Transfer the frozen blackberries into a pan and also add the sugar. Cover the pan with a lid and bring it simmer on a low heat. This does take some time, but you don’t really need to keep an eye on it.
After 2 hours the blackberries should be floating in it’s own juice. Then pour the blackberries on a fine sieve and let it drip for a couple of hours in your fridge. I always leave it overnight. Keep both the solids and liquid.
After that measure the liquid in a pan and add 1.2 gram of agar for every 100 grams of liquid. I had 250 grams, so I added 3 grams. Normally it’s 1 gram a 100 grams, but I wanted a thicker gel so I added a touch more.
Mix it well and bring it to a boil for at least 30 seconds. Then pour it into a bowl and let it cool down in your fridge.
Once cold transfer it into a blender and blend it till smooth.
Now to bring the gel to the next level I always vacuum it. Do this in a vacuum chamber at a 100% to get a clear more intense gel. Then transfer it into a piping bottle and keep it in your fridge for later.
