Marmalade

[Natusya]

how to make marmalade from apple cake?

Natusya, depends on the cake - if it is tasty, then the marmalade will be tasty
and the cake is very tasty, and depends on the variety of apples, and on the juicer

Dissolve agar-agar in water + in a cake, mix well, bring to a boil, boil for 2-3 minutes

Today I tried to do this (pectin and agar-agar began to be sold in our town), it turned out very well, the cake was wet (from a centrifugal juicer), per liter of cake + a glass of water + half a glass of sugar (the apples were not sweet) + a bag of agar, I poured it into small jars hot, I eat about 3 liters with a spoon, the cake was 2 liters, I made it for a sample

you will not spoil in any case = all products, especially cake = natural and healthy

not transparent * marmalade *, of course, but the taste is very apple

[Irsha]

Irsha, Irish, apples are very sweet. In the evening I will try to bungle, the cake has become dark or I will feed the chickens ...

[Natusya]

Natusya, do it small - on a liter of cake - in any way chickens and with agar are useful for the current, you will not give them = it turns out plump, delicious

I now sometimes look in shops - that's what I would buy tasty but nothing !!! I think - I’ll do it myself, I’ll bake some money for industrial crap to spend on my own, I’ll make the crap myself

[Natusya]

Natusya, for a fig to spend money on industrial crap, that's how I make a crap myself

that's right! Agar somewhere I had ... I'll bungle for a test in the evening.

[iris. ka]

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

Marish, is it sour? In the recipe on the first page, sugar is added to the juice. Try it, maybe you like it more with sourness or sweeter. I made jam from the freezer. It was like semolina porridge, but thin.

[Irina]

Irina, it is not sour, it is straight saturated lingonberry. I'll try to cook it with agar. It will be a pity if it disappears in the refrigerator.

[Marishka]

It will be a pity if it disappears in the refrigerator.

Marishka, so move it to the freezer for the desired period of time, there it will be stored for a long time ...

With the purchase of a chest, I became a direct business, syrup from dried Antonovka and from dried pumpkin into the freezer I put well, we can someday add to the compote , I used to pour it out ... it made no sense to keep it in the refrigerator, mine don't want to drink it, but so), where is it ... for soaking the cakes, it's also not an option, I bake cakes once every quarter of a century ...

[Crochet]

Crochet, there is pure juice. And then where is it?
I got half a box of apples, I wanted to make juice, maybe partially there it? Apple / lingonberry juice ... Do they do that?

And then where is it?

Yes, even where !!!

Defrost slowly in the refrigerator and * bends his fingers * so drink, cook compote / jelly, cook marmalade again ...

I freeze in the event that I don't need it now, or stupidly lazy there is simply no time to attach it somewhere ...

[Crochet]

I continue to * bend my fingers Crochet * you can make jelly, mousse, pour ice cream. Crochetdo you still have fingers?

Krosh, do you still have fingers?

Remained, remained continue to fold there is still something to bend ...

agar bag

Irish, how much agar is in the bag? And then I have a small jar of 40g ...

How much agar is in a bag?

we sell this

we sell this

Thank you

You started. I have grown 15 pumpkins this year. Failure experiment with them made different marmalades. And with nuts and ginger. The most delicious was pumpkin through a meat grinder. And the gooseberries are frozen. A glass of sugar.I cook 10 peace. Agar 40g. For 10 liters of mixture. On a baking sheet until solid. Then I cut it into pieces and into the dryer. I've got a breeze. It turns out a gummy candy. Very tasty.

[Barquentine]

Barquentine, in more detail about the pumpkin. Only without using a dryer, I don't have one.

I clean the pumpkin. I cut it. Grind in a meat grinder. Required with a blender hard. Added 2kg of gooseberries. A glass of sugar. The amount of Puree depends on the size of the pumpkin. I have big ones. Output 10L. Agar 40g. I dilute with water. They insist. Mashed potatoes for min. 10. Add agar. I cook for another 10 minutes. The baking sheet is lined with foil. I pour out the puree. after hardening, cut into pieces and dry. Previously, everything was judged in the oven. At 50g and with the door open. If I make candied fruits from pumpkin pieces. I'm cutting a pumpkin. Pour in hot syrup. Or juice. I cook a little. I take out a pumpkin. And dry land can be added to the juice in the Oven agar. Sugar. I cook after freezing, I cut it. It turns out transparent gummies.

