Candied Strawberry Jelly

Recipe from Lily Moore

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Cooking time: 2 h.

Servings 5

Imagine biting into a burst of fresh strawberry flavor, encased in a jiggly, jelly-like texture that's both satisfyingly chewy and delightfully springy. The secret ingredient, agar-agar, is derived from red seaweed, and gives the jelly its characteristic texture. The result is a perfect balance of sweet and tart, with a texture that's truly unique!

Water

10,6 fl.oz.
Strawberries

10,6 fl. oz.
Powdered sugar

5,3 oz.
Agar-agar

0,2 oz.

Calories

147 kcal
Protein

15.28 g
Fat

0.57 g
Carbohydrates

19.10 g

Pour the cold drinking water into a saucepan, add the agar-agar and let it swell. In the meantime, rinse the strawberries under cold running water, then remove the stalks. Add the powdered sugar to the strawberries.
Blend the strawberries and sugar with an immersion blender until the sugar is completely dissolved, and you get a runny berry puree. You can also use a food processor. Rub the berry puree through a fine sieve to remove the seeds. If the seeds don't bother you, you can skip this step.
Place the saucepan with water and agar-agar over medium heat and bring it to a boil, stirring. Cook, stirring constantly with a spoon, for about 2 minutes. Then add the strawberry puree.
While constantly stirring, bring the mixture to a boil again. After that, cook for a couple more minutes. Pour the hot mixture into silicone molds for muffins or candies. You can also pour the mixture into a flat and wide dish. Put the mold or dish in the refrigerator until the mixture is completely solidified. Finally, remove each piece from the molds or cut with a knife if you used one large dish.

Ready candied fruit jelly can be stored in the refrigerator or at room temperature. It is completely non-sticky, keeps its shape perfectly, springy, and does not melt.
If you use frozen strawberries, you need to let them thaw in advance.