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Jelly can be prepared not only with the usual gelatin, but also with agar-agar - a product of plant origin. It is obtained from seaweed. Agar-agar is good for the liver and digestive system, contains a large amount of fiber and folic acid.

Delicious and healthy agar agar jelly hardens faster than usual

Ingredients

Lemon juice 100 grams Sugar 60 grams Strawberry 500 grams Boiled water 500 grams agar agar 6 grams

• Servings: 10
• Preparation time: 1 minute
• Cooking time: 20 minutes

How to make agar agar jelly

On sale you can find agar-agar in the form of cereals, plates or powder. To make homemade jelly, it is better to take powder. Agar-agar jelly hardens unusually quickly even in a warm room, so delay is unacceptable.

Cooking:

1. Crush the strawberries.
2. Pour sugar into 400 ml of water, add lemon zest and bring to a boil. Add berries, freshly squeezed lemon juice and mix.
3. In 1/2 st. Pour the agar powder into the water, mix and bring to a boil, stirring constantly. As soon as the mixture begins to boil, add the strawberry-lemon mass, mix.
4. Bring the mixture back to a boil, remembering to stir constantly. This is best done in a high-sided saucepan, as foam rises during the boil and can spill onto the stove.
5. Remove the foam and pour the mixture into molds or a glass.

When the jelly has cooled, remove to a cold place for 2-3 minutes.

Milk jelly: a recipe based on agar-agar

Ingredients:

• agar-agar - 1 tsp;
• milk - 0.5 l;
• sugar - 4 tbsp. l.;
• chocolate two-layer cookies with a layer of cream - 8-10 pieces.

First you need to soak the agar in water for 1-2 hours so that it dissolves faster. When it swells, you need to act in the following sequence:

1. Add sugar to milk and heat slightly. Add agar to warm milk and bring to a boil. Cook for 2-3 minutes until the powder dissolves.
2. Divide the cookie halves. Put the lower part with a layer in molds, grind the upper ones with a rolling pin.
3. Beat the cooled milk until a fluffy foam forms. Add crushed cookies and mix.

Pour the mass into molds and refrigerate. After 5-7 min. the jelly will harden.

Jelly fillings can be transparent or dense. The former are made from fruit juices, the latter from fruit and berry smoothies. Inside, you can add pieces of cookies, dried fruits, nuts, coconut. Honey or sugar can be used for sweetening.

It should be borne in mind that the filling should have a richer taste than expected. It will be diluted with the agar solution and the initial taste will be less intense.

Knowing the technology and proportions of making such jelly, you can experiment yourself and come up with new combinations of fruits and berries.

No jelly can be prepared without the addition of an ingredient such as gelatin. Do you love fruit, milk or any other jelly? Then we recommend preparing it not with the usual gelatin, but with agar-agar, that is, vegetable gelatin of marine origin.

Agar-agar is obtained by extraction from algae. It contains fiber, many vital trace elements, folic acid, is characterized by antibacterial qualities, removes toxins from the body, and promotes good liver function.

The use of agar-agar is quite diverse. It is widely used in the manufacture of puddings, ice cream, marshmallows, cakes and jellies. Sold in the form of white, cream powder, plates or cereals. For cooking, it is better to give preference to a powdered product.

Below we offer you several options for making jelly - which recipe to choose depends only on your taste preferences.

We offer a recipe for a simple but very tasty cherry dessert.

Ingredients:

• cherry - 500 gr.
• sugar - 4 tablespoons
• water - 3 cups
• agar-agar - a few spoons

Recipe:

Place the cherry in a deep container and cover with boiling water. Then add granulated sugar and dissolve the agar, scattering it evenly over the liquid. Bring the mixture to a boil without stopping stirring. Once it boils, remove from heat. And immediately pour the jelly into molds, as it hardens very quickly. Put in the refrigerator for half an hour. You can try! An easy recipe and very quick to prepare!

Milk jelly with agar-agar

Ingredients:

• milk - 500 ml
• agar-agar - 1 teaspoon
• brown sugar - 4-5 tablespoons
• round chocolate cookies with filling - 7-8 pieces

Recipe:

1. Soak the agar in water for a couple of hours for the fastest dissolution in boiling water. Combine milk with granulated sugar and set to heat on the stove. As soon as the milk becomes warm, mix with gelatin and boil. Boil for 2-3 minutes until completely dissolved.
2. While the milk is heating and the natural gelatin is cooking, separate the halves of the cookies. The part that is smeared with cream, place in the molds with the cream up. Place half without cream in cellophane and grind with a rolling pin.
3. Remove milk from oven and let cool. Then beat with a whisk or mixer until foamy. Then add crushed cookies and mix well. Jelly prepared on agar-agar hardens very quickly even when warm, so it is important to take this into account.
4. After distributing the jelly into molds, put in a cold place to completely solidify. The jelly will harden after five minutes.

Strawberry jelly with agar-agar

If you like fresh berries, then we offer you a very tasty recipe with strawberries. Although, instead of strawberries, absolutely any berries can be put there.

Ingredients:

• agar-agar - 6 gr.
• granulated sugar - 60-70 gr.
• water - 500 ml
• lemon peel
• lemon juice - 100 ml
• strawberries - 400-500 gr.

