Apricot jelly on agar

Apricot jelly on agar
Category: Blanks
Ingredients
Apricots 500 g
Agar 3 tsp
Water 1 tbsp.
Apricot essence
(if any) 5 drops
Cooking method

Well, if with sugar, then you can even without agar - puree apricots and boil with sugar. You can add zhelfix or quittin. And I just brought the puree to a boil and added agar separately brewed in a small amount of water.

Note
Pureed apricots. Agar was poured with boiling water, brought to a boil and boiled for 1 minute. At the same time, she heated the apricot puree while stirring. Poured water with agar and, stirring, brought the puree to a boil.

I added pectin to blueberries, you need to look, put it in the refrigerator, and how much to add ??? The bag in my opinion goes for 1kg so ???
probably it is worth buying more with pectin and adding to the jam, they will bring oak pears, which have fallen off from a strong wind and you probably need to cook the jam and add pectin there ................. I think it will be delicious

Svetik, I did not work with pure pectin. There is only dry apple powder from the Peki Sam store, I added it to bread today instead of panifarin for fluffiness

Please tell me, Alexandra, is it possible to prepare jelly from other berries and fruits in this way?
and if cooked without sugar, how long will it keep?
and where to store it?

[Markofka]

Markofkaof course, any fruit can be cooked like that.
Proportion - 1 tsp. for every 250 g of mass, including water (if you add it)

If you need to sweeten, then I use stevioside (crystalline powder, stevia plant extract), no more than 2/3 tsp. for every 500 g of mass.

If you need to store it, remember how you store sugar-free sterilized berries. Apparently. boil well, sterilize thoroughly and roll up.

I don't have a summer residence, and I don't consider it necessary to harvest purchased fruits for future use. Therefore, I have no cooking experience for storage. How long it will stand - I cannot say. I think it should be kept cold.

Now all year round cheap frozen fruits, from which at any time you can quickly cook such jelly or jam, which lasts a couple of days. then something else as needed. I also make all sorts of goodies from dried fruits in winter.

Try it, and it will be great if you later share your experience of how such a blank is stored.

Thanks for the answer)
we'll see)))

Good health

What are the goodies from dried fruit?

Alexandra, we are waiting for the recipe for dried fruit delicacies. You are welcome.. ...

[Esfir]

Esfir, and you take a look at the list of my recipes. there, for example, there is
Marmalade on dried fruit agar

Homemade sweets "Prunes in chocolate"

Marmalade in chocolate "Cherry"
In general, from soaked in a small amount of warm water with the addition of strong alcohol and then puréed dried fruits, you can make an excellent filling for poured or body sweets, as well as for baskets or tartlets (one layer of soft sweetened cottage cheese with the addition of agar or white chocolate, the other - a mass of dried fruit, on top - juice jelly on agar.
So without heating we get live vitamins (if dried fruits were dried correctly, they were not subjected to heat treatment).

Now is not the season, by the winter I will do something new with dried fruits. For now, I'm adding dried cherries or cranberries to sweet baked goods. All this is in my recipes (see Profile).

Alexandra, THANKS very much for your answer. Took a note.

Alexandra, I think you have a mistake in proportions. You write yourself that 1 hour. l. agar in 250 ml of liquid and there and then such a controversial recipe.Sorry, but 3 tsp. agar is a lot !!!!! That's impossible!!! The proposed amount should be no more than 2 tsp.
I often use agar for jams, marmalades and soufflés, but not for jellies. In our family, jelly is more pleasant from gelatin, after all, it is softer than agar. Agar jelly is dense, one might even say solid.
Now, for example, I made jam from melon and mango and I see my mistake in the proportions: I put 1 tsp on 800 grams of jam. agar without a slide and my jam turned into marmalade !!! Now, of course, I will correct this mistake and make a new jam. Yesterday I made jam from grapes and there for the same 800 gr. 1 tsp agar is just right! Please do not forget about the individual degree of gelation of each product.
And yet, the agar must be poured with cold water (100 ml per 1 tsp) and set aside for at least 30 minutes. Bring to a boil and pour the fruit and berry liquid mixture (not cold !!!) into the agar, and not vice versa. Cook, stirring occasionally for 1-2 minutes.

[Tyana]

Tyana , do as you like.

I do exactly as I wrote. I do not fill in or soak anything, the portions are just like that.
For 500 g of fruit mass PLUS 1 glass of water - total 750 g - 3 tsp (1 tsp for every 250 g of mass)

My fruit puree in this recipe is hot, so it doesn't matter where to pour what in this recipe.
But if the mass is at room temperature, then indeed, agar water should be added to the fruit mass, and not vice versa.
She shouldn't be cold at all
So, in every ice cream recipe, I repeat this every time.

It is not necessary to boil the mass together with the agar, if before that the agar with water is boiled for 1 minute - so it reveals its gelling properties
Therefore, if you need fresh fruit puree on agar not for storage, it is better to do this.

Gelatin and agar are different foods. Agar is a calorie-free natural source of healthy fiber, vitamins and minerals, which I specifically use for dietary nutrition in order to maintain a stable weight (or lose weight) and normalize metabolism
Gelatin - extract from the bones of cattle
A few years ago I decided not to use gelatin, I get along fine with agar

Accordingly, if you need to soak gelatin, it is not at all necessary to soak the agar, unless it is in flakes or pieces. White powder - no need for sure

Alexandra, you want to say that you don't soak gelatin either ???
There are certain rules of preparation, agar and gelatin are recommended to be soaked and each has its own time. 🔗
If the agar is boiled with the berry mass for a minute, the jelly and marmalade become more "pure" and transparent in color, this is my observation.