Are you craving a delicious Japanese summer dessert? Give this Vegan Fruit Jelly a try! It’s filled with fresh fruit and has a satisfying, bouncy texture that pleases everyone. This easy recipe is light, refreshing, and colourful. So, go ahead and enjoy these fun Japanese fruit jellies!
Why You’ll Love This Recipe
- Satisfying Texture. This dessert has a jel-like bouncy texture, creating a fun eating experience.
- Easy to Make. This recipe only requires three ingredients, making it easy to prepare.
- Light and Refreshing. Perfect for summer, this jelly is light, refreshing, and won’t weigh you down, making it an ideal dessert to enjoy during warm days.
Make this fruit jelly for dessert alongside Japanese mains like Teriyaki Tofu, Vegan Tamago Sando, or Kappa Maki.
Ingredient Notes
- Fruit – Pick your favourite fresh fruits. I added strawberries, blueberries, mango, kiwi, & dragon fruit to the recipe. Canned mandarins or peaches would also work great.
- Sugar – I used granulated white sugar, but you can also use agave, maple syrup, or vegan “honey.” Feel free to reduce the amount of sugar, but keep in mind that your fruit needs to be super sweet.
- Agar Agar Powder – A natural plant-based gelling agent derived from seaweed, used to set and thicken this recipe. You can purchase agar agar powder from Asian markets, larger grocery stores or bulk food stores. My preferred brand is the Telephone Brand from Thailand.
Step By Step Instructions
1. Cut fruit into bite-sized cubes and place into mold or container.
2. Combine 3 cups of water, sugar and agar agar powder in a small saucepan. Whisk the mixture until combined, then bring it to a boil. Let it simmer for 2 minutes.
3. Pour the mixture into the mold/container to cover the fruit.
4. Let it sit in the fridge for around 2 hours or until set completely.
👩🏻🍳 Jazz’s Tips
- Adjust agar powder for desired texture. I prefer my jelly to have a softer, jiggly texture by following the recipe as is. However, if you like your jelly more firm and bouncy or plan to serve it outside the mold or in squares, add up to 2 tsp of agar agar powder to achieve that desired firmer texture.
- I like using round ice cube trays as my jelly mold, but you can also use any ice cube mold or glass food storage container.
- To dissolve agar agar powder and activate its gelling properties, you must heat it to boiling. Undercooked agar will not set well.
Frequently Asked Questions
Yes, you can pour the prepared jelly into a shallow dish or baking pan to set it and then cut it into squares or shapes once it has solidified.
Agar agar is a seaweed-based gelling agent, while gelatin originates from animal collagen. Agar agar is vegan-friendly, while gelatin is not.
If the jelly is released from the mold and stored for more than 24 hours, it may release some liquid, which is normal and doesn’t indicate spoilage. Just discard the liquid and enjoy the jelly without any concerns. For best results, cut or unmold the jelly just before serving to minimize water loss.
More Fruity Recipes
- Vegan Blueberry Dessert (No Bake)
- Pineapple Coconut Squares
- Passion Fruit Iced Tea
- Strawberry Basil Lemonade
- Strawberry Applesauce
DID YOU MAKE THIS VEGAN FRUIT JELLY?
I would greatly appreciate your feedback. Kindly leave a comment or star rating ⭐️⭐️⭐️⭐️⭐️ below. Also, feel free to tag me on Instagram, as I enjoy seeing photos of your recipes.
Vegan Fruit Jelly
Ingredients
- fruit of your choice (I used strawberries, blueberries, mango, kiwi & dragonfruit)
- 3 cups water
- 1/2 cup sugar
- 1 ¼ tsp agar agar powder (Add up to 2 tsp agar powder for firmer jellies or when serving outside of the mold)
Instructions
- Cut fruit into cubes and place into ice cube mold or container.
- Combine 3 cups of water, sugar and agar agar powder in a small saucepan. Whisk the mixture until combined, then bring it to a boil. Let it simmer for 2 minutes.
- Pour the mixture into the mold/container to cover the fruit, and let it sit in the fridge for around 2 hours or until set completely. (Fruit jelly may release water when unmolded and stored for more than 24 hours. This is normal, just discard the liquid. For best results, unmold just before serving).
Video
Notes
- Adjust agar powder for desired texture. I prefer my jelly to have a softer, jiggly texture by following the recipe as is. However, if you like your jelly more firm and bouncy or plan to serve it outside the mold or in squares, add up to 2 tsp of agar agar powder to achieve that desired firmer texture.
- I like using round ice cube trays as my jelly mold, but you can also use any ice cube mold or glass food storage container.
- To dissolve agar agar powder and activate its gelling properties, you must heat it to boiling. Undercooked agar will not set well.
This one is amazing!! Loved the idea so much! Is it possible to substitute sugar with Monk Fruit sweetener or allulose? I have family members who avoid adding sugar and it would be great if they could enjoy this delicious treat as well 🙂
Thank you so much! Yes, feel free to substitute the sugar with monk fruit sweetener or allulose to your taste preference ☺️
I was nervous to try these initially but the video convinced me! They were delicious and I loved the fresh fruit.
Saving this one to try next time I have leftover fruit!
Kids absolutely loved these! I like the idea of using different fruit to customize the flavor. My favorite are strawberries
Wow, your Vegan Fruit Jelly looks so vibrant and refreshing! I love how you’ve incorporated all those colourful fruits into a delightful, gelatin free treat. It’s perfect for anyone looking for a tasty and cruelty-free dessert option.