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  1. French Fruit Jellies

French Fruit Jellies

04:15:00 21 servings, 2 jellies each
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21 servings, 2 jellies each

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Make It

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  • Sprinkle contents of 1 env. unflavoured gelatine over 1/4 cup water in small bowl; let stand 1 min.
  • Combine 1/4 cup granulated sugar and 2 Tbsp. corn starch in medium saucepan. Gradually whisk in 1 cup orange juice, then dissolved unflavoured gelatine until well blended. Bring to boil on medium heat; cook 5 min., stirring constantly. Remove from heat. Add strawberry jelly powders; stir 2 min. until completely dissolved. Pour into 9x5-inch loaf pan sprayed with cooking spray.
  • Repeat with orange jelly powders, and remaining unflavoured gelatine, water, granulated sugar, corn starch and orange juice, pouring orange jelly mixture into separate prepared loaf pan. Refrigerate jelly mixture in both pans 4 hours or until firm.
  • Unmold strawberry jelly mixture onto cutting board; cut into 21 (1-inch) cubes. Repeat with orange jelly mixture.
  • Add decorating sugar to pie plate. Add jelly cubes, a few at a time, to pie plate; turn to evenly coat all sides of each cube with sugar. Transfer each batch of jelly cubes to plate before adding next batch of jelly cubes.


The jelly mixtures can be refrigerated up to 1 week before unmolding and cutting into cubes as directed. For best results, pat both unmolded jelly mixtures dry with paper towels before cutting into cubes and coating with decorating sugar as directed.


  • 21 servings, 2 jellies each

Nutritional Information

Serving Size 21 servings, 2 jellies each
Calories 120
% Daily Value
Total fat 0g
Saturated fat 0g
Cholesterol 0mg
Sodium 55mg
Carbohydrate 28g
Dietary fibre 0g
Sugars 26g
Protein 2g
Vitamin A 0 %DV
Vitamin C 20 %DV
Calcium 0 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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