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how to make kanten jelly with fresh fruit

Japanese Kanten Jelly with Fresh Fruit

Kanten jelly is a traditional Japanese dessert made with agar-agar instead of gelatin. This light, crystal-clear jelly is naturally vegan, low-calorie, and perfect with fresh fruit. It sets at room temperature and is easy to customize with teas, citrus, or seasonal produce.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 45 minutes
Servings: 4 cups
Course: Dessert
Cuisine: Japanese
Calories: 40
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups water
  • 1 tsp agar-agar powder (kanten)
  • 2–3 tbsp sugar or maple syrup
  • 0.5–1 cup fresh fruit, chopped (strawberries, kiwi, oranges, mango, or grapes)
  • 1 tsp lemon juice or vanilla extract (optional)

Equipment

  • small saucepan
  • Whisk or spoon
  • measuring cups and spoons
  • silicone molds or shallow dish
  • knife and cutting board

Method
 

  1. In a small saucepan, whisk the agar-agar powder into cold water until fully combined.
  2. Bring the mixture to a gentle boil over medium heat, stirring constantly, and simmer for 2 minutes until the agar is fully dissolved.
  3. Add sugar or sweetener and optional flavoring, stirring until dissolved.
  4. Arrange fresh fruit in molds or a shallow dish, then carefully pour the hot jelly mixture over the fruit.
  5. Let the jelly set at room temperature for 30–60 minutes until firm.
  6. Chill briefly if desired, then unmold, slice, and serve.

Nutrition

Calories: 40kcalCarbohydrates: 9gSodium: 5mgPotassium: 60mgFiber: 1gSugar: 7gVitamin A: 150IUVitamin C: 6mgCalcium: 10mgIron: 0.3mg

Notes

Always dissolve agar completely for a firm set. Avoid raw pineapple, papaya, and figs unless cooked, as they prevent setting. Chill for a crisper bite, though refrigeration is not required to set.

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