Marmalade

I bought agar "S. Pudov ". Tell me, if you make from fresh cherries, well, any berries are better without pulp (I'm just reluctant to strain) or if everything is ok and it's nice to puree?
And still very good. there are many recipes with proportions, I just don't understand how to calculate the amount of agar and sugar per amount of liquid. In volume or weight and how much of what?

[Sikorka]

Sikorka, I like it more without pulp. And how do you - you decide The amount of agar - 1.5-2% of the total mass by weight (if my memory serves me). Sugar - to your taste. On the previous page, my post - I wrote there how I made from fresh berries.

[Anchic]

Anchic, Thank you. for 500 g of berries without sugar 10 g of agar is normal?

[Sikorka]

Sikorka, for 500g of berries without sugar and adding water is enough. That is, 1.5-2% by weight of the entire mixture of berries / water / sugar. The only question is - what will agar be diluted in? How much water? in general, if not very much, then 10 g of agar should still be enough.

[Anchic]

Anchic, Can you dilute agar in a pureed berry? And if I shift the powder won't it be bad?

Dilute in pureed berries - well, you can try, I don't know what happens. I based all my experiments on the knowledge that I received from this topic (read all 20 pages). Read my post # 397 on the previous page. There I described when I just started experimenting with marmalade made from fresh or frozen berries. In the presence of acid, agar cannot develop its gelling properties. The packaged juice, of course, also contains acid. But apparently it is less critical there. But again - from the experience of other girls, not any juice jellies easily (it was impossible to jell lemon juice).
If you shift the agar, there will be a harder marmalade, it may not be a very pleasant aftertaste (it depends on the agar). The marmalade will have a very "glassy", hard cut. By the way, it is because of this that I add pectin - so it turns out softer.

[Cake]

Cake, thank you very much! Thanks to this topic, I learned how to make homemade marmalade.
Here's my plum puree. Already cut - prepared into the pie filling.

- gelatin can be boiled
- jelly does not grow cloudy from violent boiling

Agar does not happen with us, how many I didn’t look for, but ... I don’t know what kind of gelatin we have, I think it’s definitely not fish gelatin, it is sold in bags Ukrainian - instant and Belarusian, but it happens that it is dark ... But that's not what I mean. If you boil what I do with gelatin, be it aspic (jellied meat, fish) or jelly ... then, yes, it thickens, but a strong smell of carpentry glue appears. My dad made furniture and this glue was also made of the same gelatin, that is, animal extract, so I conclude that you cannot boil ... here are my 5 kopecks ... Maybe gelatin is of better quality in Russia, but here we have it like this ... Belarusian is sold in impermeable bags, where you can't see - light-dark ..

I've done it twice with plum jam on agar, it turns out great.
True, I don't put the lemon, the plums were ripped out.
Remained agar powder for a couple of times, and all the jam is still like shoe polish.
In Bryansk I saw only agar in flakes. Will it work with this? Maybe someone did, you need advice

And here is my experiment with marmalade. The form is large, but I'm more for show off. Made from frozen strawberries 400 Gy, agar 2 tsp. bred the same berry. It does not have time to stand and ripen, we eat it immediately (sometimes warm) as soon as it grabs. Tasty, but still very sticky.

Temka class.

[buns with marmalade]

None of the old-timers have a theme. But there is a question. Can this marmalade be used in baking, in buns with marmalade eg.

Hello
Please tell me how to distinguish pectin powder from agar-agar)

[Majina]

Majina, welcome to the forum. I have one answer - by the inscription. But seriously, are you asking about the appearance or the final result? Agar is the same gelatin, only from algae. And pectin is, roughly speaking, starch. But this is very rough. It thickens, sometimes almost to a jelly-like state, but it is not jelly.

I got a bag of powder, but I don't remember that they gave agar or pectin
I tried to cook it 1 teaspoon in a glass of water, the cloudy layer became cold, strong, but brittle.
After hardening, she melted it again and he again froze the same way.
That's just what it is

[Majina]

Majina, but does not smell?

Nooooooooo ... doesn't seem to smell))
And how to insert a photo, will I show the powder how it looks after cooking?

Nooooooooo ... doesn't seem to smell))
And how to insert a photo, will I show the powder what it looks like after cooking?

through the gallery ... first there, and then copy the link from there ...

and at what temperature did it freeze? .. looks like agar ... and then who knows? ...

