Marshmallow from thick jam, jam (recipe-disposal)

Category: Confectionery
Marshmallow from thick jam, jam (recipe-disposal)

Ingredients

apple jam (I have plum jam with gelatin) 200 g
raw chicken protein 1 PC.
sugar 175 g
agar-agar 2 tsp. (10 g)
water for syrup 30 g
water for soaking agar 60 g
vanillin on the tip of a knife
lemon acid 1/5 tsp

Cooking method

  • Soak agar in the specified amount of water 30 minutes before making the marshmallow.
  • Pour sugar (loudly said) with water, put on fire, let the sugar disperse and cook the syrup for 5-7 minutes. Do not interfere with a spoon, you can only shake the ladle from side to side, otherwise it will crystallize and go in lumps. At the end, add the lemon and stir. Pour in the soaked agar agar and cook together for another 3 minutes.
  • While the syrup is boiling, it is necessary to beat the jam with egg white until the mass whitens and increases in volume by 3-4 times.
  • Pour sugar-agar syrup into the whipped mass in a thin stream, without stopping whipping, and beat for another 1 minute.
  • Transfer the marshmallow mass into a pastry bag with a nozzle and deposit on parchment paper. I got 1 large baking sheet, maybe more will come out, I'm just still adapting to the new helper, and I twirled the whisk for whipping after cooking. In general, this can be done with an ordinary mixer.
  • Well, that's all, it remains to withstand at least 12 hours, preferably a day, in a dry place (in my oven, so as not to interfere), during this time the marshmallow should be covered with a thin crust. Dip in powdered sugar and serve with tea-coffee.
  • Be sure to dry the marshmallows well, otherwise it may get wet during storage.
  • Enjoy your tea!
  • Here's the finished powdered marshmallow:
  • Marshmallow from thick jam, jam (recipe-disposal)
  • Marshmallow from thick jam, jam (recipe-disposal)
  • And this is a mix of cherry jam-plum jam 50:50, the jam with protein was whipped in 6 minutes, the syrup was cooked for 5 minutes after boiling, it boiled for another 2 minutes with agar, combined with continuous whipping, and put on paper. And yes, this time there were more marshmallows, additional 6 halves did not fit on my large baking sheet, I had to use a small one.
  • Marshmallow from thick jam, jam (recipe-disposal)

The dish is designed for

1 large baking sheet and a little more

Time for preparing:

30 minutes

Cooking program:

Stove, Mixer

Note

I haven't posted anything for a long time, but then I bought a Kenwood kitchen machine, and I had a second wind in cooking.
I wanted to cook marshmallows, opened a recipe according to GOST, and there a lot of sugar is needed, as if for evil, at home all the sugar supply has dried up
She began scouring the Internet in search of a recipe for jam (in the pantry, no one eats it). And I found it! original here 🔗.
If you have a thick jam, the author recommends walking over it with a hand blender, and it will be easier to beat with protein.
P.S. An hour after cooking, I tried 2 things. Delicious!
P.P.S. For making marshmallows, it is better to take apple, plum, apricot jam or thick jam.
I did not conduct a pure experiment with other types of fruits and berries, the cherry-plum mix proved to be excellent. I have no other jams

Loksa
Thank you! Very interesting recycling !!!! Larissa, I will try!
Shyrshunchik
musya, Larissa, beautiful recycling turned out. I'll try to get warmer, otherwise it won't be cold in the apartment now, but rather damp it.
Irgata
a lot of jam too

Larissa, any jam? and, probably, which is desirable thicker? and if there are so many berries apart from syrup and syrup - can you pour the syrup? because the recipe contains jam
Ljna
excellent disposal of jam
Lanochka007
musya, Larissa, a very beautiful marshmallow, took to bookmarks. Thank you for sharing
musya
Loksa, Shyrshunchik, Irsha, Ljna, Lanochka007, thanks for your attention to the recipe, girls!
Irsha, Irina, the jam needs to be thicker, in view of the fact that boiled applesauce is used in the preparation of real marshmallows due to the presence of pectin in it, apple, plum, apricot homogeneous jam, jam are suitable. With other jam, I would try, just drain the syrup and purée with a blender to make it look like a jam. I have plans to try it with cherry jam, but I have it too thin, to boil it or something ... In extreme cases, it will turn out marshmallow, which is also delicious!
Irgata
Larissa, thanks, I will try. Apple jam and jam are not stale - I use it when making ketchup. But there are a lot of raspberry and currant.
Akvarel
Quote: Irsha

Larissa, thanks, I will try. Apple jam and jam are not stale - I use it when making ketchup. But there are a lot of raspberry and currant.
how is it?
Albina
Quote: musya

Loksa, Shyrshunchik, Irsha, Ljna, Lanochka007, thanks for your attention to the recipe, girls!
Irsha, Irina, the jam needs to be thicker, in view of the fact that boiled applesauce is used in the preparation of real marshmallows due to the presence of pectin in it, apple, plum, apricot homogeneous jam, jam are suitable. With other jam, I would try, just drain the syrup and purée with a blender to make it look like a jam. I have plans to try it with cherry jam, but I have it too thin, to boil it or something ... In extreme cases, it will turn out marshmallow, which is also delicious!

