A light, diet-friendly, melt-in-your-mouth dessert! This homemade fruit jelly with gelatin is an easy recipe for a super delicate, low-calorie treat for anyone watching their weight. It has no added sugar and is made with seasonal fruit or berries. In the winter, frozen fruit works perfectly for this jelly.
Ingredients
- Apple juice (or any juice you like, you can even mix a few kinds) – 600 ml
- Strawberries – 100 g
- Raspberries – 100 g
- Gelatin – 15 g
Step 1 – Prep the fruit and juice
How to make homemade fruit gelatin dessert? Start by getting everything ready. Rinse the strawberries and raspberries and pat them dry. You can use pretty much any fruit or berries you like—go with what’s in season or use frozen. I’m using orange juice here, but you can use apple or any other natural juice you like, even a mix. The dessert will look nicer if the juice is clear. If you’re watching your diet, choose a juice with no added sugar.
Step 2 – Measure out the gelatin
Pour the powdered gelatin into a small saucepan. I’m using regular, not instant. If yours isn’t the quick-dissolving kind, make sure to read the package instructions before you start. If you’re using sheet gelatin, prep it exactly the way it says on the package.
Step 3 – Bloom and dissolve the gelatin
Pour cold juice over the gelatin and let it sit for 15–20 minutes to bloom. Then set the saucepan over low heat and warm it up to about 160–175°F (70–80°C), stirring the whole time so the gelatin fully dissolves. Don’t let it boil under any circumstances—once gelatin hits 212°F (100°C), it loses its ability to set.
Step 4 – Prep the dessert cups
Put the strawberries and raspberries into your dessert bowls or glasses, filling them a little over halfway. If the berries are large, go ahead and slice them.
Step 5 – Pour and chill
Pour the orange juice–gelatin mixture over the berries. Transfer the dessert cups to the fridge and let them chill until fully set. That usually takes about 2 hours.
Step 6 – Serve and decorate
You’ll end up with a very fragrant, super tasty jelly. Right before serving, you can top it with whipped cream sweetened with powdered sugar. Enjoy!
How to work with gelatin so your dessert actually sets
Always soak gelatin in cold boiled water first. The colder the water, the better. If you’re using sheet gelatin, just drop the sheets into a bowl of cold water.
For powdered gelatin, first rinse the bowl with cold water so the crystals don’t stick to the bottom. It’s important to pour the water over the gelatin, not sprinkle the gelatin into the water — otherwise you’ll end up with lumps. Then let the gelatin sit and bloom; the exact time will be on the package.
Once it’s bloomed, gently heat the gelatin to about 160–175°F (70–80°C). Never let it come to a boil. At around 212°F (100°C) the mixture turns stringy and gooey, the collagen protein breaks down, and the gelatin loses its ability to set properly.