Marmalade

Girls! Today I was in Real (in the sense of a supermarket), I saw wonderful ice cube trays, but they will perfectly suit the marmalade. They cost 64 and 75 rubles. Options: orange wedges, berry, banana bunch, apple, grape bunch. The plastic is tough, and the recess itself is soft, like silicone. I write "how", because I doubt that there will be silicone for that kind of money ... Although there is not much of it there .. Who needs it, go and buy it.

[Conclusions.]

I made my gummy stars in this form. More precisely, I did it in two forms, and I posted pictures only in one.
Conclusions. It is difficult to pull out marmalade from shallow deep molds. That is, the ratio of the surface area divided by the depth of the forms should be higher. Well, in the event that the surface area and its projection to the bottom coincide.
Interesting ... I explained it intelligibly ...
I just picked out my stars for a very long time. Compared to silicone molds, ice cube trays are very tough.

That's okay, engineering-wise. answered!
Hairpin, molds were soft. The frame is solid, and all the indentations are soft, "spontaneous silicone" and, in general, are not deep ... are we exactly talking about the same thing? An orange slice cannot be "deeper than wider" Now I explained clearly?

These molds are made of thin rubber, and the sprockets are silicone, they will be more rigid. Bananas and apples, etc. will be easier to pick out than stars. I have both forms, in my experience it is easier to pick out marmalade from thin rubber, and ice from silicone.

I'm writing about these. It is several times stronger than silicone bakeware.
🔗
Where there are yellow stars, I could barely pick them out.
Fish and hearts - come out easily.
But the bottles and ... the letters w will come out mediocre.

Girls, I made marmalade in Ikeev ice molds, although they are dense, but it flew out with a light tapping on the rib, very carefully :)
🔗
here is the marmalade, the packaging is not store-bought, then it was for the mother-in-law at first, then I decided to take a picture

[Cake]

Cake, thank you very much!!!
There is an addition in your regiment - I am "lobster":

Tasty and a lot:

And instead of the molds, I took a box of recently eaten sweets:

The rest is just in a saucepan, then cut into pieces.
Fast, simple and tasty
this is my first marmalade ....
Thanks again!!

Or buy ready-made baby food. I tried "Frutonyanyu"

My brains are in hibernation, I'm waiting for summer to make mashed potatoes from delicious cheap (relatively winter) apples for marshmallows. But you can buy mashed potatoes (well, I didn't guess!)
Marmalade began to fail me, the last time I made it from purchased apple juice, it did not dry out well. The remainder that they did not have time to eat, I decided to digest, adding more agar. It got even worse, for the third day a viscous mass.

.... if you liked the taste of your marmalade, tell me what juice you made. Because practice has shown that "not all juices are equally suitable."

I liked it very much!
And the juice, for the most part, was squeezed out of oranges, but it turned out to be not enough, I had to add the purchased one. Took ours, Odessa - JAFFA selekt - it says "natural without sugar", but further down the text someone from something was restored. It took me a little more than 200 ml. In general, it's time to plant an orange tree.

[Deni]

Today I still read all-kind literature about marmalade and marshmallows. In particular. I was worried about why applesauce should be used. and not any other. A lot of all kinds of delicious fruit purees. including exotic!
I found out that the applesauce in GOST was chosen because of the = high content pectin... Green-skinned varieties are especially welcome - they have more pectin in them.
Deni , I think that the price of 3 Granny apples (green) will not ruin you (to the point of waiting for summer) and will not be more expensive than 2 cans of Frutonyanya applesauce. Somewhere in the wilds of this branch, I exhibited a step-by-step recipe for making marshmallows and said that I liked homemade puree more than store-bought puree.
My God, I am quoting myself ...

Another interesting point. It turns out that gooseberries have exorbitant doses of pectin. Therefore, it is most suitable for the manufacture of marmalade, jelly and marshmallows. we will wait for the season. to try to make the listed delicacies from freshly squeezed juice.

The cake still has very good gelling properties in red currants, when last year I made liqueur from red currants, it turned into jelly with me, imagine turning the bottle over, but I didn’t change the liqueur, I had to warm it up a little to shake it out of the bottle, and then with spoons ate.

Girls, I made marmalade. It's good that no one is at home and licking or rather licking the pan got only me one.
But I have a question, I rolled the gummies in sugar and tried it right away, and so, it is so soft, choking on my tongue. Maybe it will stand still or is it not enough agar? threw on the prescription, 15 gr.

