Marmalade

Regarding the marmalade recipe for Baranka / Andreevna under the watchful eye of Tortyzhka

In the evening, when my husband tried it, he ate 3-4 stars. He didn't want to eat anymore. When I thought about it, I ate 1-2 stars (I don't like marmalade), and, like, I didn't eat either. I don’t know if it seemed so to me.
In short, I invite the agar-based marmalade cookers to share their opinion about the decrease in appetite after taking this marmalade.

If only there is still bulk pectin in the apple. But we don't know that ...

Replica from the back:

And if you add pectin? It's useful ... It won't get any worse ... And it also reduces appetite (I checked it on myself).

I have frozen apricot puree. What to do with it delicious?
I don’t have any agar yet, I really hope to somehow get it and make marmalade, there are cherry and pear syrups in the bins. And now I ask for advice on what to do with the apricot puree.

Replica from the back:

And if you add pectin? It's useful ... It won't get any worse ... And it also reduces appetite (I checked it on myself).

The hairpin, do not hesitate, would "add" the pectin, if I had it !!!
All the same, even though agar, pectin and gelatin are gelling agents, but the consistency of the product is different. We conclude that in order to achieve certain results, it is possible and necessary to combine and combine these substances - they complement each other. In some varieties of marmalade, I saw both pectin and agar in the recipe. So I have no doubt for a minute that together they would have given a wonderful result!
Deni, I don’t know what to advise you. Without agar and pectin it is impossible to make marmalade ... Simply boil puree with sugar. Then pour it thinly and dry it - the candy will turn out to be fruit. Read the twig "Electric Dryer for Vegetables and Fruits" - there, it seems. saw the girls share their experiences ...
Maybe some stuffing in pies ...

It's just that the orthopedist prescribed pectin for me ... I drink it just like that ... Like tea ... And then I read about it - I liked it. I mean whoever has pectin - you can't spoil porridge with butter, it's healthy !!!
Further (for now) I will not get into the dialogue - it's too small !!!

Today, already on a quick one)), I made marmalade, all according to the recipe, but by 400 g of juice from a pack (or agar could be increased by ... I don’t know how much, next time I’ll try). So, the marmalade turned out to be solid, does not break at all, you can safely hold it in your hand, does not slip and, which is characteristic, does not flow at all, absolutely dry. I also really like it from the refrigerator, you can not tell from the purchased one.
By the way, I gave my friend's mom a try, so she told at work ... everyone who heard it ordered agar
Thank you, Cake again

I have such a blueberry marmalade, I think, how to cut-molds netuti

Celestina, here read from the Million Menu website:

🔗

Pectin is very important for stabilizing metabolism, it lowers cholesterol in the body, improves peripheral blood circulation, and intestinal motility. But, its most valuable property is that it has the ability to cleanse living organisms from harmful substances. Moreover, this natural "cleaner" works very diligently and efficiently, leaving nothing behind; "Garbage" and at the same time without disturbing the bacteriological balance of the organism. Many experts call pectin the sanitary of the human body for its unique ability to remove harmful substances such as radioactive elements, ions of toxic metals and pesticides from the body. As a result of the mass of positive properties, pectin has found wide application in the pharmaceutical industry.And for domestic use, this substance is specially produced in an industrial way.
For the general consumer, pectin is produced in 2 forms - liquid and powder. These two forms are not interchangeable in recipes. The form of the pectin used determines the rules for mixing products: powdered pectin is mixed with fresh cold fruit or juice, and liquid pectin is added to the cooked hot product. Packaged pectin powder has a wider range of applications.

With its use you can prepare: jelly from apples, blackberries, currants, elderberries, grapes, mint, peaches, plums, raspberries, rhubarb and strawberries;

jams from apricots, blackberries, raspberries, blueberries, cherries, currants, figs, gooseberries, grapes, peaches, pears, plums, rhubarb, strawberries;

as well as citrus marmalades.
Benefits of making sweet canned food using pectin

Making jellies and jams with the addition of pectin takes less time and gives a higher yield of the finished product. Pectin blanks have a richer fruity aroma. In addition, during cooking, there is no need to check the hot product for the degree and ability of solidification.

Unripe fruits and berries contain more pectin than ripe fruits, therefore jellies and jams prepared without adding pectin should contain about 1/4 of unripe fruits and berries. And when preparing jelly or jams with the addition of pectin, only fully ripe fruits are used.

