Source: Lenkaprusova, AdobeStockRaspberry marmalade is a wonderful preserve for winter and a delightful treat with tea. We share 8 simple recipes and preparation methods!
1. Raspberry Marmalade with Pectin
Source: aroma-avenue.ruLet's start with the version that can be easily canned.
You will need: 500 g raspberries, 250 g sugar, 5 g pectin, 2 pinches vanilla.
Preparation: Press the raspberries through a sieve. Mix pectin with one spoon of sugar, and mix the remaining sugar and vanilla with the raspberry puree. Bring to a boil and simmer for half an hour. Stir in the pectin into the mixture. Cook for another couple of minutes and pour the marmalade into sterile jars.
2. Raspberry Marmalade with Gelatin
Source: womensite.mediasole.ruThis marmalade is especially good for pouring into small molds.
You will need: 800 g raspberries, 1 cup sugar, 2 tbsp gelatin.
Preparation: Sprinkle raspberries with sugar, let stand for a couple of hours, then cook for 7-10 minutes. Press through a sieve and bring to a boil again. Dissolve gelatin in water according to instructions, pour into the raspberries, mix, and remove from heat. Pour the marmalade into molds and refrigerate.
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3. Raspberry Marmalade with Agar-Agar
Source: podacha-blud.comUnlike gelatin, agar-agar is a thickener of entirely plant origin.
You will need: 350 g raspberries, 100 g sugar, 50 ml water, 5 g agar-agar.
Preparation: Soak agar-agar in water for half an hour. Blend raspberries, press through a sieve, and mix with sugar. Bring to a boil and cook for 10 minutes.
Separately, bring the agar-agar to a boil, pour into the raspberries, and cook everything together for another 5 minutes. Pour the marmalade into a mold, refrigerate until set, then slice.
4. Raspberry Marmalade in Powdered Sugar
Source: dzen.ruThe finished marmalade can be stored in airtight glass jars in a dry place for a long time.
You will need: 400 g raspberries, 100 g sugar, 50 ml water, 2 tbsp powdered sugar, 1 tsp agar-agar.
Preparation: Soak agar-agar in water. Blend raspberries, press through a sieve, mix with sugar, and cook for 10 minutes. Pour in the agar, mix, and cook for another 5-7 minutes. Pour the marmalade into a mold in a not-too-thick layer and refrigerate for 1-2 hours. Once set, slice the marmalade and roll in powdered sugar.
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5. Raspberry Marmalade with Gelfix
Source: podacha-blud.comBesides Gelfix, there are other similar mixtures with different names – choose any.
You will need: 1 kg raspberries, 1 sachet Gelfix, 350 g sugar.
Preparation: Blend raspberries and press them through a sieve. Mix Gelfix with 3-4 spoons of sugar, add to the raspberries, and mix. Bring to a boil, add the remaining sugar, and cook the marmalade for another 5-7 minutes. Pour into sterile jars.
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6. Raspberry Marmalade with Spices
Source: ideireceptov.ruA doubly aromatic and even more delicious marmalade. A true find!
You will need: 500 g raspberries, 250 g sugar, 5 g pectin, 1 cinnamon stick, 3 cardamom pods, 3 cloves.
Preparation: Blend raspberries with sugar, press through a sieve, add spices, and cook for half an hour. Strain the mixture through a sieve again and add pectin according to instructions. Bring the marmalade to a boil again, cook for 2 minutes, and pour into sterile jars.
7. Sugar-Free Raspberry Marmalade
Source: drive2.ruThe healthiest and lowest-calorie treat. The finished marmalade can be rolled in starch or coconut flakes.
You will need: 400 g raspberries, 15 g gelatin, 250 ml water.
Preparation: Soak gelatin in water according to instructions. Blend raspberries with the remaining water, and press through a sieve. Add gelatin and heat everything together almost to boiling, stirring constantly. Pour the marmalade into molds and refrigerate.
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8. Raspberry and Gooseberry Marmalade
Source: pteat.ruAnother excellent marmalade recipe for winter preservation!
You will need: 1.5 kg raspberries, 500 g gooseberries, 500 g sugar.
Preparation: Add a couple of spoons of water to the gooseberries and cook for about 7 minutes. Blend all berries and press through a sieve. Add sugar and simmer the marmalade over low heat for about 1 hour. Pour into sterile jars or spread in a thin layer in a mold and refrigerate to set.