To preserve all flavors and useful qualities berries, I have already described on my website. Take a look at these articles if you are going to start preparing this fragrant berry. Strawberries are a universal berry, you can cook and decorate from it, decorate cakes,. Today I want to tell you how to cook very tasty strawberry marmalade- an excellent substitute for purchased sweets, which will be useful for adults, and especially children. So, we are preparing strawberry marmalade with gelatin.
Compound:
- 300 g fresh strawberries
- 15 g gelatin
- 100 ml warm water
- 1 tbsp sugar or 2 g stevia, you can honey
- shredded coconut for decoration
Homemade strawberry marmalade
Preparing strawberry marmalade at home is very simple, especially since now every home has great helpers- household appliances with which you can turn a berry into puree in a matter of seconds.
I pre-fill the gelatin with warm boiled water and leave to swell. Time may vary, depending on the gelatin. Now on sale there is an instant gelatin that does not need to be soaked.
I wash the berries, remove the leaves and dry them a little on a towel. I put it in a blender, you can use any other device that you have in your kitchen, and puree until homogeneous mass.
I pour the puree into a small saucepan, add sugar and pour the swollen gelatin. I want to say, if your berry is very sweet, then you can not add sugar at all. In case you do not want to use sugar, you can add stevia powder or a spoonful of honey.
With constant stirring, heat the mixture so that the gelatin is completely dissolved. No need to boil! I pour into a small form and leave at room temperature to let the mixture cool slightly. Then I put it in the refrigerator until completely solidified.
To make strawberry marmalade easy to put on a dish, lower the form for a few seconds in hot water. I turn the form over the dish, and the marmalade easily falls out of it.
Now I sprinkle strawberry marmalade on the sides with coconut crumbs. You can use the usual white crumb, I have it with green food coloring. After that, I put the marmalade in the refrigerator for another 30 minutes.
Homemade marmalade prepared on agar, pectin, gelatin, juice or fruit puree, with the addition of molasses and honey, with and without "deficient" glucose. Dessert fans find it hard to resist making marmalade from all the seasonal fruits and berries in a row. Strawberry is no exception.
This time I tried to make it on pectin (I usually cook on agar-agar), moderately sweet. A new accent, in addition to fresh strawberry, is the taste of buckwheat honey - bright, expressive, incredibly interesting in combination with strawberries.
Marmalade with strawberry puree opened his little secret: if you do not add a little gelling agent, you get marmalade - that's what the French call it. Tender than tender due to minimal heat treatment. But this is, by the way, a side discovery. And here is an important point: in the ingredients, I indicate the amount of the classic sweet option, and she cooked with the same amount of strawberries with half the weight of sugar and honey - choose for yourself.
Ingredients:
- strawberries 250 g
- sugar 250 g
- honey 40 g
- gelling agent 10-12 g
- citric acid 1/2 tsp.
- fine sugar / powder 100 g
Mold size 25 X 10, or 24 standard candy molds / Total time: 6 hours / Prep time: 30 min.
Cooking:
In order for pectin to be evenly distributed, and not to stick together with fruit puree, you need to mix it with sugar. In our case, for 10 g of pectin, we take 50 g of sugar. If you use agar, there is a different gelling scheme, see the package. Dissolve citric acid in 1/2 tbsp. l. water. 
We prepare the strawberries, turn the berries into a puree and put them in a saucepan with a thick bottom, in which we will cook the marmalade. Bring the puree to a boil over medium heat, and then in a thin stream, stirring vigorously with a whisk, pour in the sugar and pectin.
We stir so that the pectin disperses evenly. Bring to a boil and boil for 2 minutes. Pour the remaining 200 sugar, pour honey. Bring to a boil again. Stirring constantly so that the marmalade does not burn, cook the marmalade for 8 minutes.
Remove the marmalade from the stove, pour in the citric acid, mix quickly and pour into the mold / molds. Let it dry for 6-8 hours.
We take out the marmalade from the mold or molds. If cooked whole piece, cut with a knife or curly molds. I easily removed from the silicone candy cells.
