Composition / ingredients
Step-by-step cooking
Step 1:
How to make homemade marmalade from agar agar? Prepare the necessary ingredients. The taste of the apples will largely depend on the taste of the delicacy, as well as the amount of sugar or sweetener. The sweeter the apples, the less sweetness you need to add.
Step 2:
Wash the apples thoroughly.
Step 3:
Then cut the fruits into slices, remove the cores and all the spoiled places.
Step 4:
Put the apples in a blender, add water and turn our apples into puree.
Step 5:
Here is a puree of a homogeneous consistency should turn out.
Step 6:
Pour applesauce into a saucepan and bring to a boil over low heat.
Step 7:
In a separate bowl, add agar-agar to warm water.
Step 8:
Stir until completely dissolved.
Step 9:
Add agar-agar dissolved in water to a saucepan with boiling applesauce. Mix thoroughly. You will immediately see how the consistency of the puree has changed, has become smoother, thicker. Let the mashed potatoes with agar boil for a few more minutes, stir, and then turn off the heat.
Step 10:
Wait until the puree cools down to 40 degrees, add honey there and mix well. Then you can pour it into molds or into a baking tray.
Step 11:
Let the marmalade cool for a few hours and you can take it out of the molds, cut into pieces and eat. Enjoy your meal!
There are many ways to make marmalade at home.
You can cook applesauce for a long time and then it will harden due to the natural pectin contained in apples. This is a much more time-consuming process.
You can make marmalade from juice by adding gelling ingredients. It will turn out transparent and beautiful. But there will no longer be fiber, which is considered very useful.
My recipe seems to me the most optimal. It is not necessary to cook applesauce for a long time and at the same time it contains all the fiber from apples, which will give you the maximum benefit from using such marmalade.
You can also choose different sweeteners. Instead of honey, you can put sugar or stevia, as well as others. And if you take apples of very sweet varieties, then you can not put sweetener at all. It will be super useful!
You can also adjust the density of your marmalade from a tender, melting in the mouth and to a chewy dense delicacy. This can be done by reducing or increasing the amount of added agar or gelatin.
Bon appetit!
Before adding agar, pay attention to its marking. The numbers on the package, for example 600, 900 or 1200, indicate the strength (elasticity) of the resulting gel. The higher this figure, the denser the jelly will turn out.
Always keep in mind that the proportions of agar-agar indicated in the recipe are relative, since the result is influenced not only by the strength of the gel (figures on the package), but also by the quality of agar-agar, as well as the amount of sugar and acid in the dish. In order not to make a mistake and get the desired result, it is recommended to do a test.
To do this, take 1 tablespoon of a ready-made, but not yet cooled dish, and place it in the freezer for 1 minute. If the jelly turned out to be of the desired consistency, then the proportions are observed correctly. Otherwise, it is necessary to thicken or, conversely, dilute the dish.
An open bag with agar-agar can be stored for a long time, but it must be checked before use, since due to sunlight and air ingress, agar may lose its gelling properties.
Why agar-agar sometimes does not freeze, how to work with it correctly and avoid annoying mistakes, as well as all the subtleties of cooking various dishes with this gelling agent read the article about agar-agar .
Caloric content of the products possible in the composition of the dish
- Apples - 47 kcal/100g
- Dried apples - 210 kcal/100g
- Canned apple mousse - 61 kcal/100g
- Honey - 400 kcal/100g
- Water - 0 kcal/100g
- Agar-agar - 301 kcal/100g