[promise]

promise, I congratulate you on the marmalade! Technological process the manufacture of marmalade in production is considered complete after 2 days of drying sugar-boned marmalade... So let it dry until the day after tomorrow, and then take a full sample. It is difficult to discuss the merits and demerits of your work now. And further. The fact that you put the agar "exactly according to the recipe" does not guarantee the quality of the product. The original acidity of the juice strongly affects the gelling properties of agar (both pectin and gelatin).In addition, practice has shown that agar is often falsified by mixing with cheaper gelatin and thereby greatly weakening the gelling properties. We summarize all that has been said and draw a conclusion: the right amount of your agar must be selected empirically. After 2-3-4 boils, you will set the "norm" exactly and will stick to it in the future.

Cake, thank you very much. I will dry it further, I will tell you a secret, I put it in the refrigerator, I thought it might freeze there more. And when I read that it is necessary to dry it, so run it out

She ... the humidity in the refrigerator is high, there he does not belong! Dry, ventilated, preferably on a wire rack. so that the bottom also dries out... If it is already damp in the refrigerator, then roll it again in sugar. some do not like sugar, you can just dry "bald". But be sure to dry!

Well, Christmas trees, milk, now I myself see what kind of nonsense I did, my marmalade dripped, I will again roll in sugar, and I left the "bald one", I like it more without sugar.
And it doesn't work on the grate, the gummies fall through ... I cut them with rectangles, I didn't guess the size. I put them on the board, but in no other way.

Tell me, please, - I made marmalade with agar according to the recipe of a respected Tortyzhka. I put the agar in the proportions indicated in the recipe. Made, however, from old apricot jam. But my marmalade "flows" in the air. It is taken with water. She boiled it, kept it in the refrigerator, and rolled it in sugar. I'll take it out of the refrigerator - it starts to get wet at room temperature. What am I doing wrong? Can you dry it in a fruit and vegetable dryer? Tell me please. There is, apparently, some kind of zest that I did not grasp. My husband really loves marmalade. I went for the agar myself.

And here is my marmalade. Yesterday I took the camera down from the repair, that's all that was left, or rather managed to stash. The marmalade finally acquired its marmalade qualities on the 4th day.



Now it's the turn for marshmallows and souffle

Here I am with marmalade, came out super

[Hairpin]

Hairpin, a sluggish taste is still putting it mildly, I certainly had a lot of agar, but I think the difference - plus or minus a teaspoon - does not matter, it turns out I soaked in a small amount of juice for 20 minutes, while stirring, brought it to a boil (complete dissolution), mixed with the rest juice, it turned out but froze in the moment and fplastic

[Hairpin]

Hairpinsluggish taste that's putting it mildly

It turned out - DI-E-TI-CHES-KIY !!! I picked it out of the molds at seven in the evening, and after the pieces I didn't want to grab it. Therefore, it seems to me that the option is very interesting.
Tomorrow I will drag them to work, give them at nine o'clock in the morning to the employees and see when they go to lunch ... So they go at twelve ... I will not give much (for the purity of the experiment).

Cake, I made a marmalade from orange juice, as requested, I pressed the juice myself. It turned out tasty, very fragrant, but that's what is not clear. I laid out the gummies to dry on a wire rack, they lay in a row beautifully, and then they just began to drain .. the wire rack cut them. I put them on the net, took them out to the balcony, there the window is open and the breeze is cool. I'll see tomorrow (or rather today) what happens.

Cake, I made a marmalade from orange juice, as requested, I pressed the juice myself. It turned out tasty, very fragrant, but that's what is not clear. I laid out the gummies to dry on a wire rack, they lay in a row beautifully, and then they just began to drain .. the wire rack cut them. I put them on the net, took them out to the balcony, there the window is open and the breeze is cool. I'll see tomorrow (or rather today) what happens.

Strange, maybe there was not enough agar? I did it from orange juice (my guys pressed), everything froze, like .... in general, it froze well, firmly.

