Marmalade with agar-agar at home. Homemade marmalade from agar-agar: how to make marmalade at home Orange marmalade on agar

Without dyes, preservatives and harmful substances! Everything is natural! Fast, tasty and not harmful :)

Agar-agar, it turns out, it’s just an amazing thing :) So far I don’t know what to cook with it, except marshmallows, marshmallows, bird's milk and marmalade, but I hope you can tell me interesting recipes using agar-agar? In the meantime, homemade marmalade! Red currants, orange, sugar and agar-agar, All! I’ll say right away that I digested it twice, that is, after hardening, I digested it and added water and sugar, because it turned out very sour, but the proportions in the recipe are final, which do not need to be digested and which are optimal for such a sour berry as currants :). The consistency is not like store-bought marmalade, which sticks to your teeth, but is more like “orange slices”, bites evenly 🙂 There is nothing to compare the taste with, because here is one solid berry!

So, homemade marmalade using agar-agar!

Recipe:

1. Juice or pulp of a berry (fruit) (that is, liquid) – 470 g. in any halves *That is, mix to taste, apple + orange, currant + raspberry, water + juice, etc. and so on
2. Sugar – 250 gr.
3. Aga-agar – 2.5 tsp.

Preparation:

*Well, I didn’t have any juice, I didn’t! I had to get frozen berries :) Therefore, the process of obtaining 470 gr. I describe juice from the very beginning :)

1. Soak agar in some juice *I have orange juice – 70 g.
2. Cover a small form with cling film
   
3. Frozen currants turned out to be 450 grams. Rinse with hot water, pour into a bowl and add sugar.
   
4. Let the berries and sugar boil and cook for a couple of minutes.
   
5. We rub through a sieve or pass through a blender (if we rub through a sieve, 250 ml of liquid puree will remain, the rest can be eaten as jam for tea, or added to some cakes if you bake. * If you just pass the whole mass through a blender, then leave 400 g. liquid puree and do not add water ), put on fire, add 150 ml. water and agar soaked in orange (Total is 470 grams of liquid)
   
6. Cook over medium heat for 4-5 minutes *Do not let it boil too much, because... Agar at 120 degrees loses its properties. That is, if you see that it is gurgling a lot, lift the saucepan from the stove to lower the temperature. We constantly interfere
7. Cool the mass to 60-70 g. *So as not to melt the film
   
8. Pour into the mold and refrigerate until set (30 minutes)
   

Ready!

Cut into squares

Marmalade is a favorite delicacy not only for food lovers. But finding a high-quality and healthy product in stores is very difficult. Where is the exit? Make your own dietary marmalade at home with agar-agar!

This low-calorie dessert can be enjoyed even by those who take care of their figure and health by eating right.

How to make a healthy dessert

Have you never made such a delicious dish before and have no idea how to make marmalade with agar-agar at home? Believe me, it's nothing complicated!

To ensure that homemade marmalade contains only healthy products, we take juices or purees from fresh or frozen berries, fruits, natural ingredients and a gelling agent.

In these recipes it will be agar-agar, which is industrially extracted from algae (brown and red).

There will be no dyes or flavors in our pp marmalade.

We won't add sugar to it.

Why will we make marmalade on agar: what are its benefits and is there any harm? Why not gelatin? Yes because Although agar costs more than gelatin or pectin, it is much more convenient to use:

• hardens faster, even just on the table;
• gives a denser consistency to gummies;
• no calories at all.

Agar enhances intestinal motility, gently cleanses it, helps the liver function and enriches the diet with iodine. But you shouldn’t overeat this delicious, tempting dessert either. Everything is good in moderation!

Universal recipe for fruit and berry pp marmalade

You can make marmalade using the juice of only one type of berry or fruit. Or you can prepare assorted fruits and berries.

The juice can be filtered, the dessert will be clear. But is it worth giving up healthy pulp?

Calorie content 100 g - 53 kcal, bju - 1.1 g protein, 0 g fat, 12.1 g carbohydrates.

Ingredients

• agar-agar - 1-1.5 tsp.
• fruit or berry juice/puree - 150 ml
• orange juice - 50-70 ml
• stevia (natural sugar substitute) or honey - to taste.

Preparation

1. Place fruit juice or puree over low heat, add stevia and honey to taste and boil, stirring continuously (if necessary, remove the foam that forms).
2. Pour orange juice over the agar and stir. Heat the mixture to 60-70 degrees, stirring until the lumps disappear completely.
3. Combine agar with fruit juice and mix thoroughly.
4. Pour into molds. Place in the refrigerator or just on the counter until completely frozen. Take the figures out of the molds - they are ready! If desired, roll in coconut flakes.
5. You can make “striped” marmalade using juice of different colors. Pour the prepared mixture in layers one at a time (wait for the previous layer to harden before adding a new one).

