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ricanneux Hello!
Manon and Marie-Eve party an interesting discussion about pectin and agar agar.
I tried one recipe strawberry jam with agar agar instead of pectin as a gelling agent in order to use less sugar. That was messed up. After some time, the jam was separated and water is surface mounted.
You have already jam sugar-free or with much less sugar using agar agar as a gelling and then store this product at room temperature as a true record? What were summers
your results?
I'm curious:)
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