Homemade Agar-Agar Marmalade

Have you always wanted to make your own homemade marmalade, but were afraid to work with agar-agar, pectin, or gelatin? It's actually not that difficult, and if you find a good, detailed recipe, every step will be as easy as possible.

Nutritional value per serving

44.4 kcal

Proteins: 0.6 g
Fats: 0.1 g
Carbohydrates: 9.7 g

*Nutritional value is calculated per 100g of ingredients

Total time: 1 hour 30 minutes
Complexity:

It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
Number of servings: 18

Today we have collected those recipes with the help of which making marmalade at home Even a novice cook will enjoy this recipe. You'll also learn all the intricacies of working with agar-agar, allowing you to avoid common mistakes and create the perfect dessert.

Recipe with step-by-step photos

Marmalade with agar-agar

Ingredients

Servings

For strawberry marmalade

Strawberry puree

310 G
Sugar

65 G
Agar-agar

4 G

For the creamy marmalade:

Cream 10%

320 G
Agar-agar

4 G
Sugar

40 G
Vanilla sugar

10 G

Preparation

Step 1

If you don't have ready-made strawberry puree, we can do Make it yourself. To do this, puree fresh or frozen berries in a blender.

Step 2

Next, pour the puree into a saucepan, add sugar and agar-agar.

Step 3

Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly.

Step 4

After the puree comes to a boil, simmer it for another 2 minutes. This is necessary to ensure the agar-agar is properly incorporated.

Step 5

Remove the puree from the heat and pour half into a prepared pan. You can use the sides and bottom of the pan, covered with cling film, for this purpose.

Next, we put the marmalade in the freezer and begin preparing the creamy variety.

Step 6

Pour the cream into a saucepan, add sugar and agar-agar.

Step 7

While constantly stirring the cream, bring the mixture to a boil and cook for 2 minutes.

Step 8

We take the mold out of the freezer and immediately pour half of the hot cream over the strawberry layer and put it in the freezer.

Step 9

After 5 minutes, take the marmalade out of the freezer and pour in the remaining half of the strawberry puree and put it back in the freezer.

Before this, heat the puree again to a boil, this way the marmalade will stick to each other better.

Step 10

After 5 minutes, remove the marmalade from the freezer and pour in the remaining, preheated creamy layer. Refrigerate the mold until completely set.

Step 11

Once the marmalade has completely stabilized, carefully remove it from the mold, trim off any uneven edges, and cut into pieces.

Video: What is agar-agar, how to use it + a recipe for marmalade made from agar-agar puree

This video is one of the most detailed instructions on working with agar-agar. It features professional advice from a renowned pastry chef. She frequently shares recipes for delicious desserts, explains the intricacies of working with certain ingredients, and also addresses the mistakes her subscribers make.

Answers to frequently asked questions

How much agar-agar do you need for marmalade?

Recipes usually specify the exact amount of agar-agar down to the gram. If you encounter a lack of clear instructions, check the packaging for the ingredient. It will list all the proportions, which can easily be adjusted to suit your specific quantities.

Where to buy agar-agar?

You can also find this ingredient in regular grocery stores, next to gelatin. However, experienced cooks recommend purchasing agar-agar from specialty bakeries. It will be free of any additives and therefore of higher quality.

How quickly does agar agar set?

Unlike gelatin, agar-agar begins to set at room temperature. This is why it's important to work with this ingredient very quickly to allow time to correct any imperfections.

Storage

If needed, you can make the marmalade ahead of time. In this case, pack it in a tightly sealed, airtight container. If you don't have one, you can use a glass container. Then, place the marmalade in the refrigerator or freezer, but avoid placing it near foods with strong odors.

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