Sugar-free Marmalade - A Step By Step Recipe With A Photo

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Sugar-free Marmalade - A Step By Step Recipe With A Photo
Sugar-free Marmalade - A Step By Step Recipe With A Photo

Video: Sugar-free Marmalade - A Step By Step Recipe With A Photo

Отличия серверных жестких дисков от десктопных
Video: 5 Easy Homemade Chia Jams | Sugar-Free, Easy & Fast! | A Sweet Pea Chef 2023, February
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Cooking description:

This recipe uses apricot puree. Winter harvesting, apricot slices ground with a blender until puree and frozen. From such a blank, you can prepare various desserts all year round, including marmalade, the recipe of which I will share today.

Purpose: For an afternoon snack

Main Ingredient: Gelatin

Dish: Desserts / Marmalade / Sweet

Ingredients:

  • Apricot puree - 200 Milliliters
  • Water - 100 Milliliters
  • Honey - 2-3 Art. spoons
  • Gelatin - 15 Grams

Number of Servings: 8-12

How to make "Sugar-free marmalade"

Sugar-free marmalade - photo step 1
Sugar-free marmalade - photo step 1

Let's prepare the ingredients.

Sugar-free marmalade - photo step 2
Sugar-free marmalade - photo step 2

Pour gelatin with warm water and leave for 5 minutes.

Sugar-free marmalade - photo step 3
Sugar-free marmalade - photo step 3

Add honey to the apricot puree and mix.

Sugar-free marmalade - photo step 4
Sugar-free marmalade - photo step 4

Heat gelatin with water to a temperature of 60-70 degrees and stir continuously. We remove the pan from the heat. When the gelatin has completely dissolved, add the apricot puree with honey to the pan and mix everything well.

Sugar-free marmalade - photo step 5
Sugar-free marmalade - photo step 5

Pour the apricot mass into molds and send it to the refrigerator for an hour.

Sugar-free marmalade - photo step 6
Sugar-free marmalade - photo step 6

Remove the frozen marmalade from silicone molds and put it on a flat plate. Done!

Chef's advice:

On the packaging with gelatin, as a rule, the proportions of gelatin and liquid are written. Prepare according to the information on the package.

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