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For the jam: 4g Agar- Agar in powder for 1kg of cleaned fruit or 1l of fruit juice. Bring the fruit and the Agar-Agar to the boil, then add the sweetener of your choice. Let it boil until it reaches the desired consistency. It is suitable for all dishes, both spicy and sweet, the preparation of which requires a gelling agent jellies, jam, desserts, aspics. The gelling capacity depends on the acidity acid preparations will need a bit more Agar-Agar. Do not combine it with chocolate or kiwi, as they will neutralise its gelling effect.
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