Marmalade

Well, if besides sugar, there is still a taste of berries - why throw it away? you can add natural juice of a suitable taste and sculpt marmalade

is there sugar in your currant juice?

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

I don’t know anything about that syrup, except that it was not boiled (my mother said) ... but how sweet it is, even for such a lover of sweets, it’s too much

agar, I put 4g. (on the scales)

nelya, why throw it away? dilute with water until it tastes good to you, only a little sweeter, it will not be so sweet when cold, and then by the weight of the syrup obtained + 1% agar + 1% pectin, and digest - and here's a wonderful marmalade

Do not discard the test specimen until the last. We save products to the last! And then also Tortyzhka will come with a belt !!!

I suggest this:
1. Soak a coffee spoon with a slide ... with five tablespoons of water for half an hour.
2. While it is swelling, pick everything back into the coffee maker / saucepan;
3. After an hour we bring all this to a boil, add agar, and wait until it calms down + 20 seconds.

Our goal now is to get the substance of the marmalade! And if it's cloying, then ... tomorrow, digest it with lemon juice!

I give one spoon, because I think that the agar did not set ...
Girls, who offer how many coffee spoons. Let's decide by head!

1. Soak a coffee spoon with a slide ... with five tablespoons of water for half an hour.

5 tablespoons - coffee water or tablespoons, otherwise it costs some kind

nelya, dilute your "marmalade" as you like, weigh it. a agar you need 1% of the weight of the raw material - that is, if "marmalade" weighs 500g, then agar needs 5g, and the same amount of pectin, they are taken by 1%.

1. I can't do anything with the picture ...
2. This is not deafness. It's just that we have two parallel positions: mine, that that agar did not grab, and you just need to add a little. And another: that that agar died, and it must be reintroduced.

If we try with a new full dose, we never know if I'm right about the hat. And if now we just boil it with a supplement, a hat and 20 seconds, then tomorrow we will find out if I correctly estimated that the marmalade did not freeze because it was undercooked. In!!!

And Tortyzhka said that no need to put the marmalade in the refrigerator, it will go there with water. I somehow stuffed it into the refrigerator, I thought it would be denser, but Tortyzhka ordered to pull it out. She said that he should be on the grate, in a ventilated room.

[nelya]

Yes, you said everything correctly! I'm just laughing. I noticed that the first time people rarely get marmalade. To catch the balance "acidity of raw materials: the amount of agar / pectin" is possible only with experience.
Initially nelya incorrectly posed the question. How much she had this syrup and from what it is unknown. And this is important for the amount of agar. Here is the puncture. now what and how much to add is unknown again, because they came to the conclusion. that excessive sweetness must be eliminated by breeding. So, again, recalculate the dosage of agar, but taking into account the previous introduction. Or maybe he immediately brewed grains from boiling water? If only there was a photo ...

Girls, on the forum a new series "Hairpin, Nelya and marmalade". Hurry up to read.

I ran this series 2 weeks ago. I had purchased apple juice, I still had the same agar, I got the marmalade at the beginning, not as elastic as I would like, but still ... So the marmalade from apple juice turned out to be such that I had to eat with a spoon. The remainder was digested by adding almost a double portion of agar.Agar was soaked in boiled water at room temperature, boiled for 3-5 minutes, as our master Tortyzhka taught, to reveal the properties of agar. And I got a very thick syrup, it does not freeze at all (the second week has passed already))
I will still make marmalade, I have no pectin, as soon as I find pectin, I will continue my experiments. But if only the pectin was the problem !!! I made marmalade, but I also exhibited a photo somewhere out there, on the early pages.
By the way, I went to weigh the coins. There was no 5-kopeck one, but 10 and 50 kopecks each weigh 2 grams, together 4 g.

[Deni]

Deni
I've only cooked marmalade twice. Both were strong, the first with jam, the second with purchased apple juice without sugar. And without pectin. Therefore, I still do not understand why someone does not succeed ... But the fact that protein-custard does not work, I really understand!

