Candied Strawberry Jelly

Recipe from Lily Moore
Candied Strawberry Jelly
Cooking time: 2 h.
Servings 5
Imagine biting into a burst of fresh strawberry flavor, encased in a jiggly, jelly-like texture that's both satisfyingly chewy and delightfully springy. The secret ingredient, agar-agar, is derived from red seaweed, and gives the jelly its characteristic texture. The result is a perfect balance of sweet and tart, with a texture that's truly unique!


  • Water
    10,6 fl.oz.
  • Strawberries
    10,6 fl. oz.
  • Powdered sugar
    5,3 oz.
  • Agar-agar
    0,2 oz.

Nutrition facts per serving

  • Calories

    147 kcal

  • Protein

    15.28 g

  • Fat

    0.57 g

  • Carbohydrates

    19.10 g


  • Pour the cold drinking water into a saucepan, add the agar-agar and let it swell. In the meantime, rinse the strawberries under cold running water, then remove the stalks. Add the powdered sugar to the strawberries. 

  • Blend the strawberries and sugar with an immersion blender until the sugar is completely dissolved, and you get a runny berry puree. You can also use a food processor. Rub the berry puree through a fine sieve to remove the seeds. If the seeds don't bother you, you can skip this step.

  • Place the saucepan with water and agar-agar over medium heat and bring it to a boil, stirring. Cook, stirring constantly with a spoon, for about 2 minutes. Then add the strawberry puree.

  • While constantly stirring, bring the mixture to a boil again. After that, cook for a couple more minutes. Pour the hot mixture into silicone molds for muffins or candies. You can also pour the mixture into a flat and wide dish. Put the mold or dish in the refrigerator until the mixture is completely solidified. Finally, remove each piece from the molds or cut with a knife if you used one large dish.


  • Ready candied fruit jelly can be stored in the refrigerator or at room temperature. It is completely non-sticky, keeps its shape perfectly, springy, and does not melt.

  • If you use frozen strawberries, you need to let them thaw in advance.

Bon Appetit!

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