Agar Agar Fruit Jelly (Print Version)

Light, vegan fruit jelly made with agar agar powder and fresh diced fruits. A refreshing dessert that sets beautifully without gelatin.

# What You Need:

→ Jelly Base

01 - 2 cups water
02 - 1 1/2 teaspoons agar agar powder
03 - 1/2 cup granulated sugar
04 - 1/2 cup fruit juice (orange, apple, or mango)

→ Fresh Fruits

05 - 1/2 cup diced strawberries
06 - 1/2 cup diced kiwi
07 - 1/2 cup diced mango
08 - 1/2 cup diced pineapple
09 - 1/4 cup blueberries

# Directions:

01 - Wash, peel, and dice strawberries, kiwi, mango, and pineapple into uniform bite-sized pieces. Keep blueberries whole. Set aside.
02 - Combine water and agar agar powder in a medium saucepan. Whisk thoroughly until powder is fully dispersed.
03 - Bring mixture to a boil over medium heat, stirring constantly. Reduce heat and simmer for 2 minutes until agar agar completely dissolves.
04 - Stir in granulated sugar. Continue mixing until sugar is fully dissolved and liquid is clear.
05 - Remove from heat. Add fruit juice and whisk well. Let cool 2-3 minutes, monitoring closely to prevent premature setting.
06 - Distribute prepared fruit pieces evenly across silicone mold or glass dish, ensuring balanced presentation.
07 - Gently pour agar agar mixture over arranged fruit, ensuring all pieces are submerged. Tap mold lightly to release air bubbles.
08 - Cool to room temperature, then refrigerate minimum 45 minutes until completely set and firm to touch.
09 - Unmold carefully or cut into cubes. Serve chilled for best texture and flavor.

# Expert Tips:

01 -
  • It sets in about an hour in the fridge, so last minute dessert panic becomes a thing of the past
  • The fruit stays suspended like little edible treasures, making it look far fancier than it actually is
02 -
  • Fresh pineapple and kiwi contain enzymes that break down agar, so either blanch them for thirty seconds or use canned varieties
  • Agar sets at room temperature and stays firm even in warm weather, unlike gelatin which would melt on a summer day
03 -
  • Whisk the agar powder into cold water before heating to avoid stubborn clumps that will never dissolve
  • Let the liquid cool until slightly thickened before pouring, or your fruit will all float to the top instead of staying suspended throughout

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