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)

I found the recipe here: https://www.tasteofhome.com/recipes/sangria-gelatin-ring/ and modified it to my liking. You can use other fruits as well.

I made this because I wanted to eat a lychee dessert!This drink is a bit strong. Adjust the amount of alcohol as necessary. You may also use grapefruit juice instead of grapefruits and it will still be delicious! Recipe by Nikudango

My boy is really into an anime in which the main character is an avid fan of coffee jelly. He asked me to make some for him. He told me this was veryyy delicious.

I adapted a recipe I saw in a book to use instant coffee, and added a little sugar.If you have granulated sugar, use that instead of regular white sugar. I think it gives a slightly more refined sweetness.As I wrote in the introduction, I added a lot of gelatin to make it the consistency I like, so you can use less if you prefer. Recipe by Shoutaboo

It's heading into summer time so I thought I'd make a simple but effective summer dessert.

I wanted to make jelly in a jiffy whenever I wanted to! So I thought up this recipe.Use 100% fruit juice.If you prefer jelly that's a little bit softer, you can use 6 g of gelatin instead.Please adjust the amount of sugar according to your taste. Recipe by Nacchi sencho

There is a loquat tree that my father planted in at my parents' house. Every year when the fruits ripen, I like to eat them as-is, but I also want to do something with them. To be honest I really don't like loquat or almond jelly, but I do like them in this recipe since it doesn't taste like artificial essence.Pay attention at Steps 3 & 7. If you use more than 4 kernels to this portion of water or leave the mixture to infuse for more than 30 minutes it might become bitter. If you use unripe loquat kernels, you may have the same problem. Infusing with 3 kernels for 10 minutes is enough. You can taste how strong the aroma is at Step 4. You can freeze the kernels too. Recipe by Keyco*

I wanted to make something out of Yakult without cooking out the probiotics, so I came up with this recipe. Nothing is added, so it only tastes of Yakult, but it's surprisingly very rich and delicious. Water it down slightly to use for baby food, or as a soft food for the elderly?Just follow the steps! It's easy! Recipe by Pasuteruk

This moss jelly was very popular few years ago in Indonesia and it is only now i finally tried it. Beautiful presentation and tasty too. Using coconut milk, fresh pandan juice and egg to create the moss.

Something refreshing for my kids after they return from school.

Personally, I like it when they come out soft. Bites of this will melt in your mouth -- they'll feel nothing like the store-bought kind.In order for them to turn out soft, use a small amount of kanten. If you prefer a more sturdy texture, use 5 g.The sweet bean jelly paste can be easily made, but knowing when to remove the mixture from the heat probably requires some experience.If the tsubu-an is on the hard side, or if too much liquid has evaporated, you can fix it by adding some boiling water. Find the right timing that works for you. Recipe by Kamoshian