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Blackcurrant jelly with agar-agar

0
5664
Kitchen Russian
Calorie content 197.2 kcal
Portions 0.2 l.
Cooking time 60 minutes
Proteins * 2 gr.
Fats * 0.5 gr.
Carbohydrates* 46.8 g
* per 100 gr. product
Blackcurrant jelly with agar-agar
Content

Agar-agar is a neutral jelly made from brown algae, it is more often used in confectionery, for example, in the preparation of marmalade, ice cream or marshmallows. Essentially, it is considered a vegetable substitute for gelatin.

Ingredients

Cooking process

step 1 out of 5
Sort out black currant berries from twigs and leaves, wash. Transfer the currants to a saucepan, pour 150 ml of water, bring the mass to a boil.
step 2 out of 5
Pour sugar into the boiling mass, stir and cook for 5-7 minutes.
step 3 out of 5
Wait for the jam to cool slightly, rub it through a fine sieve.
step 4 out of 5
Pour agar-agar with 50 milliliters of chilled boiled water, stir and pour it into the berry mass.
step 5 out of 5
Bring the jam to a boil again, then cook for 7-8 minutes. Pour the hot dessert into a sterilized jar, close it. Jelly with agar-agar begins to solidify even at a temperature of 30-40 degrees and can completely thicken even at room temperature.

Bon Appetit!

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