Marmalade

[Tiga]

Yesterday I found agar-agar in one store, but it is not in the form of crumbs, but ... what should I call it, like crumpled, flattened spaghetti, and how to use it? So I think I can cut it with scissors and grind it in a blender?

Tiga , something I did not like the description of your agar! You don't need to grind it, just break it in pieces and soak it. Look how he behaves. It seems to me that your agar is of inferior quality ... A kilogram of Chilean or German agar costs no less than $ 30. How much is yours worth? Try to put it in about 30% more than in the recipe. The quantity will equalize the quality. And if possible, ask the store for a certificate and read whose production it is and what its number is. Should be written "agar-agar 1000" or 800, or 1200 ... These numbers indicate its gelling power on some scale, I forgot which one. But, if you have it below 600, then gelatin is better then ... There is no sense with it ...

[Cake]

Cake, at a cost it is not cheap at all, in a pack of 40 grams of these, so to speak, spaghetti, and a pack costs 70 rubles, that is, 1750 rubles per kg, I forgot to say - spaghetti is flattened and crumpled only in texture, and white-transparent in color , here! - it looks like a cheap polyethylene rope (plastic twine). The gelling ability is not indicated at all, it is written that it was made in Thailand for France, from sea red algae: gracilaria, gelidium, ahnfeltia. Nutritional value 33 kcal.

[Tiga]

Tiga
My wife and I have seen the program "In Search of Adventure" with Mikhail Kozhukhov for a long time (we were just starting to master agar-agar). There, in Japan, he was at a factory for the production of agar, it was made there almost by hand. So the final product looked like "transparent spaghetti". The wife was still indignant, maybe our powder is not real
So don't consider it better or worse, it's just in a different form. But the gelling ability will have to be determined independently. Well, grind it up as much as possible and soak it as usual. Although I got the impression that agar agar is not soaked at all. After half an hour in the liquid, it still remains in the form of a suspension (it is clearly visible on the walls of the can). But pectin instantly swells. If you throw it with a spoon, a lump will immediately form, which is difficult to stir, it only smears. I adjusted it with a blender for a couple of seconds - and the cold-cooked jelly is ready.


Added on Tuesday 01 Mar 2016 10:41 pm
Tiga
Especially for you I scrubbed the neta spaces and found this: _
quote:

Before use, gelatin, agar-agar and agaroid are soaked in 5-8 times the amount of water for 40-60 minutes, then the water is drained, and the swollen plates are dissolved by heating to a temperature of 70-80 ° C.

True, I did not quite understand how this can be done in practice. Maybe soak, and then drain some of the water and heat it up until it dissolves?
Here's another:_

Agar.
It is a vegetable gelling agent derived from seaweed. In the finished form, food agar is a shiny transparent 'ribbons' or 'plates' up to 30 cm long and 0.5 cm wide. They swell quickly in cold water and dissolve without residue in hot water. After dissolving in hot water and cooling, agar turns into a colorless, strong jelly without taste or smell. The gelling ability of agar is very high. It gives a dense jelly already at a concentration of 0.5%. This is why agar is used primarily in the confectionery industry. The best agar is Japanese. It forms a jelly already when diluted with one part in 300 parts of water.

Yes, and more. I also tried to make marmalade on agar. I have Chilean from Indian spices.Apparently, it goes about 2 times more than German, for example. I tried to find agar in other places, but everywhere there is only a large wholesale. There is another option, if someone wants to, I found a place where there is a small wholesale from 25 kg. There are 3 different manufacturers. Chile, Germany and someone else, I forgot. I can't tell that much alone. The maximum, I think, is 2 kilograms. But if there were people willing from Moscow or the nearest Moscow region, it could be bought for several people ... Moreover, the price there is 533 rubles per kg. And in Indian spices, Chilean for 75 rubles for 50 grams. Plus, it goes 2 times more ... So if there are twenty people ... We could do this. Volunteers - write in a personal
There is also dry protein. I wonder how our luminaries relate to this product? Such a toad chokes the yolks to throw away
But if anyone has information on where to get German agar by weight, please share the information!

