This post may contain affiliate links. Please read my disclosure policy for details. As an Amazon Associate I earn from qualifying purchases.
When I think about summer desserts, this homemade chilled Fruit Jelly is always the first thing that pops into my mind. It’s colorful, refreshing and light. Perfect to make use of the seasonal fruits!
On a hot summer days, what are your favorite sweets to enjoy and cool down? One of my favorite is this see-through fruit jelly. The see-through jelly reminds me of ice cubes and it makes me feel cool instantly, as I imagine the chilled jelly with refreshing fruits in my mouth.
This quick and easy dessert recipe has been in my mind to share for quite a while, and now is the perfect time as I am still kitchen-less. Based on the latest estimate I might have a functional kitchen in 2 weeks… I just can’t wait.
Easy Fruit Jelly Recipe
So I want to emphasize it’s super easy to make this attractive dessert. All you need is a portable stove, a small saucepan, a cutting board, a knife and a mold. If you are wondering how I created this recipe, it was created in my upstairs office which is now also a kitchen/dining room.
Ingredients and Equipment for Fruit Jelly
1. Kanten (agar)
This jelly is made with kanten (agar) powder. In case you’re not familiar, kanten (寒天) or agar is a white and semi-translucent gelatinous substance, obtained from algae. Just like gelatin, it solidifies liquid.
However, kanten (agar) is vegetarian and vegan-friendly, and it’s a great alternative to animal or chemical-based gelatin. If you want to know more about kanten (agar), please read my Agar/Kanten Page.
2. Nagashikan – mold with removable inner tray
For this recipe, I actually bought a traditional Japanese stainless steel mold with a removable inner tray called Nagashikan (流し缶) from this website. This removable inner tray makes it easy for you to un-mold the food, especially if the food easily sticks to the container.
We use nagashikan to make Tamago Tofu (玉子豆腐) and traditional cold treats like Yokan (羊羹, azuki bean jelly).
But no worries, if you don’t have this, you can simply use a mold or baking pan with higher rim and place a plastic wrap on the bottom of the mold so you can un-mold easily. You can purchase the mold from Amazon (this is the bigger size) or Rakuten.
Another option is to chop all the fruits in small cubes and serve this dessert in individual glass cups. I usually make my fruit jelly that way and they look really pretty in a glass container.
If you decide to serve this jelly in individual cups, reduce the amount of kanten (agar) powder to 2 grams. That way, the jelly is softer and jiggly. Today’s recipe requires us to cut around the fruits, so the jelly is designed to set firmer and it won’t jiggle as much. More explanation on this in the next section.
Helpful Tips to Make Fruit Jelly
1. The texture of the jelly
If you prefer softer jelly texture that are not firm like my fruit jelly today, you can reduce the amount of kanten (agar) powder to 2 grams (half the package).
If you do so, I highly recommend to chop fruits into smaller cubes, make the jelly in individual cups or a large baking pan and serve with a spoon.
Less kanten powder will result in jelly that would jiggle (プルプルって感じ) and it will go through your throat smoothly. If you prefer to make this “ice cube” style, keep the ratio as it is.
2. Choice of fruits
Besides the fruits I used for this recipe, you can use peaches, apples, and other types of berries. Also, canned mandarin oranges and peaches are great choices as well and the syrup adds additional sweetness. I recommend an assortment of colorful fruits that would look pretty suspended in jelly.
3. Amount of sugar
I use 4 Tbsp. (1/4 cup) of sugar for this recipe. To call this dish “dessert”, 4 Tbsp. of sugar is absolutely necessary and it’s on the healthier side.
If you want to omit sugar or use less, the fruits you use have to be super sweet or canned fruits in syrup. So, 4 Tbsp. for healthier jelly, and 6-8 Tbsp. for “dessert” fruit jelly. Please adjust the sugar amount to your liking.
4. Kanten (agar) powder
There are 4 types of kanten/agar (powder, stick, thread, and flakes) and you can use any one of them. I used kanten powder for this recipe.
Kanten/agar can be found in your local Japanese (or Asian) grocery stores, and you can also purchase online at Mitsuwa or Marukai (for US residents).
For conversion from 2 tsp. (4 g) kanten powder, you will need:
- Agar/Kanten stick = 1 stick (8 g)
- Kanten thread = 24 threads (8 g)
- Agar flakes = 2 Tbsp. (8 g)
If you want to use gelatin instead, you will need 4 tsp. powder gelatin (8 g). Please remember the jelly made with gelatin will easily melt in the summertime while kanten (agar) will not melt at room temperature (read more here).