Kiwi and Banana Recipe

This is banana puree marmalade with kiwi.

Exotic, dietary and not only without sugar, but without any sugar at all!

Calorie content 100 g - 56 kcal, bju - 0.9 g protein, 0 g fat, 13.2 g carbohydrates.

Ingredients

• agar - 10 g
• bananas - 2 pcs. (ripe, sweet)
• kiwi - 2 pcs.
• water - 100 ml.

Preparation

1. Add agar-agar to water and stir.
2. In a blender, puree the peeled fruits until smooth.
3. Bring the agar to a boil and mix with the fruit mixture. Let's boil again.
4. Distribute the mixture into a glass form. Place in the refrigerator until it hardens.
5. Cut the marmalade into cubes.
6. Bon appetit!

Marmalade "Coffee with cream"

This recipe is for those who like to tinker for the sake of aesthetics.

And of course, it will be appreciated by coffee lovers.

By the way, it is precisely because of the coffee that such marmalade cannot be called ideally made, but we will take a high-quality one - brewed in an espresso machine or a Turk.

Calorie content 100 g - 26 kcal, bju - 1.3 g protein, 0 g fat, 4.3 g carbohydrates.

What we need:

• 200 ml brewed coffee
• stevia - 0.5 tsp.
• skim milk - 200 ml
• vanillin - on the tip of a knife
• agar - 1.5 tsp.

How to do:

1. Dissolve half stevia and half agar-agar in hot coffee. We do the same with milk, adding vanillin.
2. Now the most difficult thing, if we want to get marmalade like in the photo, is not to let the liquids harden ahead of time. Agar becomes a gel at a temperature of 35-40 degrees (more precisely, 38 degrees Celsius), so we figure out how to constantly maintain the temperature a little higher. You can cool it a little and pour it into thermoses, or you can simply leave it in containers with hot water.
3. Now, one by one, pour the layers into any wide glass container and wait for each one to harden, add the next one and wait again.
4. Or you can simply mix everything or make a two-layer marmalade by first preparing the coffee, waiting for it to harden and preparing the milk part.

To ensure that marmalade at home with agar-agar always turns out as in the photo from magazines or websites, no matter what recipe you choose, follow the advice of experienced chefs:

• Read the instructions on the agar packet carefully. The proportions of water and substance will differ from manufacturer to manufacturer.
• Dissolving the gelling agent in water, bring the mixture to a boil. If there is juice instead of water, you can simply warm it up to 60-70 degrees.
• You need to add a little more agar to acidic juices than to water.
• Agar-agar is sold in the form of powder, plates, and flakes. High quality, highly purified and has no odor. Agar, which is slightly cheaper, may smell like algae.
• When preparing marmalade, cooks recommend diluting the gelling powder in orange juice in order to remove the smell of iodine and algae. Juices of aromatic berries: strawberries, cherries, raspberries cope with this problem on their own. If you are making marmalade from apples or pears, it is better to use orange juice.
• It is better to store the finished marmalade in the refrigerator, in a container with a lid. There are no preservatives in homemade dessert, which means the product is perishable.

Video recipe for marmalade without calories

Here's an idea for those sweet tooths who are currently losing weight. This marmalade may not have exactly 0 calories, but definitely no more than 4-5 in one candy! Just a wonderful find, to be honest! Proportions: 1 tsp per 200 ml of liquid. agar-agar:

Agar agar marmalade is not only tasty, but also a healthy sweet. In addition, it hardens quickly even at room temperature and holds its shape better than a gelatin-based dessert.

Agar agar marmalade can be given any shape

Ingredients

Cherry juice 350 milliliters Sugar 100 grams Agar-agar 1 tsp Vanillin 1 pinch Orange juice 50 milliliters

• Number of servings: 5
• Cooking time: 30 minutes

How to make homemade marmalade with agar agar

You can use any fruit or berry juice, even packaged ones from the store. Although freshly squeezed dessert will be tastier and healthier.

Recipe for cherry marmalade from agar agar:

• Dissolve agar powder in orange juice. Let stand for 15 minutes.
• Mix cherry juice with sugar and bring to a boil.
• Add vanillin and juice with agar.
• Simmer over low heat for no more than 2 minutes, stirring constantly.
• When the liquid has cooled slightly, pour it into molds. You can use one large one, pour the liquid 2 cm high, and then cut the finished dessert into pieces. Or pour directly into silicone molds.
• Let the candies cool completely in the mold; if you take them out too early, they will break.

