Preparation: Step 1
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Video receptor of home marmalade with gelatin from juice
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Homemade marmalade recipe with a gelatin of juice with step -by -step photos
Prepare the necessary ingredients for home marmalade with a gelatin of juice.
The home marmalade, compared with the store, does not contain dyes and flavors, which makes it safe for children. The dessert can be prepared in the form of sweets using silicone molds, or cooked in one large form, and then cut into pieces. I recommend choosing juice, focusing on your taste. You can use natural juices from a sugar supermarket or cook at home.
For a marmalade recipe, it is important to choose the right gelatin to get the desired texture — from delicate and trembling to dense and elastic. You can use powder gelatin or leaf. The latter most often use professional confectioners.
The strength of the gelatin is measured in the Bloom — an indicator of geling ability. The higher it is, the denser the marmalade will turn out. Some manufacturers indicate force on the packaging. In the supermarket, gelatin is mainly sold with the force of harvesting 170-200 Bloom. When using gelatin by force 130-150 BloomThe marmalade will turn out rather soft and trembling. In our case, if you form sweets, it is better not to use it. Strength 160-180 Bloom Gives the average dense structure, not rubber. It is perfect and it can easily be cut. 200-250 Bloom Used for dense jelly and chewing marmalade.
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Step 2
Prepare a stewpan or a saucepan with a thick bottom. Pour gelatin and sugar. The amount of sugar must be added to your liking. It all depends on the juice used.
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Step 3
Pour juice to sugar and gelatin.
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Step 4
Mix the juice with gelatin and sugar well. Leave at room temperature for 15-20 minutes. Typically, soaking time is indicated on the packaging.
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Step 5
After the specified time, gelatin is well swollen.
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Step 6
Install a stewpan on moderate fire. With constant stirring, bring to the complete dissolution of swollen gelatin grains.
In no case should you boil gelatin, since it will lose its zheling properties and marmalade will not freeze. The temperature of 50-60 ° C will be sufficient to dissolve it until a homogeneous mass. As soon as the gelatin dissolves, immediately remove the stewpan from the fire.
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Step 7
To form a home marmalade with gelatin, I will use portioned silicone molds for sweets.
Pour gelatin mass in molds. You can use a large silicone form. It can be poured into portioned creamy and in this form, after solidification, to serve. Send the workpieces to the refrigerator until completely solidified. The time of hardening marmalade from juice is 2-4 hours, it all depends on the thickness.
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Step 8
It is better to store marmalade with geese in the refrigerator for no more than 7-10 days.
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Step 9
Home marmalade with gelatin is ready. Nice tea party!
Other dessert recipes from gelatin, see 👉🏻 HERE
