Raspberry and red currant agar jelly

Ingredients

• 450 g raspberries
• 225 g red currants
• 170 g sugar
• 7 g agar agar strips (or 2 teaspoons powder)
• 425 ml water

Missing an ingredient?

• What to use instead of sugar

Instructions

1. Soak the agar agar strips in cold water for half an hour, squeeze them well and pull them apart. (If it's powder, there's no need to soak it.)
2. Cook the fruit with 280 ml of the water until well done and strain it through cheesecloth.
3. Dissolve the agar agar in the rest of the water, hot.
4. Put the juice, sugar and agar agar in a saucepan; if it doesn't reach 850 ml, top it up with water. Bring it to a boil.
5. Strain it through a warm strainer into a wet mold, let it set in the fridge for about 2 hours and unmold it.

Nutrition facts

Approximate, per serving (about 213 g). Calculated with data from USDA FoodData Central.