Marmalade WITHOUT sugar: recipes. Homemade marmalade
It would seem that the era of making homemade sweets - chocolate, candies, marmalade and marshmallows - has long gone into oblivion. In stores today they offer such an abundance of delicious goods that it makes your eyes wide open. But real housewives know that homemade sweets are both tasty and healthy. This collection contains recipes for homemade marmalade, which contains no dyes, thickeners, or flavor enhancers.
Marmalade at home - step by step photo recipe
A tasty and healthy orange delicacy from childhood can now be prepared in your own kitchen. In this case, no special culinary skills are required. You can add any spices to the orange puree, or replace some of the oranges with a mixture of lemons or grapefruits.
Products:
- Orange juice and puree – 420 g.
- Sugar – 500 g.
- Invert syrup (molasses) – 100 g.
- Pectin – 10 g.
- Citric acid – 4 g.
Preparation:
1. Place orange juice and puree in a saucepan or saucepan with a thick bottom. The mixture will foam abundantly during cooking. Keep this in mind when choosing the size of the pan.
2. Add pectin to 50 g of sugar from the total amount. The pectin must be thoroughly mixed so that it combines evenly with the sugar. Otherwise, lumps will form in the marmalade.
3. Warm the puree until warm. Add sugar and pectin. Mix the mixture quickly and thoroughly.
4. Put the mixture on fire. Stirring constantly, bring it to a boil.
5. Pour the remaining sugar into the marmalade. Pour in invert syrup or molasses. The syrup will prevent the sugar from crystallizing and will also provide a more transparent marmalade structure.
6. Continue cooking the marmalade over low heat, stirring occasionally. It will begin to boil vigorously and foam. After some time, the mass will begin to thicken and acquire a darker color.
7. You can determine the readiness of marmalade by the speed at which it hardens. Take a cold spoon. Drop some hot marmalade on it. Wait for the drop to cool completely. If it thickens, remove the pan from the heat.
8. Pour citric acid with a teaspoon of water. Stir the solution. Pour the acid into the marmalade and stir the mixture.
9. Pour the marmalade into the silicone mold. Leave to harden on the table.
10. When the marmalade has cooled completely, remove it from the mold onto the parchment. Sprinkle sugar on top.
11. Turn over the layer of marmalade. Using a ruler, cut into small cubes.
12. Roll the marmalade cubes in sugar.
13. Store the product in an airtight container, otherwise it may become damp.
Real homemade apple marmalade
This recipe will require minimal financial investment, since you will only need to buy sugar and apples (or only sugar if you have a rich harvest from your garden). But it will require strength from the hostess, her assistants and time for preparation. Without the use of gelatin, such a product is the most useful.
Ingredients:
- Fresh apples – 2.5 kg.
- Water – 1 tbsp.
- Granulated sugar – 1.1.5 kg.
Important: The warmer the future storage location, the more sugar the marmalade will need.
Algorithm of actions:
- Wash the apples, remove seeds and stems. Cut the fruits into small pieces into a large enamel container.
- Add water. Turn the heat on the stove to very low. Bring the apples until they become soft and soft.
- Now it's time to grind them to a puree, for example, with a masher. Although, naturally, kitchen appliances, such as an immersion blender, will do this job many times faster, and the puree will be more homogeneous in this case.
- If the housewife does not bother about the presence of small fragments of apple peel, then you can proceed to the last stage. Ideally, the puree should be rubbed through a sieve.
- Next, transfer the resulting mass into the same container where it was located at the beginning. Put it back on the fire, very, very low. Boil down. Do not add sugar immediately; first, some of the liquid from the puree should evaporate.
- And only when it thickens enough, comes the turn of sugar.
- And again the cooking is long and slow.
- When the applesauce stops dripping from the spoon, the final moment comes (which also takes a lot of time). Line a baking tray with baking paper. Top it with applesauce. Spread into a thin layer.
- Do not close the oven door, keep it on low heat for at least 2 hours.
Homemade delicious marmalade should still stand overnight to completely dry out. True, it will be very difficult for the hostess to ensure that one of her relatives does not take the sample.
