Redcurrant jelly with agar-agar

Step-by-step preparation

Cooking time: 2 hr 30 mins

1. STEP 1

   

   How to make red currants with agar-agar? The dessert turns out to be unusual, with a consistency somewhere between marmalade and Turkish delight. It can be made from any berry; depending on the acidity of the berry, you will need more or less sugar. You need to collect or buy enough red currants to make 500 ml of juice.

2. STEP 2

   

   Depending on the juiciness of the berry, you will need from 1 to 1.2 kg of berries; this time I got the required amount of juice from 1 kg of red currants. Wash the berries and grind them using a blender. Rub the crushed berries through a sieve to obtain aromatic currant juice. Add agar-agar to redcurrant juice, mix well and leave for 30 minutes.

3. STEP 3

   

   Place the juice and agar on the stove, bring to a boil and add sugar. With the specified amount of sugar, the dessert is not too sweet, so if you like it sweeter, you can add up to 400 grams of sugar. Boil everything together for 5 minutes and pour into molds.

4. STEP 4

   

   I usually use candy molds, cupcake molds, or just a rectangular silicone mold. Let the liquid cool to room temperature and place in the refrigerator for 2 hours. For easier removal from the mold, place in the freezer for 20 minutes before serving.

5. STEP 5

   

   Remove the dessert from the mold and place on a plate, decorate as desired, or roll in fine sugar or coconut flakes.

6. STEP 6

   

   Red currant jelly on agar-agar is ready! For a more detailed cooking process, watch the video. Bon appetit!

Comments on the recipe

Moderator Ksenia

03.08.2023

4.7

I have long wanted to make jelly for children and finally got around to making it. A recipe for red currant jelly with agar-agar came to my rescue. I just had currants (both red and black) and a bag of agar-agar. It’s good that before I started cooking, I read an article on the website about agar-agar. As it turned out, mine was extremely bad: 80% maltodextrin and only 20% agar itself. It immediately became clear that 500 ml of juice with such agar-agar would not make a normal jelly, and it would be a shame to throw it away. So we had to adapt. I decided that I would have to take less juice, much less. I made 130 ml of red currant juice in a juicer. I poured agar-agar (10 g) into it and left it for 15 minutes. For this amount of juice I took 65 grams of sugar. Boil the mixture over low heat for five minutes and pour into ice cube trays. After about half an hour, the jelly had hardened, but it was still too tender to remove it properly from the molds. On the author’s advice, I put the jelly in the freezer and after 15 minutes it was possible to take it out of the molds more or less normally. The jelly turned out to be sweet and sour, and both the sweet and sour tastes were equal in intensity. Delicious. Thank you very much for the wonderful recipe! And next time I will be more careful when choosing agar-agar.