Citrus Jelly Marmalade

Natural, aromatic, without dyes or other chemicals. Jelly marmalade based on citrus juice is bright in color and expressive in taste. There is no shame in serving such a delicacy on a festive table with dessert. And making homemade marmalade couldn’t be easier!
cook time: 9h
Ivy Ramsay
Citrus Jelly Marmalade

Nutrition Facts (per serving)

230
Calories
55g
Carbs
3g
Protein

Ingredients (6 portions)

Basic:

Sugar 400 g
Orange zest 1 tbsp
Lemon zest 1 tbsp
Orange juice (freshly squeezed) 100 ml
Lemon juice 100 ml
Water 100 ml
Gelatin 20 g

Recipe instructions

Step 1

Step 1
How to make fruit jelly marmalade? Very simple! Prepare all the necessary ingredients. Adjust the amount of sugar to your taste. You can use honey instead of sugar, but you will need about a third less. Determine the exact amount according to your taste. You can make marmalade from the juice of any fruit and berries. Below the recipe there is a link to my cranberry marmalade recipe. This time I made citrus marmalade.

Step 2

Step 2
Pour orange juice over gelatin and leave to swell for 10 minutes. Read about the subtleties and nuances of working with gelatin in a separate article, link at the end of the recipe.

Step 3

Step 3
Pour 300 g of sugar into a saucepan and pour in water. Place over medium heat and, stirring, bring to a boil. A separate article will help you choose a saucepan, the link is at the end of the recipe. Take clean, filtered water, as the taste of the dessert will depend on its quality.

Step 4

Step 4
When the mixture boils, add lemon and orange zest. Cook the syrup over low heat, stirring, for about 3 minutes. Do not move away from the stove, because even with a low boil, the syrup can foam strongly and flood the entire stove. Remove the saucepan from the heat. Add lemon juice and swollen gelatin to the hot syrup and stir until the gelatin is completely dissolved.

Step 5

Step 5
Strain the syrup through a fine sieve, cutting off the zest. Cool the mixture slightly.

Step 6

Step 6
Line a rectangular pan with cling film. Pour the citrus mixture into the mold. Place the mold in the refrigerator for 6-8 hours until the marmalade has completely hardened.

Step 7

Step 7
Cut the finished marmalade into portions, roll in fine sugar and serve. Bon appetit!

Additional rubrics

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