ang-kay
Mirtochka, but what was wrong? This one is great. Well done. Is this store juice?
Mirtochka
Angela, -Yes store juice, not transparent. The first one was soft, but it went well in the filling for bagels.
ang-kay
Clear. It means that the first time did not wait for the required stable temperature, or the thermometer is lying.
Akvarel
How many teaspoons of pectin is 14g?
zvezda
Quote: Apple
I'm sorry
oh well ... all their own, and no need to apologize ..
Rita
I started looking for pectin in our area ... It turned out that there are different. One can be heated above 105C, and the other cannot.
ang-kay
Rita, I don't know which one I have, but everything is super)
zvezda
Rita, oh, you have a cool one! And glucose syrup is just for sale in the store near you. Aldi or Lidl?
Rita
zvezda, we don't have such stores! I found this in an online store. I liked that there is a detailed description of different varieties of pectin.
zvezda
I am in Prisma in Narva and in a store that looks like a warehouse, I bought glucose syrup.
Svetlenki
Hello! As I saw this marmalade, I lost my peace and sleep. And when the recipe for marmalade in chocolate appeared, the poet's soul could not stand it. Here. Did it. Already freezes.

Pectin-based marmalade

I am showing you a very tasty Polish syrup, from which I actually made it. And here's how much I got from one serving. For clarity.

Anji, I now want to dip this marmalade in tempered chocolate. Hold my hand, huh? I have never tempered chocolate before. Found here from Natasha Prona method of tempering chocolate. Can you do this?

https://Mcooker-enn.tomathouse.com/in...712.0

After a couple of hours, when it hardens, can you already chocolate? And how to dip it there? Or lay it on a wire rack and water it on top?

ang-kay
Svetik, very beautiful should turn out. And the syrup is not very sweet? Didn't you breed it? The juice is still not so sweet. Or did you put less sugar? I have candied fruit syrups. I thought about making them, but stopped the sweetness. I can't figure out how much sugar to reduce or not to pour at all?
Quote: Svetlenki
dip marmalade in tempered chocolate.
Sveta. If you have Calebo chocolates, there is a temperature setting on the bag. If not, then I would temper like this. Melted chocolate to 45-50 (black). 25% of the base that you melted added cold. Stirred. Usually this percentage brings to the desired temperature 26-27 degrees. Stir constantly. If the temperature has already been reached, and the chocolate remains unmelted, remove it. If it has melted, and the temperature is higher, then add a small piece. Then heat up with a hairdryer to 31-32. Then, if you have a lot of chocolate, you can pour it over. I was just bathing.
You can also temper the chocolate on ice. Frozen vegetables. Melt to the desired temperature and cool quickly on ice.
Once I saw that chocolate was simply heated until 31 and worked with it. I haven't tried it myself, but it's logical. All chocolate is sold tempered.




Quote: Svetlenki
when it hardens, can you already chocolate?
Better leave it until tomorrow. It will become more dense. If you want to try, then half tomorrow in chocolate fields, and the other half today in sugar and eat. Just don't close it, but leave it on the table.
Svetlenki
Quote: ang-kay
And the syrup is not very sweet? Didn't you breed it?

Diluted to the taste of juice, as I remember it. There is no cherry juice here at all. And this syrup has no chemical content, such a delicious juice came out. That is, if you answer your question more clearly, then not on pure syrup, but on diluted one.

Quote: ang-kay
I was just bathing.

I will try...

No, I don't have a calebo, but some drops, but from a Metro-type store ... Dark chocolate.

Check my math, please.

I take 100 grams of chocolate, bring it in pulses to 45-50, then add 25 grams of chocolate there and stir it to a temperature of 26-27 degrees.

Or I can take a chance and bring all the chocolate to 30-31 and work.

Do I understand? And in a couple of hours, when I get the gummies out of the mold and don't eat them all, can I start, huh?




Quote: ang-kay
Better leave it until tomorrow. It will become more dense.

Yeah thanks! So I'll do it! The more delicious the marmalade will be!
ang-kay
Quote: Svetlenki
diluted.
In. And then I already thought how you counted sugar)
Quote: Svetlenki
Check my math
Yes. Everything is correct.
Quote: Svetlenki
So I will
Come on. I look forward to impressions.
Quote: Svetlenki
I can take a chance and bring all the chocolate to 30-31 and work.
Why risk it too much. You will eat at home. Well, it will melt in your hands.
4er-ta
Quote: ang-kay

I have candied fruit syrups. I thought about making them, but stopped the sweetness. I can't figure out how much sugar to reduce or not to pour at all?
You can add juice or puree of lemon, orange (better than red), it will not be so sweet.
I do not roll the marmalade, which is eaten in a day or two, in sugar, but only the one that is stored.
Angela , these are the gummies I have (these are the ones in the box). The shape is not quite round, but you can pour it into the mold more fully, it will be rounder
Pectin-based marmalade
But in chocolate
Pectin-based marmalade
ang-kay
Tatyana, well, cool! It is a pity that the chocolate does not show the transparency of the marmalade. Me and mine, the one in chocolate, I could not show in the context. It's good for you.
Quote: 4er-ta
add juice or puree of lemon, orange
OK. Good. I have mint syrup, and pear, and strawberry, and plum, and apricot. Cherry is already over.
Tanya, have you tried to do it on compote? What if such a concentrated boil? Fully frozen yet.
Quote: 4er-ta
can be poured into a mold fuller, they will be rounder
Yeah. Got it.




