Apricot jam on agar-agar

[Palych]

Nelya, why is it important to close it with a key and not with a twist?

Luda, no, it doesn't matter! These are probably my troubles. For some reason, roll-up covers are both more familiar and reliable for me. I always thought that if we take less sugar than we should, then we need to roll it up, otherwise they will not survive intact.
Palych, Igor, boil apricots until boiling and puree. It is possible today, but it is possible tomorrow morning. Then let him stand and wait for the agar to appear. Buy agar, dilute it with water and the remaining sugar, and bring to a boil. At this time, the apricot puree should already boil for you, boil the puree for a couple of minutes and gradually pour in the boiled agar syrup. Boil it for a minute and turn it off. Pour into jars.
Everything is simple and fast!

[nila]

nila, NelyaAnd I want to thank you for 2 recipes at once. Wandering back in the winter in the recipes, I came across Silt, I was very interested in the recipe, so I took note ... The moment came I bought an apricot, and went to study ... then I came across a new one ... In general, Silt turned out great, but the first jam was too much for me dense, (my son liked it) .... I'll make a reservation right away - I didn't purée, it's still ahead. I think I somehow combined the process of cooking jam and Silt, that is, I boiled it according to Silt (I really liked this process) added sugar at the end and at the same time agar separately, as a result, they almost simultaneously boiled, mixed and ... ((by 1, 5kg apricot took a packet of agar where 6gr. I reduced sugar - 1,1 kg, and ... it turned out incredibly tasty, tender, ((I counted ... damn already 22 jars of Silt and Jem, it seems like that's enough ... but the process is so delayed that I'm ready to do more. more and yet ... I haven't made jam without pieces yet, and the last one turned out so great that I can open the jar myself and crack it .... Now I'll go and try to make a cherry.

(((and also along the way discovered a quick cut, a nice dicer ... yesterday, with such a speed, I poured almost 6 kg that I still can't get away from my stupidity ... after changing it for a certain number of years, I got it occasionally only for cutting salad or okroshka

The photo is not so hot, on the first is the top jar from the first batch, where agar is at the norm, the rest, not all of course, already with a decrease ... in a spoon it is ...
Nelya, my gratitude for both recipes knows no bounds, there is no limit to my happiness from finding your recipes.

it's good that the apricots are not cheap, otherwise I wouldn't crawl out of the store .... and fill everything with jam ... I'll go buy agar until the HP has ground everything after such a wonderful recipe. ahead of me is a trip to Altai, if the heat does not spoil everything there, then a harvest of cherries awaits me ... I rub my hands straight in anticipation.

Buy agar, dilute it with water and the remaining sugar, and bring to a boil.

Nelya, why cook agar separately?
I pour soaked agar into boiling jam and cook together for about five minutes.
So there are fewer movements and less dishes or will there still be a difference in the consistency of the finished jam?

Did you have to remove the foam? I took off an almost full bowl of soup. I bought agar, even an expensive infection, and 7g each. in a bag. Here many write to reduce the dose.



All. 8 x 0.5 + a glass to drink.))

And I also cooked today, unexpectedly, I thought it wouldn’t work before the weekend, but ... from 2 kilos it turned out 6.5 cans of 0.5 even, they stand to try, they cool down ... and 2 more kilos are left, until I decided how to dispose of them: the agar is over, and in the next five only Kotami, I read that it is not very good

[Svetlana777]

Svetlana777, Svetlana, a great new recipe for jam-jam came out with you (y)!
Just try it myself! But who is this so much to eat? The husband is already yelling why she has made so much, since last year the reserves have been worth it!
Zeamays, Svetlana, I did it according to the recipe, and did not change anything! So, probably, it boils faster, and the apricot is not overcooked. After all, we pour boiling agar syrup into the boiling apricot, and turn off the boiled jam immediately, minimum heat treatment. And just the dissolved agar still needs to be brought to a boil in the jam itself.
Palych, Igor, Congratulations! You did it !
And agar yes, dear! But it's worth it!
Smile, Catherine, but on the contrary, I heard that Kotami agar is very good, I also regretted that they don't sell it here, so ..
But you can try, I think it will freeze anyway! And agar does not give any taste, it is not pectin.