Sorry, I didn't write ... I added 2 coffee spoons to the agar (I was afraid that it would not be enough again), diluted it with 10 spoons, and cooked it until it calmed down (the first time it was not exactly like this, I didn’t wait until "agar passions subside"). .. but still, the marmalade is not the same as everyone else in the pictures ... in the evening you will see

[Nelya]

You were betting that the agar was dead and you need to add a full batch. And I bet that the agar has not been boiled, and you just need to add a little to make sure. I offered to soak 1 k. Spoon, and you ... I think 5. Liss shared your position.

Yes, I was in my memory at night, I remember asking what rate, what were you arguing about? for 2 spoons of agar?

Nelya, my congratulations at least turned out to be edible, but my first experience was chewed without enthusiasm (chewed with difficulty) and sent for melting, although he already did not become marmalade, he went to jelly curd-fruit cocktail

here are my yesterday's reanimated gummies, take ........

The syrup was currant ... I forgot to sprinkle it with sugar, although they are so sweet that it's horrible ... next time I'll make them not so sweet. Thank you all very much for your advice, otherwise you would definitely go to the trash bag yesterday

nelya, gummies - a song for the first time, but after resuscitation - a good fellow! by the way, the longer they stand in the kitchen (not in the refrigerator) and dry, the more rubbery and shop-like they become

The day before yesterday, for no apparent reason, I wanted marmalade right at night looking. I did everything as usual, but not quite. Agar is exactly a tablespoon, and a teaspoon of pectin (no slide). This is one and a half to two times less than always. And a full teaspoon of citric acid. I poured it into molds and went to sleep. In the morning I discovered that my marmalade had become "rubbery". Doused in sugar, so he was not going to get wet! And we are already accustomed to the fact that it is wet all the time, no matter how much sugar you put in it. Now I will let him freeze longer ...

Peopleiiiiiiii. Help. I'm about the marmalade. I already did it 2 times on juice according to the recipe of Tortyzhki. melted in the room> :( 2 times everything worked out. I added more agar. and yesterday I decided to make lime juice on the concentrate. such a delicious juice. put a spoon with a slide of agar and in the refrigerator ... but the mixture did not freeze. Disgusting. today I took out, boiled again and another table.a spoonful of agar and in the cold.by the evening everything is the same.the mixture does not freeze and that's it.I read the forum here and decided not to throw it away.Zloisnova boiled all the agar there (the whole pack went) and in cold, so far no changes.I have agar in powder, Chinese.I have already made marmalade, bird's milk from it.Everything worked out.What's the matter. Maybe because it's a juice concert? I ask for advice. 4 times I have it I will not redo it, I will throw it out

These are my sweets, prunes and dried apricots in chocolate. a little messy with chocolate. the glaze was not immediately obtained. I wanted to do it with one (melted chocolate), but I had to do it with sour cream and butter for shine. the chocolate itself did not melt well.
and my first rose of mastic. Today I ran to the store for tools

It's a pity, of course, but you have to grow the so-called marmalade. he didn't freeze again.what do you think, all concentrated juices are not suitable for mamelad. they taste very good. I also added pectin there
I really want the marmalade to turn out almost like a store-rubber

[yana09]

yana09

I'll drop my favorite guess, but I think you've read it all. Just in case.
Did you boil the agar after the cap? 2-3 minutes?
If yes, then probably really because of the juice ... Maybe not because of citric acid, maybe there are special additives that prevent the juice from getting gelatinous. Here agar came into conflict with them ... and lost ...

[yana09]

yana09, I read somewhere that acid has a bad effect on agar, it does not gel with it. and I was convinced myself - my pomegranate juice never got gelatinous. and apple and orange - at least cut with a knife, I think there is a problem in the raw materials, that is, in the lime

It's a pity, of course, but you have to grow the so-called marmalade. he didn't freeze again. what do you think, all concentrated juices are not suitable for mamelad. they taste very good. I also added pectin there
I really want the marmalade to turn out almost like a store-rubber

