Marmalade

Mistletoe, what a beauty! Even me - a dislike of marmalade - immediately wanted to put a berry in my mouth !!! And what kind of forms do you have? Especially for marmalade?

Ganya, I'm not a lover either. But the jam must be attached !!! I specially went to the uniform on Saturday and bought this 🔗

What a charm, but did you get it plump? I have a hefty tender

[leka]

leka the jam was thick with whole berries

Need to try

But tell me, reveal the secret, what kind of apples you have such liquid apples ??? So cute!!!!

I reveal a secret;) I drove into a supermarket in Moscow and, as always, straight to the department of silicone gadgets, these forms hang for 70 rubles.

I wrote ice molds, and I poured Dr. Etker's jelly, the jelly flies out freely. At first, I connected 2 halves of apples, but I thought that it would be too big and put it in halves, and the flower or flower bud, if you remove the square in the finished jelly, there will probably be a tulip, and the third form is hedgehogs. That's the whole secret
Fackelmann firm.

Nut, I bought the same in Kiev for 13 UAH. In fact, these are ice molds, but I took them exclusively for decorating cakes.
Your cake turned out to be very elegant!
And yet, it is not for nothing that they say that everyone's imagination is different. For example, it seemed to me that the other two forms are a bunch of bananas and shells

And in the summer in Ashan I bought these for 7 UAH, for sweets and there is clearly a bunch of bananas, there were still grapes with a tassel and lemon slices, and I took apples and bananas
P.S Oksana, my mother-in-law was delighted with my cake today, and icing finished everyone off completely

Well, yes, I now have your Kievsky in priority
Here I sit and look at the molds, they are yellow like bananas, and the orange one is probably hedgehogs after all, there are even eyes there and if you make needles on top with cream - a natural hedgehog

Tell me, why is there agar in the marmalade? I often make marmalade, everything always freezes with me. I make with sugar, glucose syrup, fruit puree and yellow pectin and citric acid. And, frankly, I hear about agar for the first time. What does he even give?
And my favorite marmalade is maraekuya and also cherry. Both berries are very sour, so the marmalade is relatively savory and very fruity. I love raspberries too, but I'm tired of it already.

[ramses]

ramses, share your marmalade recipes.

[ramses]

ramses, in short, the same as pectin. In general, to understand everything, you need to go over the topic and look at the table of contents on the first page. There are links to posts that talk about agar and its properties, and about pectin and its properties. And about their interchangeability.

Hello! I received a link to the site and specially registered to participate in the topic about marmalade - I am very interested in this and I am very glad, as I found a lot of interesting information for myself here!

[leostrog]

leostrog, Welcome!! Beginners are always welcome!

And today I got to marmalade on agar and juice. Squeezed oranges, mixed with pulp ..... freeze already in the refrigerator. The people also licked the saucepan and scratched it ... tastefully!

Here are the results of my experiments. I also started trying to make marmalade about a year ago. Shoveled the Internet in search of recipes and in-in. It's a pity that I haven't seen this Temko before, I would have saved myself the "invention of the bicycle"
I make marmalade on pectin with a minimum sugar content (somewhere around 50-100 g of fructose per 1 kg of fruit). I boil the puree in the microwave.
There are such
Apple-blackcurrant (juice from thawed and squeezed berries)

Apple-Passionflower

Did the last one
pear-lingonberry (also with lingonberry juice from thawed berries)

I liked "Lemon Slices" very much !!! What great fellows are all here that they experiment and record the results!

What great fellows are all here that they experiment and record the results!

So you have joined them !!!! We made and reported 5 points. Such handsome men turned out !!!

[leostrog]

leostrog
Mom dear! What a beauty! I would also be such a marmalade screwed up I would try, well, before that it looks delicious !!!

Oh, girls, thanks for the kind words. It's especially nice to get them from people who are also wasting their time. imagination and patience to do something new.
I just do not know - according to the rules of the forum, is it possible to insert links to other sites .: the fact is that I found abs. the revolutionary method of cooking marmalade in the microwave and wanted to insert a link, but I don't know, is it possible?
This greatly reduces the cooking time and at the same time the mashed potatoes do not burn, which is important.

