Plastic marmalade can be made at home

I cooked from raspberries in the ratio of 1kg puree to 300g. sugar, boiled the mixture twice and dried for three days, set it for 2-3 hours at 100C with the door ajar, pulled it out and left it on the table overnight and so on three times, then took it out of the mold and cut it and sent it to dry for another 2 hours. The marmalade turned out to be plump, although at first it was also like jelly.

[bukabuza]

bukabuzaElena, thanks for the hope, so tomorrow I'll send it back to the oven and increase the temperature. Today I dried it at 60 degrees

I'm talking about my epic with marmalade.
Apparently I boiled it down a little, because when I tried to dry it in the oven, it began to float and separate the juice.
In general, it does not hold its shape.
I put it a little in a bowl and began to boil it according to Lyudmila's recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4637.0
, but it was not there. The currants are already with sugar, so it just caramelized, sticking to the bowl and getting the taste of burnt sugar
I have no idea what else can be done with my failed marmalade.
Can I boil in a saucepan over the fire?

[Elena]

Elena, and you try to boil it in a salt bath, at the beginning of the topic there are descriptions so that it does not caramelize. You can also send it to the dryer to dry.

[bukabuza]

bukabuza, Lena, so DenRassk, eventually boiled down on fire. It did not work out for him on the bath
I'll go on the fire, maybe I'll cook some more ... I'm not glad that I got in touch with this currant at all

I digested last year's jelly into marmalade, this is a very long process, but nothing burnt or caramelized, otherwise everything was just welded to one in a saucepan.

When I dried raspberry marmalade in the oven, at first, the juice also stood out, and at the last drying everything was well grabbed and easily cut with a knife, I posted the photo above.

Now tomorrow with renewed vigor I will begin the alteration

Girls. Made apple and plum puree today. I cut it, added a little water, cooked it (about an hour), stirring it all the time. Then she added 4 grams of agar-agar (no sugar). I laid it out in the form to freeze Does not freeze (has been lying for 10 hours). Do you need to dry or should the marmalade freeze (it's with agar)? How long to dry and at what temperature? And now it's just mashed potatoes on a baking sheet.

And when they boiled it down, it became very thick, if the edges of the puree did not converge with a spoon in the middle?
in the oven to dry the marmalade with the door ajar and no more than 100C.

[bukabuza]

bukabuzaElena, to be honest, did not spend in the middle, not very thick, ordinary puree (I blasted it), thicker than I close in jars. What to do: dry or boil?
I looked at your address, we are neighbors. I am also almost from Bronnitsy (13 km from the city. Village Ulyanino). Wow, where happened to meet!

[guzel]

guzel, yes we are almost neighbors
If I were you, I would still cook it, it should be very thick and change color. But I never cooked with agar and I have a bad idea of ​​it and how it should behave, but the plum and apple themselves are very gelling and if you boil them properly, they freeze before our eyes and it is not necessary to dry additionally.

[bukabuza]

bukabuzaThank you, Lenochka. So tomorrow morning I will do it (I’ll still cook). Is it better on low heat? Or let it boil to the fullest? Only will spit!

I burn over medium heat with a thick bottom, otherwise it will take a long time to cook on a small one. if there is a non-sealed lid, then the fire can be made a little stronger.

Nothing works, he does not dry. I boiled it today, laid it out, waited, maybe it would freeze in the room. No.Put to dry in the oven at 80 degrees. for 1.2 hours, then for another 1 hour at 50 degrees. Crust top, inside and bottom-puree. I took it in strips with a spatula, put it in another baking sheet with mashed potatoes up, crust down. Put it to dry again. We'll see. And in general, I am no longer glad that I started this marmalade. maybe because without sugar, that's why such a gimp? But the girls did it without sugar, everything worked out.

[guzel]

guzel, it's hard for me to say about sugar, I cook all the marmalade with sugar, the only thing I fiddled with melon for a long time, and the rest froze in 1-2 days.
and with what layer you mashed potatoes, it can be too thick and it freezes because of this for a long time.

maybe you can dry the marshmallow from mashed potatoes, since the marmalade does not want to work?

: Friends: Girls, I went to digest currants, only my hands reached her. Well ... good luck to me or something

Lena, how can you remake it into marshmallow? I'll keep it in mind just in case.

Guzel, as I understand you

Lena for marshmallow puree can not be digested. Spread it in a thin layer, about 0.5-0.7 cm, and dry. if there is a dryer, this is the most ideal option, in time from 6 hours. takes, but in the oven you can dry the pastille at 80C.

