Marmalade

Agar does not need to be soaked at all, unless it is of poor quality

Stir the pectin with part of the cold puréed fruit or juice, mix with the rest of the hot mass and bring to homogeneity with a blender. Boil for 4 minutes, then add agar brewed in 50 ml of hot water, bring the mixture to a boil and boil for another 1 minute

[is necessary]

Agar does not need to be soaked at all, unless it is of poor quality
Stir the pectin with part of the cold puréed fruit or juice, mix with the rest of the hot mass and bring to homogeneity with a blender. Boil for 4 minutes, then add agar brewed in 50 ml of hot water, bring the mixture to a boil and boil for another 1 minute

Alexandra, please advise. Is it worth adding pectin to the marmalade then? Does he give something special, or can you just get by with agar?
I see there is more trouble with it than with one agar. I just thought that he is necessary in marmalade.

[neighbor]

neighbor , yes it is quite possible to do without pectin. I did just fine without sugar and without pectin

Marmalade, if anyone has the patience - here is a very useful article about pectin and about different thickeners
🔗
That is, there are several types of pectins, so it can happen like I did at the beginning of my marmalade experiments, that when pectin was added to the already boiled and thick fruit puree, the mixture became liquid and remained so. Then I realized that there are types of pectin, which in the puree of sour fruits liquefy along with this very puree.
That is, theoretically, it would be good to know what kind of pectin you have, so that it corresponds. use, but this is not always possible. When I asked the seller in the m-no, what kind of pectin they have, he looked at me with such a look - what are you doing here, lady, showing off?
By the way, the same thing happened with agar.

Knock Knock!
Are you taking on new ones?
And then I here tried to cook marmalade, of course, but it turns out! if you add pectin to a compote from frozen (sorry) fruits .... taste and smell ... It's a fairy tale! Cooked dogwood compote with blueberry jam. It turned out to be a VERY delicate jelly.
How to determine the amount of agar and pectin without scales? I think my teaspoons are too small, so it didn't work out. Tell me if you know. I will be very grateful

[Nata_NVB,]

Nata_NVB, found at the Forum: in 2 teaspoons about 10-12 grams of agar-agar (Lola).

Weighed now:
Agar - in 1 tsp. (under the knife) - 2 grams
Pectin - 3 grams

[Marmalade with pineapple.]

I did

Marmalade with pineapple.

The proportions were as follows:

250 g purified apples
250 g purified pears
500 g purified fresh. pineapple
Sugar - 2 tbsp. l.
Pectin Pomona - 1 tbsp l.

I boiled the puree in the microwave oven for at least 40 minutes, then added sugar and pectin, stirred with a blender (because it really tends to turn into lumps), let it gurgle on the stove for a few minutes, stirring. I poured it into a large flat form (it was too lazy to put it in molds). I store it in the refrigerator. What else do I like - such marmalade is not covered with water droplets.

The marmalade turned out to be very, very tasty and with a clear pineapple smell.

I replaced some of the apples with pears so that it was not so sour - we have no pears - not sweet or sour.

I also brought my marmalade experience
In 150 grams of water I soaked 15 grams of agar for 20 minutes. At this time, she cooked a rich compote from frozen berries. Then I strained the compote, added sugar to taste and poured in agar. Boiled for 5 minutes. It froze quickly. Didn't report a little sugar. But the result was not marmalade, but a kind of very rich jelly. The smell and taste of gelatin was felt, although the gelatin did not lay down. The product is very tiny.How to give the marmalade a slightly stretchy consistency? I also bought pectin from Lily, but I absolutely did not understand how much and how to add it. That, then I did it, the child eats. But I rather do not like it than vice versa. Should you try making fruit puree marmalade?

These are gummies and a mold



marmalade closer

Leave to rest for a few days

just melted the marmalade, which has remained in the pan since yesterday. Rolled in sugar and left. Let's see what will last

Take to the ranks of gummies.

The family did not like the first experience with cherry juice and only on agar ...

After reading the entire topic from cover to cover, apricot puree was dug from the depths of the pantry, and the marmalade was made on agar and pectin (1% of the mass of agar and 1% of the mass of pectin). I didn’t cook it for a long time, I introduced pectin into the boiling apricot puree (after mixing it with sugar), boiled it, poured in agar, boiled it and poured it into molds. And this is what I got:

such without sprinkling


And such - in sprinkles


Bottom line: I managed to dry out, really after 2 days it tastes better. Today I will make a cherry from frozen cherries. I will inform you about the results.

