Agar fruit jellies

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sda
Barbara Good
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Agar fruit jellies

Post: #274271 sda
Wed May 22, 2013 8:30 pm

I'd like to make some fruit jellies, like cubes of sweets rather than pudding jelly, using apple juice and agaragar. What would the ratio of juice to setting agent be, and would it differ if I used other fruit juices?

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wabbit955
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Re: Agar fruit jellies

Post: #274272 wabbit955
Wed May 22, 2013 11:00 pm

BLACKCURRANT JELLY
never done fruit fruits like sweets with agar agar but recipe below will give you fruit jelly's like sweets that dose not use gelatine
sorry very large recipe but one I use in work all the time, this recipe works with fruits with higher pectin levels , apples, currants, plum ect
would need to add more pectin for fruits like pears and strawberries
if using agar agar different fruit would not make a difference

FRUIT JELLY
2 LITRES FRUIT PUREE
50gms CITUS ACID
2KG SUGAR
100gms PECTIN

1. BOIL PUREE WITH ACID 5 MINS
2. MIX SUGAR WITH PECTIN
3. ADD TO FRUIT PURREE
4. BOIL UNTIL SETTING POINT
5. POUR INTO TRAY SET
6. CUT INTO SHAPES ROLL IN SUGAR
Darn that Wabbit

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gregorach
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Re: Agar fruit jellies

Post: #274277 gregorach
Thu May 23, 2013 8:34 am

I've never used agar for making sweets, but I have used it for making growth media for microbiology... It's pretty potent stuff. I normally use it at 2% (2g of agar to 100ml water), but I'm not sure how toothsome that would be - I've never tried eating any of the media I make. It's fairly firm, but perhaps not firm enough for eating. Maybe try 5% initially?
Cheers

Dunc


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