[nila]

nila, yes, I am like this)
The next one is a round plum with a jackaladka.

I did it according to the recipe and didn't change anything!

Nelya, thanks, I see.
You just once mentioned that you have a lot of different agar-agar, which means that you have experience, maybe there are some nuances, otherwise I had an acquaintance with this agar for the first time this spring - I showed jams in "Arbor".

I heard that Kotami agar is very good,

... not a fig ... I did it with cherries and decided to use Kotami, (((I have a can of 210gr ... so, it needs to be increased normally, it gells badly. maybe it's different? I have it written .. .KOTANYI (Austria) Closed a couple of jars, and the spoon remained, and this residue froze, (ate, delicious,) and looked in the jars in the morning, garbage, it is clear that it is not jam, but not jam either ... so-so. made orange jam according to the same recipe, added more agar of the same, and still did not like it

Nelechka, thanks for the recipe! Although my agar is old, I will try it anyway. I don’t think I’ll spoil it.

Nelechka, I tried it - tasty and tender, I was afraid that it would be sweet, but no, it’s the most
Once again, thanks for the tasty treat

[Zeamays]

Zeamays, Svetlana, no, you probably did not understand something! I don't remember what I wrote that I have a lot of different agar. I wrote that I used a mixture of old agar, and fresh. In general, I had agar, and I used the one that is sold by weight in the bazaar, and the one that is in Silpo or Varus, I don't remember the company?
I remembered about your orange jam! Did you also boil it on agar, or pectin? I never bought oranges then.
Svetlana777, Svetlanado you think agar is to blame? Then try our simple agar. Like cats and expensive in addition? But when I haven’t tried it, and haven’t seen it with us.
Yutan, Tatyana, try it! I'll wait for your report! The girls tried to cook with old agar agar, it worked fine!



Smile, Catherine, thanks for the report! I am glad that everything worked out and I liked it!
Sugar 1 to 1 added or reduced?

Nelechka, one to one, out of habit, also immediately thumped everything, but when she put it on the stove, she remembered and began to scoop up the excess to add them to the agar later.To my taste, there is enough sugar, although I rolled these jars, I like it more - do not deteriorate for years

do you think agar is to blame? Then try our simple agar.

I'm sure I made apricot on plain agar (I don't know which brand is written Domashnee bistro, it thickened so much, I wrote that I reduced the second batch ... and I used Kotami after that, I just forgot about it, but here it is inappropriate moment caught my eye.

Quote: nila from Yesterday at 11:37 pm
do you think agar is to blame? Then try our simple agar.
sure

Sveta, look here, this is where I saw the reviews https://Mcooker-enn.tomathouse.com/in...n=com_smf&topic=450512.40

no, you probably did not understand something! I don't remember what I wrote that I have a lot of different agar. I wrote that I used a mixture of old agar, and fresh. In general, I had agar, and I used the one that is sold by weight in the bazaar, and the one that is in Silpo or Varus, I don't remember the company?
I remembered about your orange jam! Did you also boil it on agar, or pectin? I never bought oranges then.

So I got hooked on this :) If there is old agar, then there is some experience in its use.
And I bought the first agar only in the spring at ATB, and I showed it, here

Tea Gazebo # 94614

Hmm, agar is really different. Apricot jam with my agar froze with a bang. Plum begins to flow slightly if the jar is tilted. But in general it is normal. But the marshmallow did not work, we will eat with spoons. It is necessary to buy normal agar for marshmallows. And I'll slowly add this one to ice cream - it works out fine with him.

there is some experience in its application.