[Iver]

Iverwhat a wonderful marmalade! I also did not like it on agar in taste and consistency.
Tell me, please, how do you like such marmalade combined with agar? Is it similar in consistency to that marmalade from childhood? Does the agar feel in it?

To be honest, I liked it much more on agar in combination with pectin! Both in taste and consistency. As for me, the taste changes greatly during the "drying" period, and the most delicious marmalade is just by the end of 2 days of drying.

Agar is more felt than not, but! apricot has such a bright taste that it interrupts. How will it be with cherry - I don't know yet, I just cooked it

By consistency: it's hard for me to judge, in my childhood the marmalade was all different, but my mother tasted it and remembered in the distant times of the USSR there was marmalade, which was yellow, cloudy, indistinct in taste, and in consistency - it. I suspect it was apple marmalade.

By the way, at the very beginning of the experiments I wanted to make red currant marmalade only on pectin ... I got a beautiful, tasty, but somewhat fluid mass ... almost fit and remained in the refrigerator in an open dish for 2 weeks When I was going to "do something" with it, but rather just throw it away - this slightly dried mass turned out to be breathtakingly tasty ... So, probably, it is possible and only on pectin try to do

And agar can be very different: I took it in one place with an interval of 6 months, it seems like the manufacturer is the same and the strength is the same (as it was stated). But the difference is obvious! The first had a pronounced taste of agar, even in marmalade, even in jelly. But the second does not suffer from anything like that! At the same dosage, no aftertaste !!!
So try and seek

Girls, here are my gummies:



Made from their frozen cherries with a little sugar. For my taste, it turned out amazingly tasty - sour, but my daughter did not really appreciate it (all wrinkled).

And I made this marmalade from homemade apple juice. I also liked it very much. I have no pectin yet. But I want to try to cook with him.

To be honest, I liked it much more on agar in combination with pectin! Both in taste and consistency. As for me, the taste changes greatly during the "drying" period, and the most delicious marmalade is just by the end of 2 days of drying.

I wonder what used to be with the Sov. Union was such a delicious marmalade?
In the recipes (according to GOST) there is no Agar and pectin together.

Recipe for Apple Marmalade
Granulated sugar 689.6
Molasses 31.0
Lactic acid 5.3
Apple puree 860.0
Sodium lactate 9.0
Fruit and berry flavoring 0.1
Vanilla flavor 0.13
Different dyes 0.4
Total 1595.53
Output 1000.0

Recipe for marmalade Jelly molded
Granulated sugar for sprinkling 86.6
Granulated sugar in jelly 580.3
Molasses 181.9
Furcelaria Agar 18.7
Lactic acid 21.0
Sodium lactate 10.5
Various flavors 0.4
Different dyes 0.5
Total 899.9
Output 1000.0
The shape of the products is small figures of various shapes. The surface is sprinkled with granulated sugar. Produced in a set containing at least three varieties of different colors and aromas, whether packed by weight. 1 kg contains at least 48 pieces. Humidity 18 percent (+3, -1).

[Cook!!!]

Cook!!! , how beautiful!!! Straight sweets in a vase !!! And according to what recipe ???

I wonder what used to be with the Sov. Union was such a delicious marmalade?
In the recipes (according to GOST) there is no Agar and pectin together.

Yes, in recipes according to GOST - no. But I didn’t claim that I was based on the GOST recipe. I got too glassy and crumbling consistency with agar - I didn't like it. Before that, there was an experiment with pectin - it turned out too liquid, and the taste left much to be desired. In total, it turned out that the combination of pectin and agar is the most acceptable for me.

Dotsya today appreciated yesterday's prepared cherry marmalade (Dotsa is a little over 2 years old), before that she ignored any marmalade. Yes, there will be photos, but a little later - I process the photos in batches ...

[Cook!!!]

Cook!!! , how beautiful!!! Straight sweets in a vase !!! And according to what recipe ???

leka , I didn't have much of a recipe. I added 1 heaped tablespoon of agar to a half-liter jar of apple juice. And another glass of water (there is boiling agar in it).

And smashed the cherries with a blender and added agar to the eye.

Apple turned out to be very cool. Did the first time. But the cherry came out so tender and tasty that even now I write and choke.

I got too glassy and crumbling consistency with agar - I didn't like it.