The marmalade is all dry in the oven, already half a day (from 10 o'clock). I flip it all the time. A crust appeared above and below, but inside there is still mashed potatoes. They look like pieces of dried manure both in color and in appearance - it's apple (sorry for the comparison). The pieces are incomprehensible, the shapes are incomprehensible, the vidocq is still the same. Generally ATAS FULL! But I wanted to send it to my friends as a gift! Sent is called. From the plum, I put the marshmallow in the dryer. Let's see what happens there. Yesterday I dried it from apricot puree, it stuck to the paper, I could not tear it off, I threw everything away with the paper. So my experiments with marmalade and marshmallow are not yet successful. It seems like I'm good at it, but nothing works here.

[guzel]

guzel, if the candy is stuck to the paper, then it needs to be moistened slightly with water on the back side and then it can be removed well.
but the marmalade dries for a long time. I do not dry for more than 3 hours at a time, then I let it cool completely, then if I need to dry it again, I send it.

I took this recipe as a basis and prepared all the marmalade using the same prince. from apples, plums, apricots comes out more dense, and from raspberries, currants and melons it is slightly softer.
🔗

The marmalade must be allowed to cool completely, then it becomes thicker.

[bukabuza]

bukabuza, thank you. Video class! It turns out that you need to dry for several days, but I decided at one time. Now I understand everything. Let's try again. And we will eat these briquettes like this. Kislenko, chewing, the truth is not the same, but it doesn't matter anymore.
Thanks again!

I boiled my currants and poured them onto a tray, onto food film. The layer turned out to be about a centimeter thick. Now I go and worry that it will not come off the film from me until the marmalade is smeared on it with a dense layer.
Truly, I had no problems, so I decided to make marmalade

Lena, do not worry, the marmalade leaves the film well, I generally use bags for these purposes and do not grease with anything.

[guzel]

guzel, I myself, when I cooked my first marmalade so much with it, I was worried about it, I felt like making it out of cherries, but now I have so much of it that I’ll have enough for the whole winter, I hope, I’ll add some more from Antonovka and quince and hope to calm down ...
By the way, I cooked from garden pears, I don’t know the variety, but they ripen quickly, I didn’t like any taste left and there was graininess, I probably had to break through with a blender and use it as a basis for other berries, because it freezes almost before our eyes and without drying ...

Lena, thank you very much for the video! There are so many apples this year, I will definitely put them on marmalade

Lena, don't worry, the marmalade leaves the film well

Oh, thank God I will hope.

Only I didn't understand, do I need to stuff marmalade into the oven, or will he, he himself, understand what I want from him?

wait until morning, let it cool down properly and grab.if in the morning, with light pressure on your finger, a trace remains, then set it to dry for 3 hours, then cool and see how it behaves. my currant-raspberry, cooked from last year's jelly, froze in a day with one drying, but I had a lot of sugar there 1: 1.

Girls, it’s me - a poor student came
The art of jelly making remained unconquered But as a result, I got a substance that can be sold on the construction market, passing off as liquid (no, not liquid, but even looking like a garden var) nails
I him choked-choked dried-dried, but he had his own plans for his future life
As a result, today I really think, let me cut it into pieces (it has become hard on top), roll it in powder-starch, and let it dry further dissected. No matter how it is. This substance stuck to the knife - tightly, to your hands - you can't pick it off, to the table - forever and, of course, refused to part with the film that was lined with the baking sheet. I will say more, when I tried to try, I firmly glued my teeth and lips, which was even a little glad my home
Well, the nerves are not iron, I sent them to the trash can, out of harm's way.

So my experience of taming red currants ended ingloriously.

Even today, she melted the fitting in a meat grinder, twisting the leaves to ferment tea. Nice day, however, today

Girls, thanks for the topic. Hurrah! Everything worked out the first time. I cook in small portions - 500 gr. mashed potatoes and a glass of sugar. Now I am no longer dry. I boil down until the drop is divided with a match, then it does not flow back. Behaves great in baking.

[Seberia]

Seberia, amused. She laughed heartily. That’s why I don’t mess with marmalade. I'm afraid it will be exactly like yours.