Experience in application only in jam and marshmallows. In winter I often make marshmallows, but now I have no time to do it.
But in

I'll slowly add ice cream

I have never tried ice cream with agar, and did not even think that it could be used in ice cream.
Anya, are you already making plum jam? Or do you mean the experience of past years?

[nila]

nila, Nelya, I don't have my own fruit. The store had decent and cheap plums. And I made jam from plums using the same recipe. We take the main stocks of canned food from our mother-in-law - she lives in the Rostov region and has her own plot. She already scolded me here that I myself cook from purchased fruits. She has a lot of apricots this year. But I planted your recipe for her daughter yesterday, and today she covered 3 kg of apricots with sugar, she will cook later. She said that she also had such jam.

And ice cream can be made with agar, and with gelatin, and with starch. Any thickener can be used.

[Anchic]

Anchic, Anna, apparently you and I got the wrong agar for plums. That year I cooked a plum with agar, it also did not freeze, it flowed in a jar. Cooked like Svetlana described, poured diluted with cold water as a jelly. This is exactly what was described in the recipe. This year I decided with a prescription Neli boil an apricot with agar boil (I took 1500g of sugar for almost 2400g apricot without pits) and everything turned out with 2 bags of agar, 8 g each from ATB.
I think the problem is precisely in the quality of agar, they used the same agar with Light this year from ATB. In various states, it was poured into boiling fruits (hot and cold), and the result is equally good. In that year, I remember exactly there were 10 grams in a larger bag (as indicated in the recipe) and bags with a different design.

[Anchic]

Anchic, Anna, correctly scolds the mother-in-law! If she has so many fruits of her own, and you buy! It's just bad that the mother-in-law is not around, and you don't get a lot of dung from her.
I thicken ice cream with frozen bananas. But I only make berry and curd ice cream.
And I made plum jam according to this recipe Plum Jam (Old Calendar Leaf Recipe), it turns out thick, but it takes a long time to boil.
Borkovna, Elena, maybe also apricot and plum gel in different ways. Apricots have a higher gelling ability. Well, I only compared the quality of different agars on marshmallows. And the one with ATB, only I bought it in Varus, and the one that by weight from the market equally freezes in marshmallows.

Plum and apricot gelatinous differently. By the way, I didn't boil the plum with agar - the gelling properties of agar are lost from acid, and plum contains more acid. In general, I have this strange agar. I bought it in Taganrog at the market. It dissolves in cold water and swells immediately. 3 g of agar per 100 g of water gives a thick gel-like liquid in only 5-10 minutes of swelling. Before that, I bought agar in a candy store - it behaved completely differently. Therefore, I want to buy another agar for more responsible dishes.

[Nelya,]

By the way, I didn't boil the agar anymore - the gelling properties of agar are lost from acid, and the plum contains more acids

My plum is early, large, light and very sweet. A wild apricot is much sour than such a plum. And yes, apricot has a lot more pectin of its own than plums.It takes the second place after the apple.
Nelya,thanks for the old recipe. You yourself know that earlier it was impossible to get agar with fire in the afternoon. And it really took a very long time to boil the plum, apricot, etc. to the desired consistency. Even with the primary selection of juice. And now there are a lot of gelling additives, helpers for all tastes.

Good day! Thanks for the recipe, the jam is delicious. Sugar put 600 per kg of apricots, made a triple portion at once. Next time I will try to put less agar-agar since it is very thick, like marmalade.

[nila]

nila, Nelechka, girls, can this jam be used later in baking? I want to prepare more for this! Apricot - the sea ...

Can this jam be used later in baking?

I think that it is possible, today I stuffed pancakes with them, my son said delicious

[Svetlana777]

Svetlana777, Svetlana, so you can fry pies with him - won't it flow?

[nila]

nila, Nelechka,I completely wound up, and forgot to write that I cooked the second half of the apricots (I grabbed more because of greed), cooked it with zhelfix 2: 1, 2 bags for 2 kg of apricots, after blending, added the remaining sugar and boiled it for three minutes. It hardened well, but differs from agar in consistency: the one, like marmalade, can be cut, and this one is thick, and spreads well. Everyone who tried them liked the taste of both options.
Thanks again for the recipe!

