Lemon Marmalade at Home
by Editorial Staff
Homemade sweets are always tastier and healthier than purchased ones. Therefore, I suggest spending time in the kitchen instead of visiting the store. Cooking lemon marmalade jelly at home!
Cook: 3 hour
Servings: 4
Ingredients
- Lemons – 2 pcs.
- or lemon juice – 90 ml
- Sugar – 200 g + 50-60 g for rolling marmalade
- Instant gelatin – 15 g
- Water – 90 ml
Directions
- Pour gelatin with 30 ml of cold water and leave it for 5-10 minutes to swell.
- Roll the lemons on the surface, pressing with the palm, and squeeze the juice out of them.
- Filter the lemon juice through a fine sieve.
- Combine the remaining water with 200 g of sugar in a saucepan or stewpan with a thick bottom.
- Bring to a boil over low heat and boil for a couple of minutes. (If you do not have thick bottom dishes, boil the syrup in a water bath until the sugar is completely dissolved and thickens noticeably.)
- Remove the pan of syrup from the stove and add the gelatin there. Stir until the gelatin is completely dissolved. You can warm it up for a couple of minutes on minimal heat, but not boil.
- Add lemon juice to the syrup with gelatin.
- We mix.
- Pour the resulting liquid into a suitable container. I have a rectangular plastic container measuring 8×15 cm. The height of the marmalade, in this case, is 1 cm.
- We cover the container with cling film or a lid and send it to the refrigerator for solidification (for 2-3 hours).
- Pour 20 g of sugar onto a wooden board, spreading it over the entire surface. Dip the container with lemon jelly-marmalade in hot water for 30 seconds and turn it over on a board with sugar.
- We cut the homemade marmalade into cubes (I have 1 x 1 cm).
- Pour the remaining sugar into a container (preferably transparent) and put the marmalade cubes there. Cover the container with a lid and shake gently so that the marmalade cubes are covered with sugar on all sides.
Enjoy your meal!
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