Roll strawberry marmalade in fine sugar or sprinkle powdered sugar and enjoy!
Marmalade is a favorite delicacy not only for small sweet tooth, but also for adults. And marmalade, prepared independently, can be safely called also useful. After all, the secret of this homemade sweet lies in the fact that marmalade contains only natural products is a thickener and fruit puree. In addition, homemade marmalade contains vitamin C and pectin. Therefore, homemade marmalade is not only tasty, but also healthy!
We offer you to cook marmalade "Miss Strawberry" at home. From the name it is clear that it will contain strawberries. We will prepare our marmalade based on gelatin using silicone molds. We advise you to choose small sizes for silicone molds, so the marmalades will turn out neat and look like real marmalade sweets.
Taste Info Candy
Ingredients
- 250-300 g strawberries;
- 20 g of gelatin;
- 250 g of powdered sugar;
- 250 ml of water;
- half a teaspoon citric acid.
How to make strawberry marmalade at home
1. Berries for marmalade must be selected the most ripe. Among them should not be found spoiled or overripe. If you decide to make marmalade from frozen strawberries, then defrost it first. 
2. Place the prepared strawberries in the blender bowl. 
3. Add the entire serving of powdered sugar and citric acid to them.
4. "Turn" them into a smooth strawberry puree. 
5. Half an hour is the time it takes to soak the gelatin in cold water. 
6. 30 minutes have elapsed, the swollen gelatin must be placed on fire, bring it to a boil. 
7. Immediately pour the gelatin into the strawberry puree. Mix the mass. 
8. Pour the resulting mixture into molds. 
9. Homemade marmalade "Miss Strawberry" can be served on the table when it is completely frozen in the refrigerator. 
You can decorate homemade marmalade if you wish with powdered sugar or confectionery confetti.
Can be made with strawberries different jams, jam, desserts. This berry is delicious fresh, as well as canned. It can also be used as decorations for cakes, jelly and certainly for cooking. fruit salads. And not everyone succeeds in getting bright-colored marmalade, so let's try to figure out the technology for preparing this delicious dessert.
How to make marmalade
Pour washed strawberries weighing 500 g through a meat grinder or blender until a homogeneous liquid mass is formed. Add 30 g of gelatin and leave to swell in a saucepan for a while, then add 300 g of sugar and mix everything thoroughly. On low heat, stirring constantly, we wait for the complete dissolution of sugar and gelatin, without bringing to a boil. Remove the saucepan from the heat and wait until the mass has cooled completely. Then beat the contents of the saucepan with a mixer, put the newly formed mixture into prepared forms and leave in a cold place until completely solidified.
Making marmalade with powdered sugar
For this recipe, you need to choose strawberries of the same maturity - about 300 grams. Kill the berries in a blender along with powdered sugar (250 g) and a half teaspoon of citric acid. First, dissolve 20 g of gelatin in a glass of water and heat over a fire, then add these ingredients to the ground strawberry liquid mass and mix thoroughly for 5 minutes. Pour the whole mass into molds, you can take silicone and leave until completely solidified in a cold place. Ready marmalade can be decorated at your discretion - with powdered sugar, chocolate chips, multi-colored dragees.
Cooking marmalade by straining
We boil the strawberries until a homogeneous mass is obtained, then we recline it on a gauze cut. Throw away everything that remains in the gauze, and the liquid from the boiled strawberries will be used to make marmalade. For 1 liter of strawberry liquid, you will need 1 liter of sugar, it must be poured in small portions, while stirring the contents of the saucepan without stopping. At the end of cooking, add instant gelatin (50 g) and cook for another 5 minutes. Set aside to cool in a saucepan and then pour into molds or one small container, and after hardening, cut the marmalade into pieces and roll it in sugar.
You can also grind the berries through a sieve, add sugar with the calculation of 4 cups per 1 kg of strawberries. Cook everything until solidified without any auxiliary means and pour into molds overnight.
