I cook the marmalade on agar-agar (agar buy via Internet). This marmalade is dense to the touch (great when cutting), while soft to the bite, to the teeth is not sticky, thick jelly not like (the other structure). And, importantly, simple to prepare. Usually I cook the marmalade juice of the currant (and even cherries, cranberries. Berries both fresh and frozen).

In freshly squeezed juice I poured the agar, allowed to stand for 30 minutes. Then warmed the solution was slowly stirring, pour 200 g of sugar, brought the mixture to a boil and immediately removed from heat. After about five minutes I poured the mixture into container (lined with cling film). Generowania agar liquid sets very quickly (as soon as T is below +40C ). I store the finished jelly in the fridge. Sugar, as is the case with many, not sprinkled.

And what if I cooked with the marmalade not desserts. For example, the rolls! Marmalade juice of the currant and liver pate -- perfect partners. Spread on pita bread paste, put strip of cheese and marmalade, a wrap, a little press for the density. Very convenient to take these rolls on the road or at work!

It's Breakfast from the "prepared - ate"! I love these buns. Cut the bun, be sure to preheat it in the oven or microwave. Then, very quickly, put on a bun cheese for toast, slices of marmalade, Basil leaves. Ready!

Another, well, Oh, very tasty variation: sprinkle the buns with the cheese mixture (any solid+stone), on top lay the pieces of marmalade. Send all this beauty in the microwave for a minute. After only a sprinkle of Basil and on the table, or rather in mouth.

And the sandwiches with butter and marmalade loves my child!! And with pleasure takes them to school!!! I would be glad if our tastes coincide, and you love marmalade as much as we do!!! All a pleasant appetite!!!