The largest amount of pectin is concentrated in the peel and core of fruits, which is why it is recommended not to remove them in some recipes without pectin, and you will never come across seeds in jellies and jams with pectin.

Since the products, when preparing canned food with pectin, are not heat-treated for a long time, they retain the maximum amount of vitamins and nutrients.

As a rule, when cooking jams with pectin, less sugar is taken, so they turn out to be less nutritious than jams without pectin.
Basic rules for making jams, jellies and marmalades using pectin

1. Industrial pectin differs in its gelling properties, therefore, in order for the finished product to be uniform and of good quality, it is necessary to strictly follow the recommendations indicated on this particular package.

2. It is not recommended to use expired pectin of industrial production, as over time its gelling properties disappear.

3. When preparing jelly, jam or marmalade, it is better to take fruits or berries in the amount indicated on the package, an increase in the number of fruits leads to a softer consistency of the finished product.

4. It is impossible to digest jelly or jam prepared with industrial pectin, as it loses its gelling properties from prolonged exposure to high temperatures. Dishes with pectin are prepared quickly and over high heat. And so that the product does not burn, it must be constantly stirred during cooking.

5. You can add 1/2 teaspoon of butter or margarine in jelly or jam, this will significantly reduce the amount of foam during cooking, but at the same time, with prolonged storage, this will lead to the loss of a pleasant fruity smell.

6. Do not store jellies and jams made with pectin in too large containers, as this will soften the product. These foods need to be stored in a cool and dry place to keep their gelling properties better.
Pectin recipes:

FROZEN RASPBERRY JAM

APPLE AND PEAR JAM

JAM WITH TOMATOES WITH SPICES

PEACH JELLY

GRAPE JELLY AND PLUM

JAM FROM CHERRY AND CHERRY

STRAWBERRY AND Rhubarb Jelly

FROZEN PEACH JAM

Celestine, I would replace agar 1: 1 with pectin ... Or not, 1: 1.5
Aunt Besya, it's good that you signed the photo. I would definitely think. that you have a chocolate bar !!! Cut into diamonds with a knife - wasteless and pretty. Try it soon and tell us what it is. blueberry? Jam? Fresh berries?

Here is a specific recipe for marmalade.

Products:
fruit puree 1 kg
sugar 100 g
pectin 30 g

additives:
sugar 1 kg
glucose 150 g
trimolin (inverted sugar) 150 g
citric acid 16 g
Cooking method:
Combine fruit puree, 100 g sugar and pectin. Add the remaining sugar, glucose, trimolin, and citric acid to the mixture. heat the mixture until the sugar dissolves, pour into molds, close the molds and leave until solidified.

Inverted sugar and glucose are singing "anti-crystalline song" here, you can replace them with sugar and a drop of lemon. I suggest just looking at what portion of food and how much pectin is taken. About 1.5 kilograms of fruit and sugar mixture. This means that pectin is close to agar in strength. Well, from here I would dance ...

Aunt Besya, it's good that you signed the photo. I would definitely think. that you have a chocolate bar !!! Cut into diamonds with a knife - wasteless and pretty. Try it soon and tell us what it is. blueberry? Jam? Fresh berries?

I had blueberries mashed with sugar. In the process of cooking, I added another 3 tbsp. l. lemon juice. The taste is not sugary, the aroma of blueberries is clearly expressed. Delicious (y) The husband approved and said that it tastes better than the store's. Maybe there was little agar? But the consistency is not rubbery, with a strong squeeze between the fingers, the gummy breaks .. Next in line will be cloudberry, there should be a redhead, cute

By morning, the marmalade spread out on the grate slightly dried out, but not much, it was still wet, a drop of liquid formed under each piece during the night. Maybe there was little agar? But the consistency is not rubbery, with a strong squeeze between the fingers, the gummy breaks .. Next in line will be cloudberry, there should be a redhead, cute

Aunt Besya, even in production, liquid is released from the marmalade, so it is rolled in granulated sugar and dried on grates. This liquid on the surface and sugar give the "very" crusty crust on the marmalade. so don't worry, everything is going right for you! But the consistency of the marmalade itself. if it does not suit you, you can change the amount of agar.
Hairpin, you've probably finished reading "until March 12"! On the last page I already wrote in red letters how much is in my faceted glass. But this was in grams. I won't say about milliliters .... Cooking is a creative process, "+ - tram stop," as they say.