How to make marmalade with gelatin - a very simple recipe
Making real marmalade at home is quite difficult due to time and effort (not finances). The use of ordinary gelatin significantly speeds up the process, although the resulting sweet product will have a much shorter shelf life. You can take any berries from which the juice is squeezed.
Ingredients:
- Cherry juice – 100 ml (you can replace cherry juice with any other juice, for something sweeter just take a little less sugar).
- Water – 100 ml.
- Lemon juice – 5 tbsp. l.
- Granulated sugar – 1 tbsp.
- Lemon zest – 1 tbsp. l.
- Gelatin – 40 gr.
Algorithm of actions:
- Pour cherry juice over gelatin. Wait 2 hours for it to swell.
- Mix granulated sugar, zest, add lemon juice, water, cook until sugar is completely dissolved.
- Combine the sweet liquid with cherry juice and gelatin.
- Cook over low heat until the gelatin is completely dissolved.
- Strain. Pour into funny shaped molds.
- Keep in the refrigerator for several hours.
Fast, beautiful, elegant and tasty.
Recipe for homemade marmalade with agar-agar
To make marmalade at home, you need a choice of one ingredient - gelatin, agar-agar or pectin. The latter is present in apples in large quantities, so it is not added to apple marmalade. Everyone knows about gelatin, so below is a recipe with agar-agar.
Ingredients:
- Agar-agar – 2 tsp.
- Oranges – 4 pcs.
- Sugar 1 tbsp.
Important: If the family is large, then the portion can be doubled or more.
Algorithm of actions:
- Stage one is to squeeze the juice out of the oranges, which kitchen appliances will help with. You should get 400 ml (for the given amount of agar-agar and sugar).
- Pour 100 ml of juice into a separate container.
- Add agar-agar to the rest and leave for half an hour.
- Mix the poured juice with sugar, bring the liquid to a boil and the sugar dissolves.
- Combine both mixtures. Boil for another 10 minutes.
- Leave for the same time.
- Pour the warm mass into beautiful molds.
- Cool in the refrigerator.
Before serving, you can sprinkle the finished marmalade with sugar. It would be nice to wait another 2-3 days, but it’s rare that a housewife can do this - the household simply won’t be able to wait that long.
How to make chewing marmalade at home
Many mothers know that gelatin candies are among the most popular among children. But mothers also understand that store-bought sweets contain very little nutrition, so they are looking for homemade chewing candy recipes. Here's one of them.
Ingredients:
- Fruit jelly concentrate – 90 g.
- Granulated sugar – 2 tbsp. l.
- Gelatin – 4 tbsp. l.
- Citric acid – 0.5 tsp.
- Water – 130 ml.
Algorithm of actions:
- The preparation is quite simple in technology. Mix all dry ingredients in a deep container.
- In the absence of citric acid, lemon juice can successfully replace it.
- Bring water to a boil on the stove. Then add the dry mixture in small portions, whisking all the time so that there are no lumps.
- Pour the mixture into a large rimmed baking sheet.
- When it has completely cooled down, put it in the refrigerator.
All that remains is to cut it into cubes, strips or fantastic shapes. Children will rejoice in sweets, and mother will rejoice in the fact that sweets are healthy.
Pumpkin marmalade recipe
The best fruits for homemade marmalade are apples, since they contain a lot of pectin, the sweetness turns out to be very dense in consistency. In the absence of apples, pumpkin comes to the rescue, and the marmalade itself turns out to be a very beautiful sunny color.
Ingredients:
- Pumpkin pulp – 0.5 kg.
- Sugar – 250 gr.
- Lemon juice – 3 tbsp. l. (citric acid 0.5 tsp).
Algorithm of actions:
- To make marmalade you need pumpkin puree. To do this, peel the fruit, cut it and cook in a small amount of water.
- Grind, puree or smash with a mixer/blender.
- Mix with sugar and lemon juice (first dilute citric acid in a small amount of water).
- Cook the sweet pumpkin mixture until the puree stops sliding off the spoon.
- Next, transfer it to baking paper lined on a baking sheet and continue drying in the oven.
- You can simply leave it for a day in a ventilated, dry place.
Give the desired shape, for example, roll up small beautiful suns and pin them on toothpicks. Both benefit and beauty.