If you have any question about kanten/agar, please read this post first.
Don’t want to miss a recipe? Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! And stay in touch on Facebook, Google+, Pinterest, and Instagram for all the latest updates.
- 2 cups water (480 ml)
- 4 g powdered kanten (agar agar) (1 package, 2 tsp)
- ¼ cup sugar (4 Tbsp) (See Notes)
- Fruits of your choice (orange, strawberries, blueberries, kiwi)
-
Gather all the ingredients. You will need a Nagashikan (6” x 5.1” x 1.8” high (15 cm x 13 cm x 4.5 cm high)) or a similar-sized container lined with plastic wrap.
-
In a small saucepan, add 2 cups (480 ml) of water and 4 gram kanten powder. Whisk to combine and bring it to a boil.
- Once boiling, lower the heat and cook for 2 minutes. Whisk occasionally and make sure kanten powder has completely dissolved. After 2 minutes, remove from the heat.
-
Add ¼ cup (4 Tbsp) sugar and whisk till sugar is completely dissolved.
-
Run water in the mold (or nagashikan) and pour the liquid until there is about 1/3 inch (1 cm) in the mold (so that fruits won't touch the bottom). Using a spoon or toothpick, move the bubbles on the liquid to the corner and remove them. Let cool in the refrigerator for just under 10 minutes or at room temperature for a little longer time.
- Meanwhile cut fruits for the jelly.
-
The thickness of the fruits should be about the same.
-
When the bottom layer is slightly set (not liquid or completely set), place the fruits on top. If the bottom layer set too firm, the top layer will not attach to the bottom layer well and the fruit jelly will separate into the top and bottom layers when you cut. The liquid in the saucepan should not be solidified since the saucepan is still warm and it has more liquid in there. If solidify, then re-heat till it turns to liquid.
- Then pour the rest of the mixture and pop/remove the bubbles. Keep in the fridge until the jelly has set completely.
- Run a knife around the mold and gently flip and unmold the jelly. If you’re using the nagashikan, run a knife around the mold and pull up the handles.
- Cut the jelly to around the fruits so they look prettier. Serve chilled on a plate.
Sugar: 4 Tbsp. for "healthy" and 6-8 Tbsp. for "dessert". Please read the post.
Equipment you will need:
- Nagashikan (or mold, 6 x 5 x 2 inch or 15 x 13.5 x 4.5 cm)
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.
Your kanten jellies look amazing! I would like to try out your recipe but the only agar product I can find is ready made canned desserts that are sold in my local asian grocery store as “sea grass jelly”. It has a darr colour. Have you heard or tried some of those? Can it be the same agar?
Hi Genus! You said “ready made canned desserts” so it’s something you can open and eat right away, right? I never had it, but I think I know what you’re talking about (not sure about canned, but I’ve seen in the dessert). Unfortunately, you can’t use it to make THIS recipe, as it’s already made… But in Asian grocery store, you can find agar agar (powder or stick usually). Ask the store where you can find agar agar. It’s a common ingredient in Asia, and if you can find that dessert, you can find agar agar. 🙂
Hi Nami,
I wonder if you could make these with juice instead of water? My nephew loves the Japanese grape jelly candies and I thought I could make these with concord grape juice and grapes, reducing the amount of sugar in the recipe as well. Thanks!
Hi Rumi! Yes! I usually make it with OJ or apple juice, but never thought of the grape juice! Great idea! Hope your nephew will enjoy this dessert. 🙂
Oh, the dessert looks like little jewels–almost too pretty to eat!
Thank you for sharing this recipe. It looks so refreshing!
Thank you Donna! My kids were like awww, but then right after they ate them without hesitation. LOL.
The beauty in your Japanese eye makes this such a very pretty recipe and not too sinful at that 🙂 ! Think agar readily available here . . .
Hi Eha! This is definitely healthy treat! Thanks for your kind words. xo
My little family love your recipes, Nami! Chanced upon your website while looking for Japanese recipes to try and now my toddler is addicted to my homemade miso soup!
Would love to win the nagashikan and try out the jelly recipe!
Hi Wendy! Thank you so much! I’m happy to hear your family enjoys my recipes and your toddler enjoy your miso soup. You can add your favorite ingredients for additional nutritions. Good luck with the giveaway (make sure to enter in the giveaway page). 🙂
Recipe for matcha kanten?
