Homemade Vegan Strawberry Jelly

Vegan Strawberry Jelly set in serving cups garnished with mint leaves

4.78 from 18 votes

Homemade Vegan Strawberry Jelly

Made with just 4 ingredients, this homemade vegan Strawberry Jelly is a quick recipe that can be prepared in a blink. This wiggly jelly makes for a perfect after-school snack for the kids too. So, get ready to dazzle your kids’ taste buds into delectable heaven.

Prep: 10

Cook: 25

SET TIME5

Total: 5 35

Course: Dessert

Cuisine: American, Indian

Servings: SERVINGS

Calories: 63kcal

Author: Ruchi

Ingredients

FOR HOMEMADE STRAWBERRY JUICE

2 cups Organic fresh Strawberries 1 pound box
1½ cup Water
2 tablespoons Sugar

FOR JELLY

2 tablespoons Sugar vegan, organic sugar
1 teaspoon Agar-Agar powder
½ teaspoon Strawberry extract

US Customary - Metric

Instructions

MAKE THE STRAWBERRY JUICE

Wash and hull the strawberries.
Transfer them to a saucepan with water and sugar.
Allow the strawberries to simmer over medium heat for about 20-35 minutes until they become soft and mushy.
Remove from heat.
Strawberries will lose their color during boiling.

STRAIN THE JUICE

Line a sieve with a muslin cloth. Strain the strawberry juice through it into a clean saucepan. Use a spoon to press down the strawberries to release all their juices.
The liquid, in the end, should be clear. Strain again if you see some pulp in the juice.

BOIL AGAR-AGAR

Add sugar to this liquid.
Add agar-agar.
Whisk until completely dissolved. Let the syrup boil for about 2-3 minutes over medium heat.
Keep stirring frequently until the sugar is dissolved.
Boil it to the point where when you dip a spoon into the vegan strawberry jelly, it coats the back of your spoon. Remove from heat and stir in the strawberry extract. This will mask the smell of agar-agar and add a depth of flavor.
Allow the syrup to cool for a few minutes. Keep stirring as agar-agar will start to set. Now pour the jelly into the bowls.
Place the cups in the refrigerator and let the jelly set. The strawberry jelly will take a couple of hours to set, but it is best to leave it overnight.
You will know your strawberry jelly is ready when it sways slightly — isn’t that the fun part of this dessert. Serve chilled topped with whipped cream and cut fresh fruit on top.

Notes

Frequently asked questions

Can I set Strawberry Jelly in a pan?

Yes, you can. You can use the container of your choice. Instead of using individual glasses to set the Jelly, you can also use a 9x 9-inch pan or a smaller 6x6 inch glass container.

A smaller container sets a taller Jelly, while a 9x9 inch pan will set a thin layer of Jelly.
If you want, you can also use a bundt pan for the beautifully set Jelly!

For this, remember to spray the pan evenly with non-stick spray, including all of its grooves. This will ensure an easy slide-out. However, before removing the Jelly from the pan, always ensure it is completely set, else it might break.

Can I use different fruits for making the Jelly?

Yes, for sure! The best part of preparing the fruit Jelly is that there are so many combinations and varieties that you can try. You can go extensively creative when preparing the fruit Jelly of your choice by switching out the fruit juice. You can mix and match the flavors by opting for different fruits.

You can use

Blueberries,
Raspberries,
Peaches,
Mangoes, or any other seasonal fruit of your choice.

A pro-tip —Refrain from using any citrus fruits like pineapple, as they are high in citric acid, which prevents agar-agar from setting into a jelly.

Can this recipe be doubled or halved?

Yes, indeed. You can very comfortably make a big batch and surprise your friends and guests at any gathering.

You can also half it or double it to cater to your needs.

How do I store my Strawberry Jelly?

You can keep your lustrous delight, the beautiful Strawberry Jelly, in an airtight container and slide it in the refrigerator. This will help keep it protected from air and moisture and retain its freshness for 4- 5 days.

However, our Jelly is not freezer friendly, so completely avoid keeping it in the freezer. It will lose its texture when you take it out for thawing; it will lose its shape and become watery and runny.

Nutrition