Homemade marmalade
Votes: 6
Time: 4 hours 25 minutes
Complexity: easily
Quantity: 75 pcs.
Complexity: easily
Quantity: 75 pcs.
Step-by-step recipe for homemade cherry marmalade.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 15 gr. gelatin without flavoring
- 1/2 cup granulated sugar, plus more for sprinkling
- 90 g cherry-flavored gelatin
- Granulated red sugar, for sprinkling
- Coarse white sugar, for sprinkling
- Special equipment: silicone candy mold with 15 cavities
We recommend
Cooking the dish according to the recipe:
- Grease a silicone mold with oil.
- Mix unflavored gelatin with 1/2 cup water and let it swell.
- Place granulated white sugar and 1/2 cup water in a saucepan and bring to a boil, stirring until the sugar dissolves. Add the flavored gelatin and bloomed gelatin to the saucepan. Stir and remove from the heat. Continue stirring until the gelatin dissolves, 1 to 2 minutes. Strain into a measuring cup and let cool for 5 minutes; the jelly will remain warm but not yet set.
- Pour the liquid into the prepared pan. Chill for at least 4 hours or overnight.
- Remove the marmalades from the mold and place them on wax paper. Let them sit for an hour to warm to room temperature. Roll one batch of marmalade in granulated red sugar, another in granulated white sugar, and the remaining marmalade in coarse white sugar; place on wax paper. Leave overnight to dry and harden.
Categories:
recipe / Desserts / Fruit desserts / Candies / Ree Drummond
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