It seems to me that the matter is in the juice. What does this concentrate contain? Besides juice, there is probably something else there? And indeed, with sour fruits / juices - it hardens very reluctantly. For example, gelatin with kiwi and pineapple is not at all friendly at all, but there is a trick - pour boiling water over the fruit before pouring - and that's it, it will be beautiful jelly. Because both kiwi and pineapple - they break down protein, and gelatin is this very protein Agar I recently froze with difficulty, very soft gummies turned out, it was, it seems, an orange

[yana09]

yana09

I'll drop my favorite guess, but I think you've read it all. Just in case.
Did you boil the agar after the cap? 2-3 minutes?
If yes, then probably really because of the juice ... Maybe not because of citric acid, maybe there are special additives that prevent the juice from getting gelatinous. Here agar came into conflict with them ... and lost ...

yes the agar was boiling. I did not find additives in the juice. written - concentrated juice. but most likely because of the acid. you need to dilute a can of this juice 1 to 3 water. And I wanted to sour. diluted 1 to 1. probably a lot of acid

Question to Tortyzhka; a pound of sugar per half a liter of juice is not too sweet in the sense of sweetness?

And what juice? Although, in any case, too much. I would add a glass (200g) for half a liter. The marmalade should be slightly sour. but the sugar crust will "balance" the taste. Good luck!

[Khimichka]

Khimichka, It wasn't me! don't listen there, listen here

No, these are not glitches. Murmelade recipe and had 650 ml of juice and 500 g of sugar! Cake, do not confuse people, she herself wrote this recipe, and even provided the process with photographs

[no sugar at all]

About marmalade.
Did according to that recommendation no sugar at all... The structure was great, but ... terribly dietary. My sister Chantal correctly said - none. But he kept the structure. This I mean, the amount of sugar is to taste.
Cake!
Am I really clever, clever? I GUESSED IT MYSELF!

[Hairpin]

Hairpin, yes, I agree about sugar in marmalade As proof, I present yesterday's work

Strawberry marmalade

At 650 ml (!) strawberry pulp - 500 grams of sugar, 15 grams of agar, and 0.5 tsp. citric acid. Naturally, the pulp was completely sugar-free. So it didn't come out too sweet.

Rinse the berries, peel, chop with a blender. Stir agar in 500 ml - and let it infuse. Pour sugar with the remaining 150 ml - and onto the stove. Very carefully let the sugar dissolve, just add the agar carefully and let it boil. On very low heat, because - the wave can burn, a very thick mass. (I think you can replace 150 ml of strawberry puree with water - it will be thinner, easier to stir.) The mixture behaves like jam, that is, with high heat, it tries to run away all the time You need to stand near it and stir, stir, stir ...

Very beautiful and delicious! This is real strawberry marmalade, without preservatives and other snowstorms

I want to write about the forms that I used to make marmalade. So, your observations, if you please

So, in the photo:

Orange mold - rubber, Tescoma.
The blue and yellow mold is soft plastic.
The mold is white - hard plastic (this is generally a stand for eggs from the refrigerator).
The form is brown - silicone.

The most convenient for puree marmalade (or just thick juice, with pulp) is still silicone and rubber. Popped out is elementary. With semi-hard plastic (almost rubber to the touch, but denser) - a little more difficult, but also possible. But the hard plastic did not fit, because even after hardening, the marmalade still wrinkles, when trying to get it out of the mold, it was all crumpled and torn ... You could, of course, put the mold in hot water for a second, but this is fraught, marmalade the top will get wet, may lose sight ...

For marmalade from juice (without pulp) - all kinds of forms are great - it falls out / is perfectly removed from hard plastic, and from silicone, and even from glass

So I got to strawberry marmalade. But ... in short, my husband and I came to the conclusion that that mixture of strawberries and sugar is much tastier than marmalade ... Now if it was harvested for the winter, then yes, and so ... Better to sip with spoons !!!

Hairpin appeared !!!
Rip these strawberries into porridge. add sugar. cook for 5 minutes and roll up. And in winter you will make marmalade, just mix it with agar and pectin and warm it up a bit. Or you can boil it with agar and roll it up now. Only from the can then it will be somehow ... uncomfortable

[strawberry syrup.]

