Homemade recipe No. 104 Jelly Buteykis, Kengis 1963

Description: ** Quality requirements: ** homogeneous transparent gelatinous elastic mass; easily separates when pressed.
Manual: The agar is washed in cold water, placed in water and left to swell for 2-3 hours. Then, together with water, heat until the agar dissolves, add sugar, molasses, bring to a boil, remove the foam and filter through a sieve with cells of 0.5 mm. The mixture is cooled to 55–60 °, dissolved acid and essence are added to it and colored, after which the products are glazed.
The pour point of the jelly ranges from 30-50 °, depending on the quality of the agar. Large amounts of acid will degrade the quality of the jelly. It is impossible to heat jelly together with acid at temperatures above 60 °, as the jelly becomes cloudy and liquefies.
When making jelly, it is recommended to replace water with syrup from compotes and jam. In this case, it is necessary to take into account the sugar content in them.
Agar jelly is used for icing fruit products. They are poured when the cooled jelly becomes a little stringy.