[Nelya]

Nelya, thanks a lot for the recipe! Delicious jam.

[bnb]

bnb, Natasha, I also cooked more, with the hopes of using it in baking. In winter, we will try to eat like that, and we will add to baking.
But it must be borne in mind that agar loses its gelatinousness when heated. But when cooled, the op solidifies again.
4er-ta, Tatyana, Tatius82, what attractive jars you have turned out! Thank you for not polishing yourself and receiving the report on the topic.
Smile, Catherine, it's good that I tried to make jam on agar and on zhelfix! There is an opportunity to compare now!
But I stopped cooking on Zhelfix. It is pectin-based, and I can taste it in the finished jam. But I don't feel the agar

Nelichka, I come to you with a huge thank you. Yesterday I cooked apricot for a sample of 1.3 kg. Sugar added 1.1 kg and agar I only had one pack of 8 grams. Moreover, the agar was old, it was already five years old, but it thickened perfectly. And not too thick and does not flow. The output I had was 4 half-liter jars and the remainder of 180 gr. jar.
Here in the photo you can see that it holds well on the spoon, does not drain. And the color is so orange - orange


This year I have already cooked so much jam that now we will eat it for 10 years, and how many more in plans and desires

Girls, I scold myself for not reading the topic about jam inside and out, I clung to the proportions with my eyes and forward. I made jam with Kotami agar, I have been lying around since last year, let me think I'll use it. I did everything according to the recipe as Nina wrote, now I'm wondering whether it will freeze or not. I'll look for agar from another manufacturer, I'm not sure what I will find, quittin seems to come across from thickeners, but I want jam on agar. This year we have sizing apricots and just wild (vents) just an unmeasured harvest. In any case, many thanks to the author of the recipe!

Made agar jam with Kotami

may freeze ((I didn't have it in a bag, but in a jar it was already 200g, maybe in better bags ... I need to use it anyway, I added a double portion of this agar, it seems to have frozen fine

[Svetlana]

SvetlanaThank you for your feedback. Looked now, my jam does not freeze. Either I was wrong about something, or really poor quality agar-agar. Read on, here we have a topic about thickeners.

Either I was wrong about something, or really low quality agar agar.

This is because of agar, I experienced, I put 2 tablespoons with a mountain straight on 1 kg, then it froze, and then, if we compare it with the Nelin recipe, where 10gr, it turns out not very dense, i.e.It is not normally taken with a spoon, it remains in pieces, but the density is lower (which I personally like, I also changed the starting recipe - I reduced sugar and agar too, but if I have such agar of good quality (I saw it on sale in Lenta, it is definitely of good quality, I think a bag instead of 10g is enough, if you add it according to the recipe, it turns out sooo dense like marmalade)

Thank you for the recipe and report. Peeled apricots were 2.7 kg, agar agar two packs of 10 g, I don't remember the manufacturer. Sugar added 2 kg. Everything froze well, licked a spoon, delicious. She laid out everything, one jar is incomplete, but it is clear that nothing flows. It turned out 8 jars of 0.5.

And here I opened one jar, which was incomplete, the other day. It's so yummy. You can just eat away the mind. The jam turned out to be just perfect - like thick jam, no hint of marmalade or anything like that. It tastes like ordinary jam, but it doesn't flow at all. Perfectly spreads on bread and does not drip from all sides, like jam does.