Homemade juice marmalade
To make marmalade, not only puree is suitable, but also any juice, preferably freshly squeezed, which does not contain preservatives.
Ingredients:
- Fruit juice – 1 tbsp.
- Gelatin – 30 gr.
- Water – 100 ml.
- Granulated sugar – 1 tbsp.
Algorithm of actions:
- Heat the juice slightly and mix with gelatin. Leave to swell, stirring from time to time so that the process goes more evenly.
- Pour sugar into water and put on fire. The water will boil and the sugar will dissolve.
- Mix with juice and boil.
- Pour either into one large mold (then cut the layer into cubes) or into small molds.
You can roll the pieces of marmalade in sugar so they will not stick to each other.
Quince marmalade recipe
The ideal fruit for marmalade in Russian latitudes is apples, but residents of Western Europe prefer quince marmalade. If you manage to get a good harvest of this extraordinary fruit, which is very similar to hard wild apples, then you can make the sweet at home.
Ingredients:
- Quince – 2 kg.
- Sugar - as much as the weight of quince puree.
- Lemon juice – 2-3 tbsp. l.
Algorithm of actions:
- The first stage is the most difficult. The quince must be cleared of tails, partitions and seeds.
- Chop, put in a saucepan, add a little water. Cook until the pieces are very soft.
- Drain in a colander. Grind the puree in any convenient way.
- Weigh and add the same amount of granulated sugar. Add lemon juice here.
- Send the puree for cooking. It will take approximately 1.5 hours.
- Well-cooked puree should be poured onto baking paper (baking paper) in a baking tray and dried for about a day.
- Cut into large or small cubes, leave for another 2-3 days to dry (if possible).
Serve with morning coffee or evening tea; this marmalade can be stored for up to six months.
Jam marmalade
What should you do if your grandmother handed over huge reserves of jam that the household doesn’t want to eat? The answer is simple - make marmalade.
Ingredients:
- Berry jam – 500 gr.
- Gelatin – 40 gr.
- Water – 50-100 ml.
Algorithm of actions:
- If the jam is too thick, it needs to be diluted with water. If it is sour, then add a little sugar.
- Pour gelatin with water and leave for several hours. Stir until dissolved.
- Heat the jam, strain through a colander, sieve, or simply blend with a blender until smooth.
- Pour dissolved gelatin into it.
- Keep on fire after boiling for 5 minutes.
- Pour into molds.
All that remains is to say “thank you” to grandma for the jam and ask for a couple more jars.
The simplest recipe for making marmalade is apples and sugar, but there is a lot of fuss, first make puree, then boil, then dry. But the result will please you for many months.
- To speed up the process, you can use gelatin, pectin or agar-agar.
- After cooking, fruits and berries need to be crushed into a puree-like mass using kitchen appliances or simple devices such as a colander and a masher.
Healthy eating enthusiasts are wary of eating foods containing sugar. But every person sometimes wants to treat himself to something tasty.
How to make marmalade without sugar
Healthy eating enthusiasts are wary of eating foods containing sugar. But every person sometimes wants to treat himself to something tasty.
Fortunately, today there are various sugar substitutes that do not harm the body. Any dessert, including everyone’s favorite marmalade, can be made without sugar. Even those who are on diets may not limit themselves to delicacies. Let's get acquainted with some recipes for healthy marmalade.
Recipe for pear marmalade without sugar
Ingredients:
1 kilogram of pears,
30 grams of gelatin,
any sugar substitute - to taste,
water.
How to cook:
1. Take the pears, peel them, remove the core and let them cook.
2. Pour gelatin with water, leaving until it swells.
3. Make puree from boiled pears, add sweetener and gelatin to it. Cook until gelatin dissolves.
4. Pour the marmalade into molds and cool. Delicious low-calorie marmalade is ready.
Dukan marmalade recipe
This low-calorie treat can be prepared at home.
How to cook:
To do this, brew two hundred grams of hibiscus tea, only without sugar (if desired, you can use a little sweetener).
In another bowl, dilute 2 teaspoons of agar-agar.
Pour the finished treat into molds, cool and carefully remove.
This marmalade will not harm your figure and is allowed by nutritional rules, according to the Dukan diet.
