Bursting with Fruit Juice! Sparkling Jelly Treats

Name: Bursting with Fruit Juice! Sparkling Jelly Treats
Cuisine: American
Ingredients: 200 ml 100% fruit juice (I used apple juice in the photo); 150 grams Caster sugar or granulated sugar; 1 grams Powdered kanten; 7 grams Gelatin; 1 tbsp Boiling water

cookpad.japan @cookpad_jp

I made this through trial and error and finally reached this. It is refreshing in the summer, and the combination of the textures of sugar and gelatin became a texture that my children like.

This will stick even if you wet the mold, so make sure to spread parchment paper. These will have a nicer firmness 2~3 days after making them, and the granulated sugar will have sunk in, making them more delicious.
This is made using gelatin, so I store it in the fridge to prolong the texture. Recipe by Soraten mama

I made this through trial and error and finally reached this. It is refreshing in the summer, and the combination of the textures of sugar and gelatin became a texture that my children like.

cookpad.japan @cookpad_jp

I made this through trial and error and finally reached this. It is refreshing in the summer, and the combination of the textures of sugar and gelatin became a texture that my children like.

Saved

Ingredients

200 ml100% fruit juice (I used apple juice in the photo)
150 gramsCaster sugar or granulated sugar
1 gramsPowdered kanten
7 gramsGelatin
1 tbspBoiling water

Saved

Steps

1

Soak the gelatin in hot water. Add sugar and kanten to the juice, and turn on the heat.
2

Heat over high until it comes to a boil. Adjust the heat little by little after bringing it to a boil to prevent boiling over, and reduce while stirring with a spatula.
3

Beware of reducing too much. After it has thickened overall, and is opaque on the spatula, turn off the heat. There should be somewhat large bubbles.
4

This will become like hard candy if you reduce it too much, so be careful.
5

Spread out parchment paper in a bento box, etc. You will not heat it in this, so you can secure the edges with tape.
6

Add soaked gelatin to the juice liquid, mix well, and pour into the mold.
7

After it has cooled, chill in the fridge to solidify.
8

After it has solidified, spread out the parchment paper, and cut into pieces while coating in granulated sugar. Or use cookie cutters (I used grape juice here).
9

Place into a Tupperware, chill in the fridge without covering with a lid, and dry it out while flipping over a few times.
10

This has a completely different texture 2-3 days later as opposed to eating it right away (see Helpful Hints).
11

I used a star-shaped cutter in the top photo. I cut these into squares.