[leostrog]

is it possible to insert links to other sites

leostrog
You can only not straight !

[zmoj]

The indirect link could not be inserted.
But the author of this method has a nickname zmojso you can easily find him LJ and his marmalade.

; -D Girls, sorry, there is no time to re-read the whole topic. Please tell me why you are using agar instead of gelatin? And what is best for children?

[leostrog]

The indirect link could not be inserted.

leostrog
What's the problem ? It's easiest to insert a non-direct link ...

Here is the link to the marmalade you mentioned: 🔗

And I didn’t know that this is called not a direct link, I was tricky with parentheses, etc.
Thank you for your help!

Girls, sorry, there is no time to reread the whole topic. Please tell me why you are using agar instead of gelatin? And what is best for children?

[simfira]

simfira
I saw your question yesterday. Honestly, I don't even know what to say ... It seems like agar is healthier than gelatin ... For children, I would choose agar.

[Gelatin]

Here's what I found on the internet:

Gelatin - a mixture of protein substances of animal origin, which, when heated, form a sticky solution that solidifies into a jelly. Gelatin is made from bones, tendons, cartilage, etc. by prolonged boiling with water.

Gelatin
06/12/2005, ru_vegetarian

Gelatin is produced from pork and beef bones and body remains (heads, veins). Gelatin is used in the production of cakes ... Also, gelatin is suspected of carrying BSE (mad cow disease). ...

About the benefits agar-agar, a calorie-free product - natural fiber from seaweed, about how to use it in creating delicious low-calorie diet meals - it makes sense to read from Elena Semyonovna Stoyanova, author of the book "HUNGER TRAP - AGAR-AGAR"
Here is the description and recipes
🔗

It is also very good for children to give foods containing pectin. That is why baked apples are healthier than fresh ones - they contain more digestible pectin.
Here it is written why pectin is so insanely useful (I quote Wikipedia)
"Special preparations containing complexes of high- and low-esterified pectins are included in the diet of persons in an environment contaminated with radionuclides and in contact with heavy metals. Special highly purified pectins can be classified as an indispensable substance for use in the production of functional food, also products of healthy and special (preventive and therapeutic) nutrition. The optimal preventive dosage of special pectin is 5-8 g per day, and in conditions of radioactive contamination - not less than 15-16 g. "

Well, I'm just making marmalade (including in chocolate) on a mixture of agar and pectin

Well, in general, I also cooked it, not rubber, a little tiny, it will need to be finalized, but that's not the point. The taste is clearly medical, obviously from agar. I'm afraid the family will reject it. Is it just me or someone came across? Maybe the agar is bad? How to fix?
And yet, who is from Ukraine, where to get pectin? In the market or in the supermarket? Agar found on the market 350g per kilo ($ 40) And what is the price of pectin?

It is necessary to ask in the branch through the cities

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=39.0

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=197.0

Well, in general, I also welded it, not rubber, a little tiny, it will need to be finalized, but that's not the point. The taste is clearly medical, obviously from agar. I'm afraid the family will reject it. Is it just me or someone came across? Maybe the agar is bad? How to fix?

I got the same thing. The taste is so disgusting .. none of the family members began to eat, not even the little son to whom we don’t give candy .. he didn’t eat anything sweet. I was so upset, I thought that I alone had such a g ... it turned out. Maybe it really depends on the quality of agar? Only I have nowhere to take another agar, I barely got this one
.. and yes, our agar is also terribly expensive.
Although I am from the Russian Federation, Vladimir

Perhaps they boiled little agar or just put a lot of it. Try again!

Thanks for the answer! Maybe you really need to add less agar, I reread the whole Temka: it turns out that it is different in gelling "power" happens. I have nowhere to look at it, because the agar was bought by weight, in a regular bag.

