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Homemade marmalade and ginger
Homemade marmalade - a real find for lovers of sweets prepared with their own hands. Only natural ingredients! Fruits use any on your taste. At the end of cooking sliced mermaids can be dipped in sugar from all sides, but I did not do, and so very tasty!
Ingredients:
• 5 medium-sized tangerines (total weight of about 450 g)
• 2 medium-sized apple (total weight of about 200 g)
• 3 teaspoons of incomplete agar powder (no slides)
• 3 tablespoons sugar
• 0, 25 teaspoon ginger
• 0, 5 tsp turmeric
Preparation:
Soak agar in 3 tablespoons of water and leave for about half an hour. Ready-to-use agar should be uniform, resemble jelly consistency.
Clean tangerine peel, remove seeds and coarse film. If rough peel apples or, if you want a more delicate dessert, remove the peel, remove the seed pods, slice the apples into cubes.
Chop the fruit in a blender. Put the fruit puree in a saucepan, add sugar and spices, blanch for about 3 minutes. The amount of sugar depends on which fruits are used and how to get a sweet dessert. If apples and oranges are very sour, the amount of sugar should be increased. Add to the boiling mass of agar, boil for another minute.
Important:
Unlike gelatin, which loses its gelling properties when boiling, agar behaves exactly the opposite. To jelly agar hardened, the agar need to be boiled.
Pour the mass into molds for hardening, leave for 2 hours in a cool place. Get ready marmalade molds, cut into cubes.
Ingredients:
• 5 medium-sized tangerines (total weight of about 450 g)
• 2 medium-sized apple (total weight of about 200 g)
• 3 teaspoons of incomplete agar powder (no slides)
• 3 tablespoons sugar
• 0, 25 teaspoon ginger
• 0, 5 tsp turmeric
Preparation:
Soak agar in 3 tablespoons of water and leave for about half an hour. Ready-to-use agar should be uniform, resemble jelly consistency.
Clean tangerine peel, remove seeds and coarse film. If rough peel apples or, if you want a more delicate dessert, remove the peel, remove the seed pods, slice the apples into cubes.
Chop the fruit in a blender. Put the fruit puree in a saucepan, add sugar and spices, blanch for about 3 minutes. The amount of sugar depends on which fruits are used and how to get a sweet dessert. If apples and oranges are very sour, the amount of sugar should be increased. Add to the boiling mass of agar, boil for another minute.
Important:
Unlike gelatin, which loses its gelling properties when boiling, agar behaves exactly the opposite. To jelly agar hardened, the agar need to be boiled.
Pour the mass into molds for hardening, leave for 2 hours in a cool place. Get ready marmalade molds, cut into cubes.