There is no need to put it away in the cold; it will harden at room temperature. You can sprinkle the finished sweets with sugar, colored sprinkles, or leave them as is.

Also try making bright and tasty marmalades from fresh strawberries. What products will you need:

• Fresh strawberries – 700 g.
• Agar – 20 g.
• Boiled water – 1 cup.
• Sugar or sweetener - to taste.

Before preparing marmalade with agar agar, you need to soak it in a glass of water for at least 20 minutes. During this time, grind the washed strawberries without leaves in a blender into a homogeneous puree.

Add water with agar, stir and place on low heat. Bring the mixture to a boil, simmer for a couple of minutes after bubbles appear.

While cooking, add sugar, fructose or other sweetener, stirring and tasting until there is enough to your liking.

Let the mixture cool for 5 minutes. and pour into molds. You can leave it on the table or put it in the refrigerator, where it will harden in 20 minutes. Carefully remove from the molds and taste.

The benefits and harms of marmalade on agar

Agar is an extract from red and brown algae, it is rich in vitamins, minerals and pectin. Thanks to this, sweets on agar are beneficial for the body, remove toxins and improve intestinal function.

Sweets can be harmful if they contain artificial colors or flavors.

Of course, for people who can't eat sugar, it's best to make candy with safe sweeteners or no sweeteners at all.

If you take these small nuances into account, homemade marmalade will only provide benefits and no harm.

Is it possible to eat marmalade while losing weight? Definitely yes. Marmalade is one of the healthiest desserts both for weight loss and normal nutrition. Judge for yourself!

The calorie content of regular marmalade is about 220-270 calories per 100 grams. For comparison, 100 grams of chocolates contain about 500 calories, and 100 grams of cake contain from 350 to 600 calories, depending on the type of cake. So even the most ordinary marmalade can be safely consumed without worrying about your figure. This delicious dessert contains pectin, which is extremely beneficial for our body. The thing is that pectin is obtained from apples and fruits, so these sweets can rightfully be considered natural. Pectin lowers cholesterol levels and helps eliminate various diseases of the gastrointestinal tract.

Does marmalade contain gluten? This question worries many who adhere to a gluten-free diet. Pectin itself does not contain gluten, but you should avoid marmalade with powdered sugar, as it may contain gluten. Just choose pure marmalade without any additives or powders.

PP marmalade can be prepared from absolutely all fruits and berries. When cooking, you can use not only fresh berries, but even frozen ones. Recipes for low-calorie marmalade based on natural juice are also very popular.

Despite the fact that marmalade does not contain many calories, there are recipes for preparing this dessert that will help you further reduce its calorie content. These recipes do not contain sugar and fit perfectly into a healthy diet.

PP marmalade contains approximately 40 to 70 calories per 100 grams!

PP marmalade - dietary recipe with gelatin

• 350 grams of mango. This fruit is ideal for making tender and tasty marmalade. In this case, the amount of already peeled fruit is indicated.
• 15 grams of gelatin. It is best to use instant gelatin, so the cooking process will take much less time.
• 250 grams of water
• 2 scoops of fitparad

Pour gelatin into 100 ml of water, warm it up a little and add fitparad. The sweetener should dissolve properly in the gelatin.
Blend the peeled mango using a blender. We need to get fruit puree of uniform consistency. Pour the remaining water into the resulting puree, mix thoroughly and combine with the gelatin mass. Now all that remains is to pour our dietary marmalade into molds and put it in the freezer.

Marmalade with agar-agar at home

• 200 grams of currants. You can use any other berry at your discretion.
• 1 teaspoon agar-agar. This natural product is an excellent replacement for gelatin. Agar-agar is obtained from seaweed and is used in cooking to prepare various desserts and dishes.
• 250 ml water
• Any sweetener.

The first step is to soak the agar-agar in a glass of water. Leave for 40-50 minutes. Using a blender, beat the currants into a puree, add. When the agar-agar has brewed, put it on low heat and, stirring gently, wait until it is completely dissolved. There is no need to bring the mixture to a boil. Add berry puree to the prepared agar-agar mixture and stir. Our low-calorie marmalade can be poured into molds!

Stevia marmalade

• 200 - 300 ml apple juice without sugar. In principle, you can use absolutely any natural juice when preparing pp marmalade. The main condition is the absence of sugar.
• 20−30 grams of gelatin. Can be replaced with agar-agar if desired.
• Stevia according to your taste.

