Agar Agar from Jacob Hooy can be used as a gelling agent, for example to making jams and jellies or as an binder for soup and sauces. It is a vegetarian alternative to gelatin.
A vegetable gelling and binding agent for the preparation of fruit and jam (jelly).
The agar agar powder must be cooked for a few minutes. Bring agar agar to the boil in little cold water with constant stirring until the agar is completely dissolved. Add this mixture to your dish little by little.
For a cold preparation: let the agar agar cool until it is just liquid before adding.
Use 2 g per half liter of liquid or 4 g per kilo fruit.
Keep in a dry, cool and dark place and out of the reach of children.