Pectin-based marmalade

[Myrtochka]

Myrtochkahow cool! Well done! What speed. Did it go well? How does it taste?

Perfectly moved away. Delicious, but still soft. He needs to stabilize before tomorrow. Apple pectin. Cooked for a long time to 107 degrees. Maybe the temperature probe is lying. I will definitely do it.

Cooked for a long time to 107 degrees

Yes. It takes a long time to cook. About 20 minutes or even longer.

but soft yet.

It will be a little harder.

[Angela]

Angela, beautiful marmalade!

Table for marmalade from various fruits /
.

why is there no plum in the table, I have a concentrated plum ... and what can I replace glucose syrup with?

[Elena]

Elena, prepare plum, like in my recipe. The table contains puree, not juice or compote.
Girls, what should you buy this liter of syrup while living in Moscow? You have a dime a dozen confectionery shops! It is impossible for me to buy on the spot and that is always there. Last time I bought a 5 kg bucket. I buy in online stores. And I don't think where to get it? He is always needed if you make confectionery. Put in the cold and let it stand.
Replace with invert or corn syrup. I don't think there will be much difference.

[ang-kay]

ang-kay, Angela, well, I don’t bake a lot, especially the confidentiality ...

[Elena]

Elena, it is absolutely not that.

[ang-kay]

ang-kay,
Angel,

just for those who do not often cook marshmallows, marmalade, even a liter of glucose syrup is a lot)) I have it, but another problem is that it was bought for a long time (I do not cook often) and became thick and thick. Now I look at your marmalade for the second day and think about how to pick it out (syrup) from the jar.

Put in the cold and let it stand.

Here! I didn't know that. I'll probably buy a new one and put it in the refrigerator. True, I remembered dancing with tambourines with picking molasses out of the refrigerator

just for those who do not often cook marshmallows, marmalade, even a liter of glucose syrup is a lot)) I have it, but another problem is that it was bought for a long time (I do not cook often) and became thick and thick. Now I look at your marmalade for the second day and think about how to pick it out (syrup) from the jar.

Lena. I have a year and two in the refrigerator. I did not see any changes in properties or color. Does not crystallize. No smell appears. It goes into bread, sometimes instead of honey, and in glaze. Caramel. If it is very thick, then stupidly warm up to warm.

True, I remembered dancing with tambourines with picking molasses out of the refrigerator

Remember to take it out to the room a few hours before use.
I will not persuade you. Everyone decides for himself what to buy and use. But then the result is yours, and not the author of the recipe.

[Angel]

Angel, well, why are you offended then ?? I just explained the reason why it might be so.

And if you do not mind, then it is dedicated to all the syrup-free. It seems not difficult

Invert (glucose) syrup in 10 minutes (Kara)

[Lena]

Lena, I was in no way offended. I am just stating a fact.

It seems not difficult

Lena, only you need to cook immediately with lemon. So Lena Completion wrote marshmallows in my topic. Because if you add it later, like in Ira, then the inversion will not work.

Well, I don’t bake a lot, especially the confidentiality ...

Len, why did you remove the pictures of the syrup? Put it back, pliz. And the thread of the conversation is not clear.

Len, why did you remove the pictures of the syrup? Put it back, pliz. And the thread of the conversation is not clear.

And so that girls who have no syrup immediately see and understand that they are not suitable

just need to cook right away with lemon.

Here are also the nuances

[Lena]

Lena, Angela was not at all offended or wanted to hurt you ..I just noticed how I began to engage in confectionery, I am very anxious about everything, this is painstaking and sincere (necessarily) work! I'm even on the topic about losing weight, when they just called melted chocolate, without observing temperatures, rules ... they called me truffles, I turned everything upside down, I was ready
And I just kept it on the shelf, it thickened, I warmed it up a little in the world, so that I could take it, and that's it! Anji has a warmer climate than ours!
Yesterday I bought a packaged 100 g of this syrup, though it is not very profitable, but I will try as the author said (Len, this is not for you) and you have in Moscow ... in general, a shaft of these stores! We don't have enough for some reason .. You have a cheap Condi shop, if you're interested, I'll find ...
Angela, is it okay that I'm here ?!

[Olya]

Olya, nothing. I wrote everything correctly. Even I know where in Moscow it is sold. Gee) You can buy a smaller package, of course. But why? You can always attach somewhere, if that. And so you rush, and he is at any time)

You have a cheap Condi shop, if you're interested, I'll find ...

Please find. It will come in handy))

Girls, I have it for sure. I wrote a possible reason why others may not have it.

I am always for complete observance of the recipe at least for the first time - so that in case of failure, not to say that the recipe is fig. And with my crooked handles - it's easier for me to observe))

It remains to find pectin at home - there are 2 sachets - I really want marmalade))

[Lena]

Lena, you have Luda next to you, you can call you, she will tell you where and what .. and pectin is everywhere, even in small stores, and even in hyper and super markets — be sure! We have a producer of poods everywhere!

Put it back, pliz. And the thread of the conversation is not clear.

Put

[Elena]

Elena, Thank you. Is the avka new?

[Elena]

Elena, Thank you. Is the avka new?

