Kiwi and banana marmalade recipe with photos step by step

Ingredients

	kiwi — 300 grams
	banana — 100 grams
	agar-agar — 1 sachet (in a bag of 7 g) gel strength – 900 g / cm3
	water — half a glass
	honey — to taste

There is absolutely no sugar in this recipe — you should not add it at the cooking stage. If you find the marmalade excessively sour, then you just need to roll it in powdered sugar

100 grams banana

1 sachet (in a bag of 7 g) agar-agar gel strength – 900 g/ cm3

half a glass of water

to taste honey

How to make kiwi and banana Marmalade

Desserts are often associated with something harmful because of the abundance of sugar and baking. But you can make a wonderful marmalade from kiwi and banana, which will have exceptionally useful components.

In this dessert I add agar-agar. The mass freezes with it very quickly, so I advise you to prepare the molds for pouring in advance.

Step-by-step recipe

1.	In half a glass of cold water, dilute half a teaspoon of agar-agar. Leave for 10-15 minutes — the consistency should change to swelling. *Read on the packaging of your agar-agar the strength of the gel and how to properly dilute agar-agar (proportions). The strength can be different: 600, 900 or 1200. They denote the strength (elasticity) of the resulting gel. The higher the strength index, the stronger the effect of the thickener.
2.	Take only ripe kiwis, it will be even better if the fruits have a «smudge» condition. Peel and cut into cubes. Grind them with a blender.
3.	Again, we take the ripest (overripe) bananas. Peel the banana and chop it too. It will add sweetness and create a more interesting taste.
4.	We transfer the kiwi and banana puree into a saucepan and send it to heat up on low heat — the lowest temperature is needed. Add a little honey (to your liking).
5.	Add the swollen agar-agar. It should be remembered that to activate the agr-agar gelling agent, it is necessary to heat it, bring it to a temperature of at least 85 ° C. It burns easily and sticks to the bottom, so we heat it and stir it continuously! The fire is small. The fruit mass with agar-agar should not boil, but it must be warmed up. Cook until agar-agar dissolves.
6.	Mix everything thoroughly and immediately distribute it into containers. I poured it into the container. I suggest lining the container with cling film in advance to make it easier to extract the marmalade.
7.	Marmalade made on the basis of agar-agar hardens very quickly. You do not need to clean it in a cool place (like aspic).
8.	Frozen marmalade is cut.
9.	You can roll pieces of marmalade in coconut crumbs or powdered sugar. Have a nice tea party!

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