Recipe for pectin marmalade with stevia
Stevia is a natural sugar substitute. Marmalade with stevia will be an excellent analogue to dessert prepared with refined sugar.
How to cook:
Take a kilogram of apples (it is better to use sour varieties).
Cut the apples, removing the core.
Apples should be boiled in a small amount of water.
Make a puree from boiled apples, add stevia to taste and put the mixture on the fire until the marmalade thickens.
Pour the hot dessert into molds, cool and carefully remove.
Secrets and recipe for sugar-free pectin marmalade
To prepare marmalade with pectin, you need to choose fruits and berries that contain a lot of pectin - apples, apricots, quince, gooseberries.
This marmalade will take shape without adding thickeners. The pectin-based treat dries for 1 to 2 days in a cool place. This is more than gelatin or agar-agar marmalade. Instead of sugar, you can put any sweetener or honey.This marmalade is suitable for those who are on a diet and watching their figure.
Bon appetit. Cook with love!
suitable for vegans
The store shelves are filled from top to bottom with multi-colored boxes of apple juices at sixty rubles per liter; in the fruit departments there are glossy and not so glossy apples at sixty rubles per kilogram. There is supply, which means there is demand, which means there is a buyer.
At the same time, country gardens are bursting with apples, rows of thick bags filled to capacity with excellent apples are lined up next to garbage containers (I’m not talking about carrion), every apple owner begs all relatives and neighbors: come, pick as many as you can take away... and no one is going.
How is this possible in the world of living people? I can not understand. All these mountains of mercilessly discarded apples could become delicious juice or jam or apple marmalade. But who needs it... Or maybe someone needs it after all, huh? If you are also an apple soul, join us - today we will make homemade apple marmalade without gelatin and flavorings. Is it coming?
For apple marmalade we need:
- 2 kg. apples already peeled from all excess;
- 1 kg. Sahara.
Ready? We take the apples and remove the excess - the seed pods and peel. However, everyone is free to do as they please with the peel. For example, I never peel apples. That's why it's like that for me. 
Now fill the baking bag with the prepared apples and tie it tightly on both sides. 
As you may have guessed, the bag of apples needs to go into the oven. They will simmer there for 30 minutes at 200°C.
After half an hour, we get aromatic and tasty applesauce (those who don’t peel the skins of apples will have to work a little with the blender to bring the puree to perfect condition).
Transfer the puree into a large saucepan, add sugar and put on the fire to cook. Knowledgeable people say that it is enough to cook the apple mixture for 10 minutes. Just in case, I cooked it for half an hour, I was afraid that it wouldn’t harden because... 
While the apples are bubbling in the pan, we line the molds with baking paper, lightly greased. And then we simply pour the boiled, darkened puree into molds.
I used one deep and one shallow mold for the experiment. I didn’t succeed with the deep form, I’ll admit right away. So I advise you to pour the future marmalade into flat molds. 
What's next? Heat the oven to 80°C, place the molds with marmalade there for two hours. Then we turn off the oven and do nothing - let the marmalade preparations cool down along with the oven. We repeat the whole procedure again.
For some, two repetitions are enough for the marmalade to become dense and begin to separate from the mold. Only on the fifth time did the marmalade stop pretending to be jam and acquire a “face”. Probably everything depends on the type of apple. Sour ones gel better, keep in mind.
When the marmalade has acquired density, turn the mold over, let it air dry for a few more hours and voila - our homemade apple marmalade is ready. It cuts well into pieces with a knife, but spreads just as well on bread. Wonderful! 
You can use it not only to drink tea or make sweet sandwiches, by the way. It can be used as a filling for
Healthy eating enthusiasts are wary of eating foods containing sugar. But every person sometimes wants to treat himself to something tasty. Fortunately, today there are various sugar substitutes that do not harm the body. Any dessert, including everyone's favorite marmalade can be prepared without sugar. Even those who are on diets may not limit themselves to delicacies. Let's get acquainted with some recipes for healthy marmalade.
