RINGO-KAN (Apple Jelly, Japanese Style)

Ingredients

• 0.5 pound Seaweed jelly (kanten or agar bars) (Also sold as kanten or agar-agar in blocks or bars; available at Asian grocery stores or online. Do not substitute powdered agar without adjusting quantities.)
• 0.75 pound Sugar (Plain white granulated sugar works well.)
• 2 whole Large tart apples (Choose a firm, tart variety such as Granny Smith. They must be peeled and cored before grating.)
• 2 tablespoons Kudzu starch (Also known as kuzu starch; available at health food or Asian grocery stores. Must be dissolved in a small amount of cold water before adding to the hot jelly.)
• 1 pinch Salt (Just a small pinch to balance the sweetness.)
• 1 enough to submerge Water (for soaking seaweed jelly) (Use enough cold water to fully submerge the seaweed jelly during the 3-hour soak.)
• 1.5 quarts Water (for cooking) (1.5 quarts equals approximately 6 cups or 1.4 litres.)
• 2 tablespoons Water (cold, for dissolving kudzu starch) (Use cold water only — hot water will cause the starch to clump before it is added to the jelly.)

Instructions

1. 1Place the seaweed jelly (kanten/agar bars) in a large bowl. Rinse it thoroughly under cold running water to remove any impurities or sea odour. Once rinsed, cover it completely with fresh cold water and leave it to soak for 3 hours. The jelly will soften and expand significantly during soaking. After 3 hours, lift the soaked jelly out of the water and squeeze out as much water as you can with your hands — it should feel damp but not dripping. Break or tear it into small pieces and set aside.
2. 2Place the squeezed seaweed jelly pieces into a medium-to-large saucepan. Pour in 1.5 quarts (approximately 6 cups / 1.4 litres) of water. Set the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally. Once boiling, add the three-quarters pound of sugar and a pinch of salt. Stir continuously with a wooden spoon to help the sugar dissolve and to prevent the jelly from sticking to the bottom of the pan. Continue to boil gently, stirring, until the seaweed jelly has fully melted into the liquid — the liquid should look mostly clear and syrupy.
3. 3While the jelly mixture is boiling (or during the soaking period in Step 1 to save time), prepare the apples. Peel both apples completely and remove their cores. Using the finest side of a box grater or a fine Microplane grater (the original recipe calls for a nutmeg grater — any fine-toothed grater will work), grate each apple over a bowl, pressing firmly so the apple is reduced to a very fine, almost paste-like pulp. Grate the apple all the way down — you want as much fine pulp as possible. Set the grated apple aside.
4. 4Place a fine-mesh sieve or strainer over a second clean saucepan. Carefully pour the hot jelly liquid through the strainer to remove any unmelted seaweed jelly solids or impurities — discard anything caught in the sieve. The strained liquid should be smooth and syrupy. Add the finely grated apple pulp to the strained jelly in the second saucepan and stir well to combine.
5. 5In a small bowl or cup, combine the 2 tablespoons of kudzu starch with 2 tablespoons of cold water. Stir well until the starch has fully dissolved and no lumps remain — it is important to use cold water, as hot water will cause it to thicken prematurely. Return the saucepan with the jelly and apple mixture to medium heat and bring it back to a thorough boil. Once boiling, pour the dissolved kudzu starch mixture into the saucepan in a steady stream, stirring constantly as you pour.
6. 6Using a wooden spoon or chopsticks, stir the mixture vigorously and continuously for about 1–2 minutes to ensure the kudzu starch is fully incorporated and evenly distributed throughout the jelly. The mixture should look smooth and slightly thickened.
7. 7Remove the saucepan from the heat. Carefully pour the hot jelly mixture into your chosen mold or container — a shallow square or rectangular baking dish, silicone mold, or any heatproof container will work well. If using a baking dish, you may wish to lightly wet the inside with cold water first to help with unmolding later. Pour slowly and evenly. Leave the molds uncovered at room temperature until they reach room temperature, then move to the refrigerator if desired, or leave at room temperature to set.
8. 8Leave the jelly to harden for 2 to 3 hours at room temperature, or in the refrigerator if your kitchen is warm. The jelly is ready when it is firm and holds its shape when the mold is gently tilted. Once set, turn the jelly out of the mold onto a clean cutting board (if needed, run a thin knife around the edges to loosen it). Using a sharp knife, cut the jelly into your desired shapes and sizes — squares, rectangles, diamonds, or decorative forms all work well. Arrange on a plate and serve.