Ground agar-agar

Jacob Hooy’s agar-agar can be used as a gelling agent, for example when making jams and jellies, or as a thickening agent for soups and sauces. It is a vegetarian alternative to gelatine.

Ground agar-agarGround agar-agar

Instructions for use
A plant-based gelling and thickening agent, used in the preparation of, amongst other things, fruit pudding and jam (jelly). The agar-agar powder must be boiled for a few minutes. Bring the agar-agar to the boil in a little cold water, stirring constantly, until the agar-agar has completely dissolved. Add this mixture to your dish a little at a time. For cold preparations: allow the agar-agar to cool briefly until it is just about still liquid before adding it. Use 2 grams per half litre of liquid or 4 grams per kilo of fruit.

Storage advice
Store in a dry, cool, dark place, in a sealed container and out of the reach of children.