Girls, the last time I put agar almost 2 tbsp. l. - nothing got wet or dripped ... Probably it is necessary to increase the dose of agar

today in "galileo" they showed how marmalade is made in an industrial environment. there sugar for sprinkling is moistened with food glycerin so that it does not crumble, and the marmalade is poured directly into sugar! to do this, first make depressions in the sugar, pour liquid marmalade there and add sugar on top, and after the marmalade hardens, the excess sugar is simply shaken off

Well .. my gummies lay on the balcony overnight, dried out a bit, but still soft, they break right in my hands. I will try to make the agar and increase it.

Cake, I made gummy too! I, as lagging behind, will at least be a C?

[ukka]

ukka , by the way, Alla Pugacheva also always comes out with her song at the very end of the combined concert and that she is LAGGER ??? !! You are just a very zealous hostess: you have studied and generalized someone else's experience, analyzed it and here is a visible result There will certainly be a test, but only on one condition - you will tell what you made of, why it is so cloudy, how it tastes and what your observations are during manufacturing. Understand, we are not bragging here, but share our positive experience
And the best part, tell us how happy all the household members were, overeat and asked for more
B. T. I.if you don’t take a picture for us "lilacs for the blind and deaf", I will be offended I just never saw

[Cake,]

Cake, I had such a question about marmalade: I noticed such a thing, if the marmalade is not rolled in sugar, it does not get wet and does not flow, it dries quickly. The rolled one immediately begins to "cry". I set up the experiment, completely dried 3-day marmalade, together with a new batch, rolled in sugar, and he also "cried" What would that mean

Yes figs knows why he is so whiny I am surprised myself. I reread technology books, analyzed ... I came to the conclusion that it is not for nothing that marmalade is not made on one agar, there is always a greater or lesser percentage of pectin. What for? Yes, that's not written in these books WHY. In these books they write only HOW. And WHY, apparently, they teach in institutes .. But I was not in that institute.Therefore, I simply assume that by combining different jelly-forming substances, they achieve the desired result, and compensate for the deficiencies of each substance separately. Read about the girls' marmalade, who made it from a mixture of pectin and agar (50/50). They do not complain about the shortcomings and swear that "like the store" Maybe this is the answer. Although only a conclusion.

you will tell what you made of, why it is so cloudy, how it tastes and what your observations were during the manufacture. Understand, we are not bragging here, but share our positive experience
And the best part, tell us how happy all the household members were, overeat and asked for more

The cake, the marmalade is very tasty, if there is it, then it is not immediately ... Everyone liked it !!!
Cake, marmalade was made from juice (called "wild berries") 2/3 by volume of liquid and apricot puree (that's why it is cloudy) 1/3 by volume. Apricot puree - I don't even know what to call it correctly - in the summer I make mashed apricots, add sugar 1 to 1, stir in jars to let the sugar bloom and store in the refrigerator.
Actually, I made marmalade for the second time, but for the first time I confused agar with pectin ... It turned out, probably, marshmallow ... But also delicious!

the recipe for marmalade is as follows:

sugar syrup from jam - 380 g
pectin - 4 g
agar 4 g + water = 40g
citric acid - 4 g

Girls, dear ones, tell me what you did wrong, followed strictly according to the recipe, and the gummies do not freeze in the refrigerator (I already put them in the freezer) ... maybe my syrup was not like that, it was my mother who treated it ... something from
berries, natural, not even boiled (I don't really understand that) ... girls, do I really have to eat gummies with a spoon

How much agar was in coffee spoons by eye? And where does the agar come from? And agar was soaked? How much?

I weighed agar and pectin on the scales Here .. how then I read that a coffee spoon of agar is about 1 g., how I analyze 4 spoons I definitely didn’t have here .. Lyulyok gave me agar and pectin from Kiev (I think that she I wouldn't take a bad one)

What about soaking?

Agar grabbed? He grabbed, it means he froze, and then he calmed down. Boil until it calms down.

oh, I didn't read about it, hurried, didn't read all the pages: red: he didn't calm down, he was still frothy ... I cooked strictly in time and didn't know that agar needed time to calm down ... just yesterday Lyulek gave me every stuff, plus agar and pectin, so I imagined myself that I could cook such a yummy right away

calmness only calmness everything that can always be digested with agar

Hairpin, from where infa about foam? in my instructions for agar it was written to soak for half an hour and bring to a boil (98 *), from a long boil it seems to lose its gelling properties

I diluted the agar with 98 * water and poured it into the syrup, as in the recipe ... and cooked everything for minutes

[Cake]

I remember exactly (I won't look) that when Andreevna cooked the jam, he wrote that she boiled it until he calmed down. That is three minutes. Now, every time I expect him to calm down ...
Yes and Cake in ... in ... it seems that protein-custard wrote that after adding agar .... a hat will appear !!! And then she will be removed !!!