Accept the progress report
Today I received agar-agar and immediately made marmalade from jam

Fir-trees and fish - black currant
different curly - strawberry

We are full of scraps, and the beautiful and ready-made ones are now drying up.

Do not scold too much. The first time is the most exciting

And here is my marmalade.



And this is from the remains. The good thing about agar is that it can be boiled again. I boiled the scraps and poured them into a children's baking photo



Doused in sugar, but the marmalade dripped heavily. I put it all in a fruit and vegetable dryer. I'll see what happens.

[MARMALADE]

girls, this is what I am with marmalade:



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%
MARMALADE

sugar syrup from jam - 380 g
pectin - 4 g
agar 4 g + water = 40g
citric acid - 4 g

I had sugar syrup left over from cooking plum jam (where the berries are whole). I added 4 g of pectin to it cold, stirred it, it immediately began to thicken, put the mixture on fire, when it warmed up - added agar gruel, stirred, boiled for 3 minutes. added citric acid 2 g (it was necessary to add all 4 g, as it should be according to the recipe, it turned out delicious, but acid would not hurt yet), boiled for another 1 minute.cooled to room temperature, poured those gummies into a candy box with crumpled corners - there were rumpled corners in the candy box, therefore the shape is imperfect

began to freeze when it was pouring. after 5 minutes in the refrigerator - here it is, the marmalade is not wet, good. I will not sprinkle it with sugar, I always washed it off from the purchased one under the tap

I'll also do it on juice in accordance with GOST, I'll tell you what happened. if anyone is interested - I can post a recipe with juice and honey according to GOST
Recipes in kg, per 1 ton of finished product
if taken in g - it will turn out to be 1 kg

Fruit jelly with juice

granulated sugar - 511.2
molasses - 255.5
natural juice, fruit or berry - 200.0
agar - 10.5
citric acid - 11.8
Marmalade "Honey"

granulated sugar - 570.66
apple puree - 737.2
honey - 204.35
citric acid - 2.44

in "Medovoy" there is neither pectin nor agar - apparently, the puree should give pectin and gel the mass.

[Pear marmalade]

Pear marmalade

Pear syrup 450 g
one packet of the Golden Ball vitamin drink (it contains pectin and citric acid)
2 tsp agar (I now have agar, thank you great, kolynusha)

Also for marmalade - I made it from tasteless jam, so it didn't go away in a matter of seconds, but was lying around and was lying around for a couple of days. when I turned to him after this time - he dried up on top and became even more like marmalade !! I was so happy that I cut it into slices to dry faster, and put it on the wire rack. the more it dries, the better it becomes (I take the sample regularly), but according to GOST it must be dried, after cooking it just did not live to dry. unfortunately I can't show it - the camera barked

The conclusion is that the marmalade (at least part) must be beaten off from relatives and dried on a wire rack - it will be even tastier

[Lisss's]

Lisss's , I, too, must dry the marmalade - it really tastes better! I really liked the orange juice marmalade I also bought "Rich" 100% cherry juice, also amazing marmalade !!!! In the summer I will press the juice from the real cherry and make it !!!

and on the second try I got a marmalade

[Cake]

Cake, got around and I have to marmalade. What can I say ... MANY THANKS for the idea and implementation! In fact, I used to be fond of various cakes and other "harmful things". And with gelatin as well ... In general, after marmalade from a banal bag of apricot juice on agar - I realized that I still have jelly ahead of me ... This is something! Not having time to cool down, being just poured into forms - it froze so that the daughter - who loves to poke her finger in jelly - poking into it - was amazed ... there was no trace of her finger, evenly, smoothly ... We are waiting for it to cool down. Then I will cut what is in a large form, and take out what is in the trays for ice and eggs (from the refrigerator such a thing for the testicles - actually for the eggs is inconvenient - the cells are too small, but for the marmalade it turned out just right - a tablespoon of liquid enters, they will semicircular spheres-pads). If I have time, I will take a picture, but they started eating still warm

Girls, a question. There is syrup in bottles. Well, "grenadine", "mint" and so on. We are fond of cocktails in the summer. That's interesting in terms of taste. How should this ready-made syrup be diluted to make a delicious marmalade? This is not useful, I understand, but, for example, to decorate something tasty, the red orange syrup marmalade may be useful

And another question. There is a light molasses available. It seems that it can be added to marmalade. How much and when?

