Apple jam with blackberries and agar-agar
Apple jam is usually made without thickeners. Natural pectin thickens it perfectly, especially when citrus or sour berries are added to the fruit. But adding a little agar to the mixture creates a more interesting consistency.
- Proteins: 0.3 g
- Fats: 0.3 g
- Carbohydrates: 43.7 g
- Total time:
- Time in the kitchen:
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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
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Blackberry500 G
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Apples500 G
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Lemon juice1 tsp
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Sugar500 G
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Agar-agar3 tsp
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Water100 ml
Rinse the blackberries in a colander and let them dry thoroughly. Immediately place the berries in the pot in which you will cook them.
Add the apples, cut into half wedges and previously mixed with lemon juice. Sprinkle with sugar and mix gently. Set aside for 2 hours.
Place the pan over medium heat, bring to a boil and cook for 5 minutes, stirring occasionally with a soft flexible spatula.
Dissolve agar-agar in cold water and turn on the heat under the pan.
When the jam comes to a boil, pour in the agar mixture and stir well. Cook for 5 minutes.
The blackberry-apple jam is ready. Place it in sterilized jars and seal. To prevent them from bursting, place a knife under the bottom of the jar while pouring the jam.
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