Making marmalade at home does not require a person to have special pastry skills or special ingredients. Everything you need can be purchased at the grocery store, and the molds can be ordered online.
Fruit jelly is a nutritious product, one 100 gram serving contains 320 kcal.
Fruit jelly consists of pectin, agar-agar and gelatin with various flavors. Pectin promotes the removal of harmful substances from the body, and agar-agar, swelling in the intestine, stimulates the work of peristalsis. All components help the stomach work by removing harmful toxins and heavy metals. Their absorbent action cleanses the liver. Employees of gummy factories advise to cook it yourself, because often in production, in order to reduce the cost of goods, low-quality raw materials are purchased.
How to make marmalade at home? There are several recipes for marmalade, which differ both in the method of preparation and in their main filler. Depending on the choice of the main ingredients, the marmalade will have different flavoring properties.
Sea buckthorn-apricot marmalade
Ingredients: One glass of sea buckthorn oil and apricot juice. Two teaspoons of agar agar. Sold in any store, in the "Spice" section. A glass of white sugar.
Method of preparation: Pour 2 tablespoons of agar-agar into a glass of apricot juice, mix thoroughly. The resulting mixture is allowed to settle for 30 minutes. Syrup is made from sugar and sea buckthorn juice. Mixing thoroughly, you can add any sweetener to the syrup. Add the mixture obtained in the first step to the syrup. We turn down the heat, waiting for the boil to begin. After the start of the boil, over the same heat, leave to simmer for five minutes. After boiling for five minutes, turn off the gas and let the mixture cool down. Take out the pre-purchased molds and pour the resulting mixture. Put the molds in the refrigerator for 30 minutes.
After the time has elapsed, get ready-made marmalade and taste it. If the marmalade is tasty and does not give off bitterness, then you can safely eat it! Sprinkle with sugar to give the marmalade a more presentable top view. And to give it strength on the outside and soft tenderness on the inside, it must be laid out on any surface and left to dry for several days.
