Easy Home Recipe using vegansea ® Agar Agar
(Makes about 20–25 small jelly cubes – perfect for your first try!)
WHY THIS RECIPE IS GREAT FOR BEGINNERS
- Only 6 simple ingredients
- No fancy equipment – just a pot, spoon, and a baking dish
- vegansea ® Agar Agar sets at room temperature – no fridge stress!
- Short, brittle, melt-in-mouth texture – just like store-bought jelly, but 100% natural
INGREDIENTS (for a small batch – easy to handle)
vegansea ® Agar Agar :1 teaspoon (≈ 3 g) This is your magic jelly powder – 100% plant-based!
Water: 1 cup (240 ml) Tap water is fine
Sugar: ½ cup (100 g) Regular white sugar
Glucose syrup: (or light corn syrup) 3 tablespoons (60 g) Keeps jelly soft – find it in baking aisle
Dried figs: (soft ones) 1 cup (150 g) Chop into small pieces
Nuts: (almonds, walnuts, etc.) ½ cup (60 g) Toast for extra crunch!
EQUIPMENT (all basic kitchen stuff)
Small pot
Wooden spoon
Measuring cups & spoons
Small baking dish or ice cube tray
Parchment paper (or wax paper)
STEP-BY-STEP (SUPER EASY VERSION)
STEP 1: Soak the agar
1. Put 1 cup cold water in the pot.
2. Sprinkle 1 teaspoon vegansea ® Agar Agar slowly while stirring.
3. Let it sit 5 minutes – it will look like wet sand. This is called “swelling” – don’t skip it!
STEP 2: Sweeten it up
4. Add ½ cup sugar + 3 tbsp glucose syrup.
5. Stir well over medium heat until everything dissolves (about 3–4 min).
→ Tip: Dip a spoon in – if no sugar grains, you’re good!
STEP 3: Cook the figs
6. Add chopped dried figs.
7. Bring to a gentle boil, then lower heat.
8. Simmer 10–12 minutes, stirring often, until it thickens like jam.
→ Beginner check: Drag spoon across bottom – if it leaves a trail for 2 seconds, it’s ready!
STEP 4: Add crunch
9. While figs cook, toast nuts in a dry pan for 2–3 min until fragrant.
10. Stir toasted nuts into the pot. Turn off heat.
STEP 5: Mold it
11. Line your dish with parchment paper (or lightly grease with oil).
12. Pour the hot mixture in. Smooth the top with a spoon.
13. Cover with another piece of parchment.
14. Let it sit on the counter overnight (or at least 4 hours).
STEP 6: Cut & enjoy!
15. Lift out using parchment.
16. Cut into small cubes with a knife.
17. Dust with a little sugar (optional) to prevent sticking.
BEGINNER TIPS & TROUBLESHOOTING
Problem Fix
Jelly too soft? Cook 2–3 min longer next time
Jelly too hard? Use ¼ tsp less agar
Lumps in agar? Always sprinkle slowly in cold water
Sticky hands? Wet your knife before cutting
STORAGE
Keep in an airtight box at room temp: up to 2 weeks
No fridge needed – agar doesn’t melt like gelatin!
CONGRATS! You just made professional-style fig jelly at home.
Next time, try adding orange zest or cinnamon for fun twists!
Disclaimer
The utilisation rules of this product in the food applications can vary from one country to another, it is advisable to verify the regulations of the country where the final product is to be consumed. This information can in no way be considered as a recommendation to use any product in violation of any patent rights.
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