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Colourful fruit jelly layered with fresh fruit pieces, served in transparent jelly
Wobbly and colourful summer dessert served in glass moulds.

Refreshing summer fruit jelly

Author: Flavelo
Recipes Cakes and Desserts

The essence of jelly is the colloidal state: gelatine (which is a protein) dissolved in water forms a lattice structure whilst cooling, trapping the liquid. This turns liquid fruit juice into a wobbling, solid dessert. For a clear, transparent result, it is important not to boil the gelatine and to wait patiently for it to set.

🕒 Prep Time 15 mins
🍳 Cook Time 5 mins
⌛ Total Time 4 hrs 20 mins
🍽️ Servings 4 servings
🔥 Calories 140 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Small saucepan
  • Moulds or glasses
  • Whisk

Instructions

1 ✓

Wash the fruits and cut larger ones into bite-sized pieces. Arrange them at the bottom of the moulds or glasses.

Tip: Pack them down slightly, but leave room for the liquid to surround them.
2 ✓

Boil half of the water (250 ml) with the sugar, vanilla, and lemon juice until the sugar has completely dissolved.

Tip: The acidity of the lemon juice brightens the fruit flavour and helps preserve the colours.
3 ✓

Mix the gelatine powder into the remaining cold water and let it stand for 5 minutes (blooming).

Tip: The gelatine needs to absorb the water to dissolve evenly in the heat later.
4 ✓

Remove the sugar syrup from the heat, wait 1 minute (it must not be boiling!), then stir in the bloomed gelatine until completely dissolved.

Tip: Never boil gelatine, as it loses its setting strength!
5 ✓

Let the liquid cool to lukewarm, then pour over the fruit. Refrigerate for at least 4 hours.

Tip: If you pour it over while hot, the fruit may soften (cook) and their colour may change.

Recipe FAQ

The jelly didn't set.
Either there was too little gelatine, or you boiled the gelatine (which destroys its setting ability), or it contained kiwi or pineapple.
What is wrong with kiwi and pineapple?
These fruits contain an enzyme (bromelain/actinidin) that breaks down gelatine. You can only use them in jelly if cooked (tinned)!

Ingredients

  • 300 g Mixed fruit (strawberries, raspberries, blueberries, peaches)
  • 20 g Edible gelatine powder
  • 500 ml Water (or strained fruit juice)
  • 100 g Sugar
  • 2 tbsp Lemon juice
  • 1 packet Vanilla sugar