But I want to say that I left the marmalade to dry in the kitchen, it dries up and becomes more and more edible! Although it is possible that I am just getting used to its taste

And further. I made two portions: one exactly according to the recipe of Baranka on agar, and the second "by eye" from lingonberry jam on gelatin. The marmalade on agar quickly froze at room temperature, and I took the gelatinous jelly onto the balcony and was afraid to bring it into the house, I thought it would flow. So, don't flow! Of course I became softer, but I did not lose my shape at all. Now it is drying next to the agar))
For my taste - gelatinous marmalade tastes better.

Agar marmalade takes on a marmalade flavor after a few days. And gelatinous it seems to me more like chewing marmalade - more rubber)))

Here, today we have tried out new silicone molds:

It's so much more interesting!

Here, today we have tried out new silicone molds:

It's so much more interesting!

Do you have such a miracle on agar or gelatin?
I have something that agar gummies do not want to fall out beautifully from silicone molds

Agaric! Everything popped up very, very easily, I did not expect it myself.

[crumbling]

Agar marmalade takes on a marmalade flavor after a few days. And gelatinous it seems to me more like chewing marmalade - more rubber)))

I totally agree!!
Gelatin marmalade is so rubbery, yeah! Especially after drying))) Just chewy
And the marmalade on agar after drying became very pleasant, fragility disappeared (or, more precisely crumbling) and the nasty taste is gone! It turned out yummy
Where else to get agar now

[Alexandra]

Alexandra, please tell me where do you buy pectin? Thank you in advance.

In any store called Zhelfix

[crumbling]

And the marmalade on agar after drying became very pleasant, fragility disappeared (or, more precisely crumbling) and the nasty taste is gone! It turned out yummy

I had an agar aftertaste when I first poured it in a horse dose. Well, to freeze for sure. And it was also tiny and tasteless. Now I have found the minimum required amount - 15-16 grams per liter of liquid ("Cradle" agar). Mine begin to use it as soon as it hardens, there is no aftertaste. At first, it just seems to be slightly watery in sensations, and after a couple of days it becomes indistinguishable from the store

[pectin]

In any store called Zhelfix

Thank you! I will look for
I actually thought it was called pectin)) And he is nowhere to be found ..

[pectin]

Thank you! I will look for
I actually thought it was called pectin)) And he is nowhere to be found ..

It is called that, but it is not available in retail. we buy from Lyulek... And if you really want to "try", you can buy "Zhelfix" in the store, there in a bag like starch, powdered sugar, a couple of E-shek of some kind, and finally, a little pectin was poured.

[Lyulek]

It is called that, but it is not available in retail. we buy from Lyulek... And if you really want to "try", you can buy "Zhelfix" in the store, there in a bag like starch, powdered sugar, a couple of E-shek of some kind, and finally, a little pectin was poured.

I would have bought pectin from Lyulok with pleasure .. I somehow bought "Zhelinka" for cooking jam, there was pectin, but it turned out to have a huge content of citric acid, in the end I threw out the strawberry jam on Zhelinka, it turned out very sour!
Only I can see that you are from Ukraine, Lyulyok probably too .. will she send pectin to Russia? ..

[neighbor,]

neighbor, Lilia sent me a parcel to Belarus. Thank her again!

Yes, I just noticed, the topic is "Marmalade", and the conversation is about pectin. Here is the taste that pectin gives, I don't like it at all, in any concentration. At first we made marmalade using a mixture of agar and pectin. Now only agar! Moreover, pectin almost caught up with it in cost, and before it was half the price.

Yes, just now I noticed the topic is "Marmalade", and the conversation is about pectin. Here is the taste that pectin gives, I don't like it at all, in any concentration. At first we made marmalade on a mixture of agar and pectin.

You upset me very much ((For some reason I thought that pectin has no taste at all
Thanks for the tip!

[neighbor,]

neighbor, Lilia sent me a parcel to Belarus. Thank her again!

I understood everything, thanks!

You upset me very much ((For some reason I thought that pectin has no taste at all

Well, it tastes like chewing quince seeds, there is not even a taste, but its astringent property. If agar is easily soaked in water, then pectin instantly turns into a sticky lump that spreads along the walls of the jar. I had to whip with a blender. IMHO pectin is ideal only for apple jam and marshmallow.