Hey guys,

Just a quick question about using agar to make fruit jellies....

I've used gelatin before in making white wine jelly but I would really like
to be able to use agar (so that I can actually eat it!) but I'm not sure how
much to use since my recipe calls for leaf (gold) gelatin. Does anyone know
how I could convert it? From what I understand, the setting properties of
agar are quite a bit stronger than that of gelatin and I'm a little bit
reluctant to experiment with my good wine.

Any suggestions?

My recipe calls for

375ml of white wine
275 ml simple syrup
12 leaves of gelatin
fruit


Thanks for any help,
Jay

"Unlike you, I have no problem spanking men."
-Angel