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Ranetka jam with agar-agar

0
824
Kitchen Russian
Calorie content 279.3 kcal
Portions 0.35 l.
Cooking time 40 minutes
Proteins * gr.
Fats * gr.
Carbohydrates* 70 gr.
* per 100 gr. product
Ranetka jam with agar-agar
Content

Agar-agar is an excellent substitute for gelatin, which surpasses it in useful properties several times, and dishes with its addition are prepared several times faster. Everyone knows that the less food is cooked, stewed, the more vitamins they retain.

Ingredients

Cooking process

step 1 out of 7
We wash and dry the fruits with paper towels. Next, remove the peel, as it cooks several times longer than the pulp.
step 2 out of 7
We rub the peeled apples on a fine or coarse grater, it all depends on your preferences. Also, the fruit can be interrupted with a blender for uniformity or twisted in a meat grinder.
step 3 out of 7
We transfer the prepared ranetki to an enamel pan and fill it with sugar, mix thoroughly.
step 4 out of 7
Next, add a little water - so that it completely covers the apples.
step 5 out of 7
We put on medium heat and bring to a boil, then we reduce the heat and cook for 6-8 minutes, during this time the fruits should darken and become translucent. Remove from the stove and cool to room temperature - right now the mass will turn into a thick jam.
step 6 out of 7
It's time to add agar-agar, but not more than one heaped tablespoon. Stir and leave for 10-15 minutes so that the gelatin substitute has time to swell.
step 7 out of 7
We return the mass to the stove and cook for 4 minutes after boiling. We cool and lay out in pre-prepared jars (it is not necessary to sterilize, but you still have to rinse with a soda solution and pour over boiling water). Our wound jam is ready. We put the filled cans in a storage place or immediately treat relatives and friends. Bon Appetit!

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