Apple, orange, and pumpkin jam with agar-agar – a recipe for the topping and layering with step-by-step photos

Pumpkin and apple are best friends. When they're paired together, you'll always get something delicious. And if you add an orange to the mix, the flavors of the main ingredients will be revealed much more deeply. The key is to choose the most aromatic fruits for your jam, and success is guaranteed.

Nutritional value per serving

226.8 kcal

Proteins: 0.3 g
Fats: 0.2 g
Carbohydrates: 55.3 g

*Nutritional value is calculated per 100g of ingredients

Total time: 50 min
Time in the kitchen: 20 min
Complexity:

It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
Number of servings: 1

Recipe with step-by-step photos

Apple, orange and pumpkin jam with agar-agar

Ingredients

Servings

Apples

1 kg
Pumpkin

1 kg
Orange

2 pcs
Citric acid

3 G
Agar-agar

8 G
Water

100 ml
Sugar

700 G
Vanilla sugar

10 G

Preparation

Step 1

Peel and core the apples and pumpkin and mince them or use another food processor to chop them. Add sugar and mix well.

Step 2

Add the citric acid and mix thoroughly again. Place the pan over low heat and simmer for 5 minutes, frequently scraping the bottom with a spoon to prevent the sugar from burning. Then bring to a boil and cook for 10 minutes.

Step 3

Meanwhile, dissolve the agar-agar in a separate bowl in cold water. Let it sit for 10 minutes.

Step 4

Grate the orange zest and then squeeze out the juice. Remove any pips that may have gotten caught in the juicer. Add everything to the jam along with the agar-agar and mix well.

Step 5

Cook the jam for no more than 5 minutes so that the thickener does not lose its gelling properties.

Step 6

Pour the jam into pre-sterilized jars while it's still boiling. Don't turn the jars upside down, as it will stick to the lids after cooling.

Step 7

The apple, orange, and agar-agar jam is ready. It's very thick and stable, making it perfect not only for spreading on baked goods but also for baking.

Agar is thermoreversible

Unlike gelatin and apple/citrus pectin, agar-agar retains its properties even after re-boiling. So, if you added too little thickener, it doesn't mean the dessert is ruined. You can simply reheat the mixture and add a couple more grams.

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