Apple Kanten Jelly
We often use "kanten" made from seaweed instead of gelatin as a solidifying agent. You can use a cookie-cutter to make a beautiful shape.
Photographed by Akio Takeuchi
Calorie count is for full recipe.
Excludes time spent soaking stick kanten agar, cooling time, or setting time.
Ingredients (Serves 2)
- 1 Jonathan apple (large)
- 1 1/2 tbsp sugar
- 1 1/2 tbsp lemon juice
- 1 stick kanten agar
- 100 to 140 ml granulated sugar
- 1 tbsp lemon juice
Break the stick kanten agar into pieces, then soak in plenty of water for at least 1 hour.
Cut the apple into eight equal pieces, with the skin still attached. Remove the stem, base, and core, and thinly slice. In a pot, combine the ingredients for [A] and mix together thoroughly, and simmer until they become soft and translucent. Strain out any solids while still hot.
Simmer until softened and until any moisture has cooked off. The red of the apple skin will provide color, so select a Jonathan apple with a deep red color.
Thoroughly squeeze out any excess moisture from the kanten pieces and place them in a pot. Add 500 ml of water and heat to dissolve. When it comes just to a simmer, reduce heat and continue to simmer until about slightly more than half remains (about 300 ml), skimming off any scum as it forms. Add the granulated sugar and mix in. When the kanten and granulated sugar have fully dissolved, remove from heat.
Pour the kanten mixture into the strained apple mixture and gently stir together. Add the lemon juice and stir in.
Stir gently in order to prevent any bubbles from forming. Bubbles will lead to a finished product that is not as visually appealing.
Carefully pour the mixture into an airtight container, making sure not to introduce any bubbles. When it has cooled enough to safely handle, place inside the refrigerator to chill and set. When serving, either use a shaped cutter to cut into the desired shape, or simply slice with a knife.
It will keep in the freezer for up to 3 days.