[Angela]

Angela, I was going to cook marmalade, on a bag of apple pectin it is written to boil for no more than three minutes, will the marmalade mass gain 107C during this time, do you think?

[Tina]

Tina, can I answer while Angela is gone. No, it won't be in time. What kind of pectin do you have? Yellow is needed here. Cook until 107 'for 20-30 minutes (The steam from the pan stops going - this is a guideline)

Well. I also bought the wrong pectin. Written no longer than 3 minutes. How to buy yellow pectin in an opaque package.

Girls, it is better to buy pectin in a candy store and ask specifically for marmalade.

[Tatyana]

Tatyana, Tanya, thank you. Nope, I bought the wrong one, I have poods, apple, but clearly not the same as you said. Tanya, you won't believe it, there is nothing in Mogilev, I am in shock, I will have to order from Minsk, but I will definitely not get together soon

[Tina]

Tina, here

pectin is everywhere, even in small shops, and even in hyper and super markets, it is a must! We have a producer of poods everywhere!

Olya bought this pectin Pudov for marmalade, but cook for 3 minutes. did not write anything.

[Tatyana]

Tatyana, yes, I saw it, but I read the instructions and was a little upset, but I'll try anyway, it won't work - I'll find where to attach it.

Girls who bought the "wrong pectin" in a super- or hypermarket - do not worry, it is suitable for marmalade. In general, any pectin is suitable for marmalade (although it is better, indeed, yellow), but at this time, apart from the yellow one, it is unlikely to be able to buy from us, if only in some specialized stores. There are apple and citrus yellow pectin - any is suitable for marmalade. About the fact that to cook no more than 3 minutes, these are fairy tales - to cook, as has already been written here above, takes 20-30 minutes, and nothing is done for pectin during this time. It freezes, like cute - the main thing is that the density at the end of cooking is suitable (that is, not less than 105, but better than 106 degrees).

[Apple]

cook for 3 minutes. did not write anything.

And I haven't done it yet .. I'm waiting for you with oranges, what did you do with them or will you do?
What does yellow mean? I bought it in a confectionery store, but I can't determine which one I always did on agar and there were never any problems, why am I confused with syrups ?!
It's all the tempter author
Apple, looks like you (are) a pro ?! We respect and love the advice .. can you help with the syrup?

[Olya]

And I haven't done it yet .. I'm waiting for you with oranges, what did you do with them or will you do?

Olya, I have already made my orange one.

[Tatyana]

Tatyana, so I tell you in just a few words what and how .. otherwise the oranges will go bad!
Tina, do not worry! If not here, then in marshmallows, marshmallows, jam, filling for sweets - you use it!

[zvezda]

Apple, looks like you (are) a pro ?! We respect and love the advice .. can you help with the syrup?

zvezda, well, you can say so - in relation to the "pro" marmalade (pay attention to the quotes), I just did it many times already. I didn't read about the syrup - I went straight to the last messages. Marmalade on agar I don't know what it is - according to the rules, marmalade is made only on pectin. Pectin is called "yellow" not because it is really yellow (and maybe that's why), just a translation from the French pectine jaune - they are "legislators" in everything related to confectionery.

Pectin is called "yellow" not because it is really yellow (and maybe that's why), just a translation from the French pectine jaune - they are "legislators" in everything related to confectionery.

Here I am short-lived,, I ran to examine him, what color he is, thanks, I see!
I don't have enough syrup, I want to cook it .. will it go? And is it better with soda or without it, but only cook with lemon ?!

[zvezda]

zvezda, what kind of syrup are you talking about, I don't understand?

[Apple]

Apple, about inverted, because glucose cannot be cooked at home

Invert syrup for marmalade or for other purposes? If for other purposes, then at home you can cook (I get by with the purchased one), but for marmalade it is not suitable, you only need glucose syrup. Is it a problem to buy glucose syrup in St. Petersburg? And in other large cities, you can probably find it too (not in a regular store, of course).

[Apple]

just a translation from the French pectine jaune - they are "legislators" in everything related to confectionery.

Apple, not every French pectin for marmalade says pectine jaune, (there is a separate one)

... I have French for marmalade - and it says Pectine rapid set, and best of all for marmalade Pectin Slow set (delayed action)

[4er-ta]

4er-ta, I didn’t say that every French says “yellow” - I said that this term came to Russian from French, and it is preferable to use yellow pectin for marmalade. And it’s slow or fast, it’s not mentioned in my recipes by French confectioners (including P. Herme). Fruit jelly (pate de fruit, that is, literally "fruit paste") was invented a long time ago, when there were no fast and slow setting pectins (chemistry is improving faster than confectionery). I personally bought pectine jaune in France (for marmalade, then I bought from us) and pectine NH - this is mainly for glazes, because, unlike yellow, it is reversible, that is, it allows repeated heating. In general, a number of pectins are being produced now, and each has its own properties - but, to be honest, I prefer to do only with what is really necessary.

[Apple]

Apple, yes, a little problem .. I bought 100g for 120r yesterday! I went specifically to a confectionery store, so there only by order via the Internet, and in another only at such an inhumane price. Will it definitely not work ?? If only 10 gr. add ?!

