Agar-agar, or agar, can be used as a substitute in recipes that call for gelatin, including jam. Agar flakes are made from freeze-dried sea vegetables, usually seaweed. Popular in Japan, agar can be found in the United States at health food stores and Asian markets. Vegans and vegetarians can use agar in place of animal-based gelatin. Proper cooking techniques will ensure that the agar flakes dissolve completely. Try making jam with agar flakes for a delicious and easy vegan spread.
Pour the agar flakes into a medium saucepan and pour the juice over the flakes. Do not stir or heat the mixture. Allow the agar flakes to soak undisturbed for 10 minutes.
Cover the pot and bring the agar and juice to a boil over medium-high heat, still without stirring. Be careful to bring the mixture just to a boil; ensure that it does not boil over.
Stir the mixture thoroughly and reduce the heat to low. Simmer, covered, for 10 minutes.
Add the fruit, sugar and lemon juice to the mixture and bring the jam to a boil.
Boil and stir the mixture for one minute.
Pour the mixture into sterilized glass jars and seal the lids tightly. Refrigerate and consume within one month.
- "More Great Good Dairy-Free Desserts Naturally"; Fran Costigan; 2006
- "The Healthy Life Cook Book and Food Remedies"; Florence Daniel; 2007
- "The Wild Vegetarian Cookbook"; Steve Brill; 2002
- "Best Health" magazine; Brioche Peanut Butter and Cherry Jam Sandwiches; Chef Ben Heaton
- Cooks.com: Strawberry Jam with Agar-Agar