Annie's summer strawberry jam

Ingredients for 1 servings:

• 600 g strawberries, frozen or fresh
• 125 ml agave syrup
• 3 tbsp lemon juice
• 1 tsp agar-agar

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

without gelling sugar, very fruity and less sweet

Sterilize and prepare the twist-off jars. Place the strawberries, lemon juice, and agave syrup in a saucepan and heat gently, stirring constantly, but do not boil. Blend with a hand blender until smooth, then season to taste. Sweeten with agave syrup to taste. Important: Only now add the agar-agar and bring to a rolling boil for three minutes. Then pour the jam into jars, turn over once, and let cool. Agar-agar is a vegetable gelling agent derived from algae. Therefore, it develops a typical “seaside” smell when cooked, but this evaporates and cannot be tasted later. Lemon juice acts as a preservative and helps maintain the bright red color of the strawberries. This recipe makes about 2 1/2 medium-sized jars.