Apricot Agar-Agar Fruit Jellies

Homemade apricot jellies with agar-agar - an all-natural treat made from just four ingredients: fruit purée, sugar, water and agar. Agar sets even at room temperature and gives that signature bouncy, jelly-candy texture without gelatin. A fantastic treat for kids and grown-ups: it keeps well, but trust me, it disappears fast!

Why you should try it

• Only natural ingredients - you decide how much sugar goes in.
• Agar-agar is a plant-based gelling agent made from seaweed - a well-known healthy alternative to gelatin.
• The recipe is universal: any fruit or berry purée works instead of apricots.
• Frozen apricots work just as well as fresh - that's exactly what I used.

Apricot Agar-Agar Fruit Jellies

All-natural homemade fruit jellies made from apricot purée and agar-agar: bouncy, bright and gelatin-free. Works with any fruit or berry purée.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Setting time 1 hour hr

Total Time 1 hour hr 35 minutes mins

Servings: 50 pieces

Course: Fruit jellies

Cuisine: Home cooking

Ingredients Method Notes

Ingredients

  

• 500 g fruit purée I used frozen apricots
• 250-300 g sugar
• 300 ml water cold
• 15 g agar-agar 3 tsp

Method

 

1. Soak the agar-agar in 300 ml of cold water. Do it directly in a roomy saucepan - at least 1 liter (1 quart).
   
2. Make the purée: put the apricots in a pot with 200 g of the sugar and heat until the sugar dissolves. Blend with an immersion blender and press through a sieve. Measure out 500 g of finished purée (simmer the leftover pulp into a fruit drink if you like).
   
3. Set the saucepan with the soaked agar over low heat, bring to a boil and keep it bubbling for a couple of minutes. Take it off the heat, pour the agar into the fruit purée, add the remaining 100 g of sugar and whisk well.
   
4. Return the mixture to the stove, bring it to a boil and quickly pour into molds - silicone works best. Leave on the counter to cool, then refrigerate for 1 hour.
   
5. Cut the set jelly into pieces and roll them in sugar if you like. Or eat them as they are - especially cute from shaped silicone molds. Enjoy!
   

Notes

The jellies keep well in a sealed container. Adjust the sugar to the fruit's tartness: 250-300 g per 500 g of purée.

Secrets to perfect agar jellies

• Use a roomy saucepan, at least 1 liter (1 quart): agar foams up as it boils.
• Boil the agar properly for a couple of minutes after it comes to a boil - only fully dissolved agar sets into a firm jelly.
• Press the purée through a sieve for a smooth, even texture. I simmered the leftover pulp into a fruit drink - nothing goes to waste.
• Pour quickly: agar starts setting already at 35-40 °C (95-105 °F), so don't dawdle. Silicone molds are easiest - the jellies pop out cleanly and look lovely.
• Adjust the sugar to taste within 250-300 g - tart apricots ask for more.

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