I also did not like it with Agar because of the glassy consistency and smell. I really did jelly.
I didn't do it with pectin. But it seems to me that it will taste like ordinary (quince, apple, currant) jam.

I also did not like it with Agar because of the glassy consistency and smell. I really did jelly.
I didn't do it with pectin. But it seems to me that it will taste like ordinary (quince, apple, currant) jam.

I obviously put less sugar than in jam (no one likes too sweet in the family, but he loves tasty things), and I cook just a little, and not like jam ... So it’s definitely not like jam it looks like I was making jam (jelly) in jars with plum and red currant pectin - the taste is different.

Upd: adding a photo of cherry marmalade. Personal impressions: cherries do not gel too well, requires an increase in the portion of agar and pectin. But it tastes good!

I also have cherry marmalade (juice dripped from defrosting cherries, added aar and sugar). Made in silicone for souffle mini-mix (in the photo it is top)

It turned out right away and was delicious. Dried on a layer of sugar.

But on store-bought orange juice it turned out unsatisfactorily

[Olga from Voronezh]

Olga from Voronezh, cool gummies turned out.

[Olga]

, Yes, Olga- marmalade and ask in your mouth!
I'm with another experiment.
Marmalade with pectin from Goldin and kiwi apples.
Ratio:
Apples Goldin - 650 g
Kiwi 500
This is already the weight of the peeled and cut fruit.
This is what the mass looked like after cooking - the color, frankly, is unattractive


So when I added the pectin powder, I mixed it with 1. teaspoon of dried spinach powder (it's a natural color, so it's not very bright), Spinach powder. I did not add any more, because it has a certain smell.
For the scent, I added natural lime essence - since the fruit mass was absolutely non-aromatic.
Here is the finished marmalade.
\

Bottom line - kiwi marmalade absolutely non-aromatic, tasteless and you can not do it anymore, it is better to eat fresh kiwi.

Girls who made marmalade with gelatin, what happens? can I have a recipe?

Many thanks to everyone for the invaluable two years of experience in marmalade making. The impetus for joining your tight and cohesive ranks was buying silicone molds from natamylove and starting right away with marmalade.
I did everything strictly according to Tortyzhka's instructions from the first page. A quarter of the orange juice was homemade, the rest was purchased from Sandora, a tablespoon of agar and the same amount of pectin mixed with sugar. For some reason, I very much doubted that it would work the first time, but apparently the invisible aura of the forum came into contact with me and the marmalade turned out to be beautiful, elastic so much that it began to freeze right in the saucepan, while I took it out to the balcony to cool. Therefore, the question is, how long does he need to stand there in the refrigerator? After all, the forms grabbed almost instantly ..

Stand to him until the middle hardens. Well, that is, how it cools down to room temperature - you can definitely remove it from the molds and leave it to dry

Thank you!
Well, here's my tryout. The juice was pulpy, so not very transparent ..


Should they dry only on the wire rack? Or will they dry on the tray too?

The grill does not need to be turned over. On a tray - you have to turn it over. But my first portion was swept away without waiting for drying

Good day. Girls, tell me a good recipe for marmalade and marshmallow only with apple pectin (because we don't have agar in our city). In stores, they look at me as an alien and offer gelatin. And my daughter is a vegetarian - she can't even hear about gelatin. I barely got out pectin at a confectionery factory, and I have no idea in what proportions to use it. I really want to pamper the child with sweets.
If the answer is somewhere on the forum - excuse me for reading it inattentively and give me a link.
I really look forward to your help.

[Hora]

Hora, I tried to make marmalade only with pectin, doubling its amount - I didn't succeed. Maybe it makes sense to order agar? Warehouse Lyulek

Shl. I met the proportion for marmalade on pectin - 10 g of pectin per 250 g of fruit mass, but I did not check it myself.

Iver, thanks for the tip. I'll try to order agar agar. And then I already experimented with pectin today, but nothing happened. ... I just spoiled the apricots.

[Hora,]

Hora, in my book of recipes for cond. factories have only a couple of recipes for marmalade on pectin, all the rest - on agar. I will write later, if necessary.

Pinagri, I will be very grateful for the recipes. Of course it is necessary, because I have pectin as much as 700 grams. We must find a worthy use for them.

Okay, I'll write a little later. You can also make marshmallows

And I made jam with pears, there was a lot of syrup - liquid, so with pectin it turned out a delicious, beautiful jam!

