Composition / ingredients
Step-by-step cooking
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The marmalade recipe is surprisingly simple, and the result exceeds all expectations:
Gelatin is poured with orange juice and left alone for a while, waiting for it to swell.
Pour sugar into the water, add the zest (lemon and orange), boil and leave on low heat for another 3 minutes. Do not forget to stir constantly so that the sugar completely dissolves.
Remove from heat and add gelatin without delay, stir until completely dissolved. Next, you need to strain the whole thing, squeezing the zest thoroughly.
Cover the mold with cling film, pour the resulting mass there and put it in the refrigerator for 6-8 hours.
When our marmalade freezes, we release it by pulling the film and helping with a knife. We transfer it to parchment (baking paper), which we sprinkle with sugar beforehand.
That's all, you can eat and delight the whole family with healthy sweets :)
Why gelatin hardens badly, how to avoid unpleasant gelatin lumps in the dish, as well as all the secrets and subtleties of cooking read in the article about gelatin .
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Gelatin - 355 kcal/100g
- Water - 0 kcal/100g
- Lemon juice - 16 kcal/100g
- Orange peel - 97 kcal/100g
- Orange juice - 36 kcal/100g
- Lemon zest - 47 kcal/100g