And further. If someone in Moscow buys agar on an industrial scale - girls, I'll buy a kilogram!

I managed to take a picture! The hand in the photograph belongs to the son. This dreamer glued two hemispheres into one big ball - and ate

And these are gummies already sprinkled

Mams just can't take my eyes off your marmalade, but what kind of molds did you use ??? And what recipe did you use? Of what?

[Agar agar]

I repeat information about agar-agar from the topic

Pectins, gelatin, agar-agar, agaroid, alginates, and other thickeners.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9502.0


Agar agar obtained from the most expensive seaweed (Anfeltia, Helldium, Gracillaria, Euheum).

Agar is the strongest gelling agent.
The ability of agar to form jellies decreases when heated in the presence of acids.
Aqueous agar solution forms jellies when cooled to 45 * C. The melting point of the water jelly is 80–90 * С.

Agar is used in the confectionery industry in the production of marmalade, jelly, in the production of meat and fish jellies, in the manufacture of ice cream, where it prevents the formation of ice crystals, as well as in the clarification of juices.

Jellies prepared on the basis of agar-agar, in contrast to all other gelling agents, are characterized by a glassy fracture.

The use of agar in the food industry is not limited, and its amount added to food products is determined by the formulations and standards for these products.

Agar agar is insoluble in cold water. It dissolves completely only at temperatures from 95 to 100 degrees. The hot solution is clear and limited in viscosity. When cooled to temperatures of 35-40 degrees, it becomes a clean and strong gel, which is thermally reversible.

When heated to 85-95 degrees, it again becomes a liquid solution, again turning into a gel at 35-40 degrees.

Because of these interesting properties, agar-agar is successfully used in the production of confectionery (marmalade, marshmallow, chewing candies, marshmallows, fillings, soufflé), dietary products (jam, confiture), pharmaceutical products.

Agar is a vegetarian product. Agar agar contains zero calories. It removes toxins and toxins from the body, removes harmful substances from the liver, improving its work.

The approximate dosage in confectionery products is 1-1.2% by weight of the finished product. Depending on the content of the basic substance, the gelling ability of agar, or the strength of the gel (concentration 1.5%), can vary from 500 to 930 g / cm at 20 ° C according to Nikon. The gelling ability determines the type of agar: 600, 700, 800, 900.
Agaroid (Black Sea agar) is obtained from phyllo flora growing in the Black Sea.

Like agar, agaroid is poorly soluble in cold water, in hot water it forms a colloidal solution, when cooled, a jelly of a protracted consistency is formed.
The gelling ability of agaroid is 2–3 times lower than that of agar.

The jellies obtained with the use of agaroid have a lingering consistency and do not have the glassy fracture characteristic of agar.

The gelling temperature of jellies on agaroid is significantly higher than that of jellies prepared using agar.

Also, agaroid forms jellies with a weaker water-holding capacity, so it has a reduced resistance to drying and sugaring.

In the food industry, agaroid finds a similar application to agar.

[Cake]

Cake, handles came, and somehow spontaneously. I read the whole topic, collected the recipes. And then, once - and did. I always do this - I get ready for a long time, and then I quickly do it. I like it. My guys too. My husband said, buy oranges, you need to make from natural juice. And that from the store seemed to him a little tasteless. (!) And what did he want ... juice from a concentrate ... But for the first experience, of course class! They are drying out, standing. Not everyone has been crushed yet.

I understood about the syrup, thanks. You can add it to "enhance" the taste. But then you need less sugar, otherwise it will be too much. And which agar should be counted in?

They gave me the molasses. As much as 2 liters. I have it for bread, basically, the crumb with it is so "good rubbery" turns out. Especially if the oven is in the oven. Real bars turn out. I just know that it can be used in marmalade and gingerbread - since it is still there, I want to try different dishes. And then it will not happen, and I will suffer, behold, a rare product, but I haven't played around properly.

Kapeliya777, Tortyzhka wrote everything to you correctly. The recipe "Marmalade". All proportions are met exactly. Sugar, agar - weighed on a scale.Because in my tablespoon it turned out - 10 grams of agar, and not 15 Molds - hemispheres - this is a container for eggs from the refrigerator. He is in the photo. Shells are an ice mold. Bought on occasion, but the ice is not very good in it ... but the marmalade is just great! To say that it's easy is to say nothing. It's VERY EASY! It takes a little time. Agar is such a substance that the syrup, having cooled slightly, began to solidify, that is, after boiling, I cooled it in a bowl with running water, for literally 3-5 minutes, stirring constantly, as soon as it began to thicken, I immediately scattered it into the molds. Frozen right on the table in 15 minutes!
The only thing I changed in the recipe was to replace citric acid with lemon juice, about 2 tablespoons of it boiled. Otherwise it would be very sweet. That's it, good luck, everything will work out!

