Kanten is similar to Agar Agar but its texture is different. The advantage of using Kanten and Agar as gelling agent is that it can set liquid with the fruit such as fresh Pineapple, Kiwi Fruit or Mango. Those fruits break down the protein found in gelatine and prevent the jelly from setting. This doesn’t happen to Kanten and Agar jelly because they are mostly fibre not protein. Also once set, Kanten and Agar jelly won’t melt at normal temperature.

Okayama prefecture Muscat Grapestaste great by themselves, but I decided to try making them into a jiggly jello.I like soft jello, so I adjusted the amounts. You can make this with other grapes and red wine as well!- The muscat grapes will oxidize and change color when peeled. Please place them into the fridge as soon as possible after peeling.-This is a soft jelly. Please use 250 ml water if you want a more solidified jelly.-When making this for guests, you won't have to worry about it setting in time if you make it the day before. Recipe by Koyokkoyo

Is a viscous fruit dish, popular as a dessert and as a drink. It consists of the sweetened juice of berries, like mors, but it is thickened with cornstarch, potato starch.

I wanted a new ingredient for ribs.

I wanted to make a tart that reflected the season. I tried really hard to poke out the seeds with a toothpick, but wasn't able to remove them well. So I placed the grapes on top, but it turned out they were actually seedless.A tart with just grapes didn't look all that impressive, so I added red wine jelly.Please adjust the baking time for the tart according to your household oven.I had some leftover crème diplomat, which is made by mixing heavy cream and custard cream, so it might be good to make 1/2~2/3 the amount called for. Or you can use the leftovers for another sweet... I used red wine jelly for the finishing touch, but if the jelly is liquid after adding the wine, chill it in the refrigerator for a bit so that it's easier to work with before pouring it on the tart. Recipe by Yukanattsu

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

I wanted to make something using my delicious grape compote.Add the jelly once it has completely cooled. It's soft, so it will take a little time to completely thicken."Gelée Dessert" is a gelatin formulated especially for mousse, so it will melt in your mouth. You can find it in bakeware shops, or use regular ready-to-use powdered gelatin instead. Recipe by Pu-kosan

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 recommend swapping out the wine with canned pineapple juice when making this for kids! Use ruby red apples on occasions when the appearance is more important; it might be better to use canned peaches if you'll like a smoother, silkier texture. You can use anything as long as you can thinly slice it. Recipe by Tatami.

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

#milkloveIt is a cool summer drink, it,s yummilicious . The flavors of jelly and rose makes it more delicious and lipsmacking. And the colors of the drink makes you want it more.Try it.

There's a limit to the amount of crab apples jelly one can make and give away so I decided to put part of it to a different use. For my Sunday roasts.