Blackthorn marmalade

Blackthorn marmalade

Category: Vegetable and fruit dishes

Ingredients
blackthorn (blackthorn, plum)
sugar
agar-agar and 200 ml of water
cinnamon, cardamom, vanillin

Cooking method

• I always have a lot of thorns. More precisely, it is thorny. Sweet and sour, tart, high in pectin. So the idea arose to make marmalade out of it. I rummaged through the Internet, studied the technology, and found the topic here at the Bread Maker. I tried different recipes, but the best result was obtained with this technology. Fruit jelly of intense taste and aroma, delicate but elastic consistency. And you can do a lot at once.
• Wash the sloe berries and heat them with 100 ml of water while stirring. First, over high heat, gradually reduce the heat as the berries soften and a steady boil appears.
• 
• We boil with constant stirring for 30-40 minutes. Weigh another container and rub the thorns into it.
• 
• Weigh the resulting blackthorn puree, subtract the mass of the container and get the net weight of the puree. I got 2100 g. Add sugar in the amount of 1 / 2-1 / 3 of the mashed potatoes. I added 700 g. Add spices and mix. Heat over low heat and constant stirring so as not to burn, to a boil and boil for another 20-25 minutes. During this time, soak agar-agar in 200 ml of water for 20 minutes. We calculate the required amount of agar-agar according to the formula:
• (mass of puree in grams + mass of sugar in grams + 200 g of water): 100 + 3 g for losses
• I have - (2100 + 700 + 200): 100 +3 = 33 g
• 
• After 20 minutes, heat the agar-agar with stirring until it begins to thicken quickly. And thorny jam at this time continues to boil slowly.
• 
• This is where you might need help. As soon as the agar-agar began to thicken intensively, transfer it to boiling jam and stir intensively, preferably with a mixer.
• 
• Cook everything together for 1-2 minutes and remove from heat. Since I have a lot of marmalade, I poured it into a baking sheet covered with foil. If it is not enough, then you can pour it into the molds.
• 
• Leave to heal for 8-10 hours. I left it overnight. Gently lift the edge of the film to determine if it's done. Everything froze perfectly for me.
• 
• I cut it into diamonds and took out a cube to determine the density. The firmness and firmness were excellent. And I put the marmalade cubes in the dryer to weathered. First I put them on strips of parchment, but they turned out to be superfluous. Not a single die failed. And I took out the parchment. I dried marmalade for 8 hours just on the fan, without heating.
• 
• Actually, after that the marmalade is ready. You can dip it in sugar and then at first it looks more like a purchased one. But in the future, he lets the juice on this sugar and, as it were, thickens. And it becomes much more high-calorie. Therefore, it is better to leave it without sprinkling. And you can fold it in layers, they do not stick together and do not lose their shape, or they can be laid with parchment. I got about 3 kg of marmalade.
• 
• The marmalade according to this recipe turns out to be tender, completely not rubbery, it just melts in the mouth. Absolutely natural, low-calorie, with a rich taste and aroma, sour-sweet-tart-aromatic, keeps its shape well, does not deform, amazing rich wine color. Pleasure and benefit!
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• 
• 

Note

Apple marmalade can be made using the same recipe. It is only advisable to add citric acid and sugar to it 1 / 4-1 / 3 of the mass of applesauce.

[Linadoc]

Linadoc, The beauty! How I love marmalade!
So cute!

Yes, Tonya, I'm happy with the result. Delicate and at the same time "in shape", simple, aromatic, not high in calories and not cloying. It's a pity that these 3 kg somehow melted quickly

Linusik, dear, from childhood hated marmalade, but long ago she fell in love with thorns and hardy. My tastes have changed, over time, now next year, if they steer the hardy, then. ... God forbid, remember the recipe. And we no longer have tenosliva, a month ago I tore from a friend in the country and used it according to other recipes. So that everything is in the future now, sorry.

My berries hang until frost. Lot. In bunches. Those that are lower, chickens peck, those that are higher - magpies and jays, and the middle ones - I

Yes, chickens are not stupid, they know a lot about food, well done.
It's just that we have everything earlier, dear, begins to keep up. And at my friend's I cut EVERYTHING from a small tree in the country, which I am very glad and many thanks to her.

chickens are not stupid

Yeah! Then I eat thorn eggs

[Lina]

Such a job! Excellent marmalade Lina,
A neighbor in the country offers me a turn, but I refuse everything. Need to think seriously

[Lina!]