Admin - as usual, thanks for the theoretical basis. When you already have a little practice, it is very useful to read theory.

Well, finally I learned how to insert pictures and now I can show off my marmalade


Then someone was in a hurry to buy molds for marmalade, but I always have them at hand - the hemispheres turned out in a tray from under quail eggs

And I also have a question. Girls, how to dilute pectin in liquid? I already poured it into cold and hot and warm ones - it curls up into lumps and that's it. Then it is not realistic to break these lumps. You have to filter the entire product and as a result, only agar remains, and all the pectin is on a sieve. Shaw to do?

[Rusya]

Rusya, try pouring the liquid into the pectin, and not pour the pectin into the liquid.
Do not pour the liquid all at once, but little by little, and stirring.

A beautiful marmalade turned out.

And I also have a question. Girls, how to dilute pectin in liquid? I already poured it into cold and hot and warm ones - it curls up into lumps and that's it. Then these lumps are not really broken

Try to give him time. When I pour it for myself, I pour it, and I drink it in two hours. Just put it in a cup (teaspoon), cover with water and stir once an hour. It will become more or less uniform in an hour or two. I didn't hold it anymore.

[Qween, Hairpin, Cake]

Qween, Hairpin, Cakethank you girls! I will try again and again - we already have homemade marmalade

The recipe couldn't be easier

500 ml. juice (for a daughter - freshly squeezed, but for myself and a purchased one), 5 gr. pectin, 5 gr. agar, 200 gr. Sahara.

And the execution process - Tortyzhkin

Girls, I come to you with marmalade
Made on Friday, dried on the loggia, all according to the basic recipe, homemade apple-carrot juice, help yourself!

Thank you all, and Tortyzhke is a deep curtsy
And here they are, gummies in the team


The flowers are a silicone mold for cupcakes, I boiled the trimming and poured it again, it turned out a little in each cell
As they eat, I will sculpt something else, maybe even a bird

Girls, and today we have Orange marmalade. Natural juice, orange, my son pressed 700 ml of juice from 2 kg of oranges! Further, everything was according to the recipe, only a little more agar (I literally added 2 grams), because the liquid was not 650, but 750 ml.

Delicious. The daughter said that it looked like ... canned peaches ... That's how And my husband, having tried it yesterday, today asked the men for work. And she took her daughter to college ... In general, natural marmalade went to the masses

[Cake]

Here I am with a test of the pen, so to speak, that is, agar in action.
Orange marmalade, from ap. fresh.
Cake thanks for the science! I will continue to experiment, the souffle is next.

Now about the taste, this marmalade reminded me not of marmalade at all, but such jellybones of Polish production. That is, you still need to make not from juices and from mashed potatoes, or modify with pectin, to obtain the density and structure of marmalade. Well, it's a bit bland ... there is no bright taste, somewhere in the distance you can hear an orange that hits the nose in store sweets when you open a pack, a very "natural flavor" is richer than natural oranges. But I will not add essence
Thanks again!

n. sy.the nose and fingers in the photo belong to a daughter

Cake Good evening! I have a question about marmalade, I did it twice - so far not very successful. 1st option - I took juice (purchased) and did everything according to the recipe, only put less sugar, it tasted good but very weak, put it on the wire rack so the twigs pressed into the marmalade, 2nd option - again juice, sugar according to the recipe, agar-1.5 st ... l., pectin 2 tbsp. l., it turned out denser, but (as the son put it, inside like porridge) sprinkled it with sugar, dried it again, sprinkled it with sugar, put it in a candy bowl, during the day it melted in the kitchen and a syrup appeared at the bottom. Please tell me what's wrong ??

[Kapeliya777]

Kapeliya777 , for how much juice did you take so much agar and pectin. I assume 2 reasons for your failures:
1 There is a lot of juice and agar with pectin does not have the strength to bind them.
2 The mixture was not boiled well and did not reveal all the gelling properties.
I think the next time you need to boil the whole mixture pretty (2-3 minutes of intensive boiling) and you will have marmalade that has fallen to the floor again on the table.