Well, all of them are handy! Look, what are you thinking of doing marmalade !!! that way ruin the entire marmalade industry !!! I'm with you!!

Girls, who can tell you what the use of citric acid gives, besides the fact that the taste becomes sour, or does it play some other stabilizing role?

Well, all of them are handy! Look, what are you thinking of doing marmalade !!! that way ruin the entire marmalade industry !!! I'm with you!!

Olga, happy birthday !!!!!!

Olga, happy birthday !!!!!!

Lyudmila, congratulations here Happy Birthday!!!

[Basja]

Basja, as I understand it - only adds sourness.

Thank you!!!

[Basja]

Basja, Ninul, citric acid - preservative, prolongs shelf life ...

Innul, thanks, I had such a suspicion, I don't really need to store it. Did-eat and that's it.

Girls, good evening. Please tell me how to make such a thing right now I will describe it. These are berry and fruit snacks from a hut, a scanty pack costs 62 rubles ... The child grabbed it once and said my mother, make this. Dense square flat pieces of about 10 by 10mm, 3mm thick. Not exactly marmalade to taste, well, or like a dense chewing marmalade. Which side to approach this thing?

The description looks like a marshmallow from an electric dryer

I did it when I made a layer marmalade according to this recipe

Either due to the fact that I reduced the sugar, or the patience was not enough after the second time to hold for 2 hours, to stand the night ...
In short, I had it all liquid and liquid, it was impossible to turn it over, so I just began to stir it with a spoon
after an hour in the oven, then another hour, then took it out and kept it cool and then put it back in the oven. So 6 times ... then I got tired of it,
I removed the cooled one in the oven, and ... forgot about it) I remembered a day later ... Therefore, it turned out to be noticeably denser than the one shown in the video. I put it in a box, after a few days it was still thickened.

Well, girls, I come to you. Today I made a marmalade, which looks beautiful, elastic, but the cut is not the same as that of the store. It froze well, springy, but it tastes like a layer jam, when you bite off, it crumbles in layers. I don’t know how to explain.

It is not like a store glass inside, but I wanted to do just that. I did it according to the first recipe, only I took less sugar, maybe this is the result.?
Or is it necessary to do it on pectin, so that it is like in the store?

Or is it necessary to do it on pectin so that it is like in the store?

Pectin is needed.

[gawala]

gawala,
Thank you

And I also decided to make marmalade on the weekend. I didn't have enough mind to find a recipe on our website, so I found it on the Internet (I don't know where exactly ...) and that's what happened.
This is apple marmalade made from apples (not from juice) on gelatin. Of course, he will not fit in the post, but it turned out pretty well. I thought that it would be very tasty in the form of filling in pies, etc.

🔗

and he, in powdered sugar.
🔗

The taste is exactly like the purchased one.maybe someone will use my observations - I read in the State Standards how much you need to put in percentage of what, everything turned out as it should.

agar is placed 0.8 - 1%
pectin - 1 - 1.5%
acid - 1 - 1.5%

Girls, the amount of juice at such percentages will be 100-4 = 96. I did not understand well ((
I made marmalade on agar. Not very similar to the store one. Maybe he should be like that, but I don't really like it. Maybe you need to dry it longer? I want it to be a little stringy, or something. I'll try with pectin again.

[holgan]

holgan,
I did it for the first time on pure agar (there is a photo above), then I did it on pectin, I liked it less, I grabbed badly, then I had to pick it out from the molds ... for the last time I made 10 g of pectin + 5 g of agar, somewhere for 500 ml of juice and 300 g of sugar. but poured into a cake mold. It turned out about the same as on pure pectin, more like a layer jam, tasty, but not what I wanted. Maybe the pectin was not very good, I took it under the Aidigo brand, there is simply no other in the store.
As a result, I decorated the cake with this marmalade

It turned out that with agar, the result is easier and better, although pectin is worth in the recipes of store-bought gummies .... I'm also looking for a recipe.