[Hora,]

Hora, You pushed me to make homemade marmalade and marshmallow, and thank you very much for that!
I already cooked something, the result was edible, but not very impressive. We need to get serious!
A friend presented me several books with recipes and technological instructions for the production of marmalade and pastilles, etc. 1952-1972. Obsolete, of course. I will have to ask her to compare with modern ones.
So there are some interesting directions at the end. For example, it is allowed to reduce the consumption of molasses at the expense of sugar by no more than 25%. I don't have molasses yet.
Agar consumption is indicated for agar cooked with sugar, with a jelly strength of 1300 Valentines. It will take a lot of experimentation.
Dry agar can be replaced with pectin and agar jelly based on their gelling ability.
And I also liked that it is allowed to replace apple puree from cultivated apples with puree from wild apples in an amount of no more than 30%.

So far I have looked through the recipes for marmalade and marshmallow on pectin. There are not many of them. On the agar - a bunch. The weight will be rounded to the nearest whole.

Marshmallow white and pink on pectin.

Granulated sugar - 321 gr.
Applesauce - 270
Pectin - 10
Egg white - 65
Syrup: Sugar -350
Treacle - 143
Vanilla essence
Fruit and berry essence
Paint

Blueberry marshmallow.

Granulated sugar - 295 gr.
Applesauce - 263
Supply * blueberry - 60
Pectin - 15
Egg white - 66
Sugar-treacle syrup:
Sugar - 342
Molasses - 140
* Supplies are mashed fruits and berries mixed with sugar. They can be cooked hot or cold. Depending on the sugar content, which has a preservative effect only at its high concentration, supplies can be sterilized in hermetically sealed jars with a sugar content of less than 60% and unsterilized with a sugar content of 65-70%.

Marmalade.

Granulated sugar - 691 gr.
Treacle - 30
Apple puree - 878
Pectin - 3
Essence
Vanillin
Paint

Jelly molded marmalade.

Granulated sugar - 620 gr.
Treacle - 130
Citric acid - 7
Pectin - 20
Essence
Paint

Now I will go to study (when my kids will allow me) technological instructions and adapt them to home conditions. Only need to re-read Temko.

ufff. my head is dizzy from all the information I have read ... GIRLS from cherry syrup in their juice will get jelly, do I need pieces in cake?

: rose: and add agar as the cake taught (1.5 tbsp. l or 15 gr)?

oh and the syrup is very sweet, it means without sugar, or diluted with water to 0.5 l

So far I have only learned how to make gummies, it’s not very good with agar, so I won’t tell you.
And the syrup - adjust to taste

So far I have only learned how to make gummies, it’s not very good with agar, so I won’t tell you.
And the syrup - adjust to taste

And what proportions are chewable? Maybe I'll try ...

[Iver,]

Iver, look at these "Harmful" candies
🔗
and here:

it's made of juice

it still turns out very tasty from cherry jam, sorry there are no pictures

And I made marmalade three times and all three times different results
The first time I made it from purchased orange juice and added a little samovyzhaty, the marmalade turned out right away and the first time - but too hard and rubbery. Photo on the previous page.
The second time I made it from my own grape juice, on the contrary - it froze weakly and I digested it, adding more agar and pectin. Frozen well and tasted slightly softer than the first time.
And in the third, there was the same grape juice, only with the pulp - I WASN'T HARD AT ALL. Even after digestion ...
Apparently, there are preservatives in store juices (not even nectars) and they normally "catch" with agar, and homemade concentrated juice with pulp did not want to enter into such a compound.

And I made marmalade three times and all three times different results
The first time I made it from purchased orange juice and added a little samovyzhaty, the marmalade turned out right away and the first time - but too hard and rubbery. Photo on the previous page.
The second time I made it from my own grape juice, on the contrary - it froze weakly and I digested it, adding more agar and pectin. Frozen well and tasted slightly softer than the first time.
And in the third, there was the same grape juice, only with the pulp - I WASN'T HARD AT ALL. Even after digestion ...
Apparently, there are preservatives in store juices (not even nectars) and they normally "catch" with agar, and homemade concentrated juice with pulp did not want to enter into such a compound.

I did it from rolled homemade juice, it turned out well. Cherry jam also hardens well. They don't eat jam, and sweets fly away instantly. But the marmalade did not freeze from the apricot jam, even after digestion.
In general, these were the first sweets of my baby

[rusja]

rusja
You have got very beautiful sweets

Thank you, Julia
I'm still looking for my recipe and proportions
But in any case, the activity is exciting and not troublesome.