Fruit Jelly

Name: Fruit Jelly
Total time: 1800 s
Yield: 6 servings
Cuisine: American
Ingredients: 10 gr jelly powder (1 pack); 5 gr Agar Agar powder; 1300 ml water; 250 gr sugar; Fruits: strawberry, kiwi, mango, grape; a little salt; Vanilla powder

cookpad vietnam @cook_2506890

Vietnam

It's wonderful to eat cool fruit jellies in this hot summer. The jellies which are sweet and fresh, crunchy and chewy, together with the mild sourness of fruits make an interesting and eye-catching dish. (contributed by Aloha Do)

cookpad vietnam @cook_2506890

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Ingredients

30 mins

6 servings

10 grjelly powder (1 pack)
5 grAgar Agar powder
1300 mlwater
250 grsugar
Fruits: strawberry, kiwi, mango, grape
a little salt
Vanilla powder

Saved

Steps

30 mins

1

Prepare the jelly molds (I'm using molds with small and bite-size trays: very convenient)
2

Rinse the fruits and dice.
3

Mix the powder (jelly and Agar Agar) with sugar, stir evenly until mixed well together.
4

Bring the water to the boil, slowly pour the powder mixture into the boiling water, while pouring, stir quickly to avoid clumping.
5

When the liquid boils, use low heat, skim off any foam, add some salt to season and some vanilla powder to boost the taste. Turn off the heat.
6

Ladle jelly liquid into molds and make sure to cover only 1/3 of each tray, sprinkle with diced fruits, when the fruits and jelly layer are slightly thickened, gently pour another layer of jelly over the first one.
7

Wait until the jellies are cooled off and thickened then put them in the fridge. After 1-2 hours, the sweet, cool, crunchy and chewy jellies are ready to be served.
8

A little note: For a decorative purpose, you can use cutters to cut jellies into flower or heart shaped pieces.
9

I use the Vietnamese jelly fish brand jelly powder and Thai fish brand Agar Agar powder.