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Jelly from jam

Author
Cookinero 6 Oct 2025
1520
Jelly from jam

It is easy to make jelly from jam. The dessert can be made from the remains of any jam or marmalade, even old (but make sure there is no mold on it). According to the recipe, gelatin is added to the jelly from jam. It is better to take instant gelatin. Then you will not have to waste time soaking it.

How to cook Jelly from jam

Step 1

Jelly from jam

Make the jelly. Pour hot water into a saucepan, add jam. Stir until smooth. Put the saucepan on low heat. Pour in the instant gelatin. Stir until the gelatin dissolves. Do not bring to a boil. Remove from heat and cool for 15 minutes. Pour the mixture into molds. Put in the refrigerator for 3 hours.

Jelly from jam - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute fresh fruit! Use about 1 cup of mashed or pureed fruit and add 1/4 to 1/2 cup of sugar (to taste) to replicate the sweetness and consistency of jam. You may need to gently heat the fruit and sugar together first to dissolve.
Your jelly will keep well in the refrigerator for about 5-7 days. For the best quality, keep it covered in its mold or an airtight container to prevent it from absorbing other odors.
Absolutely! Simply ensure the jam you use is vegan-friendly (no honey or gelatin) and swap the instant gelatin for a plant-based alternative like agar-agar. Note that agar-agar typically requires boiling to activate, so follow the package instructions instead of the 'do not boil' step.
This usually happens if the gelatin wasn't fully dissolved or if the mixture was brought to a boil, which can weaken gelatin's setting power. Next time, ensure you stir thoroughly over low heat until completely smooth and remove it from the heat as soon as it dissolves.
This jelly is versatile! Serve it alongside yogurt or oatmeal for breakfast, as a topping for ice cream or pound cake, or as a fancy dessert layer in a parfait. For a party, set it in shot glasses for elegant, single-serve treats.
It's not recommended. Freezing can cause the jelly to become watery and lose its smooth texture when thawed because the structure of the gelatin breaks down. It's best enjoyed fresh from the fridge.

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