Orange marmalade at home: recipes with gelatin, agar-agar

Content

1 Selection and preparation of ingredients
2 How to make orange marmalade
3 Terms and conditions of storage
4 Conclusion

Oranges are quite popular due to their availability, low price and rich chemical composition. The fruits are universal in use, they are consumed fresh, the juice is squeezed out, and they are prepared for the winter. Orange marmalade is one of the popular processing methods; preparation is simple and costs are minimal. They serve homemade delicacies for tea, decorate cakes, and include them in recipes for curd desserts.

Selection and preparation of ingredients

Marmalade is made from the juice of fresh oranges with the addition of zest.

To prepare sweets, choose fully ripened fruits with a pronounced aroma. There should be no dark, soft spots or signs of rotting on the surface. To obtain a product of the required density, natural gelling substances are added to the raw material:

gelatin, it is produced from the cartilage tissue of cattle;
pectin is a component of plant origin; it is included in the chemical composition of a number of vegetables and fruits;
Agar-agar is obtained from seaweed.

Attention! Thickeners are colorless and odorless, so they do not affect the taste of the finished dessert.

Before processing, oranges are washed and moisture is removed from the surface with a clean napkin.

How to make orange marmalade

The technology for preparing the dessert is simple and does not take much time. The mass, if the dosage of the gelling agent is observed, hardens quickly and holds its shape well. You can make marmalade from oranges alone, using only juice or peels, or by adding spices to the recipe. A good combination is with carrots or lemon.

Homemade orange marmalade with gelatin

Ingredients:

gelatin – 40 g;
oranges – 4 pcs.;
sugar – 800 g;
water – 200 ml;
lemon – 1 pc.

Recipe for making homemade orange marmalade with gelatin:

Using a grater, remove the zest (the top colored layer) from the citrus fruits (down to the white fibers).
Lemon and oranges are divided into parts and the juice is squeezed out; you can use a food processor with a special attachment.
You will get approximately 400 g of juice. Gelatin is poured into it for swelling.
Mix sugar and water in a saucepan, add citrus zest and cook for 5 minutes over low heat.
Allow the syrup to cool to room temperature. Add juice with gelatin and stir well.

Attention! It is not advisable to boil the mixture with a thickener.

The liquid marmalade is filtered through a strainer. Cover the bottom of the container with cellophane and pour it out. You can use portion cells, silicone baking molds, whatever suits you. Place in the refrigerator until it hardens, to speed up the process, place the marmalade in the freezer. If the mass is not poured into molds, then cut into small pieces.

The product is sprinkled with sugar or left in its original form.

Orange and agar-agar marmalade

Components:

oranges – 2 pcs.;
sugar – 100 g;
agar-agar – 1 tsp.

Advice! Two citrus fruits will yield approximately 200 ml of liquid.

Cooking algorithm:

Juice is obtained from the fruits and divided in half.
Pour agar-agar into one part of the liquid and leave for 25 minutes.
When the thickener dissolves, combine it with the remaining orange juice, add sugar, stir well.
Place on the stove and simmer over low heat for 7 minutes.

The hot mass is poured into molds (suitable for ice or sweets). Place in the refrigerator. For the mass to harden, 60 minutes is enough.

Marmalade with a pleasant refreshing taste is used as a dessert and is suitable for decorating confectionery products.

Orange marmalade with pectin

Required ingredients:

oranges – 5 pcs.;
pectin – 50 g;
sugar – 500 g;
citric acid – 4 g.

Technology for making marmalade:

Juice is obtained from the fruit (approximately 500 ml). If the pulp of citrus fruits is dry, then add it in bags to the required amount.
Citric acid is dissolved in water.
Mix sugar and pectin thoroughly. There should be no lumps when adding to oranges.
The juice is poured into a container, placed on the stove and heated to 60 ⁰C, the temperature must be measured with a thermometer.
Add sugar and thickener into the liquid in small portions and mix quickly. The mass becomes thick.
Constantly whisking the liquid marmalade, bring to a boil.
Boil at a temperature of 100 ⁰C.
At the end of cooking, add citric acid.