Lina! What a wonderful recipe! Thank you very much. I really love marmalade and I often make it from everything that comes to hand and your recipe is right 👏👍 but I have no turner .. and nowhere to take it. : -X I think .. plum will do? or it can be mixed with something
Special thanks for the formula for calculating agar 💐

Lordaaa. .... spit out! You monster!
But - as always - a masterpiece!
I won't do it, you know, I don't have such a berry!

The recipe is cool. Sorry no thorns.

Very tempting! There are no thorns, but there are apples. If Antonovka is probably not needed, there will be enough acid ...

Off-topic question: does the thorny plum bear fruit every year? There are plums - wild, young. You can plant a thorn?

Very nice marmalade.

a neighbor in the country offers a turn, but I refuse everything. Need to think seriously

In vain! Sloe sweet and sour with a slight bitterness, very pleasant!

I think .. plum will do? or it can be mixed with something

A plum is also perfect for an apple. It is necessary that it contains a lot of pectin.

I won't do it, you know, I don't have such a berry!

Lenok, you have apples there. I saw! Will have to do

Sorry there is no thorn.

Well, I’m saying - a plum and an apple will definitely do. This stuff is full everywhere.

There are no sloe, but there are apples. If Antonovka is probably not needed, there will be enough acid ...

Well! Praaaal! But it's still better to add a little citric acid to the apple mass and don't forget cinnamon!

thorny plum bears fruit every year?

Every year and everywhere I have a lot of overgrowth. I cut it down, cut it down, but it doesn't get smaller
Here are pictures from the phone that week.

Great recipe Thank you definitely bookmark

The turner is in the refrigerator. We gotta go make yummy.

Healthy recipe

Thank you! It is "healthy" from the word "health" - healthy yummy

Gotta go make yummy

I still did. Again 3 kg, otherwise that batch somehow quickly disappeared

[Linadoc]

LinadocThanks for the recipe. And from thorns you get wonderful tkemali, jam, juice, jam (berries must be chopped). What a pity to cut him down.

[Gayane]

Gayane, I make sauces (I have recipes), and jam in pies (in kilograms), I freeze for compotes, liqueurs ... But there is so much of it, every year, and it shades the greenhouse and clogs up other plants.
Here's the thorn jam pie

[Linadoc]

Linadoc, I made it. Almost...
Stands frozen on the balcony. I can already see that everything worked out, but I will cut it in the evening after work. For some reason, the surface seemed to fog up and these droplets are syrup. I wiped it off with a napkin, it’s interesting to see it again or not.
I can't figure out how to dry the sliced ​​marmalade yet. My dryer cannot blow without heating, and probably still should not be heated. Maybe just spread it out on the wire rack and leave it? Or don't worry about it at all, is it?

Maybe just spread it out on the wire rack and leave it? Or don't worry about it at all, is it?

Don’t worry! It will still be damp on top. It doesn't affect anything in any way. Then it does not stick together, does not deform, does not lose shape and does not float. I just folded it into a box and slowly pull everything from there, some with a spoon, some with a fork, and some with just fingers

[Linadoc]

LinadocI'm talking about agar. It turns out, for 3 kg of fruit mass with sugar, we take 1 glass of water and 33 g of agar. I just dealt with much less agar in relation to liquid (1g per 50ml water), so it's interesting. But I don't like my consistency))) I boil my solution for a couple of minutes before adding it to what I make the marmalade from, and then a fairly concentrated solution will turn out, it will burn, it seems to me, if you try to boil it. Did you derive this formula yourself or did you find it somewhere? I should try. Terns, of course, not, but plums-apples are on sale.

[Anna]

Anna, herself developed the formula, by trial and error after careful study of the technology. This is a mass of agar not on liquid, but on mashed potatoes, not even mashed potatoes, but jam. And I do not boil the agar, but only bring it to a state of rapid thickening, this is about 95 * C, and then it is already distributed and boils along with the mass of puree.

[Linadoc]

Linadoc, thanks, you will have to try. I boil it because I read that its gelling properties are better revealed this way. Perhaps it does not matter whether it boils separately or as part of a puree.