Orange and raspberry marmalade with pectin.

[4er-ta]

4er-ta, Tanechka, well, what a beautiful marmalade you have!

Did you follow the recipe from the first page?

Thank you, Inna! To me, please, on, you. "I did not from the first page, there on agar, but on my pectin. I took the recipe from Tortyzhka / 58 /, but with slight changes, the mixture was brought to 106 degrees. This is raspberry, and orange - took from Nixie's website

[Tatyana]

Tatyanaif not difficult, give active links to recipes. And then I'm on the phone, it's inconvenient for me to search.

[Natusichka]

Natusichka, sent to HP

Thank you, I got everything !!!

Girls, who knows why on my marmalade. melts and does not want to dry sugar. Made on agar recipe at the beginning. Orange juice. Frozen well and quickly. Sprinkled with sugar. I waited 3 hours in the hope that it would dry up and sprinkle it a second time. Did it yesterday at 7 pm. It's already morning, and the sugar has melted and puddles on the tray. Not going to dry

Chances are, your marmalade has a lot of water.
I make sugar-free marmalade with pectin and do not sprinkle it with sugar, as it melts right there.

Girls, I made marmalade on agar from blackcurrant jam.
Frozen quickly, tastes good, but it's kind of crumbly. Those. the layer is even, plump, but not too elastic.
There is not enough gummy rubberiness.
What do you think, what could be the reason?
Maybe too much agar? It tastes good. This also interferes with the full high.
But she did everything according to the recipe.

I wrote in the topic before. that there are a lot of types of industrial agars with initially given properties and therefore such a range is obtained as homemade marmalades. It is possible that that agar. which you bought is made for making jelly coatings. therefore it is hard and brittle.
Or instead of agar, they packaged kappa carrageenan. which gives exactly the fragile. crumbling gels.
Try to make with a small amount (per 100 ml of liquid) and half the amount of agar. How did you dissolve the agar - boil it separately until it is completely dissolved and then mixed it with juice?
In the topic on page 16, marmalade is made on a mixture of agar and pectin - it turns out very tasty and beautiful.

How did you dissolve the agar - boil it separately until it is completely dissolved and then mixed it with juice?

I made it out of jam, - I diluted it with water to a state of juice, soaked the agar in it for 20 minutes, then added sugar and boiled everything together with vigorous stirring.
I didn't cook the syrup separately. That is, she changed the technology.
Perhaps this was the mistake.
Agar used Pudov. He, of course, is not the best, but not very bad either.

Better be. of course, play it safe and separately bring the agar in water until completely dissolved when heated.
Sometimes agar has to be boiled for quite a long time (I boil it in a water bath).so that all the grains dissolve.

That the agar has completely dissolved, I have no doubt. It went well before boiling, and then I boiled it well.
But I don't know how important it is to make the syrup separately first, if you still need to boil everything together.
Okay, next time I'll try with juice and clearly according to technology

Thanks for the recipe! Delicious.

[Lisss's]

Good afternoon, cooks!
I made gummies for the first time. On prescription Lisss's from the 4th page. On the syrup left over from candied apricot fruits.
What can I say. The child will definitely like it. He is not spoiled with shop sweets. Therefore, any homemade candy for his joy)))))
The consistency of the gummy is what you need !!! The current is very sticky. But it doesn't melt on the table. I don't like sugar on marmalade. Doused in coconut flour.

I personally didn't like the taste. Or pectin. Or agar. But rather all the same agar. I made a layer of cake with pectin. This was not the case.
Does everyone have a taste? Or I didn't cook something / did something wrong ((
A liter of syrup is definitely worth it .. it ought to be put into business. But this smack ...

Here they are .. marmalades

[Gerda1]

Gerda1rather, it is the pectin that gives the flavor. Agar has no taste at all.