Layered Fruit Jelly
In this Layered Fruit Jelly, fresh fruit and fruit juice-flavored jelly come together for a refreshing treat that’s delicious with a dollop of whipped cream. Follow Brittany on Instagram @itsbrittwilliams for more recipe inspo!
Tasty Team
Total Time
2 hr 10 min
2 hr 10 min
Prep Time
10 minutes
10 min
Cook Time
2 hr
2 hr
Total Time
2 hr 10 min
2 hr 10 min
Prep Time
10 minutes
10 min
Cook Time
2 hr
2 hr
Ingredients
for 6 servings
Fruit layer
- 1 cup fruit juice blend (if using a thicker juice, use ¾ cup juice and ¼ cup water)
- 1.5 tablespoons gelatin powder or 1 teaspoon agar-agar powder
- ½ tablespoon granulated sugar, monk fruit sweetener, honey, or sweetener of choice
- natural food coloring, optional
- 2 kiwis, sliced
- ¼ cup chopped strawberries
- ¼ cup chopped mango
Juice layer
- 1 cup fruit juice of choice
- 1.5 tablespoons gelatin powder or 1 teaspoon agar-agar powder
Nutrition Info
- Calories 40
- Fat 0g
- Carbs 6g
- Fiber 1g
- Sugar 5g
- Protein 3g
Estimated values based on one serving size.
Preparation
- Make the fruit layer: In a medium pot, add the fruit juice and gelatin. Mix and let sit for 5 minutes to bloom. Turn the stovetop to medium-low heat, and cook, stirring, until the powder is dissolved. (If using agar agar-agar, whisk the powder into the juice first, then bring to a boil over medium-low heat. Simmer for a few minutes, whisking if needed, until the powder is fully dissolved, 1–3 minutes.)
- Stir in the sweetener, and remove from heat. If using, stir in the food coloring. While the warm fruit juice mixture is cooling, arrange the kiwi slices in the bottom of a glass dish or mold. Pour half of the warm fruit juice mixture over the kiwi slices until covered. Add the chopped strawberries and mango, then pour the rest of the warm fruit juice mixture on top. For a gelatin mold, let the mixture chill in the refrigerator until set, at least 2 hours. For an agar-agar mold, let the mixture sit at room temperature until set, 20–30 minutes.
- Make the juice layer: In a medium pot, add the fruit juice and gelatin. Mix and let sit for 5 minutes to bloom. Turn the stovetop to medium-low heat, and cook, stirring, until the powder is dissolved. (If using agar agar-agar, whisk the powder into the juice first, then bring to a boil over medium-low heat. Simmer for a few minutes, whisking if needed, until the powder is fully dissolved, 1–3 minutes.)
- Pour the juice layer mixture over the set fruit layer in the glass dish or mold, pouring the mixture over the back of a spoon to avoid cracking. Allow it to set again.
- Once set, carefully run a butter knife along the edges of the mold, careful not to break the jelly. You can also add warm water to a bowl or sink and place the bottom of the mold in water for a few seconds to help loosen.
- Place a plate on top of the mold, then gently flip to release the jelly.
- Enjoy!
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