You'll love this versatile low-calorie marmalade recipe. If you can’t always find fruits and berries on store shelves, you can always find juice.
Pour the juice into a saucepan and place on low heat. Add stevia to taste and gelatin. Cook, stirring, until the gelatin is completely dissolved. Do not bring to a boil! All we have to do is pour it into molds and cool. Diet marmalade is ready!

Diet marmalade with skim milk

• 200 grams of milk. You can use 1% or 0.5% fat milk.
• Any sweetener to taste.
• 15 grams of gelatin.
• A little vanilla essence.
• 100 ml water. We will dissolve gelatin in it.

First, soak the gelatin in water for 20-30 minutes.
Add sweetener to taste and a little vanilla to skim milk. Heat the milk and add gelatin to it and mix thoroughly. All that remains is to pour the low-calorie marmalade into molds and you can enjoy the milk dessert.

Pumpkin marmalade with agar-agar

To prepare this dessert you will need:

• 250 grams of boiled pumpkin puree. It is best to beat the puree in a blender so that it is completely homogeneous.
• 1.5 teaspoons agar-agar. It needs to be soaked in 50 ml of water for several hours.
• Any sweetener to your taste.
• A little cinnamon for flavor.

We put agar-agar on low heat, add sweetener there and cook a little, without bringing to a boil. Then remove from heat and pour the mixture into the pumpkin puree, stirring constantly. You can do this with a mixer. We also put a little cinnamon in there. Pour into molds and place in the refrigerator for 1 hour!

Orange marmalade - recipe with agar-agar

Do you like oranges? Then here is a great dessert recipe:

• 2 large oranges. Squeeze out the juice, on average you will get about 150-200 ml. You can take ready-made juice, but most likely it will contain sugar, and if you adhere to pp, then it is better to use healthy products.
• Any sweetener to your taste.
• 5 grams of agar-agar.

Divide the juice into two parts, so that one contains 50 ml. Add agar-agar to the smaller part and leave to swell a little. Mix the rest of the juice with sweetener and put on fire. As soon as the mixture begins to boil, add the second part of the juice with agar-agar. Bring to a boil and remove from heat. All that remains is to pour the marmalade and put it in the refrigerator!

Sugar-free apple marmalade - recipe

For applesauce lovers, there is a great recipe for sugar-free marmalade:

• 700 grams of apples. Wash, peel, peel and bake in the oven. Then blend in a blender until a smooth puree is obtained.
• Any sweetener to your taste.
• 7 grams of agar-agar.
• 250 ml water.
• 100 grams of orange juice. We will dilute agar-agar in it.

First of all, add agar-agar to the juice and leave for 30 minutes.

Place applesauce in a separate container, add water and sweetener to your taste. Cook over low heat. As soon as it starts to boil, add agar-agar and let it simmer for another 4-5 minutes. Then pour into molds and put in the refrigerator.

Sugar-free chewing marmalade

Do you like chewing marmalade? You can always prepare it at home in seconds!

• 1 cup of any natural juice. You can use lemon juice if you like sourness, or orange juice.
• 3 tablespoons gelatin.
• Any sweetener. We will use erythritol - 3 tsp.

Mix all the ingredients in one container and put on fire. Cook over low heat until the gelatin is completely dissolved. Don't boil, this is important! Pour and refrigerate for just 15 minutes!

As you can see, pp marmalade recipes are incredibly easy to prepare. You can treat yourself and your loved ones with a wonderful low-calorie dessert at any time! Prepare pp marmalade and share your recipes!

Homemade marmalade made from cherries, and from any other fruits and berries, will leave few people indifferent. Children are simply delighted, and adults with a sweet tooth rarely refuse.

The marmalade has the taste of fresh cherries, moderately sweet with a slightly noticeable sourness. Although this sourness and sweetness, according to your taste, can be adjusted with more or less sugar.

I mastered the recipe for homemade marmalade by accident, when after preparing dried cherries there was a lot of cherry juice left with sugar as a by-product. Of course, I sealed it for the winter in liter jars. I successfully made cherry lemonade from the remaining juice in hot weather. He also left with a bang. I look at the remaining cherry juice and think about cherry marmalade :)

I remembered how, one winter, we went into an Italian cafe - a pastry shop, not far from the opera house. There we drank coffee and tasted delicious fruit marmalade. Loved that it tasted like fresh fruit. The menu included orange marmalade with cinnamon, black currant marmalade and some other stuff that I can’t remember. By the way, the marmalade was memorable not only for its taste, but also for its reasonable price :) Of course, they didn’t give the recipe, they said that the chef was keeping the secret a secret . The only thing they mentioned is that this marmalade is made on agar agar and it is better to store it in the refrigerator.

