This Fruit Salad Jelly is usually made with Kanten and it is very popular in Japan. My mother used to set it in cups for individual serves. Today I used my old Tupperware Jelly Mould that I bought decades ago and I am still using. It was a good investment. Kanten is hard to find where I live, and I used Golden Cup Agar Agar Powder that is available from most Asian grocery stores. I think this Agar Agar and Japan’s Kanten are same thing.
If you use Gelatine OR other Vegetarian Gelling Powder, you need to be very careful with the amount to use and also the selection of the Fruit, because the jelly might not set properly OR collapse when flipped.
Jelly Mould
6-Cup Capacity Mould
Ingredients
4g (1 & 1/4 teaspoons) Agar Agar Powder *I used Golden Cup Agar Agar Powder
*Note: 1 sachet (4g) Kanten Powder can be used. This is the Kanten Powder I often use when I can find it.
1/2 cup Sugar
500ml Water
2 tablespoons Lemon Juice
Fresh Fruit of your choice *e.g. Strawberries, Kiwi Fruit, Canned Pineapple, Canned Mandarin Segments, Canned Yellow Peach, Grapes, Blueberries, etc.
Method
- Cut Fruit into bite-size pieces and slices if large, and arrange them in a jelly mould.
- Place Agar Agar Powder and Sugar in a saucepan, and mix well. *Note: This process might be unnecessary, but it prevents Agar Agar Powder from getting lumpy.
- *Note: If you use Kanten Powder, add Sugar after boiling Kanten.
- Add Water, mix well, then heat over medium heat, stirring frequently, and bring to the boil.
- Once it is boiling well, remove from heat, add Lemon Juice and mix well. Cool slightly, but do not leave it for too long because this jelly sets at room temperature. When the mixture is still warm, it is OK to use.
- Gradually pour the jelly mixture over the Fruit, trying to remove the bubbles trapped between Fruit. You might be able to add extra Fruit.
- When cool enough, cover with a lid OR plastic wrap, and place in the fridge for a few hours OR until completely set.
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