Blackcurrant with agar agar. Marmalade at home

Fruits and berries

Description

Ingredients

Steps

Of course, first you need to prepare the required ingredients. Since our marmalade will be completely natural, we will use only sugar and blackcurrant for its preparation.



Peel the berries from leaves and twigs, rinse with cold water and put in a blender bowl. You can get rid of dry tails on berries, but this is too long. They will absolutely not be felt in your jam, so if you do not want to spend time completely cleaning the berries, nothing bad will happen.



Turn on the blender and grind the blackcurrant to a puree. The finished mass will look like a transparent jelly, and if your blender did not do well enough and there are unground fragments of berries in the mass, then use a sieve and grind them by hand.



Carefully pour the resulting mixture of currant berries into a small saucepan or saucepan and place on the stove, turning on a slow fire.



Add the required amount of sugar to the saucepan, after thoroughly mixing the mixture so that each sugar crystal dissolves, cook the mixture for about ten minutes, stirring occasionally.



After ten minutes, taste your marmalade for sweetness. If there is not enough sugar, add a little more and mix thoroughly. After that, you need to cook the mixture until cooked. Most often it takes about five or ten minutes.



Put the finished blackcurrant marmalade into clean sterile jars and close them with lids if you want to save it for the winter. Put a treat in the cellar or pantry and you can enjoy it at any time.



Enjoy your meal!

If suddenly your mood is spoiled or you feel unimportant, for some reason sad or sad, then the best panacea for you is black currant marmalade . Believe me, if life is not sugar, then this mistake must be corrected. How? Naturally with the help of . As soon as I realized that the toothache was starting to subside, I immediately decided to prepare myself a sweet “pill”. Unusually delicious marmalade can be prepared not only from blackcurrant, but also from any other berry. Try it and your mood will improve, I promise!

For cooking black currant marmalade you will need:

1 kg. berries,
-1 kg. Sahara.

1. We wash and sort out the berries.

2. We fill the berries with sugar, let it brew. It is best to leave the berries overnight, they should release juice. If juice is low, then add some water.

3. Beat the berries in syrup with a blender and put on a slow fire. Remove foam if necessary. Cook for at least 40 minutes. In order to check the readiness of marmalade, drop it into a glass of cold water. If the drop thickens, then it's time to remove the marmalade from the heat. If the berry syrup does not thicken, then add 1 tablespoon of gelatin soaked and dissolved in a water bath.

4. The cooled marmalade must be laid out on a mold greased with a small amount of vegetable oil.

5. Put in the refrigerator until solidified. Cut marmalade into arbitrary pieces and roll in sugar. ready!

Enjoy your meal!

currants

Marmalade is a beloved sweet from childhood... The most important thing is that in addition to the great taste, it is also absolutely harmless, because it does not contain any chemical additives, flavor enhancers, and so on. And you can make marmalade at home without much difficulty. It remains only to decide on the taste, because there is no limit to the scope of imagination! Marmalade can be made absolutely from any berries or fruits.

And today we will prepare blackcurrant marmalade - this is a favorite berry in our family. We usually buy frozen currants, unless, of course, this is the season. So, let's prepare this berry extravaganza of taste already! From the ingredients you will not need anything special, we usually have all this in our house.

Ingredients for marmalade:

Black currant 400 gr

Sugar sand 200 gr

Gelatin 10 gr

Drinking water 60 gr

Powdered sugar/sugar for deboning marmalade

Cooking method:

1. Gelatin put in a glass and pour 60 grams of water, let it swell.
2. Grind blackcurrant berries in a blender until puree.

   

3. Transfer the berry puree to a saucepan and add all the sugar (200 g), mix and cook over medium heat for 15 minutes, stirring occasionally.

   

4. Next - remove the pan with berry puree from the heat and cool the mixture a little.
5. In the meantime, dissolve the gelatin: heat a saucepan with gelatin over low heat until the gelatin is completely dissolved. In no case do not boil gelatin!

   

6. When the gelatin is completely dissolved, pour it into the cooled berry mixture and mix well.
7. Now the most important thing is to decide in what form you want to use this sweetness? There are at least 2 options here: marmalade can be poured into a mold and after waiting a day, cut into portioned pieces. Then they can be rolled in sugar and put in a box where you can always look and feast. And the second option: marmalade can be decomposed into jars and then smeared on toast or, for example, even cook cookies with it. You can choose both options, so I did 🙂
8. Pour half of the liquid marmalade into a deep mold with sharp corners (I took a silicone mold for a cake, it is very convenient because it is easy to remove the marmalade from it, and it is good in shape, because we will cut the finished marmalade into squares).

   

9. Arrange the second part of the marmalade in jars. Marmalade in jars can be stored both in the refrigerator and at room temperature. Moreover, it will definitely not stagnate with you for a long time.

   

10. Put the form with marmalade in the refrigerator for the whole day, it is better to make marmalade in the evening and keep it in the refrigerator all night, and in the morning you can just enjoy fresh marmalade with tea 🙂
11. When the marmalade hardens, remove the layer from the mold and cut into equal squares. Roll each square in powdered sugar/sugar and serve.

    gelatin marmalade recipe at home

It is very convenient that the agar page has instructions for working with it, including an indication of the proportion for acidic products. There was a lot of text, but don't be alarmed, in fact, everything turned out to be extremely simple. I just want everything to work out for you and sometimes I overdo it with it.

Marmalade recipes on agar-agar they differ so much in technology that I gave up this disastrous business and cooked as I decided myself. From our parents, we got red and white currants, and therefore the marmalade is two-layered, although there was a little white.

