- apple puree (byron)
- agar agar
- lemon juice
- seasoning
warm apple jelly
Daniel Watkins
5th April 2011
warm apple jelly
For a firm jelly you will require approximately 8-10g of agar agar per pint/600ml of liquid.
Ingredients
Method
For a firm jelly you will require approximately 8-10g of agar agar per pint/600ml of liquid.
Soak the agar agar in the liquid first for about 10-15 mins
Gently bring to the boil and simmer, stirring constantly until the agar agar dissolves completely.
Unlike gelatine agar agar can be boiled and re-melted if necessary
add lemon juice & seasoning
To test the setting ability of the gel pour a small amount of liquid onto a cold saucer- it should set in 20-30 seconds. If the gel is too weak, add more agar agar. If too strong, add more liquid
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