Quote: 4er-ta
marmalade, which is eaten in a day or two, I do not roll in sugar
And I like sugar. Crunch it. I'm dropping everything.
Svetlenki
Quote: 4er-ta
orange (better than red)

How delicious it will be!

Quote: 4er-ta
these are my gummies

Knel (am I correctly saying the name of the form?) Is still a cool form. If I like making marmalade, I'll buy it.

Quote: 4er-ta
But in chocolate

Super!

Quote: ang-kay
Me and mine, the one in chocolate, I could not show in the context.

And I know how Tanya did it! More precisely, I guess.
ang-kay
Quote: Svetlenki
Quenelle
Yeah. Knely. I like it too.
Quote: Svetlenki
More precisely, I guess
Iiii ...?
4er-ta
Angela, if there is a freeze, just wipe it through a rubbing or a sieve, I usually make marmalade from mashed potatoes, it is not thick.
And yes, chocolate marmalade, I cut it on both sides so that it shines through.
Sveta, here in the knell, the marmalade turns out to be very large, this is only for sweet lovers. I can't eat a whole one, I have a lot. Usually, I make marmalade in a frame and the size is about 2 * 2 * 2
Svetlenki
Quote: ang-kay
Iiii ...?

Ty, Anji, are you serious? On the other hand, Tanya carefully cut off a piece with a knife. And in the light it became visible

4er-ta, Tanya, am I right?




Ahhh, while I was writing, Tanya has already answered ...

Quote: 4er-ta
here in the knell, the marmalade turns out to be very large

there was such a suspicion ... Let's think ...
zvezda
I bought another uniform ... I'm taking
HORROR ...
ang-kay
Quote: 4er-ta
rub it through a rubbing or a sieve, I usually make marmalade from mashed potatoes, it is not thick.
I have straight thick. Still homemade. From the branch immediately into the frost. And I have no rub. I'm suffering.
Quote: 4er-ta
cut from both sides,
Quote: Svetlenki
are you serious?
Count it not at all. The head does not cook.
4er-ta
Angela, pierce with a blender, rub through a sieve and simply dilute with water.
Svetlenki
Quote: ang-kay
And I have no rub. I'm suffering.

Listen, you don't often need it, but when you need it, it's difficult without it ... Here svetta I took some Italian not so long ago - I'm happy.

Sieve (electrical and mechanical) for cleaning # 327


4er-ta
Sveta, I have Teskom, I'm happy. I also made Belevskaya marshmallow, rubbed apples and orange, tangerine marmalade - I punch everything with a blender and rub it.
ang-kay
Quote: 4er-ta

Angela, pierce with a blender, rub through a sieve and simply dilute with water.
I punch, but wipe the problem. I would initially dilute with water.
Quote: Svetlenki
but when you need it, it's hard without it
Olya bought me a star in Ashan. Much cheaper than Italian. You just need to pick it up. Yes, rarely needed, but needed. If there were funds, I would buy a sieve for Kesha.But paying more than 100 euros is too much for me
Svetlenki
My first gummy chocolate job

Pectin-based marmalade

Pectin-based marmalade

Pectin-based marmalade

The taste absolutely met my expectations! I got great pleasure from working with marmalade and chocolate

Girls who will get out of the forms the next day, be sure to walk with a toothpick on the side. This will make the marmalade easier to pop out.

And on working with dipping in chocolate - I liked gloves more.

Anji, thanks for the recipe and the pleasure you have received. I don't think I will stop there.
ang-kay
Svetik, super! Well done. I'm glad I liked it. I'm in love with him too.
Masha Ivanova
Svetlenki, Sveta! Very beautiful sweets! What did the kids say?
Svetlenki
Quote: Masha Ivanova
Very beautiful

Oh, Elena, smiled! Anji and Tanya have beautiful ones 4er-ta... And I did it as a child.

Quote: Masha Ivanova
What did the kids say?

