How To Make Japanese Fruit Jelly

To my Filipino friends, I know you are familiar with crema the fruta, a traditional Filipino fruitcake made with layers of sponge cake and sweet custard and fruits and gelatin on top. But did you know that the top part of crema de fruta is actually a thing in Japan? Let me introduce to you the fruit jelly, the Land of the Rising Sun’s famous gelatin. 

From its name, fruit jelly is made with fruit slices and clear gelatin to expose the stuff inside. Traditionally, people use agar, a jelly-like substance obtained fron red algae. I recommend it because it’s vegan friendly. But excuse me for using jelly powder mix for now because agar is not available in our place. After all, as long as the gelatin is clear, there will be no problem. For the fruits, it doesn’t matter which one you’ll have as long as they’re sliced into smaller pieces. As for me, since I’ll only be needing bits of each fruit, I just bought readily sliced kiwi, grapes, melon, watermelon, mango, apple and peaches from the grocery. If you have these two basic ingredients, then you’re ready to make Japanese Fruit Jelly.

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4. Add the gelatin powder mix.

5. Add the sugar. Remove once it starts to boil.

6. Filter and pour gelatin into the mold.

7. Let it cool for minutes. Then, put it in the refrigerator.

8. Your Japanese Fruit Jelly is now done and ready to be served.