How to make a jellies in quarters of peels ( life hack + recipe)

Fruit or vegetable jelly is a gelatin snack flavored with some flavor (gelatin is essentially tasteless). Such snacks are usually prepared by mixing pure gelatin with other raw materials or using pre-mixed mixtures of gelatin with additives. Gelatin can be replaced with agar powder, which can be bought on the markets and in supermarkets.

Formula for calculating agar/gelatin:

• Agar freezing / gelling capacity is eight times higher than gelatin,
• i.e. 1 g of agar = 8 g of gelatin.
• We use a simple formula: for every 2 g of agar we take 1/2 l of water.
• However, depending on the desired result (tight jelly or semi-liquid), the ratio can be changed.

Whether you use gelatin or agar powder, the basic principles of cooking are:

• Soak the powder in cold water, in the required proportions:
• 2 g of agar = 16 g of gelatin + 1/2 liter of water
• Reserve for swelling.
• Then we heat up to complete dissolution of the powder.
• After the gelatin / agar is ready, add different flavors and flavors to make jelly.