Grape Jelly (Kanten Agar Jelly)
グレープゼリー
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
This is a cool, gently sweet grape jelly made with kanten, the seaweed-based setting agent Japanese kitchens have used for generations. Unlike gelatin, kanten sets firmly at room temperature and gives a clean, slightly crisp bite that little ones find fun to eat, and since it is plant-based it is a handy choice when gelatin is off the table. With just four ingredients and no baking, it is one of the easiest afternoon snacks to make alongside your child.
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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.
- 45 gwater
- 75 g100% grape juice
Seasonings
- 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 grape juice in a saucepan to about 40°C (104°F).
- 2
Put the kanten powder and water in a separate saucepan, bring to a boil, then keep it boiling for about 2 minutes until the kanten has completely dissolved. Add the sugar and stir well. Add the warmed grape juice from step 1 and stir to combine.
- 3
Pour into a shallow tray or individual cups and chill in the refrigerator for at least 1 hour, until set.
Kanten will not set unless it is fully dissolved, so keep the pan at a steady boil and make sure it melts completely.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 76.5 kcal | 153 kcal | 76.5 kcal |
| Protein | 0.3 g | 0.6 g | 0.3 g |
| Fat | 0.2 g | 0.3 g | 0.2 g |
| Carbohydrates | 20.5 g | 41.1 g | 20.5 g |
| Fiber | 0.9 g | 1.8 g | 0.9 g |
| Salt equivalent | 0 g | 0 g | 0 g |
| Calcium | 4.5 mg | 9 mg | 4.5 mg |
| Iron | 0.2 mg | 0.3 mg | 0.2 mg |
| Potassium | 22.5 mg | 45 mg | 22.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 76.5 kcal | 0.3 g | 0.2 g | 20.5 g | 0.9 g | 0 g | 4.5 mg | 0.2 mg | 22.5 mg |
| 1 adult serving | 153 kcal | 0.6 g | 0.3 g | 41.1 g | 1.8 g | 0 g | 9 mg | 0.3 mg | 45 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.
