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

Source: Everyday Food, December 2010
Total Time Prep Yield




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.

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How would you rate this recipe?
  • Victoria Rombaut
    17 JAN, 2015
    This is not what i expected. Did not like it.
    • FAW24655982
      17 SEP, 2019
      NB: Don't use pineapple juice! An enzyme in fresh pineapple prevents the gelatin from working. Oops.
  • 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!
  • 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.

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