Real Fruit Jellies! (Vegan, Healthy, Delicious)

Recently I was on a road trip with some non-vegan friends, who turned out to be crazy about fruit jellies! Obviously they have this thing about chewing on fruit jellies while travelling, and finding real joy in it, since it reminds them of a carefree childhood.

I have never been a huge fan of fruit jellies, but so many people from the group I was in said they loved them that finally I got curious to read the ingredients of those store-bought jellies (I was sure it would be something scary). I was quite shocked to be honest, and it was not simply scary, but purely disgusting indeed.

So, you can imagine how happy I am to be able to provide a delicious, healthy, cruelty-free, equally great-tasting alternative to store-bought fruit jellies! I am excited to do so, as I realize A LOT of people love fruit jellies, and I can only imagine how mad kids are about them. So, these real, homemade fruit jellies are something you would feel very comfortable giving your kids indeed!

This recipe comes from the 928 Tastiest Vegan Picks, which is THE BEST AND BIGGEST collection of vegan recipes online – hand-picked from the world’s BEST cookbooks. Download it here at half price.

Back to the real fruit jellies recipe…

In medieval times, these brightly colored stiff fruit pastes were cut into a variety of shapes and were considered a great luxury


  • 2lb fruit (the best fruits to use are those that will cook down to a thick pulp – apples, apricots, plums, pears etc)
  • Sugar
  • Juice of 1 lemon


Place the prepared fruit in a pan with just enough water to prevent it sticking while cooking and bring to the boil. Simmer gently for about an hour until the fruit is completely soft. Sieve the fruit to make a puree. Weigh the puree and add an equal weight of sugar and stir in the lemon juice. Place in a heavy pan over low heat to dissolve the sugar, then increase the heat and boil rapidly until a thick paste forms and the mixture is on the point of setting.

Pour the mixture into a shallow tin lined with non-stick baking paper and leave until cold. Cut into squares or rounds and roll in caster sugar. Store in an airtight tin.