Super simple fruit jelly is so aesthetically pleasing and super fun to smack.
Do you call this “jelly” or “jello”? I call it jelly! Someone told me that jelly and jello are two different foods but they’re not! Jelly is not jam and I will stand by that. I’m 100% joking. No matter what you call this, fruit jelly is a beautiful dessert that is also super fun. The best part? You get to customize it completely to your own taste! Because we’re using juice as the base liquid, you know that the fruit jelly will taste good. It’s perfect as it is, or elevate it by adding stewed fruit chunks or topping with fresh fruit and whipped cream!
MATERIALS
- ☆ Jelly mould or container
- The fruit jelly will take the shape of whatever container you use. Use one large enough to hold all the liquid, or separate into smaller vessels for single servings!
INGREDIENTS (+ SUBSTITUTIONS)
This is a basic list and explanation of the key ingredients. For full list and measurements, please scroll down to the recipe below!
- ☆ Fruit juice
- Use any juice you like! If your juice is a bit thicker, you can water it down to thin it out. Just make sure the total amount of liquid equals 1 liter. Also, taste it to make sure it is sweet enough. You can add sugar to taste when boiling if needed.
- ☆ Unflavored gelatin
- If you can’t have gelatin, you can substitute with agar agar. Keep in mind that agar agar is stronger than gelatin and you need to look up the conversion for the agar agar you have. For reference, I used 225 bloom gelatin.
FRUIT JELLY IDEAS
☆ Apple Jelly
I used Coca-Cola Qoo Apple Juice for this, following the instructions below! Topped with a couple apple slices and mint. The fresh apple added a nice crunch component to this fruit jelly!
☆ Orange Jelly
I used Suntory Natchan! Orange for this, following the instructions below! Topped with a quartered orange slice and rosemary. The tartness of the fresh orange balanced well with the delicious sweet jelly!
☆ Peach Jelly
I used 500ml Asahi Mitsuya Cider White Peach, 250ml Junzosen Hakutou Juice, and 250ml water. The hakutou juice was a bit thick, so I used the water to thin it all out. The cider was sweet enough that I did not need to add extra sugar. I topped it with some slices of a crunchy fresh white peach and whipped cream. The fresh peach added even more peach flavor and the whipped cream added some sweet richness to this fruit jelly variation!
TIPS FOR MAKING FRUIT JELLY
- ☆ Sprinkle the gelatin over the 250ml juice first to allow the gelatin to bloom. Then, when adding the simmered juice, make sure to mix thoroughly so the gelatin is evenly distributed.
- ☆ You can use a spoon or paper towel to remove the bubbles from the surface of the jelly mixture before you refrigerate.
- ☆ Let the hot jelly mixture sit in the fridge for about 1 hour before covering. Covering the jelly protects it in the fridge, and letting it cool prevents condensation from forming and dropping on the surface.
- ☆ If the fruit jelly gets stuck in the container and won’t flip out, you can lightly heat the outside with a hot water bath to help it release.
MORE FRUIT RECIPES! ♡
If you recreate this Fruit Jelly recipe, please let me know by tagging me or leaving a comment on Instagram @maruryouri or TikTok @atsuryouri. I’d love to see your creations and hear your feedback!
Fruit Jelly
Equipment
- Jelly mould or container
Ingredients
- 1 L fruit juice
- 14 g unflavored gelatin
- Oil for the mould
Instructions
- Measure out 250ml of fruit juice. Sprinkle the gelatin over the juice and let sit.
- Pour the remaining 750ml juice into a saucepan and let it come to a boil.
- Carefully pour the boiled juice into the gelatin mix while whisking.
- Once the jelly mix is completely incorporated, pour the liquid into the oiled mould. The liquid is very hot so please be careful not to hurt yourself.
- Using a spoon or paper towel, remove the bubbles on top of the liquid. Transfer to the refrigerator and let set for 8 hours to overnight. After about an hour I like to cover with a plastic wrap to protect it.
- Once the jelly has set, carefully cover with a cake stand or dish and flip the whole thing. The jelly should easily slide out of the mould, but if it isn’t you can lightly smack the outside of the mould or try to gently heat the outside up to release the jelly.
- Top with fruits, herbs, whipped cream, any toppings of your choice, and the fruit jelly is done! 完成です！
Notes
- You can use any mixture of juice or liquids you like as long as the total is 1 liter. In my peach jelly video I mixed 500ml peach cider, 250ml peach juice, and 250ml water. As long as the liquid is 1 liter then the ratio of liquid to gelatin should work.
- Because I used juice, I did not add sugar. If you use anything that isn’t sweet, please add sugar to your taste.