So I got to the strawberry marmalade. But ... in short, my husband and I came to the conclusion that that mixture of strawberries and sugar is much tastier than marmalade ... Now if it was harvested for the winter, then yes, and so ... Better to sip with spoons !!!

I also made strawberry marmalade from frozen mashed strawberries with sugar (even when there was no fresh one). And we didn't like it either. I didn't write anything back then, because I thought it was something with my pens (how can strawberry marmalade not be tasty ?!).

It also seems to me that the marmalade will be delicious from

strawberry syrup.

I do it like this: I pour sugar on the strawberries, it starts up the juice, which I drain, bring to a boil and roll it up. I do not drain all the syrup from the berries, add sugar and cook jam, which turns out to be thick.

And I don't like the "five-minute" liquid jams at all - the syrup hangs in them too
lonely soft boiled berries.

[Hairpin]

Hairpin

There is a great way to prepare strawberries. Wipe it with sugar (to taste, you can 1 to 1, you can use 1 glass of sugar for 1 liter of mashed strawberries), put it in small plastic containers (250-500 ml) - and in the freezer. In winter, we take out the container, put it in the refrigerator - and ... in general, it won't even have time to defrost

I did it this year, so they ate my first portion right away, I didn’t make it to winter .... Just gorgeous in yogurt! Very tasty on top of the ice cream. The son mixes this porridge with milk and drinks for breakfast in the morning. If there is not a lot of sugar in the mixture, then whisk in a blender with milk and ice cream ...

And my husband just eats with a spoon ...

And we liked the strawberry murmelade Especially if we compare it with the store

[I never put it in the freezer.]

There is a great way to prepare strawberries. Wipe it with sugar (to taste, you can 1 to 1,) ... - and into the freezer.

This is the kind of jam I also make, and for a long time now, from strawberries, cherries, apricots, stinging, raspberries, viburnum, cherry plums, from red currants (porichka) and black jelly. Cherry jam has whole berries, naturally without seeds.
For such jam, I have a special shelf set aside in the refrigerator, and if it does not fit, then I put it on the doors.
I never put it in the freezer.

Little girls! Well help me! No marmalade with agar works. I re-read everything. I make black currant jam from last year. Brought to a boil. She put in agar-agar. Boiled a little. It began to freeze. I put it in forms. It seems to freeze.But it does not jump out of the forms, but you have to pull it out with a spoon. I can't get such a beautiful shape as yours. Some kind of smear. I put 2 teaspoons of agar per liter. I have no pectin. Agar is purchased in Indian spices. So you want to achieve marmalade.
I already turned to the forum for help. But in response, silence. Of course, I understand that this is not work for meters. But I'm also learning ... Please, someone respond.

I already turned to the forum for help. But in response, silence. Of course, I understand that this is not work for meters. But I'm also learning ... Please, someone respond.

Well, we apparently slept ...
In the marmalade, the main thing - shob agar was from Indian spices, and then it was a matter of technology. There is no pectin, well, figs with it.
1. Was the agar covered with cold water for 20 minutes?
2. What is the ratio of agar to water filled?
3. Justify why two teaspoons? This is not enough. Let's be more precise. Jam - as many ml as there was water.

Andreevna did this:
Recipe:
Jam - half-liter jar + 150ml water
Agar 15g - (a tablespoon with a small hill).
Lemon juice
Pour 15 g of agar into 150 ml of water or juice (I rinsed the jam jar and strained it through a strainer) and leave for 30 minutes.
Grind the jam with a blender. To remove the bones and peel, you need to throw this puree onto cheesecloth and squeeze the gauze. Put the puree on the stove. Boil, pour the whole norm of agar into it immediately. Stir and cook over low heat until the agar begins to show itself (3 minutes for me). Add lemon juice during cooking. Pour into a container and refrigerate.


A tablespoon is three times the size of a teaspoon. That is, Andreevna had one and a half times less raw materials, and twice as much agar. In total, according to these proportions, we get that you have three times less agar than Andreevna had.

And don't forget about the hat!

So we take this marmalade and digest it with the addition of soaked agar, and cook until the cap falls off !!!

Well, we apparently slept ...