While I was doing the photo session, the elder got five pieces in chocolate. He probably will just have knellies, with his appetites the elder really liked it in dark chocolate. The younger one just eats marmalade, no chocolate. The average one will try tomorrow - he has exhausted the limit of sweets for today.
marina-mm
Sveta, it turned out great, it's not surprising that the children like it.
zvezda
Svetlenki, Sveta, just great marmalade! I really like it, you can see right away that it's a great job! I went to the store today with these goodies, so there is a marshmallow in chocolate just like you have my marmalade on the way
Angela, now I can make marmalades ... I have such a ladle now





I'm fixing .. here is my orange juice and orange puree with ginger (which is darker)
Pectin-based marmalade
Pectin-based marmalade
Pectin-based marmalade
Thank you
ang-kay
Olya, great marmalade. I'm waiting with a new one from a new bucket)
zvezda
Angela, I would love to, and bought berries, but the water for 3 days was turned off for cooking agar, pectin is just a godsend!
ladnomarina
Quote: ang-kay
... And I have no rub. I'm suffering.
And I cut peeled chblocks and pears into pieces in a slow cooker, half a cup of sugar on top, stewed for 25 minutes, and everything was boiled. It is possible for 35 minutes, it will be even softer. And if puree-puree is straight, then in a food processor with a knife or a blender, boil briefly and pour. I forgot about the torment with the sieve




Girls, marmalade is a feast for both! Directly lit up too
zvezda
Marina, no, here is a little different. I have a JTC blender, it grinds phones, but there are berries, for example, raspberries, blackberries, strawberries, and they have seeds in them, so you can wipe them off. Yes, and you are not talking about the portions .. I bake 5-7 kg of apples for Belyovskaya pastila right away, even all my 7 MB will not cope, and the consistency is needed well, such a special .. You try to rub it once and you will understand !
ladnomarina
No, I don’t want to try any more, he’s still hemorrhoids. I did not cook marshmallow, and in the cartoon I made an almost full bowl 2 bookmarks a day. From one 4 jars of 700g, if I remember correctly, maybe 3.
Sanyusha
Angela !!! I'm with a report!

Pectin-based marmalade

Made strictly according to the recipe from store-bought apple and pomegranate juice.
I don't know about you girls, but I turned out to be so ineffectual. But I specially dried the crust so that it was slightly crispy. I really liked the recipe !!!
zvezda
Marina, what a gorgeous you have turned out !!! beauty .. that's why I love Angelina recipes ,,, take and cook, you don't need to think about anything, everything will always work out
Sanyusha
Quote: zvezda
that's why I love Angelina's recipes ,,, take and cook, you don't need to think about anything, everything will always work out
It really is. It's hard to ruin something when everything is so chewed!
Olya, soon I want to make a marshmallow, the recipe for which you posted in "tartlets". It should be delicious.
zvezda
Marisha, do it, everything will work out ..
ang-kay
Quote: Sanyusha
I'm with a report!
Marina, credit passed for 10+. Well done. This marmalade is tender and does not bother it at all. I don’t put it in a box at all and don’t cover it. Just standing on the table. I like.
Svetlenki
Sanyusha, Marina, great idea with a box! Yesterday I looked at an empty Ferrero Roche box and tried to throw it away. it's good to stop. Now I'll save for the marmalade.
Sanyusha
Angela, thanks !!!
Quote: ang-kay
I don’t put it in a box at all and don’t cover it.
I put it in a box for the candy bar, so that it was nice and civil. For myself, the marmalade was just in the pot. I love marmalade and marshmallows very much, but I don’t eat, but I enjoy myself, because the theme "1001st time we lose weight" is my dear
Quote: Svetlenki
Yesterday I looked at an empty Ferrero Roche box and tried to throw it away. it's good to stop.

When I saw at work that they wanted to throw out the empty box, I just didn't have enough "kondraty". There was one box at home, another one from work
ang-kay
Quote: Sanyusha
put the box for the candy bar
I understand this. I meant just a box. Not necessarily pretty, but a regular one with a lid for everyday eating.
4er-ta
Quote: ang-kay

I don’t put it in a box at all and don’t cover it. Just standing on the table. I like.
And I always put both marshmallows and marmalade in boxes. I make several types at once from different fruits and they are well stored in boxes for a month and sometimes longer.
ang-kay
Tatyana, they do not lie with me for a month. I like it when it's sugared (marmalade)
Sanyusha
Quote: 4er-ta
they keep well in boxes for a month and sometimes longer.
I would not have kept it !!! The husband is a candy eater.
Quote: ang-kay
I like it when it's sugared (marmalade)
Mmmm, yummy.
Once upon a time, Arcadia sweets were on sale. So they were somewhat similar to this marmalade. The top layer of chocolate, underneath is a thin crunchy caramel crust and delicate marmalade inside. Now "Arcadia" is not so ... sad.
ang-kay
Yes, Arcadia was delicious candy. And now is not the same. That's for sure)
Irina.
Angela, thank you so much for the recipe. But advice is needed.
I made marmalade, I did everything according to the recipe.
But I didn't manage to pour it. The mass froze immediately on the spoon. I had to reheat it again and pour it straight from the saucepan. Rather, even spread. But the rest of the mass still froze in the saucepan. Raked out with a spatula.
The marmalade froze perfectly in the molds. I pulled it out without any problems. It turned out very tasty. Roll in sugar.
How do you pour? Should the mass be poured into molds? Or is it thick, which can only be spread with a spoon?
Maybe I need to reduce pectin or citric acid?
I have Unipectin PG DS, citric acid was large. Maybe take another lemon?
Juice from the package.

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