Fragrant marmalade from strawberries can be made independently. There are many recipes for this dessert, but today I have prepared a selection. the best options, based on different components. After studying this material, you can easily make strawberry marmalade at home.
- strawberries - 300 grams;
- water - 100 milliliters;
- agar-agar - 2 teaspoons.
Pour agar-agar with warm water and leave it alone for 15 - 20 minutes.
In the meantime, we wash the berries, sort and remove the sepals.
Blend the berries in a blender until smooth.
Mix the resulting puree with sugar and boil over low heat for 2 to 3 minutes. After that, add the agar-agar solution to the mass, and boil the contents of the pan, with constant stirring, for another 2 minutes.
While the mass is cooling, let's take care of the marmalade containers. We line a small tray cling film or baking paper. It is advisable to wipe the parchment lightly with a cotton pad dipped in vegetable oil. If you are using a silicone mold, then pre-treatment surface is not required.
Put the berry mass that has cooled to 50 - 60 degrees into a mold, and let it cool completely at room temperature. We remove the finished marmalade from the mold, cut into pieces and, if desired, sprinkle with sugar.
A video recipe from the Cooking with Irina Khlebnikova channel will tell you how to cook fruit jelly candies on agar-agar
- fresh strawberries - 300 grams;
- powdered sugar - 250 grams;
- gelatin - 20 grams;
- water - 250 milliliters;
- citric acid - 0.5 teaspoon.
The most affordable way to make marmalade is using gelatin. It must first be soaked in cold water. It will take 30-35 minutes for the powder to completely swell.
We put the peeled strawberries in a container, add sugar and citric acid. Grind the mass with a blender until smooth for 3-5 minutes. Let's leave it aside for a while so that the sugar crystals completely disperse.
After that, we introduce a solution of gelatin into the strawberry puree, mix and bring to a boil, but do not boil. Immediately remove the mass from the heat and pour into molds.
Gelatin-based marmalade is best stored in the refrigerator, as it can "leak" at room temperature.
- fresh strawberries - 250 grams;
- glucose syrup - 40 milliliters;
- apple pectin - 10 grams;
- sugar - 250 grams;
- citric acid - 1/2 teaspoon.
On preparatory stage you need to dissolve citric acid in half a tablespoon of water, and mix pectin with a small amount of sugar taken from the total volume.
We put the strawberry puree on medium heat, and introduce pectin with sugar in small portions. Boil the mass for a couple of minutes, and then add the remaining amount of granulated sugar and glucose syrup. Boil the mass for 7 - 8 minutes, stirring it with a wooden spatula so that it does not burn.
After that, we introduce a solution of citric acid into the puree and mix thoroughly. Put the finished marmalade into molds, greased vegetable oil and let cool for 8-10 hours.
- strawberries - 300 grams;
- granulated sugar - 4 tablespoons;
- water - 300 milliliters;
- agar-agar - 2 teaspoons (4 - 5 grams).
First, prepare the berries: rinse and clean them from the green parts. Divide the entire amount of strawberries equally into 2 parts. We will use the first part to make syrup, and fill the second part with ready-made marmalade.
We put 150 grams of strawberries into boiling water and cook it for 10 - 15 minutes. We catch boiled berries with a slotted spoon, and add granulated sugar to the strawberry broth. Cook the syrup for 5 minutes, and then cool it to a temperature of 25 - 30 degrees.
We lay out the second part of the strawberries in portions silicone molds. It is very convenient to use molds for making ice for this.
Agar-agar is dissolved in a small amount water and pour into sweet syrup. It remains only to boil the liquid for a couple of minutes and pour into molds on strawberries.
There may be several options:
- To prepare this delicacy, you can use strawberry syrup bought at the store or left over, for example, after making candied fruits.
- Strawberry juice is a great alternative to syrup. It is mixed with sugar and thickeners are introduced.
- If you have leftover stocks of frozen strawberry puree in your freezer, you can also use it to make marmalade.
A video from the Umeloe TV channel presents to your attention a recipe for liquorice marmalade and strawberry syrup on gelatin
