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Fruit Jellies


These colorful fruit jellies are simple to make and fun to eat.

  • Prep:
  • Total Time:
  • Yield: Makes about 60 pieces

Source: Everyday Food, December 2010


  • 1 1/3 cups fruit juice (any flavor) or water
  • 4 packets powdered gelatin (1 ounce total)
  • 2 1/2 cups sugar
  • 2 cups fruit preserves or jam


  1. Place 2/3 cup juice in a small bowl or measuring cup and sprinkle with gelatin. Let sit 5 minutes. Meanwhile, in a medium saucepan, combine remaining 2/3 cup juice and 1 1/2 cups of the sugar. Bring to a boil over medium-high and cook, stirring, until sugar dissolves, 5 minutes. Add preserves and whisk to combine. Return to a boil and cook until thick and syrupy, 2 minutes. Add gelatin mixture and whisk until gelatin dissolves. Pour through a fine-mesh sieve into an 8-inch square baking dish. Refrigerate until set, 3 hours (or up to 2 weeks).

  2. Place remaining 1 cup sugar in a pie plate or shallow bowl. Cut fruit jelly into 1-inch squares. Toss in sugar to coat just before serving.


Try one of these flavor combinations: apple juice and apricot preserves; grape juice and jam; pomegranate juice and raspberry preserves; and strawberry-apple juice and strawberry jam.

Cook's Notes

Keep uncoated jellies, tightly covered with plastic wrap, in the refrigerator.

Reviews Add a comment

  • Timweynerowski
    6 MAY, 2017
    I modidified the recipe and it turned out beautifully. Switched gelatin powder for sheets, and added less sugar (2L sugar for 4L juice). Recipe for my peruvian fruit jellies: 2 dozenish tomatillos, guava jelly, 1 jalapeno, 1 orange, dried hibiscus. Served with a hibiscus syrup. Martha for the win!
  • Victoria Rombaut
    17 JAN, 2015
    This is not what i expected. Did not like it.
  • SheWinksMI
    6 JAN, 2014
    When I made this, everything turned out right. A little sweet, but tasty. Unfortunately, hours later, the jellies started "weeping" sugar water. I tried the recipe a second time with the same result. I'm not sure what went wrong (I followed the directions perfectly) or if it was just a bad recipe.
  • LivingMT
    22 DEC, 2012
    Tasted like a fancy jello jiggler...won't make again.
  • Alverson
    21 DEC, 2011
    I thought this was extremely sweet. I wanted to see if anyone had tried it another way. I would maybe omit the sugar or the jam but thought it would not gel. I would like to see if anyone had more success with less sugar.