Fresh Fruit Jellies with Agar Agar are very simple to make, quick, healthy, and above all delicious. For all my gelatin-based recipes, I always use Agar Agar because it is a natural product, specifically a seaweed. Everything you find as gelatin sheets contains chemicals and pork derivatives. In other preparations, I also use cornstarch. This is a recipe you can prepare all year round, because you just need to substitute strawberries with seasonal fruit, whichever you like best. As you can see from the photo, I made some with pineapple and others with blueberries. You can really have fun with them, creating unique flavors by mixing different ingredients.
Here are some recipes made with agar agar rather than gelatin sheets:
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 cups strawberry juice
- 10 tablespoons whole cane sugar
- 2 teaspoons powdered Agar Agar
Tools
- 1 Saucepan
- 1 Chocolate mold
Preparation
Clean the strawberries by removing the stem and rinse them thoroughly to remove any soil residue under running water. If you have a juicer, your work will definitely be faster, otherwise you can blend them and strain to obtain the juice which you will put in a saucepan.
Add the necessary sugar, mix well and put on medium heat, letting it cook for about 7 minutes. At this point, remove from heat, add the agar agar and mix well. Put it back on the heat and let it cook for about three minutes.
Turn off and pour the mixture into the molds you decided to use; if you don’t have silicone ones, no problem. Even ice cube trays work perfectly. Let them cool down, cover with plastic wrap, and let solidify in the fridge for at least 6 hours.
After this time, extract the jellies from the molds and arrange them on a tray or wherever you prefer.
Serve our Fresh Fruit Jellies with Agar Agar, perhaps rolling them in granulated sugar or powdered sugar as well.
Tips and Storage
You can store them at room temperature for a few days in glass jars or in the refrigerator.
Freezing is not recommended as they would lose their consistency.
