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!
What are your favorite sweets to enjoy and cool down on hot summer days? One of my favorites is this translucent fruit jelly. The see-through jelly reminds me of ice cubes and 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 a 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
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, now a kitchen/dining room.
Making it homemade means it won’t contain artificial flavors, colors, or additives. Plus, it’s dairy and gluten-free.
Ingredients and Equipment for Fruit Jelly
1. Kanten
This jelly is made with kanten powder. In case you’re unfamiliar, kanten (寒天) is a white and semi-translucent gelatinous substance obtained from algae. Just like gelatin, it solidifies liquid.
However, kanten is vegetarian and vegan-friendly, a great alternative to animal or chemical-based gelatin.
2. Nagashikan – A Mold with a Removable Inner Tray
I bought a traditional Japanese stainless steel mold with a removable inner tray called Nagashikan (流し缶) for this recipe. This removable inner tray makes it easy to un-mold the food if it easily sticks to the container.
We use it 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 a higher rim and place plastic wrap on the bottom so you can un-mold easily. You can purchase the mold from Amazon (this is the bigger size) or Rakuten.
Another option is to cut all the fruits into small cubes and serve this dessert in individual glass cups. I usually make my fruit jelly that way, and it looks pretty in a glass container.
If you serve this jelly in individual cups, reduce the kanten 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 is in the next section.
Helpful Tips to Make Fruit Jelly
1. The texture of the jelly
If you prefer softer jelly textures that are not firm, like my fruit jelly today, you can reduce the amount of kanten powder to 2 grams (half the package).
If you do so, I highly recommend chopping fruits into smaller cubes, making the jelly in individual cups or a large baking pan, and serving 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 cherries, apples, grapes, and peaches. Canned mandarin oranges and peaches are excellent choices, as the syrup adds sweetness. I recommend an assortment of colorful fruits that would look pretty suspended in jelly.
3. Amount of sugar
This recipe uses 4 Tbsp. (1/4 cup) of sugar. To call this dish “dessert,” this amount is necessary.
If you want to omit sugar or use less, the fruits you use must be super sweet or canned 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 powder
There are three types of kanten (powder, stick, and thread), and you can use any one of them. I used kanten powder for this recipe.
Kanten can be found in your local Japanese (or Asian) grocery stores, and you can also purchase it online at Mitsuwa or Marukai (for US residents).
For conversion from 2 tsp (4 g) kanten powder, you will need:
- Kanten stick = 1 stick (8 g)
- Kanten thread = 24 threads (8 g)
If you want to use agar or gelatin instead, you will need 4 tsp of agar or powdered gelatin (8 g). Please remember the jelly made with gelatin will quickly melt in the summertime while kanten will not melt at room temperature (read more here).
If you have any questions about kanten, read this post first.
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Fruit Jelly
Ingredients
- 2 cups water
- 4 g kanten (agar) powder (1 package, 2 tsp)
- ¼ cup sugar (4 Tbsp for “healthy“ and 6–8 Tbsp for “dessert;“ please read the post)
- fruits of your choice (oranges, strawberries, blueberries, and kiwi work well)
Instructions
- Gather all the ingredients. You will need a nagashikan (6 x 5.1 x 1.8 inches, 15 x 13 x 4.5 cm) or a similar-sized container lined with plastic wrap.
- In a small saucepan, add 2 cups water and 4 g kanten (agar) 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 the kanten powder has completely dissolved. After 2 minutes, remove from the heat.
- Add ¼ cup sugar and whisk until sugar is completely dissolved.
- Run water in the mold (or nagashikan) and pour the liquid until there is about ⅓ inch (8 mm) in the mold (so that the fruit 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 the fruits of your choice for the jelly.
- The thickness of the fruit should be about the same.
- When the bottom layer is slightly set (neither liquid nor 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 solidified, then reheat until it turns to liquid.
- Then, pour the rest of the mixture in the mold. Pop and remove the bubbles. Keep in the fridge until the jelly has set completely.
To Serve
- 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 around the fruit so they look prettier. Serve chilled on a plate.
To Store
- You can keep the jelly in an airtight container and store in the refrigerator for up to 2 days.
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, 4g of kanten powder is equivelent to how many tablespoon? thank you.
Hi Star! It’s 2 teaspoons. Hope you enjoy! 🙂
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, 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!
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, 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. 🙂
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! 🙂
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. 🙂
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? 🙂
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. 🙂
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). 🙂
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
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.
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. 🙂
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. 🙂