For everyone interested, I tell you, as promised, the recipe
PROTEIN BOILED CREAM

If there is no agar, then the syrup is ready - turn off the heat. If there is, stir it vigorously for 5-10 seconds. The syrup will rise with a cap, but then calm down.

Here!

Nelya, did they interfere after adding agar?

[Hairpin]

Hairpin, I think that when you add an aqueous solution of agar to hot syrup, the cap appears from the fact that the water evaporates sharply

and here's another thing: "When acidic agar-agar solutions are heated at high temperatures, hydrolytic cleavage can occur. Therefore, it is recommended to add acid / acids (fruit juices, for example) after dissolving agar-agar at temperatures up to 60 degrees"

Maybe there was a lot of acid in that jam?

I propose to add agar, bring to a boil and pour into molds and wait 5 minutes who for?

interfered intensely ... I have an electric stove, so as it raged, then without strong interference, the mass would have run away. Girls, sorry, I'm just taking your time, maybe the syrup is not the same, but in general, the more I read this Temka, the more the complex grows You are all so smart, you make such cakes, the goodies are different, I probably never will

girls, that is, add another 4g to my marmalades. agar?

[Cake]

1. You do not take our time, but give us the opportunity to feel experienced before it comes Cake! Chantal, am I setting out correctly?

Oh yeeees

Hairpin, I generally propose to brew agar separately (by the way, you can in the microwave, just make sure it doesn't run away!) and mix with hot syrup

Nelya, I think so if does not freeze at all, so something happened with the agar that is already in the marmalades (this is .. how is it .. hydrolytic cleavage! here!) so we add the whole dose again

they seem to be frozen, but if you touch them with your finger, they stick, well, of course they won't come out of the molds ...

Girls, thank you very much for your sincere desire to help .. I went to pick out and brew agar ... weigh it on the scales or 4 coffee spoons all the same

Sent: Today at 21:55:56
Quote
I diluted agar 98 * with water

Nelya, agar must be diluted with water at room temperature! not 98 * ... if you diluted it with hot water, it will begin to gel earlier than we need ...

And yet, I made marmalade several times, and noticed that the more acidic raw materials (juice / jam), the more agar is needed. but from the pomegranate juice it did not freeze at all - it just grabbed like jelly and spread safely. What kind of juice or jam do you have?

well, if you froze a little .. maybe 4g and it will be a bit too much take 3g, on the scales I think more accurately

in solidarity with Lisss's! soak agar in water at room temperature

Nelya, agar must be diluted with water at room temperature! not 98 * ... if you diluted it with hot water, it will begin to gel earlier than we need ...

I won't find where I read it - but I read it, otherwise I would have thrown it dry (I didn't know that it needed to be diluted) ...
and from what syrup something didn’t ask my mother, I think currants

Agar agar is insoluble in cold water. It dissolves completely only at temperatures from 95 to 100 degrees. The hot solution is clear and limited in viscosity. When cooled to temperatures of 35-40 degrees, it becomes a clean and strong gel, which is thermo-reversible.

here are the girls .... I probably misunderstood something.

nelya, we do not dissolve it at this stage, but leave it to swell. so it will be - if you fill it with room T water, it will turn into such a gruel in 20 minutes. so it is necessary before pouring it into boiling water - in it it will dissolve and become transparent

our agar is not as strong as the Moscow one - if currants, add 4g more.

is there sugar in your currant juice?

and more, how much syrup do you have, and how much agar did you put in g?

Soak the agar in a small cup with room temperature water for half an hour, during this time it will turn into such a gruel. then pick out the gummies, if not frozen, add a little water, boil, wait until the water that you added is boiled down, and add agar gruel. stirred, boiled - remove, cool to room. T and pour into molds. then it should start to freeze right when pouring

I just tasted how cloying it tastes, probably I'll throw it away tomorrow I'll rummage in the pantry, maybe I'll find some syrup that tastes the most pleasant ... I'll take into account all your recommendations and unsubscribe. Yours faithfully