How to make a low sugar, fresh fruit jam with Agar Agar

A NEW WAY TO BAKE : RECIPE FOR FRUIT JAMS USING AGAR-AGAR
 
I have made a recipe from agar-agar powder because of it’s wide availability and because it’s easy to use! Agar-agar sets at room temperature and melts at 40°C (104°F) so it won’t melt in the mouth. It is important to use very accurate microscales when using agar-agar so you have control over the texture – 2 g will produce a softer gel, while 8 g (2 tsp) will produce a firm and brittle gel, which can be whisked smooth. Use 
this recipe where freezing the finished cake is not a priority; if frozen, the water in the recipe can be 
released once it thaws and will affect the texture. 
 
RECIPES
This is the tutorial that loads via QR code from my book: A New Way to Bake: Re-imagined Recipes for Plant-based Cakes, Bakes and Desserts  
https://geni.us/ANWTB 
 
INGREDIENTS NEEDED:- 
agar-agar powder 
caster (superfine) sugar 
fruit juice, puree or soft fruit piece, peeled and cut into small pieces 
 
EQUIPMENT 
digital scales https://amzn.to/3Oqs8vF   
micro scales https://amzn.to/3rG2UAC 
bowls https://amzn.to/3DrEDke 
whisk https://amzn.to/3Qa95H7 
silicone spatula https://amzn.to/3On2yaR 
large saucepan 
cling film (plastic wrap) 
mould or cake tin (pan) 
sealed container or jar 
 
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