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japanese grapefruit jelly

Grapefruit Jelly

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  • Author: Caroline Phelps
  • Prep Time: 7 minutes
  • Cook Time: 3 minutes
  • Total Time: 10 minutes
  • Yield: 4 1x
  • Category: Dessert
  • Method: Boiling
  • Cuisine: Japanese
  • Diet: Vegetarian


Grapefruit jelly is extremely easy to make and makes a delicious snack or dessert.


Units Scale
  • 1 ruby red grapefruit, peeled and segmented, juices reserved
  • 1 tablespoon gelatine (I use Knox)
  • 1 3/4 cup 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.


Keep the grapefruit jelly refrigerated in airtight storage containers. They will keep for up to 7 days.


  • Serving Size: 1 dessert
  • Calories: 91
  • Sugar: 17.5g
  • Sodium: 8.7mg
  • Fat: 0.2g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 25.3g
  • Fiber: 3.9g
  • Protein: 1g
  • Cholesterol: 0mg
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