Fruit Jelly | Easy Japanese Recipes at JustOneCookbook.com

Fruit Jelly

Course: Dessert
Cuisine: Japanese
Keyword: agar agar, wagashi
Prep Time: 10 minutes
Cook Time: 3 minutes
Total Time: 6 hours 13 minutes
Servings: 9 cube fruit jellies
Author: Nami
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!
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Ingredients

  • 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)

Instructions

  1. Gather all the ingredients. You will need a container or preferably Nagashikan (6” x 5.1” x 1.8” high (15 cm x 13 cm x 4.5 cm high)).

    Fruit Jelly Ingredients
  2. 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.

    Fruit Jelly 1
  3. 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.
    Fruit Jelly 2
  4. Add ¼ cup (4 Tbsp.) sugar and whisk till sugar is completely dissolved.
    Fruit Jelly 3
  5. 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.

    Fruit Jelly 4
  6. Meanwhile cut fruits for the jelly.
    Fruit Jelly 5
  7. The thickness of the fruits should be about the same.

    Fruit Jelly 6
  8. 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 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. 
    Fruit Jelly 7
  9. Then pour the rest of the mixture and pop/remove the bubbles. Keep in the fridge until the jelly has set completely.
    Fruit Jelly 8
  10. 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.
    Fruit Jelly 9
  11. Cut the jelly to around the fruits so they look prettier. Serve chilled on a plate.
    Fruit Jelly 10

Recipe Notes

Sugar: 4 Tbsp. for "healthy" and 6-8 Tbsp. for "dessert". Please read the post.

 

Equipment you will need:

 

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.