[Florichka]

Florichka, Irina, don't be afraid in advance. This is my handles for marmalade were not sharpened

and my apple marmalade went bad ((I made it from boiled apples with the addition of agar-agar, froze well, but was wet all the time, dried at room temperature and in the refrigerator (no frost system), but it never dried, but Today I look at it - it went black dots with mold.It's a pity.Having watched the video on the previous page, I decided that it took longer to boil and dry in the oven.and didn't freeze from the plum, although I did it according to the recipe.the husband then digested and added gelatin, only Apparently added little, it's all the same as jam.Good for spreading cakes.

[Diril]

Oh, I forgot to unsubscribe in the topic. Apple, plum and blackcurrant marmalade is excellent
So my problems were in the raw material - red currants.

Diril, from the plum is not frozen? Perhaps you haven't boiled it down enough?

Seberia probably boiled down a little plum, it was very juicy, although it decreased 2 times. this is my first marmalade, I will try further)

[Girls]

Girls made a marmalade from apples. Boiled well. Dried for 3 days for 2 hours. It is easy to cut and does not smear on the knife. But for some reason it is still wet on top. Even in the refrigerator. So it should be or is this the problem?

I boiled the plum with sugar, poured it into the mold. And now it's all dry, dry. Every night I make marshmallows in the oven and put the future marmalade there too. But it only just tightened with a crust, and that's it ((
Could the immaturity of the plum be the cause? It looked nothing, but they began to taste it, obviously immature.
And why should I now with this non-marmalade?)) Leave it as jam?

But it only just tightened with a crust, and that's it ((

Good day! I had the same problem with pear and plum marmalade. I tried to dry it for 2 days, it didn't work, in the end I made a marshmallow out of it. Here she turned out great! I spread the existing "nedomarmelade" on parchment and dried in just 4-5 hours in the oven. I made the initial thickness of 1 cm, after drying it became 0.5 cm. It turned out to be a plastic elastic marshmallow, cut it into strips with scissors, then into squares. Natural Fruit Toffee Comes Out! Pets are delighted.And on account of why your and my jam did not freeze, I think the point is in the lack of a gelling substance. Or you have to boil it for a very long time or do it in half with an apple, then it will work out. Let's experiment!

I've already made it from apples. I cooked them for a long time, it turned out sooo thick jam. Smeared, dried 2 times for 3 hours. It seems to have become hard. But firstly, it is sticky (and secondly, there is no plasticity. The layer began to rise, it breaks.
In general, somehow it did not work out with marmalade)
We'll eat it ourselves. But I wanted to treat my friends.
And plum nedomarmalade is worth)), you also need to make a marshmallow from it.
Thanks for the thought!

Here I am interested in marshmallow. I cooked an apple marshmallow in the dryer. And it seems to me that this is not a marshmallow, but a marmalade. Or I don't understand something. By the way, I tasted Belevskaya marshmallow, they treated me to it. Also not impressed.

It probably just isn't your food. I love Belyovskaya, I want to try to make it at home.
What happened in the dryer was also marshmallow. It is different.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=20319.0.html#top

And, I got just apple jam, thick. but, he does not allow himself to be cut! Maybe because I boiled it down in the cartoon? and didn’t "boil it?"

Posted Wednesday 21 Sep 2016 11:38 AM

I think it's a lack of gelling agent. Or you have to boil it for a very long time or do it in half with an apple, then it will work out. Let's experiment!

I also added the cake remaining from the distillation of juice to the apples, so clean and homogeneous, but still jam.

and didn’t "boil it?"

I think this is the reason ...

I think this is the reason

So you need to return home! I don't have a stove in my country house. Just a cartoon pressure cooker, just a cartoon, AG and a dryer.

I boiled it down in MV, with the lid ajar, it spits)

And I have been boiling the mass for marmalade for a long time in a deep baking sheet, in the oven !!!

In the oven, the evaporation area is oh-so!

The main thing is to choose the right temperature, then the mass will not even think to spit, in my oven it is 130 grams. (convection), the recommended 150 turned out to be a lot, it spits, but my oven and temperature are 20 grams. higher than the given one gives out ...

[Crochet]

Crochet, and I cooked and rubbed the middle. Combine with pieces? I also want to bake in the oven and roll up without sugar. True, I don’t have a deep one, I’ll have to be in the usual.

[Anya]

Combine with pieces?

Of course, Anya !!!

[Elena Bo]

Elena Bo,

Now I'm cooking in a basin. immediately added watermelon juice, then mashed puree from the middle. I smashed the pieces with my foot. The spoon is hot

Ladies, somebody has a proven technology of cooking layer marmalade "this is how it should be done!" ?
Please share, otherwise it doesn't work "right".
Thank you in advance!