No jelly can be made without the addition of gelatin. Do you love fruit, milk, or any other kind of jelly? Then we recommend preparing it not with the usual gelatin, but with agar-agar, that is, vegetable gelatin of marine origin.

Agar-agar is extracted from seaweed. It contains fiber, many essential micronutrients, and folic acid. It has antibacterial properties, detoxifies the body, and promotes liver function.

Agar-agar has a wide variety of uses. It's widely used in making puddings, ice cream, marshmallows, cakes, and jellies. It's sold as a white, creamy powder, flakes, or granules. For cooking, it's best to choose the powdered form.

Below we offer you several options for making jelly - which recipe to choose depends solely on your taste preferences.

Cherry jelly with agar-agar

Cherry and agar-agar jelly

We offer a recipe for a simple, yet very tasty cherry dessert.

Ingredients:

  • cherries – 500 gr.
  • sugar – 4 spoons
  • water – 3 glasses
  • agar-agar - a few spoons

Recipe:

Place the cherries in a deep bowl and pour boiling water over them. Then add the granulated sugar and dissolve the agar, scattering it evenly throughout the liquid. Bring the mixture to a boil, stirring constantly. As soon as it boils, remove from the heat. Pour the jelly into molds immediately, as it sets very quickly. Refrigerate for half an hour. Now you can try it! It's a simple recipe and it's super quick!

Milk jelly with agar-agar

Agar-agar jelly 2

Ingredients:

  • milk – 500 ml
  • agar-agar – 1 teaspoon
  • brown granulated sugar – 4-5 tablespoons
  • round chocolate cookies with filling – 7-8 pieces

Recipe:

  1. Soak the agar in water for a couple of hours to speed up its dissolution in boiling water. Combine the milk with granulated sugar and heat on the stove. Once the milk is warm, mix in the gelatin and bring to a boil. Cook for 2-3 minutes until completely dissolved.
  2. While the milk is heating and the natural gelatin is cooking, separate the cookie halves. Place the half coated with cream into the molds, cream side up. Place the half without cream in cellophane and crush with a rolling pin.
  3. Remove the milk from the stove and let it cool. Then, whisk it with a whisk or mixer until foamy. Then add the crushed cookies and mix well. Agar-agar jelly sets very quickly, even in warm temperatures, so it's important to keep this in mind.
  4. After distributing the jelly among the molds, place it in a cool place to set completely. The jelly will set in just five minutes.

Strawberry jelly with agar-agar

Agar-agar jelly 3

If you love fresh berries, we offer a delicious strawberry recipe. Although you can use absolutely any berries instead of strawberries.

Ingredients:

  • agar-agar – 6 gr.
  • granulated sugar – 60-70 gr.
  • water – 500 ml
  • lemon zest
  • lemon juice – 100 ml
  • strawberries – 400-500 gr.

Recipe:

  1. Add lemon zest and granulated sugar to 400 ml of purified water and bring the mixture to a boil for a few minutes, then remove the zest, pour in the mashed strawberries and lemon juice, and stir, covering with a lid.
  2. Pour 100 ml of water into another container, add agar-agar, whisk the mixture, and bring to a boil. Bring to a boil, stirring constantly. Once the mixture boils, combine the strawberry puree with the agar. Bring to a vigorous boil, stirring constantly, and remove from the heat after one minute.
  3. It's best to use a tall saucepan, as the liquid rises as it boils. Stir the mixture with a spoon to remove any foam and pour into glass glasses. This jelly shouldn't be poured into silicone molds due to its delicate texture. You can add whole strawberries or other delicious berries to the finished dessert.
  4. Leave the jelly to set, and after half an hour, place it in a cool place.

Grape jelly with agar-agar

Agar-agar jelly 1

You'll need a bunch of grapes. Make a compote from the berries and 400 ml of water. You'll also need sugar; adjust the proportions to taste. Pour a glass of the finished, cooled compote and combine it with one tablespoon of agar-agar, letting it swell.

Strain the remaining cooled compote and add the swollen agar. Bring to a boil and cook for 3-5 minutes. It's important that the agar dissolves. Distribute the grapes among glass molds and pour the boiled agar over them. Once cooled, place the finished jelly in a cool place to set completely.

These are the agar-agar jelly recipes we offer. They all come in different consistencies, but they share unrivaled flavor and ease of preparation! Which recipe you choose is entirely up to you!

Bon appétit!

Video recipe for making agar-agar jelly