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Recipe: Fresh Fruit Jellies

This selection of jelly has been made up with low sugar fruit juices. Suitable for children, especially if jelly is made from fresh fruit juices and grated vegetables or fruit. Some juices such as pineapple, fig, mango, peach and papaya will not set as they contain enzymes which break down the gelling ability of agar.


500ml fruit juice (I have used pomegranate, orange and guava)
1 tbsp sugar (optional)
2 rounded tsp powdered agar or 20g agar strips.

Cooking Method

Serves 4

Pour fruit juice into a stainless steel saucepan and sprinkle agar agar powder over it.

Mix well and bring to the boil.

Allow mixture to bubble and if using agar strands, ensure they have melted.

Remove from the heat and strain through muslin in a shallow rinsed container.

Cool and refrigerate, although this is not necessary as the agar will set at room temperature.

Cut jellies into shapes or cubes and serve on its own or with fresh fruit.