This recipe creates a jiggly fruit jelly with a texture superior to store-bought options, requiring just mixing and chilling. Its colorful and cute appearance makes it perfect for entertaining or as a snack. Using agar allows for jelly to set even with fresh kiwi and pineapple. Give it a try!
Ingredients
Main Ingredients (6 servings)
- Water 600ml
- Granulated Sugar 60g
- Agar 15g
- Strawberries (as needed)
- Pineapple (as needed)
- Canned Mandarin Oranges (as needed)
- Kiwi (as needed)
- Blueberries (as needed)
Seasonings
Steps
- Remove the stems from the strawberries and cut them into quarters. Cut more than needed based on the containers you'll use.
- Cut the pineapple into bite-sized pieces.
- Remove the stem from the kiwi. Make an incision around the part where the stem was attached, twist, and remove the hard core. Peel the kiwi.
- Cut the peeled kiwi in half lengthwise, then into bite-sized pieces.
- Place the cut fruit into the containers, filling them about halfway.
- In a bowl, combine 60g Granulated Sugar and 15g Agar and mix well to prevent lumps. **(Key Tip!)** Agar tends to clump if added directly to water, so always mix it with sugar first.
- Pour 600ml Water into a pot. While mixing with a silicone whisk, gradually add the agar and sugar mixture from Step 6 and dissolve. **(Key Tip!)** Add it little by little and mix well each time to avoid lumps. If lumps form, crush them immediately with the whisk.
- Heat the pot over medium heat, stirring constantly. Once boiling, reduce heat to low and continue to cook for 1 minute while stirring. **(Key Tip!)** Agar needs to be heated thoroughly to dissolve, so keep stirring and heating for 1 minute after it boils.
- Turn off the heat. Fill a bowl with tap water and place the pot in it to cool down. Let it cool for approximately 3 minutes, or until it thickens slightly (target temperature 60-70°C). **(Key Tip!)** Cooling in ice water can cause the agar to set too quickly. Always use regular tap water. Change the water if it becomes too warm.
- Pour the cooled agar liquid into the fruit-filled containers until about 80% full. Add any leftover fruit. **(Key Tip!)** Pouring hot agar liquid over the fruit can cause the fruit to release water and prevent proper setting. Always pour after the agar has cooled down.
- Once all containers are filled, cover with plastic wrap and chill in the refrigerator until set.
- Pour any leftover agar liquid into a separate tray, cover with plastic wrap, and chill in the refrigerator until set (approx. 2 hours).
- Once the jelly in the tray is set, break it into crushed pieces using a fork.
- Decorate the chilled fruit jelly with the crushed jelly and serve.
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