[zvezda]

zvezda, Ol, if you find yellow pectin and glucose syrup in St. Petersburg, please let me know. Lit up with Angelina marmalades. I don’t buy purchased daughters, allergies. And I would have made my own from my apple juice.

How many interesting things.
Girls, as far as I know, all pectin, apple or citrus, is called yellow. We just write apple or citrus. There is no such division in Europe. The only thing they write is that citrus gives a more transparent result. I have little experience. I made marmalade with apple and citrus pectin. I didn't notice the difference at all. Most likely, fast setting pectin is not available for household sale.Otherwise, everything in the pan would have thickened. So take any in the store and do not worry. I do not think that they will slip in the pectin that interacts with calcium, and not with the large amount of sugar and lemon that we need.
For production, most likely, fast, medium and slow set pectins are subdivided. For the retail trade, at least with us, I think not. Give only slow. Otherwise, everything in the pan would have thickened. So take any in the store and do not worry.

Olya, just add the missing amount of glucose syrup with sugar.

I think, nevertheless, that invert syrup will work too. Or corn syrup. Glucose syrup is mainly made from corn.

We have glucose syrup at a very humane price. You can buy from 40 to 100 hryvnia per kilo. The last time I bought 5 kilos for 100 hryvnia. It was believed to be wholesale. Shipping, of course, costs money.

If not right, then write.

[ang-kay]

ang-kay, Angela, also lit up to make marmalade!
Delicious delicacy !!! Thanks for the recipe

[Lily]

Lily, I will be glad)

[zvezda]

zvezda, Marfusha5, girls from St. Petersburg, did not understand - have you ever used the search to find the right ingredients? For example, here's the first link that comes across:. Probably, if you search properly, there will be a cheaper one (in Moscow, about half the price). And 120 rubles. for 100 g - this is pure rip-off, at such a price it is not worth buying.
zvezda, did not understand why 10 g - you make a very microscopic amount? It is, of course, better to start with small portions, but if you do very little, the process can also be disrupted. In general, the approximate proportion of glucose syrup per 1 kg of fruit is 200-250 g, depending on what kind of fruit.
P.S. I wanted to insert a link, but it turns out that the rules are prohibited. Search for "glucose syrup", St. Petersburg, and I think there is a product.

[Irina]

Irina, I wrote what I bought, and what he is ... but in a professional store! I ordered the glaze, it's easier for you to order it yourself, you will pick it up at your pick-up point!



Apple, well, I made fun of ... We use the search at once, we can find everything .. it's not about that, but about replacing the glucose one with your own, cooked with your own hands ?! Is it clear?? And 10 gr, this is the addition of YOUR syrup to the store! That is, 100 grams of store glucose + 10 of its own, cooked by itself! UF ... So it is clear .. Okay, let's go ..
Angela, I decided that I would do it on my own and on the store at the same time, then I will compare! I have another problem, it heats up to 107 very quickly! Well, literally a minute or two, this is on the smallest fire
And where did that Tanya make it, my oranges are spoiling ..

[zvezda]

zvezda, I re-read the whole topic and finally understood why you are writing about 10 g - that is, you have 100 g, but you need to add another 10 g to get 110, as per the recipe. Here's the deal ... but isn't it better to recalculate the quantities using the simple proportion method (well, remember, probably from school). Take your 100 g of glucose as a starting figure and count all the rest. It will turn out a little less marmalade - but if you like it, next time you will be "fully armed", that is, with a large supply of glucose (I advise you to buy at least 1 kg, it really goes a lot).
Oh, while I was writing, you have already explained everything. Sorry for the repeat!

[Apple]

Apple, you don't know, but I already use it a lot ... I ran out of molasses, I did everything on it, but I use it a lot ... Both in a DSLR and in a marshmallow ... About the proportions here you don’t know me at all .. I’m a mathematician, and I’m also studying 7th grade and 5th grade with children! Mathematics is my everything
Angela thanks, I get it. I bought such molds, I will take them on video and post them ...

[zvezda]

zvezda, I beg your pardon - indeed, when you don't know a person, you can get into a mess like that. It's just that I often come across confectionery forums when it is very difficult for some to count the amount of ingredients. But if you are a mathematician, then I do not understand at all, what is the problem with recalculating the quantities in order to use pure glucose syrup? In this case, if something suddenly does not work out, you won’t guess - did it happen because of the addition of invert syrup?

[Apple]

heats up very quickly to 107

This is a regular syrup. This one will take a long time, because there is a lot of liquid. Fast for marshmallow, long for marmalade.

Then I don’t understand at all, what is the problem of recalculating the quantities in order to use pure glucose syrup? In this case, if something suddenly does not work out, you won’t guess - did it happen because of the addition of invert syrup?

Apple, because of 10 grams it is not necessary to fence a garden, as for me. Nothing will happen if you add invert or just sugar. If kram 40-50 was not enough ... then it would be worth thinking about.

[Olya]

Olya, feel free to add 10 grams of invert. There are recipes for marmalade (from a good Chef), where glucose and invert in half, and only some 10g

- work on bugs. Orange juice, cooked longer. And everything worked out great.