Fruit jelly
· 5 g agar (~ 0.42 %)
· 500 g halved peaches in syrup
· 500 g halved peaches/pears without syrup
· 200 g sugar (or use 50 g maltitol, 50 g
· maltodextrin and 100 g glucose)
Flavoring to taste:
· 1 spent vanilla pod
· basil
· lemon/orange rind
· nutmeg
· ginger
· green pepper
· orange liqueur
· orange cordial
Strain the fruit. Collect the syrup from the cans and add the agar. Bring to boil.
Heat the fruit and sugar in a large saucepan.
Blend to purée. When boiling add agar and canned fruit syrup. Add flavoring.
Stir well and evaporate 20% of the solution. If desired, add some orange liqueur or orange
cordial for extra bitterness. Pour into jam jars or ramekins and leave to set all night.
Variation: With 10 g of agar, you obtain a harder gel closer to a firm jam.
Note: Unless prepared for immediate
consumption it is recommended to use a
boiling water canner or a pressure canner to
minimize the risk of bacterial and fungal growth.
consumption it is recommended to use a
boiling water canner or a pressure canner to
minimize the risk of bacterial and fungal growth.
Keywords:hydrocolloid,agar