So I, too, was honored for marmalade.

Three-layer marmalade made from jam - plum, sea buckthorn, cranberry.

Juice took ka written in the recipe-500gr for soaking agar and pectin, + 150uh / for sugar, maybe boiled really little, I'll try again. Thank you:: - * I'll try again

Girls who made marmalade, how to add a little rubberiness to its softness. Did exactly according to the recipe Cakes with pineapple juice. My husband, an avid gummy candy, said it was delicious, but the consistency was not the same. Since the marmalade was made only for him, I would like to take into account the wishes of the masses.
And if you add agar? How much? I would be very grateful for your advice.

We have a dacha, and in the summer there is little time for canning, and we don't have jam. Dried a lot, but a lot remains.
And so, I just pack the fruits in bags and throw them in the freezer.
I kept thinking about cooking compotes in the winter, but somehow my hands did not reach either.
And then suddenly everything went into action.
I take out any packages - whatever came to hand - mulberry, raspberry, cherry plum, cherry and send the whole set to the pan. The total weight is on average 1.5 - 2 kg.
I boil for about ten minutes, then strain through a colander. Rubbed, but without fanaticism, there was no time to squeeze out the mass too much.
And now, on this mass without bones and skins, she made marmalade.

Through trial and error, I came to the conclusion that it is better to spread pectin on cooking with agar. It seems to me that pectin should be boiled longer than agar.

From the original mass, I pour 200 grams to dilute the agar.

I mix pectin with sugar so that it does not brew in lumps, and cook with fruit mass for 3-4 minutes, and then just add the remaining juice with agar and bring it to a boil again for 1-2 minutes.

And then I remove from heat and cool in a bowl of cold water, stirring
.
And when the mass of marmalade cools down to 40-50 degrees, then I pour it to solidify.
This is how I achieve some pleasant "rubberiness" and there is no mushy consistency, which in the beginning was in the first marmalade samples.
In general, writing seems to take a long time, but it is done very simply.

Thanks a lot to Tortyzhka for the lessons.

I mix the pectin with sugar so that it does not brew in lumps, and cook with fruit mass for 3-4 minutes, and then only add the remaining juice with agar and bring it to a boil for 1-2 minutes.

Please, how much pectin and agar do you need according to your recipe?

[Juice and berry marmalade]

Please, how much pectin and agar do you need according to your recipe?

Juice and berry marmalade

I just made another portion of marmalade, and weighed everything on purpose. Currants, cherries, plums and cherry plums came to hand.

For 1900 grams of fruit liquid mass - 800 grams of sugar (I deliberately make it not very sweet), 30 grams came out in two tablespoons of agar and added 35 grams of pectin.

Agar was diluted in 500 grams of fruit juice (this is the "first fraction" that merged from the colander after boiling all the fruits).

For three minutes she boiled the fruit mass with pectin and sugar, and then for 2 minutes with agar dissolved in juice.

I can't vouch, but it seems to me that the fact that I then intensively cool the pan with hot marmalade in cold water to 45-50 degrees is essential to the consistency of the marmalade (I pour it on a baking sheet, when, when stirring, thickening is felt on the walls)

When the marmalade was poured immediately hot, it seems to me that later it looked more like jelly, and not like marmalade.
But I can explain this by the fact that the marmalade itself cools for a very long time, and in the middle the pectin and agar seem to be digested. Although, again, maybe I'm wrong.

But today, ten minutes after the spill of the marmalade, it bounced under the finger and did not stick at all.
And one more example, which suggests that excessive digestion harms the structure.
The very first time the marmalade was tested after solidification, the marmalade was too soft.
I melted part of it, added agar, boiled it and poured it again.
So after that, the "second" marmalade was even more "mushy" than the first, although there was one and a half times more agar in it.
But boiling over again damaged the marmalade more than the addition of agar did.

And yesterday I cooked marmalade from pineapple juice with pectin and agar ... Rare garbage turned out ... I know that pineapple (like kiwi) does not gel well. But this seems to be due to the fact that there is protein in gelatin, its acidity of these fruits decomposes. But agar is algae ... In general ...