Recipe:

1. In 400 ml of purified water, it is necessary to put lemon zest and granulated sugar, putting the resulting mixture on fire. Boil for a few minutes, then you need to remove the zest, pour in the mashed strawberries and lemon juice, mix, cover with a lid on top.
2. Pour 100 ml of water into another container, add agar-agar and mix the mixture with a whisk and boil. Bring to a boil, stirring constantly. As soon as the mass boils, combine the strawberry puree with agar. Bring to a boil, stirring constantly, removing from the oven after a minute.
3. It is advisable to use a tall saucepan, as the liquid rises during the boiling process. Stir the mixture with a spoon to remove the foam and pour into glasses made of glass. Such jelly cannot be poured into silicone molds due to its delicate structure. You can add not only whole strawberries to the finished dessert, but also other delicious berries.
4. Leave the jelly to harden, and after half an hour place in a cold place.

Grape jelly with agar-agar

You will need a bunch of grapes. Prepare compote from berries and 400 ml of water. You will also need sugar, its proportions are added to taste. Pour a glass of ready-made chilled compote and combine with one tablespoon of agar-agar, leaving to swell.

Strain the remaining chilled compote, and add the swollen agar to it. Boil and cook for 3-5 minutes. It is important that the agar-agar is dissolved. Divide grape berries over glass molds, and fill with boiled agar. After cooling, place the finished jelly in a cold place for complete solidification.

These are the recipes for jelly on agar-agar we offer. All of them come in different textures, but are united by an unsurpassed taste and ease of preparation! Which recipe to choose is up to you!

Good appetite!

Video recipe for making agar-agar jelly

I can’t make an addition to the text, so I’m making a link to our archive here - interesting about agar - agar

AGAR-AGAR
Cooking.
To prepare a salad with agar-agar, the plates are soaked for 20–25 minutes in warm water, and then they are thrown back on a sieve and dried. The plates are separated from each other and cut into pieces. After that, agar-agar is mixed with other components of the salad.
For jelly, agar-agar powder or plates are dissolved in water over very low heat (about 10 minutes). Separately heat the milk with sugar and flavors, and then mix it with a solution of agar-agar. The resulting mixture is placed in the refrigerator for 3-4 hours. Usually, 300 ml of liquid is taken per teaspoon of agar-agar powder.
When acidic solutions of agar-agar are heated at high temperatures, hydrolytic cleavage can occur. With the correct addition of citric acid, acidity does not affect the process of gel formation. The mass prepared on agar-agar can be cooled to 60-70 gr. C, and only then acid and flavors should be added.
Agar-agar powder can be dissolved not only in water, but also in other liquids, for example, non-acidic fruit juice, broth. The mixture is allowed to swell, then the liquid is brought to a boil, stirring constantly, until the powder is completely dissolved. Then put the desired additives and finally cool the dish at room temperature or in the refrigerator.
Agar is an excellent gelling agent, especially popular with vegetarians who use it instead of gelatin.
The algae that produce agar-agar are extremely rich in iodine, calcium, iron and other valuable substances and microelements.
The swelling substance of agar does not decompose in the intestine, as it passes through it very quickly. The action of agar has a mild laxative effect and is based on the fact that, when it swells, it significantly increases in volume, fills a large intestinal space and thereby stimulates peristalsis. Agar owes its qualities to the high content of coarse fiber in it. Agar-agar removes toxins and toxins from the body, removes harmful substances from the liver, improving its functioning.

Storage
Agar-agar, both in plates and in powder, is stored in a cool, dry place for an almost unlimited time.
The gelling properties of agar can vary, so it's best to check in practice how much agar you bought should be put in. As you know, agar-agar hardens quickly and therefore, before cooling the entire mixture, place a teaspoon with a small amount of the mixture in the freezer for half a minute. If the mixture has frozen, agar is enough, if not, add more: dissolve the powder in a small amount of liquid and add to the total mixture
If interested, I have a proven recipe for agar soufflé cake.

JELLY FROM BERRIES ON AGAR

Most often, jelly is prepared in two ways - on gelatin or on agar-agar (or simply "agar"). Gelatin is a protein product of animal origin. It is made from bones, cartilage and tendons of animals. And agar-agar is a completely vegetable product obtained by processing seaweed. Agar is also considered a very useful product! All high-quality confectionery products (marmalades, soufflés, marshmallows, jelly ...) are made from agar, and not from gelatin. But I believe that both gelatin and agar-agar have the right to be in our diet.

We will need:

• 1 liter cold water
• 3 tablespoons of agar
• 600 gr not very sour berries (here I have frozen cherries)
• 100 gr granulated sugar

We breed agar-agar in water and let it stand for about 15 minutes. And at this time we measure sugar and prepare berries.

Then we put the dissolved agar (turbid slurry) on the stove, pour sugar into it and be sure to stir.

When the sugar has dissolved, add the berries and stir vigorously, especially if the berry, as in this case, is from the freezer. Bring to a boil, stirring constantly!

Remove from stove and pour hot into molds. The height of the jelly, i.e. the level of pouring this still berry syrup 🙂, determine as you wish.

Agar jelly can be left to solidify at room temperature. It becomes strong as soon as it cools down to 30-40 degrees. But I always prepare it in advance in the evening and take it out to a cool place until the morning or put it in the refrigerator when it has cooled down a bit. Such jelly “pops out” from the mold quite easily when compared with jelly on gelatin.

Our jelly is ready! It's pretty solid and doesn't wobble too much.

BON APPETIT!

PS: I would like to add that it is not worth the risk and prepare such a jelly from very sour berries, because. agar is very sensitive to acidity and may not set. I didn’t believe it and tried to make such a cranberry jelly, but I got a very tasty jelly 🙂