Marmalade recipe according to Dukan
This low-calorie treat can be prepared at home. To do this, brew two hundred grams of hibiscus tea, only without sugar (if desired, you can use a little sweetener). In another bowl, dilute 2 teaspoons of agar-agar. Next, combine the mixtures, put on fire and wait until the agar-agar disperses. Pour the finished treat into molds, cool and carefully remove. This marmalade will not harm your figure and is allowed by nutritional rules, according to the Dukan diet.
Recipe for pectin marmalade with stevia
Stevia is a natural sugar substitute. Marmalade with stevia will be an excellent analogue to dessert prepared with refined sugar.
Take a kilogram of apples (it is better to use sour varieties). Cut the apples, removing the core. Apples should be boiled in a small amount of water. Make puree from boiled apples, add to taste stevia and put the mixture on the fire until the marmalade thickens. Pour the hot dessert into molds, cool and carefully remove.
Recipe for pear marmalade without sugar
For sugar-free pear marmalade you will need:
1 kilogram of pears,
30 grams of gelatin,
any sugar substitute - to taste,
water.
Preparation and recipe for low-calorie sugar-free marmalade
1. Take the pears, peel them, remove the core and let them cook.
2. Pour gelatin with water, leaving until it swells.
3. Make puree from boiled pears, add sweetener and gelatin to it. Cook until gelatin dissolves.
4. Pour the marmalade into molds and cool. Delicious low-calorie marmalade is ready.
Secrets and recipe for sugar-free pectin marmalade
To make marmalade with pectin you need to choose fruits and berries, which contain a lot of pectin - apples, apricots, quince, gooseberries. This marmalade will take shape without adding thickeners. The pectin-based treat dries for 1 to 2 days in a cool place. This is more than gelatin or agar-agar marmalade. Instead of sugar, you can put any sweetener or honey. This marmalade is suitable for those who are on a diet and watching their figure.
This dessert was adored by Mary Stuart, Queen of Scotland and France. According to one legend, it was accidentally invented by a court physician and cook while trying to cure Her Majesty of a cold. As a result, the queen liked the fruit medicinal mixture. And later - to the whole world. For example, today every second British family eats toast with this healthy and tasty delicacy for breakfast. We invite you to prepare fruit diet marmalade to surprise your loved ones with an exquisite royal dessert.
Vanilla-pear marmalade
Ingredients:
- pear fruit puree – 500 g
- vanilla - pod
- agar-agar (gelatin) – 2 tsp.
- water – 200 ml
- sweetener
How to cook?
- Pour water over the agar-agar, stir and leave for 20 minutes.
- Add vanilla and sweetener to the pear puree. Then blend all ingredients in a blender until smooth.
- Place agar-agar on the fire, bring to a boil and simmer for several minutes.
- Mix agar-agar with vanilla-pear mass, mix and pour into molds.
- Place the finished diet marmalade in the refrigerator for 15 minutes (maximum time) to cool down.
Spicy hibiscus marmalade
How to cook?
- hibiscus – 10 g
- gelatin (instant or agar-agar) – 10 g
- water – 200 ml
- sweetener – 3 g
- mint – ½ tsp.
- rosemary – 1/3 tsp.
- ginger
How to cook?
- Pour cold water over the hibiscus and set aside for 10 minutes.
- Then add finely chopped ginger, mint, rosemary, sweetener to the finished ice tea and mix all the ingredients well.
- Place the mixture on the stove, bring to a boil and simmer for about 10 minutes, covered, over low heat.
- Afterwards, strain the drink, add gelatin to the clean liquid, stir well (gelatin should completely dissolve) and beat until foam forms.
- Pour homemade marmalade into molds and place in the refrigerator.
Strawberry marmalade
Ingredients:
- strawberries – 250 g
- agar-agar – 2 g (½ tsp)
- sweetener
How to cook?
- Wash the strawberries, remove the stems and blend in a blender until smooth.
- Then add sweetener to the chopped strawberries and pour the berry puree into the pan.
- While stirring with a whisk, add agar-agar to the strawberries and place the pan on the stove. Bring the contents of the vessel to a boil and cook for a minute.
- Pour the prepared dietary marmalade into molds and place in the refrigerator until hardened.
Diet marmalade made from homemade juice
Ingredients:
- homemade juice (apple) – 200 ml
- gelatin (instant or agar-agar) – 30 g
- sweetener (honey)
How to cook?