Thank you, Shpilechka, for your answer. I did not soak agar at all. Loosely in jam. The mench had it broken with a blender. I boiled it until the cap was "lowered". But the marmalade turned out to be very watery. If I had spilled it in the water too.

[Yutan]

Yutan, I tried to dispose of blackcurrant twisted with sugar, I poured a lot of agar and added later, and the whole thing dried up on trays in a layer of half a cm - overnight in the oven, then for a week in the air (no one had the patience for longer, so ate) and still it was not marmalade! I think there is too much acid in currants

- this kind of marmalade is obtained in the form purchased at VTK

The composition is as follows: raspberry-apple-aronia juice "Slice" turned out to be completely tasteless, so the leftovers were sentenced to marmalade. 400 ml. juice + sugar + vanilla sugar (100-150 grams, I did not weigh, I tasted it to make it sweet) + 1 tsp agar + 1 tsp. "quittina".

I am mentally preparing for the development of a loaf of cream from Tortyzhka and the question immediately arose: I have two mixers - a planetary station in Kenwood and a half-dead ancient manual one. You can't beat anything by hand ... But what about the hospital and the need for cooling, you can't put a saucepan of cold water under it. What to do? Stir in Kenwood until he cools? How long will it take? Or will the cream be given for repairs and reanimation specially for this?

Well, to the heap yesterday I also made marmalade:
🔗

Did you do it with pectin? I’m thinking, can pectin fix this problem?

I have pectin, but ... my marmalade really bounces off the floor and back onto the table ... For me that puddle didn't seem like a problem ...
And to be honest, after all the experiments with marmalade, I remembered that ... I don't like marmalade !!!
It is possible that this puddle is just condensation. It is formed on the marmalade from the refrigerator ... That is, if a puddle is drained at the moment when the marmalade reaches room temperature, it will no longer form. So pectin will not play a role in this case.

The girls discussed marmalade a thousand years ago, but I read everything, read, felt savvy. And now I decided to make it - and questions, questions ... The question is this. I have both agar and pectin. I heard from girls that according to GOST in marmalade, both should be, and even tastier this way. If I understood everything correctly, tell me how much agar and pectin you need to take for how much juice (puree), or give a link. You are welcome. I know about agar that it is quickly brought to a boil and cannot be boiled. And what about pectin?

[Dusya Myshkina]

I quote Dusya Myshkina:

I just made another portion of marmalade, and weighed everything on purpose. Currants, cherries, plums and cherry plums came to hand.
For 1900 grams of fruit liquid mass - 800 grams of sugar (I deliberately make it not very sweet), 30 grams came out in two tablespoons of agar and added 35 grams of pectin.
Agar was diluted in 500 grams of fruit juice (this is the "first fraction" that merged from the colander after boiling all the fruits).

For three minutes she boiled the fruit mass with pectin and sugar, and then for 2 minutes with agar dissolved in juice.

I can't vouch, but it seems to me that the fact that I then intensively cool the pan with hot marmalade in cold water to 45-50 degrees is essential to the consistency of the marmalade (I pour it on a baking sheet, when, when stirring, thickening is felt on the walls)
When the marmalade was poured immediately hot, it seems to me that later it looked more like jelly, and not like marmalade.
But I can explain this by the fact that the marmalade itself cools for a very long time, and in the middle the pectin and agar seem to be digested. Although, again, maybe I'm wrong.

But today, ten minutes after the spill of the marmalade, it bounced under the finger and did not stick at all.
And one more example, which suggests that excessive digestion harms the structure.
The very first time the marmalade was tested after solidification, the marmalade was too soft.
I melted part of it, added agar, boiled it and poured it again.
So after that, the "second" marmalade was even more "mushy" than the first, although there was one and a half times more agar in it.
But boiling over again damaged the marmalade more than the addition of agar did ...
I made marmalade with my frozen fruit.
We have a dacha, and in the summer there is little time for canning, and we don't have jam. Dried a lot, but a lot remains.
And so, I just pack the fruits in bags and throw them in the freezer.
I kept thinking about cooking compotes in the winter, but somehow my hands did not reach either.
And then suddenly everything went into action.
I take out any packages - whatever came to hand - mulberry, raspberry, cherry plum, cherry and send the whole set to the pan. The total weight is on average 1.5 - 2 kg.
I boil for about ten minutes, then strain through a colander. Rubbed, but without fanaticism, there was no time to squeeze out the mass too much.
And now, on this mass without bones and skins, she made marmalade.

