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.
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
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.
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!
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!
[…] Fruit Jelly […]
[…] 12. Fruit Jelly […]
where can I buy NAGASHIKAN.
yuriko
Hi Yuriko! Here’s the website I got mine: https://toirokitchen.com/products/rectangular-mold-for-steaming
[…] See the recipe. […]
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
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.
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!
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 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. 🙂
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. 🙂
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! 🙂