Apple Jelly
アップルゼリー
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
This light, refreshing apple jelly is a classic afternoon snack in Japanese preschool kitchens. It is made with kanten (agar), a plant-based setting agent from seaweed that gives a clean, gently firm texture children love to spoon up. With just apple juice, a little sugar and kanten, it is naturally free of egg, dairy and wheat, so nearly every child in the room can enjoy the same treat.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 0.9 gkanten powder (agar powder)A seaweed-based setting agent that gels firmly at room temperature and is plant-based. Substitute: Agar-agar powder; gelatin can be used but gives a softer, wobblier set.
- 75 g100% apple juice
Seasonings
- 45 gwater
- 9 gsugar
About the Japanese ingredients in this recipe
- kanten powder (agar powder) (粉寒天)
- A seaweed-based setting agent that gels firmly at room temperature and is plant-based. Substitute: Agar-agar powder; gelatin can be used but gives a softer, wobblier set.
Directions
- 1
Warm the apple juice in a saucepan to about 40°C (104°F), roughly body temperature. If it gets too hot, the jelly will take longer to set.
- 2
Put the kanten powder and water in a separate saucepan, bring to a boil, and keep boiling for about 2 minutes until the kanten is completely dissolved. Add the sugar and stir well. Then stir in the warmed apple juice from step 1.
- 3
Pour into a shallow tray or individual cups and chill in the refrigerator until set.
Kanten will not set unless it is fully dissolved, so keep the mixture at a boil and cook it until every trace of powder has melted away.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 69 kcal | 138 kcal | 69 kcal |
| Protein | 0.2 g | 0.3 g | 0.2 g |
| Fat | 0.2 g | 0.3 g | 0.2 g |
| Carbohydrates | 18.6 g | 37.2 g | 18.6 g |
| Fiber | 0.8 g | 1.5 g | 0.8 g |
| Salt equivalent | 0 g | 0 g | 0 g |
| Calcium | 3 mg | 6 mg | 3 mg |
| Iron | 0.3 mg | 0.6 mg | 0.3 mg |
| Potassium | 58.5 mg | 117 mg | 58.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 69 kcal | 0.2 g | 0.2 g | 18.6 g | 0.8 g | 0 g | 3 mg | 0.3 mg | 58.5 mg |
| 1 adult serving | 138 kcal | 0.3 g | 0.3 g | 37.2 g | 1.5 g | 0 g | 6 mg | 0.6 mg | 117 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
