Gelled sugar: description and properties of an unusual product
In culinary recipes, gelled sugar is often found among the products. What is it and what is its secret? This must be understood.
On the shelves of food storesperiodically there are products about which it was not known earlier. One of these novelties is gelled sugar. What is it for and why is this product so popular? To begin with, it should be noted that the new substance is non-uniform and consists of three parts:
- gelling agent in the form of agar-agar, caraginine or pectin,
- citric acid as a natural preservative.
A rather unusual composition gives the product a specialproperty, which consists in the ability for a short time to form a stable jelly-like mass. The action takes place in a matter of minutes. Produce such a multi-component product of sugar and fruits in three different concentrations: 1: 1, 1: 2, 1: 3. The first figure means the amount of sucrose directly, and the second indicates the content of the fruit. These conventions help determine the qualitative composition of the product. The first ratio (1: 1) indicates that the concentration of sugar in it is highest, and in the latter (1: 3), respectively, vice versa. Depending on the specific need, one or the other gelled sugar is used.
Unique abilities of the new product foundwide application in cooking. In practice, gelled sugar is used to prepare a wide variety of food categories: jams, marmalades, desserts, jellies and numerous sauces. Unusual product allows you to make them much faster.
But saving time is not the only thingpositive quality of the product. In addition, the combined component makes it possible to regulate the sugar content of the finished product. For example, for sauces where sweetness is undesirable, a gelled ingredient of 1: 3 concentration is used. This gives an opportunity to achieve the desired taste and at the same time make the seasoning dietary. And the quality in this case does not suffer at all.
Consumers liked the new product. It increasingly began to use not only industrial enterprises for production purposes, but also ordinary housewives at home. The canning process with this product is much simpler.
It's very easy to make jam with gellingsugar. In early summer, when the season of garden berries is in full swing, strawberry is very popular. For work, only three components will be required: 5 kilograms of fresh berries 1 ½ kilograms of gelled and 1 kilogram of ordinary sugar.
Everything begins with the processing of raw materials:
- Strawberries need to be sorted, and then thoroughly washed. After that, each berry has to tear off a green tail.
- All components are loaded into a deep basin and put on a 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 plate. Jam is ready.
Now it remains only to pour it onsterilized glass jars and tightly sealed. It is best to roll such a product with metal lids. Then in a sufficiently cool room it can be stored for at least one year. This time will be enough to wait for the next harvest.
Recently, instead of jam housewivesoften prepare confit. For him, too, gelling sugar is needed. Recipes of this dish are very similar to each other and differ only in the type of berries or fruits used. The most popular confiture of apples. Of all the known varieties, an Antonovka is best for cooking. To prepare the dish you will need: for 1.25 kg of fresh apples 0.5 kg of normal sugar and 20 grams of gum.
- To begin with, the fruit needs to be washed, and then gently peel off the skin.
- After that, the products are cut into four parts and removed the bones together with the cores. If the apple is very large, then it can be cut into eight or more pieces.
- Do not discard the scraps, but put them in a gauze bag and tie them tightly.
- Put all the products in a saucepan and put it on the fire.
- Slowly heat the contents, stirring constantly.
- After 15 minutes, the confiture will be ready. After this, it must be spread out into jars and immediately rolled under the lids.
The consistency of the finished product is similar to mashed potatoes. The only difference is that the confiture contains small pieces of fruit. In the cooled form it turns out very tasty.