"the pineapple was lying around with us" On Easter brought the godfather, so it didn't work out, they decided to transfer it to juice. She took out a juicer and cleaned the product. One pineapple made 400 ml of juice. Few. Okay, let's add the last apple. It's still not enough. Topped up with pineapple juice from the bag.
Next, sugar and juice were mixed, as expected. I added pectin (half a packet of Zhelfix), it turned out ... pancake ... jellied sugar ... Okay, cook further, dissolved the sugar, it boiled. I poured the "agar juice" (which lasted for half an hour), boiled it, cooled it down, poured it into the molds ... It froze, of course ... but ... it turned out to be soft, it's better to eat it with spoons, because it didn't fall out of the molds entirely ... And my eaters did not like the taste of this product. They say it looks like snot ..., I'm sorry ...

In general, negative experiences are also experiences. I will not add more pectin in jelly ... With ordinary agar it is much tastier, and it keeps its shape better ...

I forgot to write that agar did not reduce ...

I read somewhere that agar in an acidic medium exhibits gelling properties much worse... I checked it on my own experience - yes! made a three-tiered jelly cake. I took all the packaged juices and added the same amount of sugar and pectin and agar to them, 1% by weight of the juices. and so - the orange gelled almost into marmalade, apple - into a good dense jelly, but not yet marmalade. and the pomegranate tasted the most sour and remained such a flowing light jelly considering the pomegranate layer was in the middle .... you can imagine but ate everything with pleasure!

And I, when I was making the first marmalade, decided to be smart, and also added the jelly-roll, it's a pity to throw it out ...
And it turned out the same - the marmalade did not freeze, I picked it out with a spoon from the molds
After that, with a pure soul, I threw away the remaining gelatin and cooked it strictly according to the recipe
For myself, I concluded that it is not always possible to change the recipe with the master's hand, the result can be disastrous ...

[Cake]

CakeI'm still talking about marmalade
Can you please tell me what else you can roll it in, besides sugar?
I really liked the naked one, so to speak, but it sticks to everything ...
I don’t really like sugar, something not very sweet ...

while Tortyzhka is gone, and I don’t have agar either ... We sell marmalade sprinkled with coconut instead of sugar.

Well, I thought about this too, maybe you can still use ground nuts?

[Cake]

I also liked the marmalade more without anything than in sugar, and under the same conditions, syrup gathered in a plate of marmalade in sugar below (the sugar melted, or something), in the second plate (marmalade without sugar) there was no such disgrace.

It seems to me that the shavings and nuts will not stick to the marmalade, it's absolutely smooth and not sticky.

I had this idea: pour chocolate, but while I was thinking, there was no marmalade left.

Cake, and if you make a soufflé, cool it and pour warm marmalade or chocolate on top, won't it melt?

[Cake]

Cake, judging by the inscription, Zhelfix contains exactly pectin, plus citric acid and dextrose (as far as I understand, this is an additive so that the product does not damp). Moreover, when this pectin began to swell, it smelled like apples, and this jelly (pectin) tasted very apple ... Maybe this dextrose reacted, maybe something else. If I come across pectin in its pure form, I'll try with it. And on another juice, on orange, for example, I did it for sure.

I wonder if apple powder is added, what will be the effect?
Well, the one that is sold at Home-Bread ...

[Mueslik]

Mueslik, I think there will be nothing but a slight apple smell. Pectin is a highly cooked apple juice. Usually it is cooked from apple cores - there is the most pectin there. And the powder in the home-bread is dried apples crushed into dust. If there is pectin there, then a little.

Well, I got to the agar, that's what happened


Well, first of all, agar is not at all like that, it doesn't look like flour at all like gelatin, and it is dusty just as well, I think they probably slipped the junk, even though they said it was 900. but the agar turned out to be thermonuclear! per liter of juice (multifruit) poured 2 tbsp. l. with the top - so still a little bit and the marmalade would have turned out to be completely plastic frozen in seconds! I’ll say right away, I didn’t add anything else, for the first time I wanted to taste it so plainly, it turned out to be bland, I thought I’ll roll it in sugar and it would be just right - and for some reason I was pouring sugar from it in the evening, and in the morning I found it in a couple of bowls instead of marmalade only puddles, at first I thought that it had melted, and then I realized - these are MOUSES, my pets, now I don’t even know if it’s good luck to record this experience or failure

[Chantal]

ChantalI think it's luck Agar and the truth is flour with flour. Cake wrote that the marmalade needs to be dried. Spread out on a wire rack and let dry for 24 hours. It doesn't work out for me - it doesn't have time to dry