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



Ingredient Checklist


Instructions Checklist
  • 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).

  • 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.

Cook's Notes

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


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.

Reviews (5)

171 Ratings
  • 5 star values: 54
  • 4 star values: 60
  • 3 star values: 34
  • 2 star values: 17
  • 1 star values: 6
Rating: 4 stars
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!
Rating: Unrated
This is not what i expected. Did not like it.
Rating: 3 stars
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.
Rating: 2 stars
Tasted like a fancy jello jiggler...won't make again.
Rating: 3 stars
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.