warm apple jelly

Daniel Watkins

Daniel Watkins

5th April 2011
Daniel Watkins

warm apple jelly

For a firm jelly you will require approximately 8-10g of agar agar per pint/600ml of liquid.


  • apple puree (byron)
  • agar agar
  • lemon juice
  • seasoning


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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