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Jelly marmalade

Jelly Marmalade

Miracle marmalade! Simple, quick, and incredibly tempting! It doesn't come out as firm jelly marmalade, exactly, but the jelly candies are amazing — good enough to eat down to your fingertips :)

holopyk

Recipe author

Composition / ingredients

Servings:

Gelatin

Orange juice (freshly squeezed)

100

Water

100

Lemon juice (6 is fine too)

Sugar

Orange zest (grated)

Lemon zest (grated)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 5 % 3 g

Fats 0 % 0 g

Carbohydrates 95 % 55 g

230 kcal

GI: 4 / 0 / 96

Cooking method

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The recipe is surprisingly simple, and the result beats all expectations: Pour the orange juice over the gelatin and set it aside to bloom and swell. Stir the sugar into the water, add the zest (lemon and orange), bring to a boil, and keep it on low heat for another 3 minutes. Stir constantly so the sugar dissolves completely. Take it off the heat and stir in the gelatin right away, mixing until it fully dissolves. Now strain the whole thing, pressing the zest well to squeeze out all the liquid. Line a mold with plastic wrap, pour in the mixture, and refrigerate for 6–8 hours. Once the marmalade has set, free it by peeling back the wrap and easing it out with a knife. Turn it onto parchment paper that you've sprinkled with sugar first. That's it — time to dig in and treat the whole family to a wholesome little candy :)
For why gelatin sometimes won't set, how to avoid those unpleasant gelatin lumps, and all the tips and tricks, see the article on gelatin.