Delicious Vegetarian & Halal Fruit Jelly with Agar Agar
A simple, plant-based jelly recipe using agar agar powder — no gelatin, no artificial additives. Suitable for vegetarian, vegan and halal diets.
Agar Agar: The Perfect Jelly Base
If you want a delightful dessert that is both vegetarian and halal, this fruit jelly recipe is the answer. Made with agar agar powder — a plant-based alternative to gelatin derived from red seaweed — it delivers a satisfying wobbly set while allowing the natural flavour of fresh fruit to shine. Agar sets at room temperature, making it practical in warm climates where gelatin-based desserts can soften.
Agar Agar jelly — naturally setting, no refrigeration required to firm
What You Will Need
Ingredients — Serves 4
- 1 cup fruit juice (fresh apple or orange recommended)
- 1 teaspoon agar agar powder
- ½ to 1 tablespoon sugar (optional — adjust to taste)
- 1 cup fruit pieces — strawberries, mango, grapes or a mix
- 2 cups water (for dissolving the agar)
Step-by-Step Instructions
- Dissolve the agar: Add agar agar powder to 2 cups of water in a saucepan over medium heat. Stir continuously until fully dissolved with no lumps — this is essential to activate the gelling properties.
- Add juice and sweeten: Remove from heat, allow to cool slightly, then stir in your chosen fruit juice. Add sugar at this stage if using. Strain the entire mixture through fine muslin or a sieve to ensure a smooth, grain-free set.
- Fold in the fruit: Gently mix in your fruit pieces. These add texture and bursts of flavour in each bite.
- Pour and set: Pour the mixture into four small moulds or a single large bowl. Allow to rest at room temperature for about 30 minutes, then transfer to the refrigerator to set completely — typically 2–3 hours.
- Serve: Turn out from moulds or slice directly from the bowl. Serve as is, or with a little whipped cream for an extra treat.
Getting the Best Results
Formulator's Notes
- Experiment with juice combinations — tropical blends work particularly well.
- For a layered visual effect, let each layer firm slightly before adding the next (with a different juice colour).
- Keep covered in the refrigerator and consume within one week.
- Agar sets firmer than gelatin at the same concentration — reduce quantity slightly if a softer wobble is preferred.
- Acidic fruits (pineapple, kiwi, citrus) can slightly inhibit gelling — increase agar concentration by 10–15% if using these fruits.
For Food Manufacturers & Brands
The agar used in this recipe is available for commercial supply through CBL — as your broker and agent in China, not as a trader. We connect you with verified producers, manage quality testing and coordinate your specification, including private label and custom packaging.
Brokerage: Commission on transaction completion only — you contract directly with the supplier.
Agency: Fixed-fee for audits, factory visits and research — payable on delivery of the service.
Our Role in the Agar Agar Supply Chain
We coordinate supplier matchmaking, quality assurance and compliance monitoring. We welcome White Label / Private Label enquiries — full customisation of gel strength, format (strips, powder, sponge, sticks) and pack size. Allergens, heavy metals and microbiological testing all covered.
Contact us with your specification for a commercial quote. More on our Agar Agar product page.
Sourcing agar agar for a food production or private label application?
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