The mixture turns out quite thick. When hot, it is quickly laid out in pre-prepared molds. It is better to do this in one layer, because the mass instantly thickens. After hardening, you need to cut into pieces.

Marmalade according to this recipe holds its shape well and “does not flow” at room temperature

Carrot-orange marmalade recipe

Components:

carrots – 200 g;
orange – 2 pcs.;
lemon – 1 pc.;
cardamom and cinnamon - ¼ tsp each;
agar-agar – 2 tsp;
sugar – 150 g.

Making marmalade from carrots and oranges is quite simple:

Peeled vegetables are passed through a meat grinder. The entire carrot (along with the pulp) will be used to make marmalade.
Using a grater, remove the zest from lemons and oranges. Add the shavings to the carrot mixture.
Juice is squeezed out of citrus fruits. Separate a small amount and dissolve the thickener in it.
The juice is poured into the cooking container, spices, sugar and agar-agar are added.
Let the mixture boil and cook for about 20 minutes.

Remove from the stove and pour into molds, put in the refrigerator for 1.5 hours. The product is taken out and, if desired, rolled in sugar.

The dessert turns out to be a rich orange color with an orange flavor.

Orange-lemon marmalade

Required ingredients:

lemon – 1 pc.;
orange – 1.5 pcs.;
gelatin – 20 g;
sugar – 400 g;
water – 100 ml.

How to cook:

Remove the zest from citrus fruits using a grater.
The fruits are cut in half and the juice is squeezed out. You should get 120 ml of orange and 60 ml of lemon.
Pour gelatin into the liquid, stir and leave for 15 minutes.
Sugar is placed in a saucepan, water is poured and zest is added. Mix everything and cook until the crystals dissolve.
Remove from heat and allow syrup to cool for 5-7 minutes.
Add the juice with gelatin and mix thoroughly.
The mass is filtered through a strainer and poured into a mold, the bottom of which is previously covered with cling film.
Allow to cool and put in the refrigerator.

The dessert will be ready in 5-6 hours (depending on the thickness of the layer). When taken out of the mold, sprinkle sugar on top, turn the container over onto a clean surface, and carefully remove the film. The opposite side is sprinkled with sugar.Cut into cubes.

Pieces of citrus marmalade are transparent, golden in color, with a pronounced aroma

Orange peel marmalade

To prepare the dessert, take 0.5 kg of crusts and 300 g of sugar.

Cooking algorithm:

Oranges are peeled.
To remove bitterness from the zest, place in a saucepan, add water, and cook for 5 minutes. The procedure is repeated three times (with a change of water).
They take out the raw materials and let them cool. Squeeze thoroughly with your hands and pass through a meat grinder with the finest grate.
The mass is mixed with sugar and kept in the oven until thickened (25-30 minutes), stirring constantly.
Cover the baking sheet with foil or baking paper. Cover the surface with sugar, distribute the workpiece in a layer of 2-3 cm.
Return to the oven, set to 60⁰ and dry a little.
Cut the layer into pieces and sprinkle with sugar.

The consistency of the dessert is no different from that made from juice.

Terms and conditions of storage

The delicacy is prepared for consumption immediately, so oranges are not processed in large quantities. You can always make a fresh product either from the fruit or from canned juice. Leftover sweets are stored in closed glass or plastic containers at low air humidity.

The product should not be kept in a warm place, as the surface becomes hard and the pieces lose their aesthetic appearance. The ideal option is a refrigerator. The shelf life in such conditions for a dessert made from oranges is up to three months. If placed in the freezer, it does not lose nutritional value for up to one year.

Conclusion

Homemade orange marmalade is an environmentally friendly product, without the addition of flavor enhancers and food colorings. The preparation process is simple and does not require any special material costs.The dessert completely preserves the chemical composition of fresh fruits. Suitable for use by both children and adults.