The most delicious and thick cherry jam will be when agar-agar is added. But if you haven't worked with this thickener yet, a couple of features will need to be taken into account in the process. Further in the recipe I will tell you in detail which ones, so that everything will work out exactly.
Step-by-step cooking recipe
Dilute the agar in water and leave to swell.
Remove the seeds from the cherry, cover it with sugar and boil for 15 minutes.
Grind the mass with a blender or grind through a sieve.
Bring to a boil again, boil for 5-7 minutes and pour in the agar.
Stir the jam, boil for a couple more minutes and pour into sterile jars.
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