Blackberry jam with agar agar

Ingredients for 1 servings:

• 1.3 kg blackberries
• 12 tbsp honey, liquid
• 3 tbsp, heaped sugar
• 3 tsp, heaped agar-agar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

with honey and a little sugar, makes about 6 glasses of 200 ml each

The recipe aims to use as little sugar and no gelling sugar as possible. 1.3 kg of blackberries are quite easy to handle and yields about 6 jars of 200 g jam each. Purée the fresh berries in a saucepan with a hand blender. Then pass them through a food mill twice to remove the stones. Return the fruit purée to the pan and heat gently with the other ingredients, stirring continuously. Boil gently for 3 minutes. Keep the jars ready, fill them with the piping hot jam, and seal the jars. I recently used preserving jars with rubber rims, but you can also use jars with twist-off lids. The agar agar makes the jam nice and firm, making it easy to spread on bread. Store opened jars in the refrigerator.