Raspberry marmalade will be both an excellent preparation for the winter and an excellent treat for tea. Here are 8 simple recipes and cooking methods!
1. Raspberry marmalade with pectin
Let’s start with the very option that can be easily rolled into banks.
You will need: 500 g raspberries, 250 g sugar, 5 g pectin, 2 pinches of vanillin.
Cooking: Rub the raspberries through a sieve. Mix pectin and a spoonful of sugar, and mix the remaining sugar and vanillin with raspberry puree. Bring to a boil and boil for half an hour. Pour the pectin into the preparation, stirring. Boil for a couple more minutes and pour the marmalade into sterile jars.
2. Raspberry marmalade with gelatin
Such marmalade is especially good to pour it into small molds.
You will need: 800 g raspberries, 1 cup sugar, 2 tbsp. gelatin.
Cooking: Sprinkle raspberries with sugar, leave for a couple of hours and then boil for 7-10 minutes. Pour through a sieve and bring to a boil again. Dilute gelatin in water according to the instructions, pour in raspberries, mix and remove from heat. Pour marmalade into molds and put in the refrigerator.
3. Raspberry marmalade with agar-agar
Unlike gelatin, agar-agar is a thickening agent entirely of plant origin.
You will need: 350 g raspberries, 100 g sugar, 50 ml water, 5 g agar-agar.
Cooking: Pour agar-agar with water and leave it for half an hour. Grind raspberries with a blender, rub through a sieve and mix with sugar. Bring to a boil and boil for 10 minutes.
Separately, bring agar-agar to a boil, pour in raspberries and boil everything together for another 5 minutes. Pour the marmalade into a mold, put it in the refrigerator until it hardens, and then cut it.
4. Raspberry marmalade in powdered sugar
Ready marmalade can be folded into hermetically sealed glass jars and stored for a long time in a dry place.
You will need: 400 g raspberries, 100 g sugar, 50 ml water, 2 tbsp. powdered sugar, 1 tsp agar-agar.
Cooking: Pour agar-agar with water. Grind raspberries with a blender, grind through a sieve, mix with sugar and boil for 10 minutes. Pour in agar, mix and boil for another 5-7 minutes. Pour the marmalade into the mold in a not too thick layer and put it in the refrigerator for 1-2 hours. When it hardens, cut the marmalade and roll in powdered sugar.
5. Raspberry marmalade with gelfix
In addition to gelfix, there are other similar mixtures with different names – choose any.
You will need: 1 kg of raspberries, 1 sachet of gelfix, 350 g of sugar.
Cooking: Grind the raspberries and rub them through a sieve. Mix gelfix and 3-4 tablespoons of sugar, add to raspberries and mix. Bring to a boil, add the remaining sugar and boil the marmalade for another 5-7 minutes. Pour it into sterile jars.
6. Raspberry marmalade with spices
Doubly fragrant and even more delicious marmalade. Just a find!
You will need: 500 g raspberries, 250 g sugar, 5 g pectin, 1 cinnamon stick, 3 cardamom pods, 3 cloves.
Cooking: Grind raspberries with sugar in a blender, grind through a sieve, add spices and boil for half an hour. Grind the workpiece through a sieve again and add pectin to it according to the instructions. Bring the marmalade back to a boil, boil for 2 minutes and pour into sterile jars.
7. Sugar free raspberry marmalade
The most useful and low-calorie delicacy. Ready marmalade can be rolled in starch or coconut flakes.
You will need: 400 g raspberries, 15 g gelatin, 250 ml water.
Cooking: Pour gelatin with water according to the instructions. Grind the raspberries with the remaining water with a blender, and rub through a sieve. Add gelatin and heat everything together almost to a boil, stirring. Pour marmalade into molds and put in the refrigerator.
8. Raspberry and gooseberry marmalade
Another great marmalade recipe for winter preservation!
You will need: 1.5 kg raspberries, 500 g gooseberries, 500 g sugar.
Cooking: Add a couple of tablespoons of water to the gooseberries and boil for about 7 minutes. Grind the whole berry with a blender and rub through a sieve. Add sugar and boil the marmalade over low heat for about 1 hour. Pour it into sterile jars or pour a thin layer into a mold and put it in the refrigerator to harden.