Grind the berries and RUB through a sieve to get rid of the skin and small bones. I made marmalade from a mixture of plum and cherry puree, you can use any berries or a mixture thereof at its own discretion. You will need 1/2 liter of berry puree.

Combine the berry puree with lemon juice, soak the gelatine in 3 tablespoons of the berry mixture. Add to puree with sugar and honey.

Bring mixture over high heat, stirring, until boiling and dissolve the sugar and honey, then diminish the heat to minimum and cook for about 45 minutes, stirring occasionally. If you want to get even more dense and sweet marmalade, cook it for about an hour or up to 107 degrees Celsius. Give the berry mixture to cool slightly and add to it the soaked gelatin, stir until it dissolves.

Silicone molds lubricated with a thin layer of vegetable oil and pour it into cell berry mixture. I got about 50 of candy. Let cool to room temperature and put in refrigerator for several hours until fully cured. It is possible to thicken the marmalade in a single layer in a large form, covered with cling film, then split the seam with a knife or cookie cutter for cookies.

When candy stands, extract them from the molds. They should be very easy to "jump out" of the cells, if not, lower the bottom of the form for a few seconds in hot water. Can roll the candy in sugar or powdered sugar, but we suggest you do this just before serving because the powdered sugar will soak into the marmalade on gelatin-based!