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Apricot jam with agar-agar

0
3905
Kitchen Russian
Calorie content 242.7 kcal
Portions 4 port.
Cooking time 1 d.
Proteins * 2.3 gr.
Fats * 0.2 g
Carbohydrates* 58.6 g
* per 100 gr. product
Apricot jam with agar-agar
Content

Agar gives apricot jam that very jelly-like structure, while it does not carry foreign odors and tastes. You can stuff pies, pies, biscuit rolls with such a delicacy, use it as a ready-made filling in cakes.

Ingredients

Cooking process

step 1 out of 5
Sort apricots, do not use broken, overripe and bird-damaged fruits. Wash apricots in cold water, dry naturally. Cut all fruits in half and remove seeds from them.
step 2 out of 5
Pour the apricots into a saucepan or metal cooking container and puree with an immersion blender. Pour 2/3 of granulated sugar into puree. Remove the pan with the apricot mixture on the stove over medium heat, let it boil, stirring constantly, and cook for another 5 minutes.
step 3 out of 5
Pour agar-agar with hot water and stir. Pour the agar / water mixture into a saucepan, add the remaining sugar. Heat over medium heat until boiling, stirring occasionally. Then cook for another 1 minute.
step 4 out of 5
Into boiling apricot jam in a thin stream, stirring constantly, syrup with agar, cook for another 2 minutes. Pour the treat hot into sterile jars and roll up.
step 5 out of 5
Cool jars of jam upside down, wrapped in a warm blanket. When the blanks are completely cool, they need to be moved to the cellar or pantry. Store apricot jam on agar for 1-1.5 years.

Bon Appetit!

 

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