Layered Rainbow Fruit Jelly
A vibrant, fruity jelly made with three juices, served in clear shot glasses. This light, portion-controlled dessert holds its shape beautifully on a holiday table.
- Time
- 1 h 45 min
- Serving
- 143 kcal
- Ingredients
- ≈ $0.66
- Protein
- 5 g
Ingredients
- 1 Orange juicepack 1 l ≈ $3.00 70 ml
- 2 Grape juicepack 1 l ≈ $3.50 70 ml
- 3 Apple juicepack 1 l ≈ $3.00 70 ml
- 4 Gelatin 5 g
- 5 Sugar 5 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Divide the gelatin into 3 equal parts and soak each in a small amount of its corresponding juice for 10 minutes.
Warm the orange1 juice with half the sugar until hot (do not boil), then dissolve the bloomed gelatin in it.
Pour the first layer into the shot glasses and refrigerate for 30 minutes until the surface sets.
Repeat with the grape2 juice—warm it with gelatin, let it cool for 3–5 minutes, then pour as the second layer. Chill for 30 minutes.
Prepare the apple3 layer the same way, pour on top, and refrigerate for another 30 minutes.
Serve once the jelly is fully set and doesn’t wobble when the glass is tilted slightly.
Tips
- Why it works
- Soak the gelatin in the juice separately so each layer keeps its color and flavor and doesn't blend with the others. If you soak them together, the apple layer will turn pale.
- Substitutions
- Swap the grape juice for cranberry, 70 ml, for a tart, slightly sour taste. Cut the sugar to 3 g if the juices are sweet.
- Common mistakes
- If a layer doesn't set in 30 minutes, check the juice temperature: it should be hot but not boiling. Cold juice won't dissolve the gelatin.
- Storing and reheating
- Keep for 2 days in the fridge, covered. Cut into portions and warm in the microwave for 10 seconds. Don't freeze, or it will separate.
- Serve with
- Serve at a birthday with unsweetened tea, or as a snack after lunch with cookies like Yubileynoye.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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