Hi Paddy! Not sure if you’re looking for matcha kanten with milk (we say Matcha Milk Kanten), but if that’s not the case, it’s easier. You dissolve matcha (like 2 tsp) in 1 Tbsp. hot water (make sure it’s smooth paste), and add this mixture when you add sugar. You’ll need to adjust the amount of sugar for this, as matcha is bitter. 🙂
Hi Nami, if am going to do it in Jelly form and contain them in individual cups, do I need to follow the instruction of waiting for the first layer to harden just a bit before putting in the fruits or I can put them altogether at the same time.
Hi Jessie! All together is okay as you will be chopping all the fruits (right?). 🙂 I want to remind you again about the sugar amount…. 4 Tbps. is minimum healthy level okay? 🙂
While waiting for the base to solidify, how to make sure the remaining sauce (in the saucepan) does not solidify? Thanks =)
Hi Stephy! I just added the information in the recipe. The remaining liquid in the saucepan won’t be solidify as fast because the saucepan is still warm and it has more liquid than one in the mold. You can re-heat again to turn it to liquid if it’s solidify. 🙂
Thank you for thé recipe !
The problem is the bubbles between the two layers of jelly and at the bottom.
I think that I have waited a too long time after having poured in the moulds …
JP
Hi Panier! I think I’ll add to the recipe that pop the bubble or move to the corner before solidify. Thanks for the feedback! Hope you enjoyed it! 🙂
Thank you for fast answer !
Yes I enjoyed doing this.
I made it for a Japanese friend.
Wonderful! Thank you JP! 🙂
Hi, if we can’t finish all the fruit jellies on the same day, can it be kept in the fridge and for how long such that the fruits won’t turn brown or bad?
Hi Al! I’d say 2-3 days. The fruit is trapped inside the kanten so it doesn’t turn bad. But I usually try to consume in a few days. 🙂
I have quite a bit of powdered agar here at home; it’s a staple for vegan/vegetarian cooking. I made these fruit jellies the other night. They were great! Very refreshing. My family loved them. My agar (jelly) didn’t come out clear like yours in the picture, but I think it’s because I use organic sugar which is slightly brownish. But other than that, they turned out great. Using the nagashikan was terrific. I love the tip on how to remove the little bubbles. That worked great. I’ve made kanten (from agar sticks) for New Year’s before, but I never knew how to get rid of the bubbles. Now I do. Mahalo!
Hi Debbie! Yeah I think the unclear part is from the sugar. Nagashikan works great for the jelly, doesn’t it? I love this clever tool! Yes, bubbles popping is fun. It’s always my kids’ job. 😀 So happy to hear you enjoyed this recipe. Thank you!!
Hi Nami, I made the recipe following your directions but the two layers of kanten separated when I cut up the cubes. I only let the first layer set till it was not moving and put the fruit in then poured the second layer. But when the second layer has set the two layers easily come apart.
Hi Richard! Thanks for your feedback. Hmmm trying to figure out why. I wonder how many fruits you put in the jelly. Maybe it wasn’t enough jelly around to hold the fruits? I’m just trying to figure out why. I assume your mold was nice and secured… is it possible that your kanten has different hardness than mine and yours could be softer? It shouldn’t separate so easily though. I’m not really sure what part went wrong or was the cause of this. From the feedback I received for this recipe, it’s working for other people and I just need to know what was the major different between yours and my recipe. Maybe a picture would have helped me to guess if you have any… Sorry I wish I was in the kitchen and see what was going on…
Thanks for the quick response Nami,
The kanten was the stick variety we purchased in Japan (from a supermarket) on a trip there recently. It set quite firm. I only put one smallish piece of fruit in each cube and used a nagashikan to mould. I will keep experimenting as I liked the recipe.
Thank you for letting me know. Hope you’ll be able to adjust and achieve the right consistency and the jelly will be nicely set! Good luck!
Hi Richard,
Try drawing some lines with a toothpick on the first layer before pouring the 2nd layer over. The gap between the drawn lines will help to stick the 2 together.
Hi Elisa! Thank you for your great tip! That’s a cool trick and I’ll definitely remember to use it next time!
Hi! I want to try this recipe but i can’t find kanten powder in stores here or amazon. I am living here in Italy.can you please help me. thanks
Hi Ria! Have you tried searching with the name “agar” or “agar agar”? I also recommend checking out a local Asian/International grocery store. Agar is a pretty common dessert ingredient in Asian cuisines, so you might be able to find it. Hope you can find it… 🙂
hi Nami, 4g of kanten powder is equivelent to how many tablespoon? thank you.
