Fresh fruit jelly

Fresh fruit jelly

Ingredients:

• 200 g water
• 200 g sugar
• 500 grams of fresh fruit (I used white plums)
• 4 teaspoons of Agar Agar in powder
• ½ lemon squeezed
• 50 g sugar to finish

Wash the fruit and gently clean and stone it.
Place in a large pan the fruit cuts into pieces, sugar and water.
Boil gently for 1 hour, taking care not to dry completely.
Blend with immersion blender to obtain a cream and cook until it becomes soft like jam.
I've done all the cooking for 1 hour and 45 minutes.
Remove from heat and add the agar agar, put on the fire and stir for 5 minutes.
Pour into small shape such as ice.
If you haven’t any  shape put the jam in a square pan in order to obtain a layer of about 2 cm.
Leave to cool in refrigerator for 2 hours or more.
Leave in the freezer for ½ hour to prevent the jelly from breaking during the extraction.
Remove from shape and roll in granulated sugar.
If you used the pan, once hardened, cut into cubes and go in granulated sugar.

Thanks to Elisa, for the plums!
Agar agar is a seaweed used as a thickener and completely natural. Using a few grams of agar each liter of liquid, about 10 g of agar per liter. Better add it to a hot liquid to facilitate the dissolution.

View the PDF of the recipe