Easy and Colorful Crystalized Strawberry Marmalade Recipe

Begin by processing frozen strawberries in a blender until smooth to create your strawberry puree. If you prefer, you can strain the mixture through a sieve to eliminate seeds and achieve a smoother consistency. Alternatively, you can use store-bought strawberry puree for convenience.

In a mixing bowl, combine the sugar with *agar-agar*. This mixture will help create the *gel-like consistency* of your marmalade. Stir well to ensure the agar is evenly distributed among the sugar.

Add the sugar-agar blend to the room temperature strawberry puree. Stir meticulously to combine all ingredients. Transfer the mixture to a saucepan and place it over medium heat. Keep stirring constantly until the mixture comes to a boil.

Once boiling, continue to cook for an additional *20 to 30 seconds*, ensuring it thickens appropriately. This step is crucial as it activates the agar, setting the marmalade later.

Remove the saucepan from heat and allow the mixture to cool slightly. Prepare a piping bag and carefully transfer the strawberry mixture into it. This will make it easier to fill your molds without making a mess.

Next, pour or pipe the mixture into *silicone molds* or any shaped holders you prefer. Ensure each mold is filled to your desired level for uniformity.

Place the filled molds in the refrigerator for about *1 to 3 hours*, depending on the mold size, until the marmalade has fully set. Once they have set, gently demold the crystalized marmalade.

Store the finished marmalade in the refrigerator where it will last for 2 to 3 days. Enjoy as a delightful treat or use them to decorate desserts!