Hi Star! It’s 2 teaspoons. Hope you enjoy! 🙂
Hey Nami,
I really like your recipes! Is it possible to make this with icecube molds? I have a bit of trouble finding the original mold where I live.
Thank you 🙂
Hi Kristine! Thank you so much! I think you can – BUT the only problem is that it can be hard to take it out, as the jelly kind of sticks to the bottom/sides. Do you have any tin box? You can try placing a sheet of plastic wrap so you can lift up when it’s solidified. Let me know if this method works. 🙂
Hi Nami,
I’m planning to make these over the weekend and I was wondering if I could use a sugar alternative like stevia instead of the sugar?
Hi Min! Unfortunately I haven’t tried the recipe with sugar alternative before, but I’m pretty sure it’ll work. Let me know if you have any issue with the sugar alternative (maybe other JOC readers may want to know too.). Hope you enjoy the recipe! 🙂
Gd morning
I read this receipe with interest. I have a query, may I know where to get the kanten powder? I was looking for it in Singapore but can’t find in supermarkets.
Regards
Evelyn
Hi Evelyn! Kanten and agar powder are very similar. According to what I read, it’s not exactly same but it’s closest. I know a lot of my Singaporean readers use agar for the desserts on my blog, so I think that’ll work too. 🙂 Or Japanese department store should carry it at the food / supermarket floor. 🙂
I used 2 tsp of Kanten powder for 2 cups of water, but it didnt solidify well and it looked more like ‘jiggling jelly’ instead of firm jelly cubes. Should I add more Kanten powder? Or was it the fruits (strawberries and canned peaches) I used the problem?
Hi Emma! Hmm… my result came pretty solid and it wasn’t jiggly. I am not sure if each brand of kanten gives different result (I hope not)… I think more kanten powder will help for sure. Also, make sure that kanten powder is completely dissolved with water. I’ve read some articles that it may result in not solidifying. Strawberries and canned peaches should not have any issue. 🙂
Hi Nami,
What size is the pan? Yours looks smaller than my pan which is 9.5×9.5
Hi Cindy! I have the link for my mold in recipe Notes. My nagashikan is 6 x 5 x 2 inch or 15 x 13.5 x 4.5 cm. 🙂
I love your recipe so very much !! Your description is very clear and thoughtful!! Easy to understand too! I love the Nagashikan….this is something I am looking around…thank you for the recommendation! I am going to make it for the Christmas party and my girl’s birthday party!
Keep it up!!
Hi Crystal! Thank you for your kind words! Nagashikan is very useful and I love the simple yet smart design. Hope you enjoy making the dessert for the special occasions!
oh cool! Can you make these in an ice cube tray, or something like that in a design? Do they really taste good?
Hi Jessica! If it’s easy to unmold, sure. I guess it depends on the tray? Maybe silicone mold may be much easier to unmold.
The taste is rather simple. It’s traditional Japanese sweets, so it’s not very sweet. We sweeten this dessert but for some people you may want to increase the sweetness.
Hi! thank you for this recipe! I was thinking about making these for Christmas but I would only be able to afford one of the nagashikan’s so I’d have to just do them in batches for nine for several people…and so I assume it will be a several day process. I was wondering how long these are usually good for. Or if there is a way to store them for them to last longer?
Hi Bethany! Hmm! Good question! Considering fresh fruits in the jelly… I think sooner is better… I’d say up to 5 days? I had never kept it for a long time so it’s hard to say. 🙁
I understand. will keep that in mind thank you so much ^_^
Good luck! xo
where can I buy NAGASHIKAN.
yuriko
Hi Yuriko! Here’s the website I got mine: https://toirokitchen.com/products/rectangular-mold-for-steaming
Hi Nami — what a delicious and refreshing looking recipes — such stunning and gorgeous photos.
I have a question about agar. I did read your Agar and Kanten information page but there wasn’t a place to leave a comment. I took a field trip to an Asian grocery store and bought agar powder, it’s Telephone Brand from Thailand, and it’s packaged in a similar square packet/package size like yeast. Anyway, I’m rambling. I won’t be using up the agar powder all at once so can you please tell me how long the agar agar will last once opened? (Assuming that after I open the package I will carefully and gently seal the packet with some tape and perhaps place it in a zip top bag and store it in a cabinet.)
