Marmalade

Question to Tortyzhka, please tell me why my marmalade turned out to be of a non-uniform consistency. It looks not transparent, but as if grainy

Question to Tortyzhka, please tell me why my marmalade turned out to be of a heterogeneous consistency. It looks not transparent, but as if grainy

I'm not Tortyzhka, but I'll try to answer. I suspect that this happened because the agar was undercooked, not completely "dispersed" in the syrup ... How long did the mass boil after the agar was introduced?

Thank you very much for your answer, the agar was really cooked for about 5 minutes, I'll try to cook it. And a specific smell, also because agar was not cooked or the quality is

[alfa555]

alfa555
a specific smell, this is the smell of agar itself, which, as I understand it, is made of algae, someone may not feel it, but I really do and therefore try to put more pectin in the marmalade, it seems to me softer ...

Girls, save the lazy girl!
I have three liters of boiled grapes (in which another 150 grams of sugar). I want to make marmalade from it. How much sugar is optimal and how much agar is needed? Plyyyyyyyzzzz !!!!

Girls, save the lazy girl!
I have three liters of boiled grapes (in which another 150 grams of sugar). I want to make marmalade from it. How much sugar is optimal and how much agar is needed? Plyyyyyyyzzzz !!!!

For sugar - taste it so that it is sweet, but not cloying. Grapes with a bright taste or a delicate one (something like quiche-mish)? If the grapes are without a bright taste - the smack of Agar agar will be heard great - I would take about 1.5-2% of the weight of grapes with sugar already. Or agar 1% + 1.5% pectin. Then the taste of the agar will not be as bright.

Thank you, I will chemistry now. Grapes with a bright taste, however, I don’t know what will remain of it when I add more sugar.

[alfa555]

alfa555
a specific smell, this is the smell of agar itself, which, as I understand it, is made of algae, someone may not feel it, but I really do, and therefore I try to put more pectin in the marmalade, it seems to me softer ...

and I'm wondering where I can smell this seceffphic smell in jelly. but nothing is normal, but you can't hear it in the cake.

Rina, I’m even wondering what the result will be, for me from the same grape juice, the marmalade turned out once on the second attempt, and on the second, even after digestion, it remained at the level of jam

girls I will write my question on pectin here: I made cherry marmalade with agar, it was delicious, but I could smell agar. question: what pectin is sold in the pharmacy for marmalade, jelly, can it work?

Something I was confused not knowing where to write my question. my son ordered pies (I figured out the dough, although I’m not friends with yeast), but the filling: I have jam, it’s liquid for pies, I would like it to be like a thick jam, should I add agar? and blueberry agar syrup how can you make marmalade instead of filling? and with pectin, something is not right for me, in lumps, it does not dissolve.
[/ quote]

Something I was confused not knowing where to write my question. my son ordered pies (I figured out the dough, although I’m not friends with yeast), but the filling: I have jam, it’s watery for pies, I would like it to be like a thick jam, should I add agar? and blueberry agar syrup how can you make marmalade instead of filling? and with pectin something is not okay with me, lumps at me, does not dissolve.

You need to add starch to the jam. I don't like to bake with jam, everything pops up. Marmalade has not tried homemade baked goods. I can't say anything. But if she baked, she wouldn't do it.

I tried to thicken it with starch, it's not tasty for me. felt. povi for no. I do not want to buy (once I bought a taste of one chemistry). and you want pies or buns, but with a sweet filling.

Try it with apples. Delicious.

I did it with apples, my own is over, and my son wants it with jam and so much jam, I did it with cherries and blueberries, but syrups remain, so I think marmalade from them and into a bun, but how will it be there next ...

[pygovka]

pygovka
so that the pectin is not lumps, mix it first with sugar, and then add to the jam and stir, gradually heating over the fire. I just don't remember, pectin doesn't seem to need to boil for a long time, like agar (5 minutes), it can bring to a boil and let it cool and thicken.

yeah. Thank you. I understand correctly: if I want to soak pectin in water or juice, then mix it with sugar, add juice (water), let it swell and add to something (what is there to cook) and boil?

everything is correct, pectin mixed with sugar is good, should not give lumps

Marmalades, hello everyone!
Girls, please tell me, I want to make marmalade from pear puree, there is agar 1000. How much agar is needed for 500 g of puree? I read Temka, but got confused. Or is it better not to make pears?

