Summer fruit jelly


Up until now I’ve not been a great fan of jelly. But I’m converted!

I tried this recipe a week ago when I had two friends over for lunch.

So much thought had gone into the main course that I’d completely forgotten about a pud.

I got out the vegan equivalent of gelatine – called agar agar – and did my usual trick; followed the recipe on the back of the packet!

Agar agar flakes are made from seaweed. They are often used in Japanese and macrobiotic cooking.

I have used them before – a month or so ago I made a blackcurrant cheesecake following this amazing recipe┬áby Japanese vlogger, Ryoya Takashima.

It was a tad complicated but totally worth it.

Anyway there was no way I was going to have time to make that again – so I went for simple.

I still have frozen fruit from last summer – so out came the blackberries, raspberries, and blackcurrants. I also added a little chopped apple You can use other fruits (e.g. pear or other berries or if you’re in the tropics – lychees, pineapple).

Luckily I had some apple juice concentrate or AJC as it’s known in the trade which is added as a base sweetener!

And my friend Alice helped me whizz it up.

It sets really quickly and has a melt in the mouth quality that’s really refreshing and much nicer than calves foot derived jelly!

I hope you like it.

Summer fruit jelly
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
Course: Dessert
Cuisine: British, Japanese
Servings: 6
Author: Cath
  • 3 cups (720ml) water
  • 3 tbsp agar agar flakes
  • 1 pinch salt
  • 120 ml apple juice concentrate
  • 225 g mixed berries or other fruit
  1. Sprinkle the agar agar and salt over the cold water and bring to a boil without stirring.

  2. Simmer - stirring until the flakes are dissolved.

  3. Turn off heat and add the fruit juice concentrate and berries or chopped fruit.

  4. Stir and scoop roughly equal amounts of fruit and liquid into individual glass dishes.

  5. Refrigerate until set and then serve.



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