalade is a healthy, low-calorie dessert that cooks and sets very quickly. Delight your loved ones with healthy sweets!
It is necessary
- Freshly squeezed juice (can be with pulp) - 200 ml
- Fructose - 1, 5 tbsp. l.
- Agar-agar - 1 tsp
Instructions
Step 1
Any freshly squeezed juice will work for homemade marmalade, but you need to vary the amount of sweetener depending on the acidity of the fruit. 1, 5 tablespoons of fructose for me is the optimal amount for orange juice, but for kiwi and other sour fruits you need a little more fructose, about 2 level tablespoons. Thick juices with added pulp result in a little more store-bought marmalade with a dense texture, while pure juices have a more delicate texture and resemble jelly cubes.
Step 2
Pour 50 ml from 200 ml of freshly squeezed juice. Add a teaspoon of agar agar to 150 ml and leave for 30 minutes until it swells. After 25 minutes, pour the remaining 50 ml of juice into a heat-resistant bowl, put on medium heat, add fructose and, stirring constantly, bring to a boil. Continuing to stir, pour in the juice with swollen agar-agar in a thin stream and cook for another 4-5 minutes. Gently pour the hot mixture into silicone molds. The marmalade will already be frozen when it cools down to room temperature, but you need to put it in the refrigerator for another 30-40 minutes.
Step 3
We take out the finished marmalade from the refrigerator. If you poured it into a large form, then we cut it into gummies, if into special forms, we simply release it from the molds. If desired, you can sprinkle the gummies with powdered sugar or pour over with chocolate icing.