I made marmalade according to the recipe Tortyzhki, I followed all the recommendations and I got just a wonderful marmalade)))) I didn't sprinkle sugar with sugar, I don't like it that much)

[1711155]

1711155, I don't like marmalade, but this one looks fantastic !!! Like jelly !!

I did make a marmalade from pears, it turned out very tasty Part of it was sprinkled with sugar and put to dry, and part was already eaten. I will still do

[Andreevna]

I made marmalade today, according to the advice Andreevna... Thank you!!!
Only I have whole currant berries and I saved them. And I didn’t add lemon, the currant is already sour enough. Everything froze perfectly. It turned out very tasty! It's not cloying, no taste of agar is felt, and that's what it is for fasting !!! But, as always, there were questions!
1) Weighed 15 g of agar on a scale, then measured out a tablespoon with a slide from there, and there was still quite a lot, about one and a half teaspoons of agar. So, is it better not to focus on the scales? They still haven't let me down
2) I have no silicone molds for sweets. Made in chocolate candy molds. We jumped out perfectly. I poured the marmalade into the ice molds, now I don't know how to pull it out so as not to damage it. Heated and heated, they don't want to jump out. I'm afraid to stick them in the microwave. It's a pity to pick, all the beauty will be broken. Who got out of the situation?





Maybe you should have lubricated them with something before pouring?

Maybe you should have lubricated them with something before pouring?

Maybe right into boiling water carefully? Need to catch up to 95 degrees?

You can warm it up from the back with a hairdryer, and then carefully cut it with a sharp knife

The idea of ​​the hairdryer was picked up by professional chocolatiers, they keep the melted chocolate in working order with an industrial hairdryer (working temperature 32C)

[Alexandra]

Alexandra, probably you will have to warm it up for a long time ...

Jefry, I'll try to hold it in boiling water.

Thanks for the advice!

[BlackHairedGirl]

BlackHairedGirl,

No, not for long - agar solidifies at room temperature, which means that at a temperature slightly higher it will begin to melt

Oops ... Alexandra, I didn't have time for your message I kept them in boiling water for a minute - it doesn't help, I added a minute more, faked them a little with a knife - and ... in general, they finally fell out ... but lost their shape ... In short, we ate them and the end is amazingly delicious !!! It was blue The rest will be warmed with a hairdryer

The main thing is tasty

Good evening girls, I'll make a reservation right away that it may be just off topic, but I haven't found where to ask anymore. Redirect if that.
A question about agar.
I decided to make a cheesecake with a fruity layer on agar. The first time I did it in a small form, put 2 bags of Agartin mixture in the mousse (brought from Europe, in a bag of 10 grams, it says that there is 20% agar in it, so I calculated that there is 2 grams of agar in a bag), covered it with strawberry layer (one gram for 350 frozen strawberries) put 1 packet of agartin on this amount.
It turned out very tasty, very, but it was very tender. You know, such curds are a miracle, at the bottom there is a klybnik, and on top there is a homogeneous curd - that's very similar to this, they ate with my husband with a spoon.

Today I made the same cake for guests, made it in a larger form, the number of products is about 1.8 times more, considering that the last time I spent 4 grams of agar on the cream layer, and 2 grams on the frkut layer, I increased and proportions of agar. This time I didn't have agartin, but I did buy agar-agar 1000 from Lyulek. I put 3 teaspoons with a slight slide into the cream layer, 3 tablespoons also into the orange layer, although it is a little less, but I have read that agar does not gel well in an acidic environment.
I also read that agar needs to be boiled for 5 minutes to fully reveal the gelling properties. Last time I just boiled it until it bubbled up.
As a result, what we have - we have a sooooo beautiful cake "Trampoline" ahahha on it you can easily pass the standards for high jumping! He came out just handsome, I made the top layer of pureed oranges (4 pcs).
The cake froze on the fly from the bowl) Joke. Not on the fly, of course, but as soon as I managed to pour out the mass, it instantly grabbed.
My question is this.
Help calculate the rate of agar for cheesecake. And explain my mistakes.
I beg you not to suggest replacing with gelatin - I do not use it due to my special views. Pliz help. I can show you a photo of the cake.

