Hydrangea Jelly
あじさいゼリー · Ajisai Zeri
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Ajisai zeri, or hydrangea jelly, is a classic June snack in Japanese preschool kitchens. Hydrangeas bloom during the rainy season, and a bowl of little purple and pale-gold jelly cubes looks just like a cluster of those flowers. It is made with kanten (agar), so it sets firmly and holds its shape even at room temperature, and it uses only 100% fruit juice and a little sugar, with no egg, milk, or wheat. Children love picking out the different colors, and the two-tone look makes an ordinary snack feel special.
Added. Open the recipe helper (bottom right) → ☰ Menu → 🛒 Shopping list to see the ingredients for your family size.
Printing uses the number of adults and children set under Ingredients, so set those first.
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
- 0.5 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.
- 37.5 g100% apple juice
- 0.5 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.
- 37.5 g100% grape juice
Seasonings
- 19.5 gwater
- 4.5 gsugar
- 19.5 gwater
- 4.5 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 takes much longer to set). In a separate saucepan, combine the kanten powder and water and bring to a simmer, stirring until the kanten dissolves completely, then add the sugar and stir well. Stir in the warm apple juice.
- 2
Make the grape jelly mixture in the same way, using the grape juice.
- 3
Pour the apple mixture and the grape mixture into separate shallow trays and chill until set.
- 4
Cut each jelly into small cubes, gently toss the two colors together, and serve.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 73.5 kcal | 147 kcal | 73.5 kcal |
| Protein | 0.3 g | 0.6 g | 0.3 g |
| Fat | 0.2 g | 0.3 g | 0.2 g |
| Carbohydrates | 19.5 g | 39 g | 19.5 g |
| Fiber | 0.6 g | 1.2 g | 0.6 g |
| Salt equivalent | 0 g | 0 g | 0 g |
| Calcium | 3 mg | 6 mg | 3 mg |
| Iron | 0.2 mg | 0.3 mg | 0.2 mg |
| Potassium | 40.5 mg | 81 mg | 40.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 73.5 kcal | 0.3 g | 0.2 g | 19.5 g | 0.6 g | 0 g | 3 mg | 0.2 mg | 40.5 mg |
| 1 adult serving | 147 kcal | 0.6 g | 0.3 g | 39 g | 1.2 g | 0 g | 6 mg | 0.3 mg | 81 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.
