Rinse the Chinese crab apples
Mix the Chinese crab apples, sugar, and water in a saucepan and let it cook for 45 min with a lit on at medium heat till the berries are tender
Strain the jam through a strainer, don't try to squeeze the berries through it - this will result in a very bitter jam. You should end up with about 1.5 dl of liquid
Put the jam back in the saucepan and whisk the agar agar in
Cook at high temperature till the jam starts to thicken
Pour the jam into a jar and close it immediately
Let it cool before use