Intrigued the recipe by the name, but it turns out that not all jam is suitable for this recipe.
musya
Albina, initially on the Internet, recipes were designed for applesauce and jam from it. I took plum in general, it is not a jam consistency, thinner. Of course, I will try to cook with cherry, but I think that protein and agar play the role of a structurant here.
I'll go and write in a note that we need to take thick jam.
nila
Larisa, thanks for the recipe! A great way to dispose of jam, very important now.
Write how it goes with cherry jam. I thought about him too. I still have a lot of cherry syrup left, I would also like to try it.
stanllee
Will the store jam go?
Babovka
currant and cherry jam remained. Need to try
galchonok
Larissa, wonderful recycling! Marshmallow! Thanks for the recipe, I took it away!
musya
nila, stanllee, Babovka, galchonok, Welcome! thanks for stopping by!
nila, with cherry syrup it will not work, there is a lot of moisture, more likely some soufflé will work ... if the protein beats ...
stanllee,
I would try, only the composition needs to be looked at, otherwise the manufacturers love nothing to add to ordinary products
Babovka, try it, tell us all! I will try with cherry jam.
galchonok, use it to your health!
Irgata
Quote: Akvarel
how is it?
and here
please
Super, jam is full)))!
Kseny @
musya, thanks for the interesting and practical recipe. Recently, I am a big fan of homemade marshmallows, I make it according to the GOST recipe, only I don't add sugar to the puree. I'm looking forward to summer to try to make marshmallows from my favorite apricots and peaches, and here's a recipe. After all, there is a couple of jars of peach jam in the store, so you don't have to wait!
musya
please, Kseny @, use this idea to your health!
And don't forget to tell me!

Added photos to the recipe!
Loksa
I think liquid jam can be boiled in the microwave, strong evaporation takes place there. I'll try!
Sedne
I have long wanted to try a marshmallow and today I saw this recipe, I made it right away (100 g of plum-pear jam for zhelfix + 100 g of grated raspberries with sugar), of course I squeezed out of the bag not very nicely, but it seemed that everything worked out, now I could not resist 1 piece really marshmallow with hints of raspberry, pinkish color, tasty, but very sweet.Good recipe, everything worked out right away.
Kseny @
musya, thank you and report
Marshmallow from thick jam, jam (recipe-disposal)
Not peach, really) Strawberry jam. To be honest, I did not have any special hopes that it would be a marshmallow consistency, because the confiture was not thick. But already at the stage of whipping it with protein, it became clear what would happen, it thickened perfectly. Everything turned out as it should

The first recipe tested in the new planetary mixer. It doesn't compare to whipping with a hand mixer.

musya
Oksana, thank you for such a beautiful and tasty report!
ala-i
Larisa, thank you very much for the recipe, very handy, otherwise the jam has been gathering dust for the third year! Just a question: I have a thick jam, but without jaundice, will it work? And you can replace agar with something? We don't have it ...
musya
Ala, without zhelfix, the jam is suitable, it is thick. I added this to mine, because it was watery.
Regarding the lack of agar, marshmallow as such will not work without agar, you can try to cook sugar syrup, combine with dissolved melted gelatin, pour in and beat with a protein-jam mass, pour into a mold and cool. The result is a dessert soufflé (I think so, in theory).
Sauza
And I got it very liquid ... Probably because of the jam. I had a plum, I punched it with a blender for uniformity. But it was clearly thinner than jam. Although, maybe my mixer is rather weak. I beat it for about 15 minutes, but the mass did not increase much ... And another question: do you need to pour the soaked agar-agar into the syrup completely or drain the water?
musya
Sauza, I sympathize that it did not work out as it should. The jam should not be liquid, yet real marshmallows are made on boiled puree. You can try to boil lightly in the micra.
soaked agar is boiled together with water, the proportions found in the open spaces, I did not change.
Sauza
musya,
I'll try again tomorrow by boiling the jam
leoalla
musya, tell me, how much ready-made marshmallow can be stored? / and how to store it correctly?
musya
Quote: leoalla

musya, tell me, how much ready-made marshmallow can be stored? / and how to store it correctly?
I don't know, to be honest, how much homemade marshmallows can be stored.
I lay for a maximum of 2 weeks, and then they simply ate
leoalla
Girls, what's the difference why this is. In the Gostovsky recipe, it is necessary to cook agar until nozzle, up to 110's, and then 3 minutes ...
I can't get marshmallows.
Maybe you don't need to beat the mashed potatoes to the holes in the bottom? Maybe I'm interrupting the puree?
Or maybe I'm interrupting the connected marshmallows?
How much to beat him? After the syrup is injected, it blows away and becomes liquid, not airy. It freezes well. But rubbery and not airy, dense. Straight sadness. 3 times wrong.




