Japanese fruit jelly is a light, pretty dessert that is perfect after a heavy meal or on a warm day. If you’re bringing them to a party, you can easily scale up the recipe.
Japanese Fruit Jelly
Adapted from Just One Cookbook
Yield: 5 servings
- 1 (0.25-oz) pack gelatin powder
- 1/4 cup boiling water
- 1 (15-oz) can mandarin oranges OR peach chunks in heavy syrup
- 1/4 cup sugar
- In a bowl, place gelatin powder and pour in boiling water. Stir to dissolve gelatin completely.
- Add sugar to bowl and whisk until dissolved.
- Drain canned fruit, reserving syrup in a measuring cup. Add enough water to syrup to make 1 cup.
- Stir syrup mixture into gelatin mixture.
- Divide canned fruit among 5 serving glasses.
- Pour gelatin mixture over fruit, and cool to room temperature. Cover with plastic wrap and store in refrigerator until set completely (it takes several hours).
Almond jelly is a popular Chinese dessert that is cool and refreshing, especially after a big meal or on a hot summer day. This is a family recipe from my dad. If you’re allergic to almonds or just don’t like the taste, feel free to substitute vanilla for almond extract.
Almond Jelly (Xingren Doufu)
Yield: 6-8 servings
- 1 envelope unflavored gelatin
- 1 cup water
- 1 cup milk
- 1 cup sugar
- 1 tablespoon almond extract OR vanilla extract
- 1 (15-oz) can fruit (such as peach or fruit cocktail) in heavy syrup
- Put water in a pot over medium heat. Slowly pour in gelatin while stirring constantly and breaking up any clumps.
- Keep stirring while bringing water to a boil.
- Stir in milk, sugar, and almond OR vanilla extract.
- Pour into an 8″ x 8″ pan and cool. Cover and refrigerate until set.
- Cut jelly into 1-2″ cubes and spoon into serving bowls. Top with canned fruit and its syrup.