Vegan Jelly/Jello with Agar Agar
One of the most common pudding in British school dinners in the 90s was jelly and cream. We’d be served a wiggly square of strawberry jelly with a dollop of squirty cream with 100s and 1000s on top. Honestly, I can still smell that dining hall now. I was never really into school dinners and would pick at the mains (and subsequently get told off by the dinner ladies) but I LOVED the puddings. Each day was different with pudding options like chocolate sponge and custard, jam tart and custard, marble sponge and custard. There was a LOT of custard. A few times a year, we would be treated to Butterscotch Tart. I was chatting to a friend who recently turned vegan and we got to talking about the school dinners we shared. She’d had a go at making a gelatine-free jelly at home which turned out really well for her. Thanks to her, I now have a vegan jelly recipe that takes me back to my childhood.
Homemade jelly
You might wonder why bother making vegan jelly at home when it is now so easily avaliable in supermarkets. Homemade jelly is so much more worth it because if you use pure fruit juice then it does not contain artificial colours or flavours. With homemade, you can really play around with the flavour and make the jelly exactly to your liking. You can add fresh fruit to it or even make up your own flavour combinations. Lastly, I think making your own jelly gives you a sense of achievement – that wiggly block of fun is all created by YOU! You’ll love this recipe because it’s:
Gelatine free – totally vegan and vegetarian friendly Gluten-free Free from the major allergens A great recipe to make with and involve kids Great for parties Quick to make and doesn’t require much preparation A great last-minute dessert idea You can incorporate fresh fruit A great make-ahead dessert Requires simple and easy to find ingredients Not costly Smooth in texture Perfectly set jelly just like shop-bought
Jelly or Jello?
In the UK, we call this dessert jelly which is known as jello in America whereas jelly in America is the same as jam in the UK. I was so confused when I first heard about peanut butter and jelly sandwiches as a kid…
Important notes about preparing Vegan Jelly
If you want to make clear jelly that is similar to traditional jelly, you have to use some water in the recipe. I have noticed that using only fruit juice causes slightly cloudy jelly. Your jelly will set if using fruit juice however note that the jelly will NOT be clear. We tried this recipe at home with nearly 10 different batches in 10 different combinations and only those batches made with some water gave us clear and well set jelly. For one of our jelly recipes, we have used rose syrup which has plenty of strength of flavour and colour so it can be mixed with water to make our clear, set jelly. The other fruit flavour option is to use fruit cordial or squash which is concentrated and so can tolerate the addition of water to make up the jelly. I found that fruit juice does not have enough flavour to be diluted with water. I tried making the jelly with only fruit juice but the acidity in the juice did not allow the jelly to set and also the jelly was not clear.
Vegan Jello Ingredients
Making your own homemade vegetarian jelly from scratch sounds daunting but it really isn’t – just a glance at these two ingredients should make you breath a sign of relief! These few ingredients will ensure plenty of flavour so you do not need to add any extracts. Exact measurements will be given in the recipe card below.
Vegan Rose Jello
Agar Agar powder – to make the jelly vegan, we have used agar agar powder in replacement of gelatine. Agar agar acts as a vegan gelling agent. You may find that agar-agar is sold under the name China Grass or Falluda grass or falooda powder.
Rose syrup – we have used rose syrup which is a cordial made from water, sugar and rose flavourings. Its is also called Gulab Syrup.
Rose syrup can be found in many supermarkets but definitely in South Asian grocery stores. During Ramadan month they are available abundantly in almost every grocery store. Note that rose syrup bought in shops does contain E numbers.
Optional – in the summer months, you could add some basil seeds or tukmaria or sabja seeds to the jelly.
Basil seeds are commonly used in Middle-eastern and South Asian drinks, such as Falooda, due to their cooling properties and a very common flavour combination is rose and basil seeds. Simply sprinkle some un-soaked or soaked basil seeds into the mixture prior to pouring into moulds.
Check out our Rose and Hibiscus Sharbat with Basil Seeds recipe, if you need refreshing and cooling non-alcoholic drink to beat the heat.