This is how you measure your cream layer in glasses. For a glass of your orange mass, a teaspoon of agar is enough, without a slide, that is, under the knife. And also soak it for half an hour before cooking.

Oh, you know, I put even less agar than you suggest ((it turns out that I have a cream layer of 5 cups, and 4 cups of orange

Well ... Let's assume that the truth is somewhere in between ... Maybe take half a teaspoon for each glass?

[no agar-agar]

Girls, and if no agar-agar- loon, but you want marmalade, can it be replaced with gelatin and then in what proportions?

ANSWER:

natashamir, here is the answer to your question https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=44602.0 and there is a continuation of this experiment. One more post after one.

So I decided to make marmalade. Made on strawberry jam, everyone liked it very much, we will try in different versions without fail

We managed to capture only the remains

[juice marmalade]

Hello,
I also decided to do juice marmalade... But I didn't succeed. More precisely it turned out a marmalade like jam , you can eat with a spoon. And I want to make marmalade. I did everything strictly according to the recipe. Tell me where and what is my mistake? I want to repeat making such a delicacy.

ANSWER:

Safi what juice did you use?

Sadochok - berry juice with apple, cherry and raspberry pulp

Safi
Store juices all over the place with preservatives (even if the manufacturer swears that the apple is toko that was hanging on the tree) and they can enter into resistance with agar or pectin (depending on what you did) and neutralize their effect or minimize it. In sl. try with something homemade natural and you will look for your agar proportions.

Safi Olya wrote everything correctly, most likely the reason for the failure is the presence of some additives and preservatives in the juice, and even the more acidic the juice (regardless of sugar), the more agar is needed. Try to make marmalade on natural juice or in the table of contents, on the first page of this topic choose a recipe based on jam diluted with water, DON'T GIVE UP! and you can pamper yourself with delicious

The recipe itself was based on purchased juice. That is why I decided to try it, because I do not have home juices available. Could it be agar?

Yuliya
"and the more acidic the juice (regardless of sugar), the more agar is needed."

The nectar was sweet. Of course, I added sugar to the juice, but only 400g, not 500g. And after trying my "marmalade", I realized that 400 g of sugar is sooo sweet.
Question, and can you not add sugar at all?

You can add sugar and not add at all, but you will need more agar. Was there pectin? Because if without pectin, then you need to increase the amount of agar.

You don't have to add, I think (do you mind?) It is the purchased juice that is to blame, or you need to change the manufacturer or try to increase the amount of agar if you take the juice of the Odessa baby food plant from Ukraine, once their juice left in a glass may turn sour if they are declared as manufacturers of baby food, then there are less preservatives

Yuliya certainly don't mind
I live in the Baltics. I'll try to change the juice. What is better juice or nectar?

Iver did not add pectin.
The recipe was as follows

Maybe this is the case and the dose should be higher

Look at the packaging, maybe there is information about its gelling capacity 900 or 1200

There is a composition on the package, which indicates that the agar is 20%. And the instructions for what you need for 500ml - one sachet (10g)
I put 18g on 650ml. I think my agar needs more than the main recipe. But how much more?

And 20% of what, or do you have a dry mixture for making marmalade (jelly) that needs to be diluted with liquid?

Annotation. Agartine is a vegetable gelling agent. An alternative to gelatin. Use as gelatin. For 500 ml of liquid, 10 g of powder. Composition-maltodextrin and fixative: agar 20%.
As far as I understand, the content of agar is small and it was needed not 15g, but 30g. Or even more?

The recipe according to which you made marmalade implies 15g of pure agar, and you have a mixture for making a quick-setting jelly, I have a similar jelly for a cake d. Overt. Theoretically, you can count and it turns out that to make marmalade you need to take 50g of your mixture for 500ml of liquid, try to make an experiment for 50g of fresh juice to take 5g of the mixture

Yuliya Julia, thanks for the tips. I will try on less juice. I bought Gutta juice. Let's take a look.

