Fruit juice marmalade is very easy to make and does not melt when heated.

Important information about agar-agar!
I see in the comments that not everyone knows what it is. Agar-agar is a gelling substance used in cooking, mainly in confectionery. Agar is made from algae.

Unlike gelatin, agar is activated by boiling. That is, the liquid it contains must be brought to a boil for the agar to begin working. Furthermore, agar is on average 3 to 4 times stronger than gelatin in terms of gelling power, so it requires fewer proportions than gelatin. The gelling power of agar is measured in blooms (600, 900, 1000, 1200).

Now for some very important information! Sometimes, in recipes where I use agar, I receive comments stating that the product didn't work (didn't set, didn't swell, didn't stabilize). Of course, in such cases, people rush to blame the author, claiming that the recipe is poor and misleading.

I have repeatedly stated that I don't publish fake recipes, but that's not the point. And I've also written several times urging you to buy high-quality agar! If the agar is clean and of high quality, it simply cannot help but harden. Any mass, even one poorly prepared with other products, will harden with it.

In regular markets, you'll mainly find agar packaged in small bags for household use. And it's precisely this agar that is of poor quality in 95% of cases! It contains impurities and therefore doesn't harden properly because its pure concentration is low. Where you need to take 5g of pure agar, like this, from a bag, you'll need 15-20g to provide sufficient gelling power.

Where can I buy good agar? Where they sell products intended for professional pastry chefs or in online stores for pastry chefs. High-quality professional agar is most often sold in large packages—300, 500 g, or 1 kg. The strength of such agar is at least 900 blooms. But it's definitely good. Agar itself is inexpensive, so buying a 200-300 g package won't break the bank if you plan to make other desserts with it. It can be stored for a long time.

I buy Chinese-made agar (900 blooms) at a candy store in my city, where it's sold by weight (delivered in large bags). I usually buy 300 grams at a time, and it lasts a very, very long time. I store it in a jar.

I can't tell you what to buy; I'm just giving you some important information. You decide.

❗Recipe Notes❗
✅You can use absolutely any juice, whether freshly squeezed or store-bought. Juice may also contain pulp.

✅The sugar here doesn't affect the consistency of the marmalade, so adjust the amount to your taste. I don't like sweet things and don't add a lot of sugar.

✅Agar-agar has a gelling power of 900. If your agar has a lower power, add a little more. It's very important to use good quality agar-agar without impurities.

✅This marmalade won't melt if left at room temperature. It can be stored either in the refrigerator or simply on the table.

✅I can't specify the shelf life of homemade marmalade on agar, but it can't be long, since it's a natural, homemade product with no preservatives. I keep this marmalade in the refrigerator for a maximum of 7 to 10 days.