It turned out to be the most difficult and tedious to sort out the currants and wipe the berry puree through a sieve, everything else is done quite simply and quickly.

I got a small container of marmalade, 20 small pieces. In the recipe, I indicated only the volume of ready-made berry puree, so that you understand the ratio of puree and agar. From the initial volume of berries, the puree turned out to be half as much, but it depends on the juiciness of the berries and how hard you rub them through a sieve.

CakeUp says 1 teaspoon of agar-agar per 100 ml of liquid for neutral products and about 1.5 tsp. for sour. According to the instructions, you need to mix the agar with the liquid, let it swell, bring to a boil and cook for 2-3 minutes, let it cool slightly, and then mix it with the product.

Frankly, I read that when using agar with sour berries and fruits, it is better to mix the swollen agar with mashed potatoes and bring everything together to a boil, and I did it. Everything worked out well. The instructions work well too.

If you have a lot of currant puree or an odd number of ml and you do not want to use the entire volume, then you can simply pour the excess puree into a jug, add sugar, heat it up a little so that the sugar dissolves, and pour in cold water (can be carbonated) and you will get a great drink. It is the same with the marc left after rubbing the berries. They can be mixed with a small amount of water and sugar, bring to a boil and cook for 5 minutes, strain, then mix with the rest of the puree (if any) and water. This is for those who don't like good things to go to waste.

Ingredients.

• 100 ml white currant puree + 50 ml water for agar agar
• 200 ml redcurrant puree + 70 ml water for agar agar
• 50 ml of sugar for white currants and 100 ml of sugar for red
• 2 tsp agar-agar with a slide (or 2 tsp without a slide + a little at the end of a spoon) for white currants
• 4 tsp agar-agar for redcurrant

Cooking.

First you need to prepare the berries. They need to be sorted out and washed. Then the berries need to be pureed, I used a blender for this. But if it is not there, then you can crush the berries in a deep bowl with a pusher (which is used to make mashed potatoes). Then the puree must be rubbed through a sieve and measured with a measuring cup the right amount.

You will get one bowl of whitecurrant puree and one of redcurrant puree. It is more convenient to immediately spread the puree into enameled bowls, so that later they can be heated in them.

In one cup, mix 50 ml of cold water with whitecurrant agar, in another 70 ml of cold water with redcurrant agar. Let the agar dissolve and swell. Someone immediately uses it, but basically they write that the agar needs to be given time. I left it for half an hour.

When the gara swells, add sugar to the berry puree and bring to a boil over medium heat.

Add agar-agar to the berry puree, bring to a boil again and cook for 2-3 minutes.

Line a container or other dish in which you will make marmalade with cling film in a couple of layers. Remove from heat and let the puree cool slightly, up to 70-80 degrees. I was too lazy to get a thermometer and I just focused on the consistency and temperature, when the puree became warm and began to solidify little by little, I poured it into a mold.

First, red currant, after a few minutes, white on top. You can cook with a time gap, i.e. first redcurrant puree and when it has already hardened a little, prepare whitecurrant puree with agar. This is if you like perfectly even layers.

Agar-agar is good because, unlike gelatin, it also freezes at room temperature. But I put it in the refrigerator, because it's hot in our area. Thanks to cling film, getting marmalade out of a container or other form is not difficult. Cut it into small pieces, well, or as you like, and roll in sugar. As it turned out, agar-agar marmalade is not rolled in sugar, as the juice begins to stand out and it will be wet. Such marmalade holds its shape, but becomes wet from sugar. Keep this in mind.

1. We wash the currants, sort it out, wash it again, cover it with sugar, leave it overnight.
2. In the morning, boil over very low heat until the berries soften, stirring occasionally. This process took me about 20-25 minutes.
3. Remove from heat, carefully wipe through a metal sieve. At this stage, it is worth trying to see if the amount of sugar matches your taste preferences. I've decided that more sugar would be very useful. I added an additional 300 grams and mixed very thoroughly (if lumps of sugar remain, it may burn).
4. We return our currants back to a very small fire and keep it there, not forgetting to stir occasionally until the mass is boiled down by 1.5 -2 times. Everything boiled down for me by about 1.5 times in about one and a quarter hours. When the mass begins to boil, we carefully monitor that the sugar does not start to burn.
5. We lay out the paper on a baking sheet or tray and pour our mass onto it, where we leave it to cool completely.
6. After cooling, the mass hardens. We spread the sheet on the table and cut the layer of marmalade into pieces.
7. If desired, you can roll in powdered sugar.

Ingredients

• Berry - 1 kg;
• Beet sugar - 0.6 kg;
• Water - 1 - 2 tbsp. l.

Cooking method

1. Wash the berries, because no matter how clean the currant collection seems, there is plenty of garbage in it.
2. After treatment with water, sprinkle the berries on a clean cotton towel or on a piece of cloth to dry.
3. When the currant is ready for further processing, collect it in a suitable bowl or cup and mash with a wooden mortar.
4. Add water, add sugar and stir.
5. Rearrange the basin with the currant mass on a low fire and, be sure to stir from time to time, cook until it begins to easily move away from the walls of the dish.
6. Lightly moisten a baking sheet with water, pour hot currants on it, level the surface and dry to a marmalade state.
7. This can be done in the oven at the lowest temperature and with the door slightly open. But since marmalade dries for a long time, from time to time it is worth turning off the oven and letting the sweets cook naturally at room temperature.
8. When the children's joy is ready, cut it with a knife or using curly molds, sprinkle with sugar grains and serve with tea. It is better to store in a glass, hermetically sealed jar.