This summer fruit jelly is a deliciously light and refreshing summer dessert. It's packed with colourful, healthy summer fruits and berries set in jelly and contains no added sugar.
You can make a large summer fruit terrine jelly to slice if you are looking for a stunning show-stopper dessert. Or you could make individual fruit jellies which you can make and serve in little jars - perfect for picnics!
Why try this summer fruit jelly?
Chilled fruit jellies make a fantastic healthy dessert for kid's parties and family BBQs. These summer fruit jellies look gorgeous, are naturally healthy, plus they are really easy to make:)
Summer fruits add a glorious vibrant colour to this dessert. And it's the deep reds and purples of the berries which also add health giving properties. Anthocyanins are a type of antioxidant which is present in foods which are naturally deep red and purple. They have been linked to a wide number of health claims. Summer fruit jelly is also high in fibre, which is very good for gut health. (See here for more information about anthocyanins)
This easy fruit jelly recipe is very simple, and you only need 3 ingredients. It is made from berries and a fruit smoothie, which is set with gelatine. The texture is deliciously soft and a little wobbly. Gelatine is made from animal collagen and is rich in protein. It's a great source of a number of amino acids, and has been shown to benefit your joints, skin and brain. (See here for more information about the health benefits of gelatine)
If you prefer, you can use a vegetarian alternative, although it won't have the same health benefits.
Mixed summer fruits. You can use either fresh or frozen fruit if you are making the jellies in little jars like the picture above. The advantage of using frozen fruit is that the jellies will set much quicker. If you want to make a large summer fruit jelly that you can slice, use fresh fruit as the texture will be firmer.
If you want to put together your own mix of summer berries, use two thirds sweet soft fruits such as strawberries, raspberries, blueberries and blackberries, and one third sharper fruits such as blackcurrants and redcurrants. This mix means that the jelly will be fruity, sweet and delicious, without the need for added sugar.
Summer fruit jelly is ideal for using up slightly squashed overripe soft fruit.
Summer fruit smoothie. This makes the base of the jelly. Any berry flavoured smoothie will be suitable for this fruit jelly recipe. I used one with strawberries, cherries and beetroot.
Gelatine is the vital setting agent for these summer fruit jellies. I used powdered gelatine, but you could also use gelatine leaves if you prefer.
If you want to make a vegetarian fruit jelly, vegetarian gelatine is available in most supermarkets. I haven't made this recipe with vegetarian gelatine, so if you do use it, make sure you follow the instructions on the packet carefully. You are likely to end up with a slightly softer set, so I'd recommend making individual summer fruit jellies in jars rather than a large terrine which needs to hold it's own shape.
How to make a summer fruit jelly
If you want to make a large summer fruit terrine, you'll need to prep the mould by lining it with cling film. A 2lb loaf tin will hold this quantity of mixture.
If using fresh summer fruits, wash and hull or de-stem as necessary. Cut larger fruits such as strawberries into bite-size pieces.
Add 100ml of the smoothie to a pan and sprinkle the gelatine powder onto the cold smoothie. Then place over a very low heat and stir until the gelatine has dissolved. Make sure that the liquid doesn't boil, and remove from the heat as soon as the gelatine has dissolved.
If you'd prefer to use gelatine leaves, you'll need 4 leaves to set this amount of liquid. Soak the leaves in cold water, then squeeze the water out and add the leaves to 100 ml of warmed smoothie. Stir until dissolved, and follow the rest of the recipe
Add the remainder of the smoothie and the fruit to the gelatine mixture. Tip into the prepared terrine or individual jars. Make sure the fruit is evenly distributed.
Chill in the fridge until set. Frozen fruit will help your summer berry jellies to set quickly in the fridge in just a couple of hours. If you are using fresh fruit and making a large terrine, allow it to set for at least 4 hrs or ideally overnight.
- If you've got a pretty jelly mould, this summer fruit jelly is the ideal recipe to use it! Lightly oil the mould before pouring in the mixture so that it's easier to remove. Once set, briefly dip the mould into hot water, and turn out onto a serving dish.
- Remember, if you are planning on making a large jelly or terrine, fresh fruit and gelatine will give you a firmer set!
- Make sure that you follow the instructions carefully when using gelatine. It's important to sprinkle the powder into cold liquid to avoid any lumps.
Serving and storage
If you've made a large summer fruit terrine, transfer it to a serving plate. Place the plate over the loaf tin and invert, then peel away the cling film. If it's stuck, you can dip the tin briefly into hot water to loosen the terrine.
Either serve the chilled fruit jelly by itself or with a dollop of Greek yogurt and a sprig of mint.
This summer fruit jelly recipe is ideal as a make-ahead dessert. It can be stored in the fridge for up to 3 days.
Frequently asked questions
Yes, you can put frozen fruit in jelly. But in my experience, you don't get quite such a firm set as you do using fresh fruit. So with frozen fruit jelly, I think it's best to make individual jellies in little serving dishes which you don't need to un-mould. The advantage of using frozen fruit in jelly is that the jelly sets much quicker as the mixture is colder.
This summer fruit jelly recipe has just 125 calories per serving. It's very low in fat and is made without added sugar, both of which keep the calories low. This fruit jelly recipe is also very nutrient dense as most of the calories come from healthy summer fruits and berries.
If you are making individual jellies with frozen fruit, they'll be set within 2 hours. A large jelly will take about 4 hours to set. If you are in a hurry, you can also set jelly in the freezer in half the time. However, it's really important that you don't let the jelly freeze, so check it regularly.
Other healthy fruit puddings
Have you tried this recipe? Please leave a rating and/or comment at the bottom of the page. Your feedback and questions are much appreciated.
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Summer Fruit Jelly
- 500 ml summer berry smoothie
- 500 g mixed summer fruits see notes above
- 12 g gelatine powder see notes above
- If you are using a loaf tin or similar, line the tin with cling film. If you are planning to serve individual jellies in little jars, there's no prep required.
- Measure out 100 ml of smoothie and place in a pan. Sprinkle the gelatine powder over the cold smoothie, and heat gently whilst stirring until dissolved. Do not allow the liquid to boil. (See notes above if you are using gelatine leaves)
- Add the remainder of the smoothie and fruit. Pour into your lined loaf tin or jars, making sure the fruit is evenly distributed.
- Chill in the fridge until set (approx 2 hours if you are using frozen fruit, or 4 hours plus for fresh fruit).
- If you have set your jelly in a loaf tin, tip carefully onto a serving plate and remove the cling film. If the jelly has stuck to the tin, dip in hot water briefly.
Please note nutritional information is per serving and is provided for guidance only.