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Marmalade, a treat for our waistlines.


citric acid taste
1 cup pomegranate juice
1 cup sugar
gelatin 50 g
1 glass of lemonade

Cooking method.

Gelatin pour lemonade, leave to swell.
In a saucepan pour the pomegranate juice. Add sugar and citric acid. Mix well.

A mixture of pomegranate juice with sugar, combine with gelatin swollen.
Put a saucepan on low heat for 20 minutes (do not boil!).

The hot mixture cool slightly, pour formochkam (molds advance put on a flat tray to comfortably move in a refrigerator). Give cool completely, then went to chill until cool.

Ready marmalade removed from the molds, cover with sugar or powdered sugar.

Bon Appetit!



Homemade apple marmalade with gelatin.

Ripe, but ugly apples, with spoiled places and dents, though ugly in appearance. But they can easily transform into delicious marmalade.

This will require only fruit, sugar, water and a little gelatin in such proportions.

500 g ripe apples; 180 g of sugar (or to taste, depending on the sweetness of the fruit); 21 g of gelatin; water.

Step by step recipe:

Peel the apples gently.
Since the thin skin contains quite a lot of pectin, which also helps to thicken the finished product. That cleaning is not discarded. And pour 400 — 500 ml of water and boil 10 — 15 minutes after boiling.

Further, this broth is used to soak gelatin in other processes.

Cut the pulp cleaned from seeds and peel into cubes. Fold in the pan. At the bottom of which pour a little broth from the cleanings. Simmer until soft.

Next, grind the blender into a homogeneous mass. Then add sugar in the resulting puree. Put the composition on fire and simmer for 40 minutes, stirring. To evaporate as much liquid as possible.

Meanwhile, in 100 ml of chilled decoction of apple peel pour gelatin. Give it a good satiety of moisture. Then melt until smooth. For example, in a microwave and mix with hot mashed potatoes.

Stir all the components of the marmalade. Distribute on silicone molds until solidified. If there are no suitable tins, you can pour the marmalade onto a baking sheet. After solidification, cut the delicacy into cubes and roll in sugar.


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