- Pour homemade juice into a saucepan. Then add gelatin and sweetener to it and put it on the stove.
- Simmer the liquid over low heat until the gelatin is completely dissolved, but do not bring to a boil.
- Pour the finished marmalade into a square mold, cool at room temperature and place in the refrigerator until completely hardened.
- Cut the frozen dessert with a curly cutter (or a regular knife) and serve.
Cherry marmalade
Ingredients:
- cherries (fresh or frozen) – 300 g
- water – about 2 l
- sweetener
- gelatin – 4 packets
How to cook?
- Place the cherries in a saucepan, add 1.5 liters of water and place on the stove. Boil the cherries for about 3 minutes. Then add sweetener to it and cook for a few more minutes.
- Meanwhile, dissolve the gelatin in 300 ml of water and set aside for 10 minutes.
- Pour gelatin into the cherry syrup in a thin stream (the temperature of the liquid should not exceed 60-70 degrees) and mix all the ingredients well.
Pour the marmalade into molds and place in the refrigerator until completely set.
Grapefruit marmalade
Ingredients:
- grapefruit – ½ pc. (200 ml juice)
- water – 100 ml
- agar-agar – 1 tsp.
- sweetener – 2 g
How to cook?
- Pour a little water over the agar-agar to swell it.
- Meanwhile, squeeze the juice from the grapefruit and strain it through a colander to remove the pulp (you can leave it if you wish).
- Place the agar-agar on the stove and cook until it begins to thicken. Add sweetener to it and bring the resulting mixture to a boil. Cook it for 2-3 minutes, adding grapefruit juice.
- Pour the diet marmalade into molds and place in the refrigerator to harden.
Cherry and banana marmalade
Ingredients:
- banana – 1 pc.
- cherries (fresh or frozen) – 150 g
- agar-agar – 3.3 g
- water – 30 ml
How to cook?
- Dilute agar-agar in boiled water at room temperature and set aside for 10-15 minutes.
- Defrost the cherries. If it has a pit, remove it.
- Peel the banana and chop a little.
- Blend the banana and cherries in a blender until smooth and set aside for a while.
- Combine the resulting mixture (room temperature - from 22 to 27 degrees) with agar-agar, brought to a boil.
- Pour the liquid marmalade into molds and place in the refrigerator.
Chocolate marmalade
Ingredients:
- cocoa – 1 tbsp. l.
- milk – 100 ml
- dates – 10-12 pcs.
- agar-agar – 3.3 g
- water – 30 ml
- nuts - a handful
How to cook?
- Dilute agar-agar in boiled water at room temperature and set aside for a while to swell.
- Combine cocoa with milk and stir until smooth.
- Peel the dates, add warm boiled water and set aside for 30 minutes. After a while, drain the water from the dates and blend them in a blender until smooth.
- Add date puree to the milk and cocoa mixture, mix well and set aside for 10-15 minutes.
- Meanwhile, finely chop the nuts and bring the swollen agar-agar to a boil.
- Combine agar-agar and the previously obtained mixture (room temperature - from 22 to 27 degrees). Stir well and pour the marmalade into molds, adding a little chopped nuts to each.
- Place the finished dietary marmalade in the refrigerator so that it hardens well.
Fruit marmalade
Ingredients:
- dried apricots (soaked in drinking water overnight) – 100 g
- orange juice (natural) – 50 ml
- orange zest
- agar-agar – 3.3 g
- water – 30 ml
How to cook?
- Soak agar-agar in boiled water at room temperature and set aside for a while.
- Drain the dried apricots soaked overnight and blend in a blender along with the zest of one orange and homemade juice until smooth.
- Mix agar-agar brought to a boil with fruit puree (room temperature - from 22 to 27 degrees).
- Stir the homemade marmalade well, pour into molds and place in the refrigerator until completely set.
When preparing homemade fruit marmalade, we recommend that you use agar-agar as a thickener, since it is lower in calories than gelatin.
You can find more recipes for sweets and desserts in the article. And may your life be as smooth and bright as our dietary marmalade!
Prepared by Tatiana Krysyuk