I'm in shock !!! from all of us
Cake, I read somewhere on the internet about the fact that marmalade is still made on carbonated water, like that, I'll look now, maybe I'll find a link

here -
🔗

not sure only about the taste

[Lisss's]

Recipes in kg, per 1 ton of finished products Wow!
if taken in g - it will turn out to be 1 kg Smiling

Fruit jelly with juice

granulated sugar - 511.2
molasses - 255.5
natural juice, fruit or berry - 200.0
agar - 10.5
citric acid - 11.8

Lisss's , I mixed marmalade here according to your GOST recipe. Freeze them in ice cube trays of their refrigerator. Now I'm thinking, how should they jump out and will they be able to? And how, if anything, to help them?

usually freezes and jumps out by itself ... but how to help, if that? - think, like any jelly - form into hot water for a couple of seconds so that the top layer melts, and turn it over ...

By the way, I did not use this recipe, I just reprinted it from the collection of recipes - can you tell me how it happened?

[Lisss's]

Lisss's , can you tell me, how quickly should it freeze? And how firm / elastic should it be? How is the finished store-bought marmalade?
The taste is pleasant, with sourness. Until the acid gave, it was sugary sweet, but then everything returned to normal. And I thought that there would be little liquid, but it turned out to be normal, everything melted.
The sugar froth rose strongly, I thought that I would not get rid of it, like the froth from the jam. The grandmother even tried to take pictures, but was sent away from helping. The foam went away as the product cooled down.
Now I'm worried that it would freeze firmly ... I boiled for three minutes, for sure!

My gummies made from ice-cream thorns and cherries, boiled berries, rubbed through a sieve, diluted with the resulting compote ... They did not have time to dry
Poured into silicone molds, did not roll in sugar

[chiran-n]

My gummies from ice-cream thorns and cherries, boiled berries, rubbed through a sieve, diluted with the resulting compote ...

chiran-nwhat handsome gummies you have!
How does it taste? Have you already tried it?
Are they similar to the store ones by the consistency?

I did it back in January! Delicious! The longer they lay, the more it tasted like a store

Are they similar to the store ones by the consistency?

On the question of similarity to store marmalade. I decided to read the composition of marmalade on the boxes in stores ... Out of 12 manufacturers, only one had agar in the composition. The rest have exclusively pectin. So you can achieve similarity in this direction.
From what I read in the compositions, I concluded for myself: if you believe what was written, Jelly (Roshenovsky) turns out to be a very decent marmalade. There is only paint and fragrance from chemistry. Taste due to concentrated juices. And there is no water in the composition
And I still can't agree with my agar. He is somehow strong, everything turns out to be wooden with him

On the question of similarity to store marmalade. I decided to read the composition of marmalade on the boxes in stores ... Out of 12 manufacturers, only one had agar in the composition. The rest have exclusively pectin.So you can achieve similarity in this direction.

To know exactly the proportion of pectin and agar in the mermalade.
I once made jelly with Agar. I didn't like it at all.
Somehow it crumbles ... It's much tastier on gelatin.

Likewise. I am also confused by the "vitreous break" on the agar jelly. I have a strong association with cured silicate glue. But I am guilty of putting in a lot of agar. I just want to try to make "as in a store" using pectin. But when I get there I don't know. Has anyone tried it?

[chiran-n]

chiran-n , very beautiful gummies And where to find such molds tell me?

[chiran-n]

chiran-n, I at first took your marmalade for decorative candles Beautiful!
Girls, when the people began to cook marmalade and experiment with agar and pectin, I remember. that the most "shop-like" version was obtained by those who mixed these in equal proportions with a gelling agent. Those who had either one or the other were happy with the "four".
Great success in the field of marmalade making, I remember, Andreevna and Hairpin... Ask them.
I do not cook marmalade often, I have no pectin, only agar. I do it on pure freshly squeezed juice, roll in sugar (a little). My family is sooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooowich's's's between here ... He will tell you about this in great detail Alexandra... I talked a lot with her about this and read on the Web about the benefits of agar, so I make this sweet deliberately. And very fast

[chiran-n]

chiran-n , very beautiful gummies And where to find such molds tell me?

Thank you! I have more molds for cupcakes, I poured on the bottom. I bought the molds in a store that sells confectionery.

chiran-n, I at first took your marmalade for decorative candles Beautiful!

