Homemade marmalade without sugar

Step-by-step cooking

1. Step 1:

   

   To start, pour gelatin with a glass of warm boiled water. According to the instructions, my gelatin needs 40-60 minutes. for swelling. If you want to get a denser consistency of marmalade, just use a little more gelatin.

2. Step 2:

   

   Oranges must be thoroughly washed and cut in half.

3. Step 3:

   

   We will need to squeeze fresh from all the prepared oranges. I use a mechanical citrus juicer. But you can squeeze out the juice and just with your hands.

4. Step 4:

   

   No matter how hard I tried, the bones still got into the fresh. Therefore, I propose to strain the juice through a sieve. At the same time, the pulp will be removed. You can also use gauze folded in several layers.

5. Step 5:

   

   Bananas are washed and peeled. The banana in this recipe is the main source of sweetness. So if you want a sweeter marmalade, increase the number of bananas, but do not forget about the proportions of gelatin! Or just add some honey.

6. Step 6:

   

   Kiwi wash and peel. I put kiwi here not so much for the sake of taste, but for the sake of its seeds. In the finished marmalade, they will crunch pleasantly. And no expensive chia seeds are needed!

7. Step 7:

   

   Cut bananas and kiwis and send them to a blender. We need to get a smooth homogenized puree.

9. Step 8:

   

   Beat the fruit until smooth. Don't worry about kiwi seeds. If you use a regular homemade blender, they will remain unharmed. What can't be said, for example, about a smoothie blender: the seeds will definitely grind there.

10. Step 9:

    

    Pour the banana and kiwi puree into a saucepan or ladle. Add fresh orange juice and mix thoroughly.

11. Step 10:

    

    Heat the fruit mixture over low heat, stirring constantly. Bring to a boil. Just a minute more, and turn it off.

12. Step 11:

    

    According to the instructions, my gelatin must be heated over low heat, without bringing to a boil. Stir until the lumps completely dissolve.

13. Step 12:

    

    Now I will have to additionally strain the gelatin through a sieve, as required by the label.

14. Step 13:

    

    Pour the fruit mixture into the mold in which we plan to leave the marmalade until thickening. Add gelatin. Try to choose a shape of such a size that the marmalade layer eventually turns out to be no more than 2-2.5 cm high.

15. Step 14:

    

    It remains only to mix both mixtures thoroughly until smooth. Then the marmalade will do all the work itself. The first 2-3 hours he should rest at room temperature. Then we put it in the refrigerator until it freezes completely.