Hi Beth! Thank you for your kind words. Does that have expiration date on the package? If not… maybe a year? Usually, dried goods should last at least a year. Maybe a freezer may work too. Let me know how it works with agar powder from Thailand. I’m curious. 🙂
Hi Nami. Thank you so much for your reply. I don’t see an expiration date on the package, although there is a lot code stamped on the front of the packet. It’s 18/690. I wonder if the “18” refers to the year 2018? Don’t know.
As for how it works, it does 🙂 It’s been a long time, but I have used this exact brand of agar agar powder before to make a specific recipe for vegan cheese. I bought some recently so I can make the recipe again. I don’t want the packet to just get forgotten and buried in a cabinet so I’m looking for some creative ways to use up the rest of the packet.
Just curious, have you heard of the Telephone Brand? You can google ‘telephone brand agar agar’ and see what the package looks like — it’s pretty cool but then again food packages from other countries always are 🙂
Hi Beth! Hmm yeah that number doesn’t seem like the exp date. Thanks for letting me know about the agar powder! No, I’ve never used or heard of the Telephone Brand. So interesting old fashion telephone is on the package!
This is very amazing and beautiful. I was just wondering, could you use the Knox unflavored gelatin instead of using agar? I’m not sure if the Knox would set as firm as the agar. In that case how much would I have to increase the amt of Knox for it to set as firm as agar?
Hi Belinda! I’m so sorry for my late response. I had been sick for 2+ weeks and am finally getting better!
Agar (or Kanten) is firmer than gelatin. Gelatin would giggle but Kanten is much firmer and won’t giggle. So I’m not sure how it would turn out to put the fruit in the same way… I think you can, but it won’t have a sharp corner like how it looks here. But like you suggested, maybe adding more gelatine may help???? I never tried and not 100% sure. Sorry, I wish I know!
I just made this! The only problem I had is my fruit floated to the top. Any idea what I did wrong? I ended up putting a lot of fruit in and mashing it down as the liquid started to solidify.
Hi Cheryl! Thank you so much for trying this recipe! Hmmm… Let me see… Maybe you added the fruits too late? When the bottom layer is almost set you put the fruits so it kinds of stay in and then pour the kanten mixture to fill up space… Maybe you took too long to finish adding the mixture if the liquid started to solidify.
My daughter & I made this refreshing dessert with golden kiwi & strawberries. It was easy & made a nice treat for our Japanese grandma. Lightly sweet. Thanks for all the easy to understand directions. We used an 8×8 dish lined with plastic wrap, then cut off the sloped edges to make nice square pieces.
Hi Lesley! Thank you so much for trying this recipe and I’m so happy to hear your Japanese grandma enjoyed it. Thank you for your detailed and kind feedback. xo
Would you recommend doubling the recipe to make it in an 8×8 pan?
Hi Akiko! Yes, so that the fruit is covered properly and solidify. 🙂
Can this recipe be canned in a mason jar? If so, what is the recipe for that?
Hi Miki! Are you going to use a 4 oz (or smaller) jar for an individual serving? Then sure, you can do that. Instead of cutting into pieces, you can scoop and eat. You have to divide the mixture tho. I’ve never tried it, so you may test and see how many you need and how much mixture each jar requires.
I’m using 6 oz jars and hoping that the canning process will make the ゼリー shelf safe (not require refrigeration). Do you think that would be possible?
Hi Miki! Hmm what kind of canning process will you be doing to “preserve” at room temperature? I’m not sure if you can do that for fresh fruits…
Hi,
Thank you for sharing!
This looks so good and easy, just wondering, does agar needs refrigeration once is set?
Hi Raf,
We recommend refrigeration. This Agar fruit jelly is best to serve in cold.
I hope this is helpful.🙂
Hi Naomi, I’m so happy to discover this recipe! Yesterday, I bought a serving of white peach jelly (with the beautiful peach inside) from the dessert counter at Mitsuwa. It was so good but so pricey ($24 = total splurge). I have a question, though. I want to flavor my homemade batch with fruit juice but how much should I add? Then, how much sugar? I don’t like things that are too sweet. Thanks much.
Hi Trey!
$24 jelly!? We are sure it was delicious.😄
If you plan to add the fruit juice to your Jelly and like less sugar, how about no sugar and add 1/4 cup of fruit juice to the water to see if you like the sweetness? Please make sure that the total liquid amount should be 2 cups. (1/4 cup juice + 1-3/4 cups of water etc.)
Nami also has an Orange Jelly recipe that uses fruit juice with gelatin sheets. You may want to check it out too.
https://www.justonecookbook.com/orange-jelly/
We hope this helps!