Refined Sugar Free Jelly Candies (Spring Fruit Jellies)
Refined Sugar Free Jelly Candies (Spring Fruit Jellies)
Ingredients
For the Agar Agar Jelly Candies
- 180 g fruit puree, strawberries, blueberries & orange or other desired fruits
- 40 g Medjool dates, pitted & soaked
- 50 g honey
- 100 g cold water
- 15 g agar agar
- 10 g lemon juice
For the Gelatin Jelly Candies
- 180 g fruit puree, strawberries, blueberries & orange or other desired fruits
- 40 g Medjool dates, pitted & soaked
- 50 g honey
- 60 g cold water
- 50 g unflavored gelatin
- 10 g lemon juice
Instructions
- 1
For the Agar Agar Jelly Candies: Blend the fruits (strawberries, blueberries, and orange segments), pitted and soaked Medjool dates, honey, and lemon juice in a blender until completely smooth. This mixture should become a deep purplish-red puree.
⏱️ 5 min
- 2
Whisk the agar agar into the cold water in a saucepan. Bring this mixture to a boil and boil for exactly 2 minutes. This step is crucial for the mixture to set.
⏱️ 4 min
- 3
Stir in the previously prepared fruit puree into the saucepan with the activated agar agar mixture. Heat this combined mixture for 1 more minute.
⏱️ 1 min
- 4
Agar sets quickly, so pour the hot mixture into molds immediately. Heart-shaped silicone molds are recommended.
⏱️ 2 min
- 5
Chill the filled molds in the fridge for 30 minutes. These candies are ready to eat almost instantly after chilling.
- 6
For the Gelatin Jelly Candies: Sprinkle the unflavored gelatin over the cold water. Let it sit for 10 minutes until it forms a thick sponge.
- 7
Blend the fruits, pitted and soaked dates, honey, and lemon juice in a blender until completely smooth.
⏱️ 5 min
- 8
Heat the blended fruit puree in a pan on low heat for 5 minutes to concentrate its flavor.
⏱️ 5 min
- 9
Remove the pan from the heat. Add the bloomed gelatin sponge to the warm puree and whisk until the gelatin is completely melted and incorporated.
⏱️ 2 min
- 10
Fill molds with the mixture and chill them in the fridge for 2 hours.
- 11
Pro Tip for Gelatin Candies: For maximum chewiness, leave the finished jellies to air-dry on the kitchen counter over the days you eat them.
Kitchen Tools
Nutrition Facts (per serving)
Refined Sugar Free Jelly Candies (Spring Fruit Jellies)
For the Agar Agar Jelly Candies
- 180 g fruit puree, strawberries, blueberries & orange or other desired fruits
- 40 g Medjool dates, pitted & soaked
- 50 g honey
- 100 g cold water
- 15 g agar agar
- 10 g lemon juice
For the Gelatin Jelly Candies
- 180 g fruit puree, strawberries, blueberries & orange or other desired fruits
- 40 g Medjool dates, pitted & soaked
- 50 g honey
- 60 g cold water
- 50 g unflavored gelatin
- 10 g lemon juice
Instructions
- 1
For the Agar Agar Jelly Candies: Blend the fruits (strawberries, blueberries, and orange segments), pitted and soaked Medjool dates, honey, and lemon juice in a blender until completely smooth. This mixture should become a deep purplish-red puree.
⏱️ 5 min - 2
Whisk the agar agar into the cold water in a saucepan. Bring this mixture to a boil and boil for exactly 2 minutes. This step is crucial for the mixture to set.
⏱️ 4 min - 3
Stir in the previously prepared fruit puree into the saucepan with the activated agar agar mixture. Heat this combined mixture for 1 more minute.
⏱️ 1 min - 4
Agar sets quickly, so pour the hot mixture into molds immediately. Heart-shaped silicone molds are recommended.
⏱️ 2 min - 5
Chill the filled molds in the fridge for 30 minutes. These candies are ready to eat almost instantly after chilling.
- 6
For the Gelatin Jelly Candies: Sprinkle the unflavored gelatin over the cold water. Let it sit for 10 minutes until it forms a thick sponge.
- 7
Blend the fruits, pitted and soaked dates, honey, and lemon juice in a blender until completely smooth.
⏱️ 5 min - 8
Heat the blended fruit puree in a pan on low heat for 5 minutes to concentrate its flavor.
⏱️ 5 min - 9
Remove the pan from the heat. Add the bloomed gelatin sponge to the warm puree and whisk until the gelatin is completely melted and incorporated.
⏱️ 2 min - 10
Fill molds with the mixture and chill them in the fridge for 2 hours.
- 11
Pro Tip for Gelatin Candies: For maximum chewiness, leave the finished jellies to air-dry on the kitchen counter over the days you eat them.