550mlWater200 ml. - for soaking agar-agar, 350 ml. - for marmalade
The cooking time is indicated without taking into account the time for soaking agar-agar and drying marmalade. The hardening of the jelly are taken into account.
Agar-agar soak overnight in 200 ml. water at room temperature. You can not do this, some agar perfectly dissolves and gels and without soaking, but it depends on its quality. Therefore, if you are not sure of the quality of agar, it is better to soak it.
Lemon peel, seeds, films. Peel the ginger and grate.
Measure the right amount of sugar. Sugar basically take it brown, because it gives color and taste. Otherwise marmalade will be very pale, almost white.
In a saucepan, mix 350 ml of water and sugar. Heat until dissolved sugar, add lemon and ginger, bring to a boil and boil for a couple of minutes, stirring to the mixture is not burnt. Wipe the mixture through a sieve. From the vanilla pod to extract the grains and add to the resulting syrup, stir thoroughly.
Agar-agar, together with the water in which it was soaked, bring to a boil and boil for about 2 minutes. To obtain a thick gel-like syrup.
Combine ginger-lemon syrup and agar-agar, mix thoroughly. Cool it down.
Cover the form with cling film. Pour the mixture evenly and allow to harden at room temperature. Remove the marmalade from the mold. Marmalade is ready for use.
Also it can be rolled in sugar, but that it is not much soaked, it is better to dry the marmalade for another day at room temperature on the grid and only then roll in sugar. He's a bit of a time soak (you will then roll again), but not as much as if it roll without further drying.