Agar Agar, also known as kanten, Japanese gelatin, or vegetable gelatin is a vegan gelling agent derived from seaweed (red algae). This is an excellent gelling agent for jams, jellies, puddings, and other desserts.
Powdered Agar can be substituted for gelatin in a 1:1 ratio (1 teaspoon gelatin is equivalent to 1 teaspoon agar powder). Recipes may vary, so adjust accordingly. The gel strength for Agar Agar Powder ranges from 500 - 725 gcm.
Shelf Life: 12 months
Country of Origin: Spain
Gel Strength: Ranges from 500 - 725 gcm
Apple Gelatin Blocks
Jam, Jelly, Pudding, Dessert or Gummy Bears
1 cup apple juice (or any other juice)
1 teaspoon agar agar powder
Place the juice and agar agar powder in a pot over medium heat and bring to a boil.
Simmer for 2-minutes, continuously stirring.
Remove from heat, let sit for 5-minutes, then pour into desired molds.
Place in refrigerator to set.
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