Grapefruit Jelly

japanese grapefruit jelly

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  • 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


  1. Squeeze out the juice from the leftover membrane of the grapefruit in a bowl. Discard of the membrane.
  2. Add store bought grapefruit juice to the freshly squeezed one to make 1 3/4 cup.
  3. Pour the juice in a pan and heat up until very hot but not boiling.
  4. 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.
  5. Add remaining juice and stir well.
  6. Pour evenly in 4 molds or small cups and add grapefruit segments.
  7. Cover with cling wrap and refrigerate for a few hours until the jelly has completely set. Serve cold.


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