Thank you! When I took it out of the molds, almost all of them broke a little at the edges. I think my mistake was that the form with not completely frozen marmalade was rearranged from place to place, and it is silicone, soft ...
Immediately after production, the taste was not at all like marmalade, the longer they lay, the tastier they became. I think in five days it would have turned into a real marmalade. I didn’t wait
Agar jelly is different from gelatinous jelly. I don't like it. There is no vitreous fracture. Again, the taste changes over time (you don't eat a cake in one day). Much depends on the amount of agar and its quality. I have agar with a gelling ability of 90, made in Germany Rosper

[chiran-n]

chiran-n , exactly looked at the agar label? The German has either 900 or 1200 strength. I am not nitpicking. just the topic is read by hundreds of people who have never dealt with agar and we can accidentally mislead them. Look at this please. one more time, okay? And then I can be wrong.

[chiran-n]

chiran-n , exactly looked at the agar label? The German has either 900 or 1200 strength. I am not nitpicking. just the topic is read by hundreds of people who have never dealt with agar and we can accidentally mislead them. Look at this please. one more time, okay? And then I can be wrong.

Typo !!! Of course 900. Wildly sorry

[Lisss's]

Fruit jelly with juice

granulated sugar - 511.2
molasses - 255.5
natural juice, fruit or berry - 200.0
agar - 10.5
citric acid - 11.8

Lisss's, you once gave a GOST recipe, and so I did it twice and twice it did not work for me. The second time I deliberately decided to repeat it, I thought I didn't boil the agar, but the result is the same. It turns out like a very thick syrup, or ... I don't even know what to call it. In general, I'm going down to greasing cakes and gingerbreads. And it tastes sour for me ...

Then I tried the Tortyzhka recipe - the result is excellent. So I want to repeat it again, that's why I remembered my failures ...

[Lisss's]

Treacle and a lot of acid - that's this "couple" and did their "black business" - deprived you of marmalade. I saw this recipe in the GOST directory, maybe there was some other molasses before? Or is the lemon not so concentrated, sour? Technologies in any industry do not stand still - everything is being improved. And familiar products acquire new physical and chemical properties. Be that as it may, but Lisss's it definitely has nothing to do with it
RybkA , be sure to write down the recipe for the most successful, in your opinion, marmalade and for the following "variations on the theme ..." adhere to the proportions of the main recipe. We are waiting, of course, for a recipe and a photo in this thread. We love marmalade!

Girls, tell the "villagers" where to buy agar-agar in Moscow ??
Pts marmalade wants.

I bought in Indian spices - Weight: 50 g. Price: 75 rubles.

Girls, tell the "villagers" where to buy agar-agar in Moscow ??
Pts marmalade wants.

I bought at the All-Russian Exhibition Center, the Floriculture pavilion, 50 gr. - 60 rubles.

girls, and again with marmalade it turned out very tasty, I can not help but boast

still the rule of 1% pectin + 1% agar gives a good result

I have cherry juice with sugar, only 465 g, room T, in it I diluted 4 g of pectin and added 4 g of agar soaked in water at room T for 5 minutes. She boiled everything, boiled for 1 minute, cooled to room temperature, and poured it into a box of chocolates on a marine theme. Well, I really liked it, sorry, the camera darkens the color, it's so bright cherry in fact ...

I don’t like marmalade, probably that’s why I don’t do it. But here, as I looked, so salivation increased !!!

and you do it, natural - it is different, it is tasty and healthy, and you know exactly what you put in it then you will not drive away everyone

So everyone who wants to just love him.

then don't do it - otherwise you look at any sweet liquid with the question "what kind of marmalade will it make?"

What can I tell you about the marmalade from Tortyzhka ...
This is deliciously delicious sweetness !!!!!!!
The first time ... and in the "kings". True, there are no molds yet, but my daughter hardly “sticks” from these.

Girls, do you get marmalade from candy molds easily? And then my corners always remain in shape, sometimes I had to cut the shape.

Girls, help with advice !!!! I just can't make marmalade: (at first I tried to make it from strawberry puree, it didn't work, at first it was like a potato inside, then it hardened stronger, but still it is not tasty, like tyrsa (although the taste itself is pleasant). I decided to try to make it according to Tortyzhka's recipe from juice, made as in the recipe, only added a little sugar. Frozen, from above beautiful as a mirror, touched the top-elastic, was delighted, decided to try, cut off a piece, but it is not liquid inside, but some kind of puree slightly. Boiled again, added another teaspoon of agar, boiled, the result is the same.I thought the agar was bad, I tried to make it just on water (650 ml water and a tablespoon of agar) - everything froze perfectly, I don’t understand what I’m doing wrong, the kids really want marmalade.

