Chop the fruit as desired and bring to the boil with the sugar. Add agar-agar and cook for 2 minutes.
Fill into jars with screw caps and close.
I let the jam cool down again to see if it has thickened enough. You only see this with agar-agar when it is completely cold. You can reheat the mass and add more agar if you want to firm up the consistency, or some juice if it has become too firm.
You can keep the jam refrigerated for a while, but don`t forget that it doesn`t contain any preservatives. They can be preserved by pasteurizing them.
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