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Fruit Cocktail Jelly

Fruit Cocktail Jelly

This Fruit Cocktail Jelly delivers both a refreshing burst of flavor and a crystal-clear visual appeal. You will master the art of suspending vibrant fruit pieces within a perfectly stabilized matrix, achieving the right wobble with a technical approach that simplifies the process without sacrificing professional quality.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 6 hours 50 minutes
Servings: 8 servings servings
Course: Dessert
Cuisine: American
Calories: 145
Ingredients Method Notes

Ingredients
  

  • 800g high-quality fruit cocktail (drained, reserve the juice)
  • 500ml filtered water
  • 30g unflavored gelatin powder (200 Bloom strength recommended)
  • 100g organic cane sugar or low-glycemic alternative
  • 15ml freshly squeezed lemon juice
  • 1 vanilla pod (optional)

Method
 

  1. Bloom the gelatin by sprinkling it over 100ml of cold filtered water and letting it sit for 10 minutes.
  2. Drain the fruit cocktail thoroughly and pat the pieces dry.
  3. Combine remaining water, reserved juice, and sugar in a saucepan and heat until sugar dissolves at 60°C (140°F).
  4. Remove from heat and stir in the bloomed gelatin until fully dissolved.
  5. Pour the mixture through a fine-mesh sieve into a clean jug, add lemon juice, and let cool to approximately 30°C (86°F).
  6. Layer a thin layer of liquid into the mold and refrigerate for 15 minutes, then arrange fruit pieces and continue layering with liquid.
  7. Cover the mold and refrigerate for at least 6 hours, ideally 12 hours.

Notes

To achieve the clearest jelly, always use filtered water. Avoid fresh pineapple or kiwi as they prevent setting. Store in an airtight container for up to 5 days.