In culinary recipes among the list of products quite often there is jellied sugar. What is he and what is his secret? This must be sorted out.
New Product
On the shelves of food stores periodically appear products that were not previously known. One of these innovations is jellied sugar. Why is it needed and why is this product so popular? To begin with, it should be noted that the new substance is heterogeneous and consists of three parts:
- Sahara,
- gelling component in the form of agar agar, caraginine or pectin,
- citric acid as a natural preservative.
A rather unusual composition gives the product a special property, which consists in the ability to form a stable jelly-like mass in a short time. The action takes place in minutes. Such a multicomponent product is made from sugar and fruits in three different concentrations: 1: 1, 1: 2, 1: 3. The first digit indicates the amount of sucrose directly, and the second indicates the fruit content. These conventions help determine the qualitative composition of the product. The first ratio (1: 1) suggests that the sugar concentration in it is as high as possible, and in the latter (1: 3), accordingly, vice versa. Depending on the specific need, this or that iced sugar is used.
Application area
The unique abilities of the new product are widely used in cooking. In practice, iced sugar is used to prepare a wide variety of food categories: preserves, marmalades, desserts, jellies and numerous sauces. An unusual product allows you to make them much faster.
But saving time is not the only positive quality of the product. In addition, the combined component makes it possible to regulate the sugar content in the finished product. For example, for sauces where sweetness is undesirable, a 1: 3 gelled ingredient is used. This makes it possible to achieve the desired taste and at the same time make diet seasoning. Moreover, the quality in this case does not suffer at all.
Consumers liked the new product. It is increasingly began to be used not only by industrial enterprises for industrial purposes, but also by ordinary housewives at home. The canning process with such a product is much simplified.
Canned Goodies
It is very easy to make jam with gelling sugar. In early summer, when the season of garden berries is in full swing, strawberries are very popular. To work, you will need only three components: for 5 kilograms of fresh berries, 1 ½ kilograms of gelled and 1 kilogram of regular sugar.
It all starts with processing raw materials:
- Strawberries must be sorted and then thoroughly washed. After that, each berry needs to tear off the green tail.
- All components are loaded into a deep basin and put on the stove. Heating is best done on low heat with constant stirring.
- As soon as the mass boils, you need to wait 4-5 minutes, and then immediately remove the pelvis from the stove. The jam is done.
Now it remains only to pour it into sterilized glass jars and tightly cork. It is best to roll up such a product with metal covers. Then in a fairly cool room it can be stored for at least one year. This time will be enough to wait for the next harvest.
Fruit desserts
Recently, instead of jam, housewives more often prepare jams. He also needs gelling sugar. The recipes of such a dish are very similar to each other and differ only in the type of berries or fruits used. The most popular is apple confiture. Of all the known varieties, Antonovka is best suited for cooking. To prepare the dish you will need: 1.25 kilograms of fresh apples, 0.5 kilograms of regular sugar and 20 grams of gelled.
Cooking process:
- First you need to wash the fruit, and then carefully peel the peel from them.
- After this, the products are cut into four parts and remove the bones together with the cores. If the apple is very large, then it can be cut into eight or more parts.
- Do not discard the scraps, but fold them in a gauze bag and tie them tightly.
- Put all the products in a pan and put it on the fire.
- Slowly heat the contents, stirring constantly.
- After 15 minutes, the confiture will be ready. After that, it must be laid out in jars and immediately rolled under the lids.
The consistency of the finished product resembles mashed potatoes. The only difference is that the jam contains small pieces of fruit. When chilled, it turns out very tasty.