Thickener for Jam: WHAT TO CHOOSE? Pectin, Agar, Gelatin. On the Example of Apricot Jam 

Less sugar - 2 times! Cook less - 3-5 times! The natural color and taste of berries and fruits is preserved! This is why I always use thickeners for my jam and jellies recipes. I am asked questions about which thickener to choose and whether pectin can be replaced with agar-agar (spoiler-you can 😀) or gelatin. In this video, using the example of apricot jam, I showed what happens when using 3 different thickeners: Pectin, Agar-Agar and Gelatin. She talked about the important nuances of their use. At the end of the video - my conclusions (spoiler - not everything is as simple as it seems to many 😀) In general, do not cook for a long time, put less sugar and cook jams, jellies with thickeners 😀 And which one to use - watch the video and choose. It is delicious!
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0:00 -Which thickener to choose
1:02 - Apricot jelly on gelatin
3:42 -Apricot jelly on pectin
5:47 - Apricot jelly on agar-agar
8:31 - Conclusions
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✅ For jam on gelatin you will need:
500 gr. apricots
250 gr. sugar
15 gr. gelatin
90 gr. water for gelatin
✅ For pectin jam you will need:
500 gr. apricots
350 gr. sugar
20 gr. pectin
✅ For jam on agar - agar is needed.
500 gr. apricots
250 gr. sugar
3 gr. agar-agar /gel strength 1200/
50 ml. water for agar
Calculation of agar-agar:
I have 3 gr. agar-agar with a gel strength of 1200. You have agar with a gel strength of 900.
1200: 900= 1.33 is the ratio.
We multiply the coefficient by the amount of agar /1200/ and get the required amount of agar /900/
1.33x 3= 4 gr.
That is, if you have agar-agar with a gel strength of 900, then you take 4 gr. agar agar.