Agar Jellies recipes

Agar Jellies recipes :

Part A.
Cane or beet sugar ( white Granulated )      100 parts
Glucose Syrup, Regular Grade                   100 parts
Water                                                          45 parts

Part B.
Water                                                        120 parts
Agar-agar                                                      4 parts
Locust Bean Gum                                          1 parts
Cane or Beet Sugar ( white Granulated )      32 parts

Part C.
Apple or Apricot Jam                               100 parts
Sodium Citrate in                                          1 parts
Hot Water                                                    1 parts
Colour                                                       to Shade
Flavour                                                        to taste

(a) place the water in part B in a boiling pan and add the agar-agar, locust bean gum and sugar ( previously well mixed together)

(b) raise the temperature to boiling and reduce the volume total to 100 parts

(c) add the prepared syrup in part  A and cook to 107 deg. C  ( 224 deg. F )

(d) cool to 80 deg. c. (176 deg. f. ) and add the jam , sodium citrate solution, colour and flavour

(e) mix and deposit.