agar for jelly, was; Sure-Jell answer from Kraft

[Guest guest]

veggiehound <veggiehound wrote:

> Pat, I've not yet run across a recipe for making a jam or jelly with

> agar. Have you?

 

i've only used agar once ( so far )was trying to make cranberry 'not-jello'it

didn't all dissolve, should have boiled a bit longer I think, finished product

was more like soft jelly than jello. could have used it for jelly, LOL. tasted

good. used commercial cranberry juice.

last time I made jelly ( over 20 yrs ago -yikes! ) it didn't set so I called

it apricot syrup and everyone loved it!

peace,

Angela

 

 

great grandma recycled, she called it making do.

 

who I am is fine, it's just this body that's disabled!

 

middle age = that time of life when we realize yesterday's sex, drugs and rock

and roll are todays memories, prescriptions and golden oldies!

 

 

Messenger with Voice. Make PC-to-Phone Calls to the US (and 30+

countries) for 2¢/min or less.

 

 

[Guest guest]

I'm a biochemist, and I run agar gels quite a bit. A 1% agar solution will

make a pretty firm gel (you can hold it in your hands and play with it). So,

if you were going to make a 1 liter solution, you'd need 10g of agar. (I

can't remember the conversions, so you'll have to look it up.) Heat it

slowly until all the agar dissolves. DO NOT boil it! (at least, we couldn't

boil it for the DNA gel preps we used it for. I can't remember why off the

top of my head) The good thing about agar is that it can set at room

temperature. Agar with nothing in it can stay good for a long time, as long

as you refrigerate it. If it's sterile, you can even store it at room temp.

 

OK, that's all I know.

 

Gina

 

 

On 3/23/06, Angela <angelaamy2001 wrote:

>

> veggiehound <veggiehound wrote:

> > Pat, I've not yet run across a recipe for making a jam or jelly with

> > agar. Have you?

>

> i've only used agar once ( so far )was trying to make cranberry

> 'not-jello'it didn't all dissolve, should have boiled a bit longer I think,

> finished product was more like soft jelly than jello. could have used it for

> jelly, LOL. tasted good. used commercial cranberry juice.

> last time I made jelly ( over 20 yrs ago -yikes! ) it didn't set so I

> called it apricot syrup and everyone loved it!

> peace,

> Angela

>

>

> great grandma recycled, she called it making do.

>

> who I am is fine, it's just this body that's disabled!

>

> middle age = that time of life when we realize yesterday's sex, drugs and

> rock and roll are todays memories, prescriptions and golden oldies!

>

>

> Messenger with Voice. Make PC-to-Phone Calls to the US (and 30+

> countries) for 2¢/min or less.

>

>

[Guest guest]

LOL, Angela! That's definitely making lemons into lemonade!

 

Sherry

 

At 04:04 PM 3/23/2006, you wrote:

>veggiehound <veggiehound wrote:

> > Pat, I've not yet run across a recipe for making a jam or jelly with

> > agar. Have you?

>

> i've only used agar once ( so far )was trying to make cranberry

> 'not-jello'it didn't all dissolve, should have boiled a bit longer

> I think, finished product was more like soft jelly than jello.

> could have used it for jelly, LOL. tasted good. used commercial

> cranberry juice.

> last time I made jelly ( over 20 yrs ago -yikes! ) it didn't set

> so I called it apricot syrup and everyone loved it!

> peace,

> Angela

 

 

 

[Guest guest]

I thought that agar was more a " substitute " for gelatin rather than trying to

make jelly out of it. Jelly [and jam] is something you cook down, strain, and

preserve. Or, are we just talking about a phony jelly?

 

I have made lots of jams, jellies, and butters. I cannot imagine trying to

make them out of agar [or gelatin].

 

 

i've only used agar once ( so far )was trying to make cranberry

'not-jello'it didn't all dissolve, should have boiled a bit longer I think,

finished product was more like soft jelly than jello. could have used it for

jelly, LOL. tasted good. used commercial cranberry juice.

last time I made jelly ( over 20 yrs ago -yikes! ) it didn't set so I called

it apricot syrup and everyone loved it!

 

 

Kathleen M. Pelley

Knitters are Real Purls

 

 

 

[Guest guest]

Kathleen said, " I thought that agar was more a " substitute " for gelatin

rather than trying to make jelly out of it. Jelly [and jam] is

something you cook down, strain, and preserve. Or, are we just talking

about a phony jelly? "

 

Sorry Kathleen, I have no idea. I have never made jelly, and rarely use

it any more. (See, I do have occasional personal lapses, but even with

that, as the recipe recorder, I want to keep the saved recipes purely

vegetarian - no animal products other than eggs or dairy.)

 

 

from Maida

Citizens for Pets in Condos, http://www.petsincondos.org

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