Vegan Orange and Mango Jello
Fruit squash – Instead of rose syrup, you could use other fruit cordials or squash. If you want your jelly to be sugar-free, use sugar-free or no added sugar fruit squash. A lot of fruit squash in supermarkets are also free from artificial flavours and colourings making these a good option. I have used no added sugar Orange and Mango squash. Optional Add extra white granulated sugar if you feel like your fruit juice is not sweet enough. In replacement of agar-agar (Vegan Jelly made with Vege-gel) Vege-gel is another vegetarian setting agent made from carrageenan, locust bean gum and a firming agent. It comes in sachet form and 1 sachet can set 1 pint of water. It is available in supermarkets.
How does Agar Agar work?
Agar-Agar or kanten is a seaweed derivative, specifically red algae, and is used as a plant-based gelatine. It is also known as China Grass.
It is sold as a powder, in flakes or strand form. Agar does not have an aftertaste, is colourless and odourless making it a great gelling agent to make set desserts like mousses, jellies and panna cotta.
Have you tried our Gelatin-free Layered Mango Panna Cotta or Caramel Panna Cotta with Salted Peanut Brittle
China Grass has the ability to set at room temperature though it will be a little firmer than gelatine. Unlike gelatin, china grass will not melt as easily. Because of agars higher melting point, it retains some firmness in the mouth when eating and gelatine based jellies will have a melt-in-the-mouth texture.
If you have bought agar-agar strands, you can grind them down in a grinder to make them into flake form.
It takes a little trial and error for exact amounts and type of agar-agar that you use. I used two different brands and found that they both worked slightly differently. It makes creating accurate recipes more difficult.
Vegan Jelly alternative flavours
You can add many different flavours and liquids to the china grass mixture. Use mango juice to make vegan mango jello, gorgeous dark red grape juice or any different squash flavours. You could add small pieces of fruit either to the bottom of the moulds. If you want the fruit to be suspended in the jelly, then add it just as it begins to set so that it the fruit will not sink to the bottom. I have read from multiple sources not to add fresh pineapple, kiwi, or papaya as they have enzymes that prevent the jelly from setting.
How to make homemade vegan jelly using agar agar/china grass
Prepare your flavoured liquid whether its using rose syrup or fruit squash. Keep it aside. Add the agar agar to a pan with water. Bring to a boil whilst continuously stirring with a whisk. We want to make sure that no lumps form. If you do not stir continuously, then the powder will settle at the bottom. Keep checking the water to see that the agar-agar has dissolved – do this by dipping in a spoon. The back of the spoon should be clear of any granules. We do not want the agar-agar mixture to thicken but simply to dissolve the agar in the water. Add the flavoured liquid and whisk to incorporate the mixtures. Pour the mixture into moulds and allow to cool. You will see that the jelly will begin to set at room temperature but you can help it along by placing it in the fridge for about an hour. To check if the jelly is done, gently touch the surface.
What is the best mould for jelly?
Modern Jelly moulds are typically made of silicone but can also be made from glass, metal or plastic. You can buy a specific jelly mould or use a patterened container or bowl to your liking. This recipe allows you to use small moulds for individual jellies or you can also use a large mould to make one big jelly that can be cut from.
How to remove jello from the mould without damage
You can either serve the jelly inside its mould if you have used serving glasses or you could remove the jelly and serve on a plate. Use a thin knife to gently prise the jelly away from the mould. This allows air to enter the mould and should help the jelly to fall away. Once you have loosened the edges, place a plate over the mould and turn upside down, the jelly should fall onto the plate.
Other Vegan Desserts Recipes
Vegan Eaton Mess Pumpkin Spice Biscotti Vegan Amaranth Pudding (rajgira halwa) Pistachio Olive Oil Cake Almond thins with Saffron (kesar badam katli) Fruity Coconut Rice Pudding As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations! Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
Instagram Facebook Pinterest YouTube
Instagram Facebook Pinterest YouTube