In short, I decided to take a risk and try to make homemade marmalade. I looked for the recipe on the Internet, there are many options, but somehow the recipe and technology are different everywhere. In general, I met with agar agar a few times, and these meetings were not on the topic of marmalade.

For reference, for those who don’t know, agar agar is a plant analogue of gelatin. Made from red and brown algae (hello, seaweed), it is widely used in the confectionery industry. It has a stronger gelling property than gelatin and hardens at a higher temperature of 35-40 degrees.

Two attempts at making marmalade ended in failure - once I added a lot of agar agar. The taste was below average; when bitten, this “marmalade” broke like glass, and there was also a slight smell of seaweed. Tough! The second time there was not enough agar agar, the result was a very tasty mass, but unstable and slightly smearable. Something that is not marmalade, for sure, but something between confiture and jam. But it didn’t feel like jam or confiture, since the base was pure juice and it turned out a bit runny. But I later successfully used this unsuccessful attempt for marmalade to prepare thick jam with a reduced (for me this was important) sugar content.

And for everyone who had the patience to read to this point, I give the final version of the marmalade, which everyone liked, which I had to prepare “for an encore” more than once, and which is very similar to that fabulous-tasting marmalade from the Italian cafe

Now I know for sure that my cherry juice left after preparing dried cherries will definitely not be lost.

Homemade marmalade with cherries (or any juice):

• Cherry juice – 350 ml
• Sugar -4-5 full tablespoons (120-135 g)
• Agar agar – 7 g (1 full, but not a large teaspoon)
• Vanillin - on the tip of a knife or cinnamon - 0.5 tsp. (this item is according to taste and desire)
• Orange juice or water – 30-40 ml
• Sugar, chocolate chips or small dragees - for decoration (optional)

Homemade marmalade with agar agar:

• Mix agar agar with cherry, orange juice or water at room temperature until smooth. Leave for 10-20 minutes. A small digression about orange juice. Many recipes recommend diluting agar agar with orange juice, as it neutralizes the characteristic “marine” taste of agar agar. I partly agree with this, but note that this “works” well for fruits and berries without a pronounced taste and aroma (for example, apples, cherries or gooseberries). Cherries, currants, raspberries work great without orange. Orange juice and zest will certainly decorate our marmalade, but will also increase our production costs. The most important thing is to maintain the correct amount of agar in the recipe.
• Mix cherry juice with sugar, put on fire and bring to a boil, add vanillin and agar agar diluted in juice or water.
• Bring everything back to a boil and simmer over low heat for 1-2 minutes (no more!). We get in the way all the time!
• Turn off the heat, let the mixture cool slightly and pour into a silicone mold, glass bowl or small molds, as you like. I like best to pour the marmalade into a silicone baking dish. The layer thickness is 1.5-2 cm. There is no need to lubricate the mold with anything. Leave until completely hardened. This won't take long, but it's important that the marmalade cools completely, otherwise it might break when trying to remove it from the mold. Once cooled, it comes out perfectly and does not break.
• Homemade marmalade is ready! It is good and tasty on its own. But there is no limit to perfection, in some batches (and I have made it many times already), I added heat-resistant chocolate drops directly to the hot mixture, before pouring into the mold. It turned out well, the kids really liked it.
• I also had confectionery topping in the form of very small dragees - it also turned out very tasty and beautiful. You can dip the marmalade in sugar and leave to dry a little at room temperature. You don't have to sprinkle anything at all. I cut the marmalade into wavy slices using a cheese knife. Most of our marmalade was eaten in this form
• Homemade marmalade is prepared quickly and very simply. For me, having cherry juice after preparing dried cherries, everything became ridiculously simple. I take a jar of ready-made juice with sugar, dilute it with a small amount for 1 hour. l agar agar, bring the rest to a boil, add vanillin and agar agar. I pour it into molds - that's it - 1 kg of delicious homemade natural marmalade is ready. Do you think 1 kg of marmalade is a lot, my sweet tooth doesn’t think so
• Try it, I’ll be glad if my successful and unsuccessful experiences are useful to someone. By the way, the taste of this marmalade differs from the usual “store-bought” one; it does not have “stringiness”, but rather resembles candied “orange slices”. They say that if you add more sugar and leave the marmalade to dry for a week, it will stretch. I don’t know, our marmalade is eaten quickly and simply doesn’t last long enough to become “sticky.”

Have fun preparing delicious natural summer sweets and come visit. Next time I will treat you to a very delicate fruit manna. Do not miss!