When does it increase?
At the stage, mashed potatoes and that's it? Then just interfere with the syrup for a short time, not wait for the second leap in increasing mass and gaining airiness?
lyuba-s
Hello, I can't buy agar in my lukomorye yeah, tell the lovely hostesses where you can buy it sitting at home
lyuba-s
Thank you. I've been looking at Ali, it's not clear what kind of substance, I wonder if anyone has experience from there, it's cheaper there
Luna Nord
It's strange, I didn't succeed, the slurry flows straight out of the pastry bag, although my jam is very cool, you can't take it off a spoon. I did everything exactly according to the recipe, I even measured everything in grams, usually I don't.




I read the reviews and came to the conclusion: whoever has an ordinary household mixer, and not a planetary, etc., has nothing to do, it will not work. Sorry, time, food. Girls, if anyone succeeds in ordinary household items, please write.
toffee
Quote: lyuba-s

Hello, I can't buy agar in my lukomorye yeah, tell the lovely hostesses where you can buy it sitting at home
There is a wonderful online store Aidigo. There are a lot of tasty things. And they also put a present in the package, some kind of spice. A trifle is nice.
lyuba-s
Thank you ! and I watched it. The packaging is small and expensive, and it’s not a fact that it’s not from China and not with eshki! I found my manufacturer, but there is still an ancient factory for the production of agar. Although I don’t know, it may be that they are being driven from Asia under its brand. 🔗 In general, I inserted the link as best I could, I'm not a computer engineer, I'm a village But maybe someone will be interested. Right from there I ordered this agra 150g and a pack of cocoa
Luna Nord
lyuba-s, In large markets there are. I buy: in Lenta, Auchan, Okay. On an Internet long wait, but I want to immediately.
lyuba-s
probably! I made an order, no answer, no hello! Maybe after Christmas time they will respond
leoalla
Luna Nord, Here many people do it with an ordinary mixer. Including me.
Why didn't it work? Did the puree beat well with the protein?
Not too much acid? Did you add lemons? (Will not thicken, it will be fluid).
The syrup was boiled down with ate. A thermometer? Was there a nozzle?
After introducing the syrup in the puree, did they beat for a long time? I beat for 20-30 seconds, otherwise it falls off.
lyuba-s
they brought my matchmaker to vladivostok, they will bring me after the holiday I'll try and write the matchmaker said that he looks like flakes.
Silyavka
Larissa, Good day . I was very interested in your recipe, I decided to try it. Agar was not replaced with gelatin, instead of a pastry bag, an ordinary plastic bag, gooseberry jam is very thick.
Marshmallow from thick jam, jam (recipe-disposal)
Here's what happened:
Marshmallow from thick jam, jam (recipe-disposal)
It's worth freezing, let's see what happens. Thanks for the recipe.
Natalyushka
Quote: Silyavka
Agar was not replaced with gelatin
Please tell me how it happened and how much gelatin was replaced?
Silyavka
Natalyushka, Nataliya,
Quote: Natalyushka
how did it happen
It turned out delicious, 1 gr. agar = 2 gr. gelatin, in my opinion, the proportions were looking for on the Internet.
Tyetyort
Silyavka, Elena, not 2, but 5 grams. Hopefully it will freeze. Put in the refrigerator, agar stabilizes at 40 degrees, and gelatin at 20 ... Zephyr on gelatin is called marshmallow, there are several excellent recipes on HP. You need a LOT of gelatin.
iren-star
Thanks for the recipe! I have been using it for a long time, I decided to thank it.
Marshmallow from thick jam, jam (recipe-disposal)

Marshmallow from thick jam, jam (recipe-disposal)
musya
iren-star, Irina, beautiful marshmallow! thanks for trusting the recipe
Lesya 1
Thank you! I'm happy with the result!Marshmallow from thick jam, jam (recipe-disposal)
musya
Lesya 1, great report! And, most importantly, you liked the result!
ANGELINA BLACKmore
Larisa, the marshmallow mass whipped just fine. She is so fluffy, white and smells of apples very tasty. Keeps the form perfectly. I will not post the report, since the species is not very marketable (I just put it off with a spoon and now I am in search of a large nozzle "1M open star")
Thank you very much for this simple and convenient recipe. I didn’t change anything in it, I did everything exactly.
Only one question arose. The marshmallow stood in a dry place for 24 hours. The blanks remained slightly sticky. After being rolled in powder, this ailment disappeared from them. So it should be, or should they be dry in a day?

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