I’ve had another first experience today. Earlier in the year, I made rhubarb jelly out of juice left over from stewing a few stalks. This was a success which I wanted to repeat – but since lockdown I’ve not been able to find any gelatine.
Traditionally, I make Turkish Delight at this time of year. Since a gelling agent of some kind is an imperative, I therefore decided to try my luck at the health food store we go to during our monthly outing into Leeds.
The upshot is that we came home with a bag of Agar flakes, which I had heard of but never used before.
After collecting elderflower at the farm where I am part of a vegetable CSA, I was making cordial this afternoon and realised there weren’t enough bottles. Usually, in this situation, I pour any excess into jam jars for immediate consumption – or it goes in the freezer. This time, however, the Agar flakes beckoned.
They were easy to use: simply add 1 tablespoon of the flakes per 240 ml of liquid and heat without stirring until the mixture boils. Then boil until all the flakes have dissolved.
Having seen how glorious the rose bush is at present, I couldn’t resist adding petals, which would soon have fallen, to the jelly. It will be interesting to see if any of their flavour infuses the jelly but in any case I think they are decoration for what would otherwise be a plain dessert.