Mandarin jelly

The recipe for fruit jelly from mandarin begins with the processing of fruits. Cut the tangerines into two halves.

We squeeze the juice, filter it through a sieve and pour it into a thick-walled container. The total volume of liquid should be 200 ml.

We turn on the stove. Add sugar to juice. If the syrup is too sweet, add a pinch of citric acid.

Add agar-agar to the container. Bring the syrup to a boil. We cook it for four minutes.

At the end of cooking, a sufficiently thick liquid should be well separated from the walls of the dish and slowly drain from a wooden spatula.

Pour the hot mixture into a square or rectangular shape and cool. After 30 minutes, the tangerine jelly becomes completely frozen.

We cut off a strip of parchment 2-3 cm wide. We apply it to one edge of the layer as shown in the photo. This place should remain free of powdered sugar. The sticky layer will help form tight tubules.

Pour the powdered sugar into a small sieve. Sprinkle the surface of the fruit jelly with an even layer.

Remove the strip of parchment. We try not to get powdered sugar on this edge of the layer. Thanks to the sticky layer, the twisted tube will retain its density and will not unwind. We separate the side edges of the fruit jelly from the walls of the dishes. To do this, with a wooden spatula, we pass around the entire perimeter of the container. To make it easier to roll the roll, we divide the layer into two equal parts - perpendicular to the sticky edge.

We lift the powdered edge of the fruit jelly and twist it into a very tight tube. We proceed in the same way with the second half of the layer. Transfer the formed rolls to a cutting board. Cut them into slices.

We transfer the finished mandarin jelly at home to a flat dish, sprinkled with a thin layer of powdered sugar. We leave the fruit jelly in the open air to dry.
Enjoy your meal!