Raspberry Agar Jam: Raspberry fragrance bottled up with healthy agar and chopped lemon.
Agar is natural gelatin and is used as replacement for pectin in jams. The one I have used is powdered.
When making jam or jelly with it, it is important to boil it for several minutes. Also, people add some to thick sauces, stewed vegetables and soups, even ice-creams. I must emphasize that these ingredients below made an refreshing jam. Lemon has a great deal to do with it. Also, when filling hot jars with hot jam, my grandmother was putting the metal part of knife inside the jar so the jam slides into it and avoid glass breaking is avoided due to heat exposure. I do it the same way. None was broken ever to me. So far. Interesting, isn’t it ?
Madeleines, since made with butter and lemon juice and zest, are a perfect match to this jam.
Raspberry Agar Jam
- 8 cups raspberries
- 1 lemon, finely chopped
- 2 cups sugar
- I tsp agar
In a pot, on medium heat, cook raspberries and lemon for 40 minutes. Stir occasionally.
Add sugar and cook for 30 minutes more.
Turn the oven to 200 C/ 392 F and put clean dry glass jars in to get hot.
Add agar to jam and cook for additional 5 minutes.
Take the pot from the heat and fill hot glass jars.
Turn the oven off, cover the jars and return them into the oven.
Let them cool as long as it takes.