Soak the agar-agar in 300 ml of cold water. Do it directly in a roomy saucepan - at least 1 liter (1 quart).

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).

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.

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.

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!