Raspberry and Red Currant Jelly

	1. Sort the raspberries and red currants, removing small debris, stems, and leaves. Rinse thoroughly in cold water.
	2. Place the berries in a pot and add enough water to cover the berries halfway. Bring to a boil and cook for 15 minutes.
	3. Strain the berries through a fine sieve, mashing them into a smooth mass. Add sugar and cook, regularly skimming off the foam, for 15 minutes.
	4. Soak the agar-agar in 100 ml of warm water for 15 minutes. Once the agar-agar swells, add it to the boiling jam and cook over low heat for 5 minutes, stirring.
	5. Pour the mixture into silicone ice molds and let it cool at room temperature. Agar-agar sets at a temperature of 40 ºC. Alternatively, pour into a wide container in a layer of about 1.5-2 cm, then cut the finished jelly into cubes and roll them in sugar. Store in the refrigerator until serving.
	6. Enjoy your meal!