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Raspberry marmalade
Homemade marmalade cannot be compared with store-bought.
How to cook Raspberry marmalade
Step 1
Soak gelatin in cold water. Put the remaining components in a saucepan and cook over low heat at a low boil for 30-40 minutes.
Step 2
Strain the mixture from the seeds, add gelatin, stir until completely dissolved.
Step 3
Pour into molds and refrigerate until set. Remove from molds and roll in sugar or powdered sugar. Enjoy your meal!
Raspberry marmalade - FAQ About Ingredients, Baking Time and Storage
Yes! Agar-agar is a great vegetarian substitute for gelatin. Use 1 teaspoon of agar-agar powder (or follow package instructions) dissolved in water as a replacement.
When stored in an airtight container, this marmalade will keep well for 1-2 weeks in the refrigerator.
Absolutely, but reducing sugar may affect texture and shelf life. Consider using a sugar substitute like erythritol or reducing sugar by 25%, keeping in mind the marmalade may be softer.
Lightly grease molds with a neutral oil or cooking spray before pouring in the mixture. To release, dip the mold briefly in warm water, then invert onto a plate.
Yes, freeze in airtight containers or freezer bags for up to 3 months. Thaw overnight in the fridge before serving.
Try it as a glaze for desserts, a filling for pastries, or paired with cheese on a charcuterie board for a sweet-tart contrast.
If too soft, gently reheat the mixture and add a bit more gelatin (or agar-agar) dissolved in water, then chill again.
Frozen raspberries work perfectly—no need to thaw first. The cooking time may slightly increase to account for extra moisture.
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