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Apricot jam with agar-agar

0
973
Kitchen Russian
Calorie content 303.3 kcal
Portions 1.2 l.
Cooking time 120 minutes
Proteins * 2.9 gr.
Fats * 0.2 g
Carbohydrates* 73.2 g
* per 100 gr. product
Apricot jam with agar-agar
Content

In Asian countries, gelatin is unknown, but they use agar-agar, which is obtained from algae, as a gelling product. Agar-agar is dissolved in hot water, and when it cools, it turns into a jelly with a gel-like texture. I suggest making apricot jam with agar-agar.

Ingredients

Cooking process

step 1 out of 7
Prepare the required ingredients for the agar-agar apricot jam.
step 2 out of 7
Sort the apricots well and rinse thoroughly under running water. Let the fruit drain by placing it in a colander or strainer. Cut the washed and dried apricots in half and remove the seeds.
step 3 out of 7
Put the prepared apricots in a container with a thick bottom. Top with granulated sugar.
step 4 out of 7
Pour in the required amount of drinking water and leave to infuse for about 30 minutes. Place a heavy-bottomed container over low heat and bring to a boil. Stir occasionally to completely dissolve the granulated sugar. Simmer for about 5 minutes. If foam forms, carefully remove it.
step 5 out of 7
Remove the jam from heat and cool completely. Then put on fire again, bring to a boil and boil for 5 minutes, cool again. Dissolve agar agar in water according to the instructions. Put the jam on the fire, bring to a boil and cook for about 7 minutes, then gently pour in the diluted agar-agar. Stir and cook for another 2-3 minutes.
step 6 out of 7
In the meantime, prepare the jars, wash thoroughly and sterilize along with the lids. Banks must be completely dry.
step 7 out of 7
Using a ladle, gently pour the jam into sterile jars. Tighten hot jars of apricot jam with agar-agar with lids, after pouring boiling water over them, and turn them upside down. Leave to cool completely. Then turn the jars over and store in a cool, dark place.

Enjoy!

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