Homemade sugar-free marmalade

6 servings
6 hours

First, let's pour gelatin with a glass of warm boiled water. According to the instructions, my gelatin needs 40-60 minutes to swell. If you want to get a denser consistency of marmalade, just use a little more gelatin.

Oranges must be thoroughly washed and cut in half.

We will need to squeeze fresh out of all prepared oranges. I use a mechanical juicer for citrus. But you can squeeze out the juice and just with your hands.

No matter how hard I tried, the bones still got into the fresh. Therefore, I propose to strain the juice through a sieve. At the same time, the flesh will be removed. You can also use gauze folded into several layers.

My bananas and peel them. The banana in this recipe is the main source of sweetness. So if you want a sweeter marmalade, increase the amount of bananas, but do not forget about the proportions of gelatin! Or just add some honey.

Kiwi mine and clean from the skin. I don't put kiwi here so much for the taste as for its seeds. In the ready-made marmalade, they will be pleasantly rustling. And no expensive chia seeds are needed!

Cut bananas and kiwis and send them to a blender. We need to get a smooth homogenized puree.

Beat the fruit until homogeneous. Don't worry about kiwi seeds. If you use a regular home blender, then they will remain unharmed. What can not be said, for example, about a blender for smoothies: there the seeds will definitely be mixed.

We pour banana and kiwi puree into a saute pan or bucket. Add orange fresh and mix thoroughly.

Heat the fruit mixture over a low heat, stirring constantly. Bring to a boil. Just a minute more, and we turn it off.

According to the instructions, my gelatin must be heated over a low heat without bringing to a boil. Stir until the lumps are completely dissolved.

Now I have to further strain the gelatin through the sieve, as required by the label.

We pour the fruit mixture into a mold in which we plan to leave the marmalade until thickening. Add gelatin. Try to choose a shape so that the layer of marmalade ultimately turns out to be no more than 2-2. 5 cm high.

It remains only to thoroughly mix both mixtures until homogeneous. Then the marmalade will do all the work himself. He should rest at room temperature for the first 2-3 hours. Then we put it in the refrigerator until completely set.