Try and do not forget to tell us about the result, I now also conjure everything I write down and measure, then I will share

I will share, no matter how I get it.

-----------------
I share. I didn't get marmalade on agartine. : girl_cray1: Increased it, but all the same the result is just strong jelly. It is not suitable for such purposes.

Well, well, dear, do not be killed so even a bad result is a rewarding experience not only for you but for everyone with whom you shared. Now we will know that agartine is not suitable for marmalade.

[agar gives some kind of smack like mustiness or something ... Why would that be?]

Girls! I have a question: I have agar gives some kind of smack like mustiness or something ... Why would that be? Yes, and some kind of marmalade did not work out like that - the store marmalade sticks a little when biting off, but this one seems to break off, in general, not like that ... I did everything according to the recipe ...

ANSWER:

Everything was exactly the same for me, but when I reported this in another topic, I was told that it was not in order with my taste receptors, and the agar, as if I was singed (ordered at Lily's warehouse on the forum), had a real taste does not have. In general, I did not experiment any more, this pack ran out and I didn’t buy anything else.
Agar is made from special algae, so the unreal smell of dampness haunted me all the time

Guylechka , agar is made from algae and therefore tastes like this. The taste disappears when the marmalade is settled and I checked this on my own experience. I bought agar from our Lily and it was not fired at all, I made marmalade from it, "bird's milk" soufflé, "protein custard" cream and there was a taste all around, but in the cream it disappears in a day, and from the marmalade it takes longer, but the marmalade should lie down, dry out for several days. And even if it crumbles with you, then you have gone too far with the amount of agar, and the more agar, the stronger the taste

rusja, expensive! everything is in order with your taste buds, they are just more sensitive than others. Yes, there is agar that does not have a taste, but it depends on the manufacturer and in the same place you can buy odorless agar, and in a couple of days the supplier will have another batch and you will buy agar with a smell.

rusja! So, I wasn't the only one tumbling in the field ?! I know that I have a heightened sensitivity and scent, like a dog-baki, I can earn money as a bloodhound ...
By the way, today, a day later, the taste has become a little weaker.

Yuliya! Thanks for the answer! I also bought agar from Lily. Today the smack is really weaker Boom try on!

Good luck! And don't forget to share your observations.

[can you make marmalade on gelatin?]

I have a question too. I love marmalade very much, I want to cook it at home on fructose (I have diabetes), but tell me where to buy agar. We live in the Far East, I have not seen it on sale. A can you make marmalade on gelatin?

ANSWER:

Svetlana_12 try Ordering agar from some online store, or use gelatin from Dr. Open it can be boiled and solidifies quickly. If there is no such gelatin, you can do it with the usual one.

Thank you so much

You are always welcome to make some gummy and come show off.

Hello everyone, and now I finally with a photo report, found Agar on sale, started the robot and it seems to work
I used Sandora peach nectar. The marmalade tastes very delicate and quick to prepare Thanks for the recipe

I want to make marmalade from raspberry jam and honey)) Whoever did it ?? Tell me where to start please)) Thanks in advance !!

[Alexandra]

I want to make marmalade from raspberry jam and honey)) Whoever did it ??

Alexandra, Chesslovo did not understand, did you decide to cross them (jam and honey) or did you do it solo?

I made honey marmalade according to this recipe ...

Can you please tell me if it is possible to replace citric acid with lemon juice? If so, in what proportions?

He did Sedna mUrmelad.
Thank you very much!
Made according to her recipe.
changed a little.
Juice pressed from fresh apples. 600 ml
I added 200 ml of juice of black mucus jam (last year) / that is, actually jam but liquid - I drove it through a sieve with pressure.
Sugar in Cheburashil 300 grams. and even then I count a lot.
All these 500 grams for such a product yield is too much.
It is indicated in the annotations that sugar allows the product to be stored. This is true. But we eat it IMMEDIATELY What storage? :-)

No citric acid - squeezed half a lemon.

Then everything is according to the recipe.

It turned out - wonderful.

