Sugar-Free Allulose Marmalade

Prepare a mold about 10×10 cm in advance and, if needed, grease it very lightly with a neutral oil. Combine water (70 g) and start warming it to about 30-35°C. In a separate bowl mix allulose (150 g), stevia (10 g), pectin NH (6 g), and agar-agar (1 g) so the gelling agents will enter the liquid evenly without forming lumps.

Sprinkle the dry mixture into the warm water while whisking actively. Let it stand for 5 minutes so the pectin can absorb moisture and begin to hydrate. Then place the saucepan over medium heat, bring the mixture to a boil, and cook for about 2 minutes while stirring constantly until the texture resembles a light syrup.

At the end add lemon juice (10 g), stir again, and keep the mixture on the heat for another 20-30 seconds. Remove the saucepan from the stove and let the marmalade cool slightly uncovered until it thickens a little and approaches about 45-55°C. If you want a different color or flavor, this is also the stage where you can add a food coloring or use a clear sugar-free juice instead of water in the main base.

Pour the mixture into the mold, leave it at room temperature for 15-20 minutes, then refrigerate for 6-8 hours until fully set. Cut the finished slab into small cubes or strips. Store the marmalade in a clean closed container in the refrigerator for up to 14 days and do not coat it with erythritol or allulose, because the surface can quickly become wet and sticky.