For me, the strawberry jam with agar-agar (from the blog http://www.cleacuisine.fr/) presents 2 main advantages: 1. it is very easy to do (no need for pectin, nor gelatin), and 2. it requires less sugar. However, this second advantage is annihilated by the fact that since it has less sugar, I have a tendency to put way too much jam on my slice of bread...
P.S.: The recipe is written in French. If somebody is interested in getting it in English or Italian, let me know. I'll be pleased to translate the recipe for you.
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