I looked at my marmalade again, it doesn't look like marmalade, it is soft, easily spreads on bread like jam, can I still put agar? Although the extra teaspoon before that did not affect the consistency in any way ...

[Ok1]

Ok1, welcome to us and what juice did you take?

from the juice from the porechka (white or red currant) it turned out approximately, as you describe - such a mass as pudding, or something, is smooth on the outside, but inside it is like children's curd and nothing helped, neither digestion nor the addition of agar ...

but from apple, cherry and orange juices, from plum syrup (from jam) - smooth marmalade is the most delicious - from plum syrup and cherry juice

Lisss's, you saved me. The description of my gummy - to the point, I thought it was me so stupid. The juice was taken from a Sicilian orange, probably not really suitable.Tomorrow I'll buy an apple one, and even if it doesn't come out, I'll finish it off. thanks for the help

then take a cherry - you will definitely not go wrong with it, if there is an apple one - put a little more agar - I seem to remember, he let water a little. but the consistency was the same, marmalade

The more acidic the juice (regardless of sugar), the more agar is needed. It seems so ...

Finally I made a marmalade from apple juice, but the result surprised me: it is not edible, even the children did not swallow a single piece. Either I'm so stupid, or our family's tastes are special, but it's not pleasant to eat. Some kind of artificial, glass cut, and the taste defies description (the melted semi-finished product itself is delicious), remotely resembles rubber or something. Nothing to do with marmalade. I did a gelatinous one the day before, ate it right away, not a masterpiece, of course, but edible. Is it really just me that marmalade? What's wrong?

Is it really just me that marmalade? What's wrong?

No, not only you. Me too, if I throw a lot of agar. You need to be more modest, the product is expensive ...
At first I had bird milk like that, but now.

it happened to me that pectin, when mixed into the liquid, collected lumps, encapsulated, and then it was impossible to stir it in any way.

Today I read how to interfere with it, I tested it - it works! maybe someone will use my experience.

you need to mix dry pectin with granulated sugar, mix thoroughly, and then pour into the liquid. it may seem that it is still taken in lumps, but then everything mixes up perfectly, without lumps!

So I finally decided to make marmalade. Made according to the first recipe Tortyzhki. I still have juice from candied cherries, since it is already sweet, I did not make syrup, I boiled the juice with swollen agar, cooled it and poured it into a mold. The color turned out beautiful, they are dried for the second day, I regretted that I had not added pectin and lemon juice, they turned out very sweet.
Here is a photo
I will experiment more.
It seemed to me that I, expressively felt the taste of agar and I don't know whether I liked this taste or not

Where is pectin and agar sold in Moscow? In the ABC of taste, it is somehow too expensive, in Indian spices, agar is not cheap either, and Zhelfixes and other fixes with preservatives, I don't know at all how this will fit (very well, I doubt it) for hard marmalade? In general, it is somehow strange that domestic pectin and agar are not found on sale, and even in Moscow, where, like in Greece, everything is there. Really no options ???

[Milk]

Where is pectin and agar sold in Moscow?

Milk
I bought agar at the All-Russian Exhibition Center, the Flowers pavilion (it seems so), the last time I bought it here: 🔗... I will not say about pectin, I have never come across ...

I still have syrup from candied watermelon and I decided to make marmalade out of it, added lemon essence, for a smell, that's what came out

Good day to all!
Help, I really want to make a multi-layer marmalade with a white layer (like a store one)

can anyone tell me the recipe for this white layer ??
Thanks!

P.S. I wanted to insert a photo, but I still haven't figured out what's what here ...

Good day to all!
Help, please, I really want to make a multi-layer marmalade with a white layer (like a store one)

can anyone tell me the recipe for this white layer ??
Thanks!

P.S. I wanted to insert a photo, but I still haven't figured out what's what here ...

Cake once gave a recipe and MK of lemon slices, there she explained how to do this layer.

[Floreo]

Floreo, I am not strong in marmalades, but purely theoretically, cream drawn in the same agar may well be suitable.
While answering, you have already been given a hint. Lemon wedges can be viewed HERE

oh thank you very much!
I'll try to cook today.

I decided to try to make marmalade .... God, how simple and delicious it is!
I made orange-mango on juice, it looks like it looks like, but it tastes so delicate ..







Thank you so much for the recipe !!!

[Bagels]

Well, finally, I am lobster too !!!!! The result is such a delicious. Made by prescription Bagels from plum jam!