Agar Agar Fruit Jelly Recipe
Create a stunning, stained-glass-like Agar Agar Fruit Jelly. This refreshing plant-based dessert uses just three main ingredients for a firm, perfectly sweet treat that comes together in minutes.
Equipment
- Silicone molds
- Small Pot
- Whisk
Ingredients
- 250 ml Juice / 1 cup
- 1 tbsp Agar agar powder heaped
- 2 tbsp Maple syrup, xylitol, or other sweetener
Instructions
Chill the molds
- Pop your mould in the freezer first so it is cold and ready, this helps the agar set quickly once you pour. A chilled mold also makes it easier to get that clean snap when you unmold.
Dissolve the agar and sweetener
- Pour the 250ml / 1 cup Juice into a small pot while it is still cold or room temperature. Sprinkle in the 1 heaped tbsp Agar agar powder and whisk right away so it does not clump.
- Add the 2 tbsp Maple syrup, xylitol, or other sweetener, then keep stirring until the liquid looks uniform and there are no visible specks. It should feel slightly thicker on the spoon, but still pour easily.
Boil, then simmer for 5 minutes
- Bring the mixture to a full rolling boil, then lower the heat and simmer for 5 mins, stirring constantly. You will notice it turn glossier and smell a little cleaner, that is the agar activating and dissolving properly.
Cool briefly, add fruit, then set
- Take the pot off the heat and let it cool for 2 mins so it is still hot but not harshly boiling, this keeps delicate fruit from turning mushy on contact.
- Arrange your fresh fruit chunks in the chilled moulds. If you hate when fruit sinks, pour a very thin base layer first, let it start to gel for a moment until it looks slightly thickened, then nestle in the fruit and fill the rest.
- Pour the agar liquid into the moulds and place in the freezer. If it spills over a little, let it set and simply peel off the excess after unmolding.
- After 5 mins, check for firmness, it should look solid and jiggle as one piece. Pop the healthy sweets out of the moulds and admire that clean, glossy finish.
- Because these vegan jelly sweets are fresh, they will not last like packaged candy. Store in the fridge and enjoy within a few days, in my house they rarely survive an hour.
Notes
Testing Tip: Use the cold glass test. Drop a little agar liquid onto a cold glass; it should firm up in seconds when it is ready.
Fruit Selection: Watch out for enzyme-heavy fruit like raw pineapple and kiwi, as they can interfere with setting. Briefly cook them first if you wish to include them.
Troubleshooting: If your jelly refuses to set, pour everything back into the pot, bring to a real rolling boil again, and simmer for 5 minutes while stirring constantly. Uneven dissolving is usually the culprit.
Storage Tip: Do not freeze the finished jelly for long-term storage, as it can turn spongy and weep liquid. Store covered in the fridge instead.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 60kcalCarbohydrates: 15gSodium: 10mgPotassium: 80mgFiber: 1gSugar: 12gVitamin A: 10IUVitamin C: 15mgCalcium: 10mg
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