Through trial and error, I came to the conclusion that it is better to spread pectin on cooking with agar. It seems to me that it should boil longer than agar.
From the original mass, I pour 200 grams to dilute the agar.
I mix the pectin with sugar so that it does not brew in lumps, and cook with fruit mass for 3-4 minutes, and then only add the remaining juice with agar and bring it to a boil for 1-2 minutes.
And then I remove from the heat and cool in a bowl with cold water, stirring occasionally.
And when the mass of marmalade cools down to 40-50 degrees, then I pour it to solidify.
This is how I achieve some pleasant "rubberiness" and there is no mushy consistency, which in the beginning was in the first marmalade samples.
In general, writing seems to take a long time, but it is done very simply.

I really hope that helps

I know about agar that it is quickly brought to a boil and cannot be boiled. And what about pectin?

Agar must be boiled for at least 5 minutes so that it reveals all its gelling properties. I don't know about pectin - I didn't make marmalade with it.

Girls, I have a gag ...here they gave me 3 liters of red currant. Tomorrow will come ... I want to cook murmelade out of it, I forgot, damn it ... how to make juice from it? Squeeze and strain through cheesecloth ...?
There is a lot of pectin in it ... it should turn out delicious ... But the head does not cook at all ...

[Mams]

Mams
Grind the currants with a blender or processor, transfer to a clean nylon stocking and squeeze. The method is old, but proven. I am now at the dacha, but just yesterday I was so sophisticated, I made jelly from red currants. Three liters is not much, you can do it quickly.

[Hairpin]

Uryayayayaya! Hairpin appeared !!! Well, how did it fit 45 to 40?
Hairpin, I know you have a complete understanding with marmalade.
How would you make apple marmalade? I want to make puree from apples and add agar and pectin to it.
I am interested in the proportions - 0.8-1% agar (I have Kiev, slightly weaker than Moscow), 1% -1.5% pectin from the total mass. Do I need citric acid?

Eyelash, while there are no Hairpins, I'll tell you about marmalade, I do it well too! Apples make a very good marmalade. Only nondescript colors! Usually in factories it is tinted with food dyes. But if you have conceived an "eco-friendly" marmalade, then make it from mashed potatoes, not from juice and do not paint with anything.
I would increase the dose of agar and pectin to 2% of each of the total mass (for fidelity and for increased usefulness), and I would put citric acid to taste. Apples are different in sweetness, others are so sour that if you also sprinkle a lemon, then LEMON marmalade will turn out. not apple. Although this is not bad ... But excess acid will interfere with normal gelling, so be careful with lemon!

Is it possible to turn to a guru with a naive question? What is pectin for in marmalade? Out of savings? I have two complaints - a "soapy" taste (marmalade tastes more like jelly) and an unstable result. I really needed to make the perfect marmalade next weekend. And I decided to make it in advance so that it dries up. Made with pectin in half - not completely frozen and tasteless. And according to the basic recipe, only with agar, everything is just like in a pharmacy! And I figured out about the savings - sheer pennies, and I transferred so much sugar ...

Girls, I have a question about marmalade (the one made from juice) on agar ... Is it possible to make it completely without sugar? Or at least halve its amount? What, besides sweetness, gives sugar in marmalade?

I tried without sugar, only on agar, it turned out tasteless plastic (: Pn)

[Crochet]

Crochet, sugar in marmalade, in addition to taste, gives extra calories. But it also prolongs the life of marmalade, because it is known that sugar is a preservative. The higher its percentage in the product, the more stable it is in storage. Marmalade has high humidity + agar as an ideal breeding ground. so you can certainly do it without sugar, but in small portions and very closely monitor its condition! The first signs of mold and foreign taste and smell should make you part with the remains of the treat.