[Olya]

Olya, I'm sorry that I didn't immediately react to your feedback. I rested on the seas, on the road, there was no time for the Internet, and I was there without communication.
I've just arrived, got busy with business and now I'm looking through Temki.
Olga, it's great that your family also liked this jam! Do not worry that you have made a lot, the winter is long, everything will pick up. And it’s not known a hundred in the next goal will be ugly apricots.
Victoria, I am not familiar with Katami agar. But on the Internet, there seemed to be not bad reviews about him. But if he had poor living qualities, it was simply possible to increase the dose. Well, do not sell such good!
So Svetlana advises you the same!
Nadyushich, thanks for the detailed report! I'm glad the recipe came in handy. I hope that it will take root in your family!
Anna, and thank you for the described taste! It's too early for you to open your blanks! Although I myself am already thinking of opening a couple of jars. I have done a lot anyway, we will be with jam all winter! I was leaving, I could no longer look at this apricot, but came and first of all, at night, galloped to the tree. And there it is already empty, all the apricots are crumbling! I found a twig of about a dozen apricots and ate them right away!
By the way, in Crimea I saw the cheapest apricots for 90 rubles.

[Nelya]

Nelya, you are welcome. Thank you for the recipe. It's too early, but I really wanted something

[Nelya]

Nelya, opening a jar of this jam, every time I thank you for the recipe Apricots were full of my own, I prepared a lot of jam) It turned out very tasty, thick, fragrant! And spread on bread, and in pies, and rolls ... Yummy! I took the photos back in the summer, but I am grateful only now

[Maroussia]

Maroussia, thanks for bringing pictures of these wonderful jars to the topic! It is very pleasant to read such reviews!
It's great that this apricot jam makes you so happy on these cold, winter days, reminding us of summer!
It also seems to me that this jam can never be too much! Because here it is also melting before our eyes. I cooked a large 30 jars, and I see that there are already very few left, the husband, as he climbs into the basement, carries the next jar! And this is the one who in recent years refused to eat jam at all, now he is worried that this year there would be a harvest of apricots, so as not to be left without jam

[Maroussia]

Maroussiawhat a beautiful, sunny, bright, summer jam.

[marina-mm]

marina-mm, Marina, and how fragrant and delicious it is! I never tire of thanking Nelechka

[Maroussia]

Maroussia, of course fragrant! Indeed, in this recipe, apricot practically does not lend itself to long heat treatment. The taste and color of summer apricots remains. Yes, and useful agar in additions, and not incomprehensible zhelfixes.

[Maroussia]

Maroussia, it is also fragrant because the apricots are ripe, but here what you buy is a big difference.

Nelya, brought a photo report:

The apricots seem to have a lot of pectin. Jam was frozen hot in a saucepan. While the jar was screwed on with a screw lid, the jam was already frozen on top of the saucepan.

[Anna]

Anna, Anechka, I was surprised! In the Moscow region.they are already closing the apricot jam, but our apricot has just begun to appear in the market. My 2 trees are empty, a dozen apricots on top of their heads. Once again, the apricot is frozen. She hurried to bloom in March, and then winter decided to come ... khana abrikoske
It's good that last year I made a lot of this jam, and I froze a lot. It will be something to feast on. Well, to eat from the bazaar
You twirled a lot of jars! You will also have something to enjoy in winter!
Thanks for the pictures, and for the report in the topic! You were the first to celebrate this year!

[Nelya]

Nelya, they are being brought to us from Uzbekistan, and from everywhere. And here I got a ride on a ripe and inexpensive berry. I got 2.9 kg of berries. So I twirled about 6 liters, a little less. Thank you for the recipe!
My mother-in-law is in the Rostov region, their apricots are still green. But too little - today I asked my husband's sister how with the harvest. She says there are few berries this year. In the past, there was almost none at all, in this, apparently, the tree also bloomed at an unfortunate time. So I'm glad I closed it. Still may jam according to Lyudmila's recipe lappl1 I will do a little in micro - last year I tried it, I liked it. And I want all the same from a round red plum.

[Nelya]

Nelya, I'm coming to you with a report. I bought apricots specifically for jam. Delicious ... (licked the spoon)

Oh, and I did so much yesterday that I forgot to take a picture. I have already closed the plum according to this recipe, it turned out about 7 liters of jam. Delicious, with good sourness.