I have no pectin yet. But agar smells very disgusting when cooked. I think it's still pectin. And when cooking, he immediately grabbed into a lump? If so, then definitely pectin. And if it was thin, then agar.

[Vinokurova]

Vinokurova, girlfriend, how we think differently.

Brought to a boil and that's it
It cooled down, brought half to a boil again, it dissolved and again froze like the first time

[Vinokurova]

Vinokurova, girlfriend, how we think differently.

PATAMUSTA my agar does not stink

and I have never had pectin ... my agar solidifies still warm ...

And this is what this powder looks like

white ... I have a creamy color ... and grainy, and not like starch ...

It is not white for me: nea: maybe yellowish or creamy, but the grinding is fine

It is not white for me: nea: maybe yellowish or creamy, but the grinding is fine

It looks like agar ... and it stank? the girls stank ..

What is the ratio of water and agar to boil?
Now I will try to cook it again and I will sniff

When I boil marmalade I take 400 grams of juice and 2 tsp. Agar .. in half of the juice I soak the agar for half an hour .. in the second I dissolve and warm up the sphar ... I fill it with the rest of the juice and cook for 5-7 minutes

I went to make marmalade from a miracle powder

I went to make marmalade from a miracle powder

Good luck ... maybe this will be a new word in marmalade making

And how much sugar and 5-7 minutes is it already to cook with agar?

And how much sugar and 5-7 minutes is it to cook with agar?

A glass of sugar ... cook with agar for 5 minutes ... but to boil))) but did not pretend to cook
And pour it right away before it gets cold

Did (n) this is definitely not marmalade
It looks very beautiful, transparent, and when pressed, it spills into pieces
The taste is good, but the consistency is finally ((((
Crumbles in the mouth into elastic pieces

Jam is made with pectin. So that there was less sugar, but thickened like jam. But the jam does not crumble into grains.

I may not formulate correctly
Not in grains, but in pieces.
Can you see it in my gallery? I put a photo there, what happened or do I need to insert it here?

[Majina]

Majina, can we well nafig him? How much do you have, kilo? Powder to tell directly a riddle for drug control. We're breaking spears here, but maybe it's not worth it. Buy real agar or pectin. And you will be happy.

More than a kilo, probably: lol: I firmly believed that agar is and now it’s even interesting that IT gells, without taste and smell ... I cooked 3 times 1 tsp. 400 ml ... froze too ....
Thank you more for your help.

[Majina]

Majina, Irina, it still seems to me that it is agar-agar. Can the section under test be compared to a glass section? Fruit jelly on agar is not quite ordinary, it is harder and more brittle, as if with a glass cut.

Exactly !! As you have chosen the right definitions, the cut is really like a glass, even, beautiful. But the trouble is the consistency is elastic and brittle) not like marmalade


Added on Tuesday 01 Mar 2016 10:31 PM
And can agar-agar have different types of stickiness?
Maybe the labeling of my powder is different from those that are sold in sachets

[Irina]

Irina, I make marmalade on agar combined with pectin https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=44602.0 It tastes more familiar.Here you have to try. But I understand that you will have to buy more pectin Or put agar on marshmallows / marshmallows.

There is no pectin and I have not met in our stores (
And I have never tried to make marshmallows
So I will assume that I have agar .. it remains to figure out the proportion so that it is not brittle

The main recipe for this topic on the first page is working, try it.

I want to make pectin marmalade, tell me what proportions for the syrup? I have a lot of syrup left from candied fruits, I want to add it to the case. Did 1 time on Agar, did not like it.

Girls, how to make marmalade from apple cake? I need it urgently, I won't have time to reread all pages

Girls, how to make marmalade from apple cake? I need it urgently, I won't have time to reread all pages

Oh, you don't need to make marmalade from the cake. Better from juice. And from the cake it will turn out ... byaka ... without taste and benefit ...

Girls, and I'm worth 700g of a can of pure lingonberry juice. Do you think it will make marmalade from it?

[marina-asti]

marina-asti, I think yes. The experience is really not great for me. I made from frozen strawberries, it worked. And even more so from juice.

[iris. ka]

iris. ka, Irina, I'm confused by the saturation of the juice? Dilute with sugar? With water? Or leave it like that?