This is how I understood from the technologies that if it boils for more than 2 minutes, then it grabs worse later. And in an acidic environment, if for a long time, then it is also worse then. So I reduced both the boiling time and the contact time with the acid to a minimum. And by the way, agar-agar is not very much obtained - 1% of the mass. And you get 2% agar.

Don't worry

Thank you
Report and photos for me!

waiting!

The composition is not yours at all: apple-eggplant puree 1.5 kg in a ratio of 2 \ 1, juice of 1.5 lemon, stevioside 10 measuring spoons, 14 g of agar per 100 g of water. I cooked mashed potatoes on a divider so as not to burn. It froze very quickly. They pop out of the molds perfectly. Here 2/3 approximately, the rest in an enamel bowl. Maybe I'll melt it and make it in chocolate in the same molds.

Well! See, the proportion with agar works! It turned out great! For molded marmalade, agar is generally less needed. But if you melt it, then it hardens worse. Yes, and with an apple, marmalade is denser and drier, hardens faster and better.

The only thing is that I don’t like buckly and stevioside, it’s not tasty for me, but these are my personal problems.

Well, you understand that this is a necessary measure to reduce fructose - bakla and stevioside. Either this, or not at all)) The main thing is the proportion of agar.

Yes, understand . Only I use zucchini or pumpkin instead of buckles, it turns out very cool. But stevioside does not go in any way with me, well, I can not stand it and all I will also make apple marmalade + pumpkin

But I didn't succeed!
Made from Antonovka. I baked the apples without water in the oven. From 2.5 kg of apples, 1800 g of puree turned out. Added 500 g of sugar, diluted agar in 200 ml of water. Agara took 30 grams.
Mashed potatoes with sugar boiled for 20 minutes, agar was boiled for 3 minutes and the same amount with apples.
She poured the puree into the mold, put it on the balcony. I got it more than a day later. At first it seemed that everything was in order:

But then, when I began to cut, it turned out that everything was well frozen only on the outside, and inside there was a soft jam.

In general, this is very strange. Even the usual jam from these apples, without any agar, solidifies so that a spoon is in it.
And here is such a goo. I don’t understand where I messed up and what to do with this good now. The eaters said it was delicious, but the consistency was not marmalade. Therefore, I know for sure - they will not eat.
Can't digest it?
Probably I'll warm it up and roll it into jars - there will be a filling for pies.

Zucchini - yes, but heat-treated pumpkin - also by ((But you don't need to lose weight and maintain the result - enjoy life))

the agar was boiled for 3 minutes and the same amount with apples

This is a jamb for sure - in total, agar should be cooked for no more than 2 minutes, and you have 6.
And besides, are you sure you stirred well? if it's bad, it will also fall apart.

Can't digest it?

If you add more soaked agar, 10 grams, boil for no more than 2 minutes with good stirring and pour into molds, you can get it.

Probably I'll warm it up and roll it into jars - there will be a filling for pies.

It is truth too! There will be a great filling for pies!

But you don't need to lose weight and maintain the result - enjoy life))

Nooo, I would, on the contrary, get better. But my fat burns out, a lot of sports. Well, proper nutrition is natural.

52 kg 170 cm

But I love pumpkin in any form. And I have a lot of it this year.

in total, agar should be cooked for no more than 2 minutes,

That’s it, it turns out, what a delicate agar! Okay, let's train further, thanks for the help.

[Svetlana]

Svetlana, I think that you can save your work anyway! And the filling for pies is definitely a necessary and demanded thing! I have so kilograms of jam and jams in this direction. The right dough made from unrefined flour has one benefit and pleasure.

Lina, back to your agar proportions. And if you do not marmalade, but marshmallow, that is, part of the mashed potatoes is replaced with protein (whipped chickpea broth - in short, first liquid, and then foam) - how in this case to make calculations?

[Anna]

Anna, all the same according to the same formula, since the weight matters, not the volume. You weigh and calculate everything.

OK, I'll try. Only water to dissolve the agar will have to take more - I got a gel that I could not boil, and it felt like grains. In marmalade, you cook mashed potatoes then together with agrom, but nothing is cooked in marshmallows