말랑 탱글~ 쫄깃한 과일 젤리 만들기 (Chewy Fruit Jelly Recipe, Homemade Gummy Candy)

Ingredients

• 1 large Orange (fresh, peeled and halved for juicing)
• 120 g Blueberries (fresh or frozen, rinsed)
• 150 g Strawberries (hulled and washed)
• 60 g Granulated Sugar (divided equally among three layers (20 g each))
• 69 g Gelatin Powder (unflavored, divided equally (23 g per layer))
• 105 g Corn Starch (divided equally (35 g per layer) for a plump texture)
• 3 Tbsp Honey (optional sweetener, can replace syrup; divided equally)
• 150 ml Orange Juice (freshly squeezed from the orange, strained through a sieve)
• 150 ml Blueberry Juice (made by grinding blueberries and straining through a fine mesh sieve)
• 150 ml Strawberry Juice (made by grinding strawberries and straining through a fine mesh sieve)

Instructions

1. Prepare Fresh Fruit Juices

   Halve the orange, squeeze out the juice, and strain through a fine mesh sieve into a bowl. Place blueberries in the blender, blend until smooth, then strain through a sieve to obtain 150 ml blueberry juice. Repeat with strawberries to get 150 ml strawberry juice.

   Time: PT10M

2. Make Orange Jelly Base

   In a saucepan combine 150 ml orange juice, 20 g sugar, 35 g corn starch, and 1 Tbsp honey. Whisk until smooth, then sprinkle 23 g gelatin powder over the surface and let it bloom for 2 minutes. Place the saucepan over low heat and bring to a gentle boil, stirring in a figure‑8 motion for about 10 minutes until the mixture thickens and the starch is fully cooked.

   Time: PT10M

   Temperature: low

3. Set the Orange Layer

   Pour the orange jelly into the silicone mold, filling it about one‑third of the way. Tap the mold gently on the counter to release air bubbles.

   Time: PT2M

4. Chill Orange Layer

   Place the mold in the freezer for 20 minutes until the orange layer is firm but not fully frozen.

   Time: PT20M

5. Make Blueberry Jelly Base

   Repeat the process from Step 2 using the blueberry juice, 20 g sugar, 35 g corn starch, 1 Tbsp honey, and 23 g gelatin. Cook over low heat for 10 minutes, stirring in a figure‑8.

   Time: PT10M

   Temperature: low

6. Add Blueberry Layer

   Remove the mold from the freezer. Slowly pour the blueberry jelly over the set orange layer, filling the mold another third. Tap gently to settle.

   Time: PT2M

7. Chill Blueberry Layer

   Return the mold to the freezer for another 20 minutes until the blueberry layer firms up.

   Time: PT20M

8. Make Strawberry Jelly Base

   Repeat Step 2 using the strawberry juice, 20 g sugar, 35 g corn starch, 1 Tbsp honey, and 23 g gelatin. Cook for 10 minutes over low heat, stirring continuously.

   Time: PT10M

   Temperature: low

9. Add Strawberry Layer and Final Set

   Pour the strawberry jelly over the chilled blueberry layer, filling the mold to the top. Smooth the surface with a spatula.

   Time: PT2M

10. Final Chill

    Place the mold back in the freezer for a final 20 minutes until all three layers are fully set.

    Time: PT20M

11. Unmold and Serve

    Run a thin knife around the edges of the mold, then gently invert onto a serving plate. Slice into portions and enjoy.

    Time: PT5M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

24 g

Fat

0 g

Fiber

2 g

Ingredient Substitutions

• Instead of Blueberries: blackberries, raspberries
• Instead of Strawberries: raspberries, cherry
• Instead of Granulated Sugar: coconut sugar, honey (adjust amount)
• Instead of Gelatin Powder: agar‑agar (use 1 g per 1 g gelatin, adjust liquid), pectin (different setting properties)
• Instead of Corn Starch: potato starch, tapioca starch
• Instead of Honey: maple syrup, agave nectar
• Instead of Orange Juice: store‑bought 100 % orange juice (no pulp)
• Instead of Blueberry Juice: blackberry juice, mixed berry juice
• Instead of Strawberry Juice: raspberry juice, cherry juice

Equipment Needed

• Fine Mesh Sieve
• Blender or Food Processor
• Saucepan
• Whisk
• Measuring Cups and Spoons
• Silicone Mold or Small Glass Dish
• Freezer

Critical Steps — Do Not Skip

• Blooming gelatin properly before heating
• Stirring in a figure‑8 motion to prevent starch lumps
• Allowing each layer to set partially before adding the next

Chef Tips from the Video

• Use a silicone mold for easy unmolding and a clean presentation.
• For extra shine, brush the finished jelly with a light glaze of diluted honey.
• If you prefer a vegetarian version, replace gelatin with 1 g agar‑agar per 1 g gelatin and boil for 2 minutes.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Can be frozen for up to 1 month; thaw in the fridge before serving.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare each fruit juice a day ahead and keep refrigerated.
• You can make all three jelly bases in advance and store them separately, then layer when ready to serve.

Frequently Asked Questions