Grapefruit Jelly Recipe
Isn’t this grapefruit jelly gorgeous? Not only is it beautiful, it’s also healthy, low fat and incredibly delicious! I’ve been dabbling into jelly recipes lately because they’re quick and easy desserts to make (like this very delicious coffee jelly recipe).
Citrus fruit desserts like this ruby red grapefruit jelly can be fun to eat yet still remain healthy and low in calories, which is great for kids and people looking to shed a few pounds. You can eat it out of its mold or if you want to serve it in a fancier way, dunk the mold in hot water almost up to the rim (making sure no water gets inside the mold) for a few seconds. Put a small plate on top, flip it over and it should come off easily. You’ll have a grapefruit jelly dessert as beautiful as the one in the picture!
This grapefruit jelly recipe doesn’t contain a lot of sugar so you can serve it with whipped cream on top if you’re looking for something sweeter and less tart. It’s a very popular and classic Japanese dessert sold in most convenience stores and bakeries all over Japan. Once you get the hang of making them, you’ll have lots of fun experimenting with other fruit and juices, as the options are endless!Print
- Prep Time: 7 minutes
- Cook Time: 3 minutes
- Total Time: 10 minutes
- Yield: 4 1x
- Category: Dessert
- Cuisine: Japanese
- 1 ruby red grapefruit (peeled and segmented, juices reserved)
- 1 tablespoon gelatine (I use Knox)
- 1 3/4 cups grapefruit juice
- 2 tablespoons granulated sugar
- Squeeze out the juice from the leftover membrane of the grapefruit in a bowl. Discard of the membrane.
- Add store bought grapefruit juice to the freshly squeezed one to make 1 3/4 cup.
- Pour the juice in a pan and heat up until very hot but not boiling.
- Put the sugar and gelatine in a medium size bowl. Pour a little juice on top and mix well until gelatine and sugar have completely dissolved.
- Add remaining juice and stir well.
- Pour evenly in 4 molds or small cups and add grapefruit segments.
- Cover with cling wrap and refrigerate for a few hours until the jelly has completely set. Serve cold.
- Calories: 92