Vegan Fruit Jelly
Vegan Fruit Jelly - a refreshing summer dessert filled with fresh fruit and a satisfying bouncy texture. This easy three-ingredient recipe is not only delicious but pretty and colourful, too!
Servings: 4 servings
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.