FIELD: food industry. SUBSTANCE: method involves dissolving of gelatin in water heated up to 70-80 C at intensive mixing at a speed of 700-1500 rpm. Then, to water heated up to 60-70 C are simultaneously introduced heated gelatine solution, granulated sugar, and syrup in amount of 8-12%, 40-58% and 45-23%, respectively. Mixture is boiled, and flavoring, color and acid are added. The marmalade mass is molded, aged and ready products are selected from forms. EFFECT: higher efficiency. 1 dwg
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