AgarAgar bought Chilean (if not deceived)

As a result, I think that 15 grams of Agar is a lot.
But a full copy of "marmalade" does not come out.
The reason is that store marmalade is always WITHOUT !!!!! AgarAgar (because it is an expensive ingredient)
Shop marmalade is a jelly of other compositions.

And on the aggregate, the jelly is more tender.

What to say about taste?
Homemade black currant lies + apple juice + half a lemon and sugar.
Well VERY tasty!

He froze on the kitchen windowsill himself.
Put it in the refrigerator for formality.

I didn't roll it with sugar and it's so tasty :-)

the result is encouraging.
Now I will make a marshmallow.

To the author of the topic - Bow!

Yesterday, for the first time, I made plastic marmalade from store-bought apples (well, in our land they are always store-bought, Moldovan said).
It turned out 800 g of peeled and finely chopped apples + 350 g. sugar and in a water bath (1.5 liters of water + about 2/3 cup of salt) boiled for 3.5 hours ... I didn't want to freeze
He spat on everything - put it on the fire and boiled it down 20 minutes before the required condition ... poured it into a prepared baking paper mold and sleep .. in the morning he came, and he was lying so hard.
In total, 612 grams of marmalade was obtained from 1150 grams of raw materials ... it boiled down twice ...

And I am with marmalade. Made without citric acid (and what is its role?). The first time I made it from purchased orange juice, it turned out delicious (they are in the photo), and the second time I also made it from purchased, but multifruit. Didn't really like the taste.

I poured the mixture into Ikeevsky candy tins.

[kseniya D]

kseniya DCitric acid is added for flavor.For example, I love the slight sourness in the marmalade. And if without her, then for me it turns out sugary sweet.

I've been making marmalade since the summer. Unfortunately, there is no photo. With packaged juice, marmalade turns out with a bang from the first try. But the preparation of marmalade from live berries (blueberries, currants) caused difficulties - it freezes extremely badly. Then I bought frozen blueberries and again tried to make marmalade. I make a thick compote from blueberries (for 300g of berries, about 1 liter of water). Then she strained it and sent it to taste. And I tried to do it further according to the technology, as with juice (in about the same proportions). But the marmalade does not freeze categorically. And then I thought that it would be necessary to boil agar-agar without blueberries (obviously, the acid does not allow it to reveal its gelling properties). That is, you need to take a small amount of water (so as not to add a lot of water, you can pour a little into it and pour the compote, but just a little), bring to a boil, pour into it agar-agar, previously soaked in water, and boil it minutes. Then pour this agar-agar into a hot, but already cooled compote (if it was cold, then warm it up). Mix. Add citric acid to taste (as you like) and further cool in the form. Frozen, dear, just wonderful. And while he gets a great berry taste.

but I don’t pour marmalade into molds (at first I did just that) .. now I pour it into a square silicone mold, cool down and take it out ... dust it with powdered sugar and cut it ...

I wrote down what is needed, if the marmalade is made from fresh or frozen berries.

150g berries
500g water
260g sugar
9g agar agar
3g pectin (if there is no pectin, then it is easy to replace with agar-agar)

Pour 150g of berries with 350g of water (not all the water from the recipe), bring to a boil and boil for 1-2 minutes. Leave to brew for 2-3 hours, drain. Mix sugar with pectin thoroughly (so that pectin does not become lumps in water). Heat strained compote to a boil and remove from heat. Pour agar-agar about half of the remaining 150 g of water, and the rest into sugar and pectin. Put the pectin syrup on the fire, bring to a boil and simmer for 3-4 minutes. Add soaked agar-agar, bring to a boil again. Boil for a couple of minutes. Turn off, let cool for a couple of minutes and mix with compote. Taste and add citric acid as needed. Pour into molds and allow to harden. Dip in sugar if desired.

I would also like to add about pectin. There is such a subtlety with him - he is very different. I can't make marmalade with my pectin using only it. Even if you use it in a 1: 1 ratio with agar, it also hardens badly (it will be straight liquid inside). When the proportion is reduced to 1: 3, the marmalade froze. So if it suddenly does not freeze and with such a proporation (suddenly pectin is even worse), then you can digest it by adding more agar. But the addition of pectin removes the "glassiness" of the cut, which I like better.