Fruit Jellies

Photo: Levi Brown
These honey-tinged fruit jellies are soft-set--definitely not the bouncy gelatin we grew up with. Use any fruit you like (except pineapple or kiwi, which prevent gelatin from setting), so long as you have 4 to 5 cups.


Makes 6 servings (serving size: 3/4 cup fruit, 1/2 cup juice mixture)
Total time: 3 Hours, 25 Minutes

Recipe Time

Prep: 20 Minutes
Cook: 5 Minutes
Total: 3 Hours, 25 Minutes

Nutritional Information

Calories 241
Fat 0.8 g
Satfat 0.1 g
Monofat 0.1 g
Polyfat 0.2 g
Protein 5 g
Carbohydrate 59 g
Fiber 5 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 9 mg
Calcium 60 mg


3 1/2 cups freshly squeezed pink grapefruit juice or orange juice
2 (1/4-oz) envelopes unflavored gelatin
1/2 cup good-quality honey
2 pink grapefruits
2 navel oranges
3 cups assorted raspberries, strawberries, pomegranate seeds, and cherries


1. Strain the juice through a sieve into a bowl, pressing to extract all the juice; discard pulp. Pour half the juice into a shallow bowl; sprinkle the gelatin on top and let stand 5 minutes. Combine the remaining juice with honey in a medium saucepan and heat to a simmer, stirring until the honey has dissolved. Remove from heat.

2. With rubber spatula, scrape gelatin mixture into warm juice and stir until gelatin has completely dissolved (mixture should not feel grainy when rubbed between fingers).

3. With sharp knife, cut peel and pith from grapefruits and oranges; cut between membranes to release segments. Arrange all fruit in 6 (10-oz) glasses and fill with juice mixture. Cover and refrigerate 3 hours until set (or up to 3 days).