How to Cook Agar-Agar Jam

by Sarah Bourque

Agar-agar can be used as an animal-free substitute for gelatin.

Diana Taliun/iStock/Getty Images

Agar-agar, or agar, can be used as a substitute in recipes that call for gelatin, including jam. Agar flakes are made from freeze-dried sea vegetables, usually seaweed. Popular in Japan, agar can be found in the United States at health food stores and Asian markets. Vegans and vegetarians can use agar in place of animal-based gelatin. Proper cooking techniques will ensure that the agar flakes dissolve completely. Try making jam with agar flakes for a delicious and easy vegan spread.

Pour the agar flakes into a medium saucepan and pour the juice over the flakes. Do not stir or heat the mixture. Allow the agar flakes to soak undisturbed for 10 minutes.

Cover the pot and bring the agar and juice to a boil over medium-high heat, still without stirring. Be careful to bring the mixture just to a boil; ensure that it does not boil over.

Stir the mixture thoroughly and reduce the heat to low. Simmer, covered, for 10 minutes.

Add the fruit, sugar and lemon juice to the mixture and bring the jam to a boil.

Boil and stir the mixture for one minute.

Pour the mixture into sterilized glass jars and seal the lids tightly. Refrigerate and consume within one month.


  • If you like your jam to have large, visible chunks of fruit, slice the fruit. If you like a smoother consistency, mash your fruit with a masher to the desired consistency before adding it to the recipe.

    Honey or agave mixture can be substituted for the sugar.


Photo Credits

  • Diana Taliun/iStock/Getty Images

About the Author

Sarah Bourque has been a freelance writer since 2006 and is based in the Pacific Northwest. She writes and edits for the local publisher, Pacific Crest Imprint and has written for several online content sites. Her work recently appeared in "The Goldendale Tourism and Economic Development Magazine" and "Sail the Gorge!" magazine. She attended Portland Community College where she studied psychology.