No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Fruit Jellies

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

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

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.

Reviews (4)

  • 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.

Related Topics