Fruit Jelly

1. 1

   Prepare the jelly molds (I'm using molds with small and bite-size trays: very convenient)

2. 2

   Rinse the fruits and dice.

3. 3

   Mix the powder (jelly and Agar Agar) with sugar, stir evenly until mixed well together.

4. 4

   Bring the water to the boil, slowly pour the powder mixture into the boiling water, while pouring, stir quickly to avoid clumping.

5. 5

   When the liquid boils, use low heat, skim off any foam, add some salt to season and some vanilla powder to boost the taste.

6. 6

   Turn off the heat.

7. 7

   Ladle jelly liquid into molds and make sure to cover only 1/3 of each tray, sprinkle with diced fruits, when the fruits and jelly layer are slightly thickened, gently pour another layer of jelly over the first one.

8. 8

   Wait until the jellies are cooled off and thickened then put them in the fridge.

9. 9

   After 1-2 hours, the sweet, cool, crunchy and chewy jellies are ready to be served.

10. 10

    A little note: For a decorative purpose, you can use cutters to cut jellies into flower or heart shaped pieces.

11. 11

    I use the Vietnamese jelly fish brand jelly powder and Thai fish brand Agar Agar powder.

* Per serving · 4 servings · Values may vary.