Jelly might seem old-fashioned, but it could be the ideal food for the Instagram era: when it turns out right, it’s incredibly photogenic—so who cares about the taste? That’s the only reason savory jellies, those garish and unappealing dishes reminiscent of 1950s culinary lows, are suddenly trendy again. According to the New York Times, this revival is happening “as chefs face pressure to create viral visuals and molecular gastronomy has become passé.”
The idea that jelly is having a moment is a recurring theme. Last year, supermarket jelly cube sales were reportedly surging, and vintage jelly molds saw a five-fold increase in online sales. Fifteen years ago, the upscale “jellymongers” Bompas & Parr, famous for their intricate designs, first released their book on the subject.
Skeptics often balk at jelly’s origins: gelatin is a pork byproduct made from bones, skin, and connective tissues. But nowadays, there are plenty of vegan alternatives like carrageenan and agar, derived from algae, that work just as well.
You can scroll through vibrant, wobbly jelly creations on Instagram or TikTok all day, but to truly experience the jelly revival—savory or sweet—you have to make your own. How hard could it be? I decided to find out.
First, a heads-up: there’s no such thing as a foolproof jelly recipe. You’ll find instructions everywhere, but they won’t account for all the variables, like the odd sizes of molds or unreliable setting times. It’s set when it’s set.
A practical tip: fill your mold to the brim with water, then pour it into a measuring jug to determine the total liquid needed. For gelatin, remember that one leaf sets 100ml of liquid.
Gelatin leaves come in four grades—bronze, silver, gold, and platinum—with different strengths, but don’t worry: the leaf sizes are adjusted so each has the same setting power, and you’ll likely only find platinum in stores. Adjust the amount based on your desired consistency—every jelly is a balance between firmness and a satisfying wobble. If you just want it to stand up for a photo, double the gelatin, but it’ll end up rubbery.
Soften the leaves in cold water for about five minutes, then dissolve them in your liquid, making sure it’s warmer than 35°C but not boiling. Pour into the mold and refrigerate until set. That’s the basic method—the rest is trial, error, and a bit of panic.
I started with something simple: Nigel Slater’s grapefruit jelly. I simplified it further by using store-bought grapefruit juice instead of squeezing my own. The recipe calls for “six small sheets” of gelatin, which is vague since they don’t come in sizes. I went with one leaf per 100ml, plus an extra half-leaf, as Slater’s version isn’t meant for molding—he pours his into glasses.
Everything went smoothly until I tried to unmold the jelly from a vintage glass mold I bought on eBay. I dipped the mold in warm water for a few seconds…I waited a few seconds as most recipes suggest, but it wasn’t enough. In my impatience, I boiled a kettle, poured the water into a bowl, and placed the mold inside. Only then did I realize it was too hot to handle, and by the time I devised a plan—scooping out enough water so I could grab the mold with my fingers—the outer centimeter of the jelly had melted, leaving me with a shapeless blob. The jelly itself was delicious, though: not too sweet, with a hint of bitter grapefruit.
I learned a valuable lesson from this experience. Onward.
Summer Fruit in Raspberry Jelly
You can make raspberry jelly from fresh raspberries and sugar, or simply use diluted cordial as I did.
The ring mold I chose was huge. After measuring its capacity, I calculated I’d need 19 sheets of gelatin—I had to rush out to buy more.
The method involves filling the mold about three-quarters full and letting it partially set before pushing fruits like blueberries, quartered strawberries, or raspberries deep into the jelly. Even after several hours in the fridge, the jelly wasn’t firm enough—the fruit kept floating back to the top. Maybe 19 sheets was a miscalculation; perhaps I should have used 20.
Finally, after about six hours, the first strawberry stayed in place. The fruit left messy trails where I pressed it in with my finger, but I kept going until the mold was full of suspended fruit. Then I topped it off with more jelly and left it to set completely, which took days.
In the end, I turned down the fridge temperature until ice formed on the back wall. When it was time to unmold the jelly, I wasn’t hopeful, but it came out perfectly—the mold’s details were preserved, and the fruit trails had vanished.
Then, slowly, the whole thing collapsed before my eyes, like a fortress in an earthquake. I scooped the wreckage into a bowl and ate it with a spoon—it was delicious.
Chicken Jelly
The first recorded jellies were savory. In the 14th century, it took considerable time, effort, and skill to boil animals down to a clear jelly, but the result would have been too meaty for a proper dessert. It wasn’t until industrial extraction processes were developed that a tasteless, clear gelatin was produced.
Typically, a savory jelly involves meat or vegetables suspended in a gelled consommé or stock. My jellied chicken salad is a mix of several similar recipes I found online, as I only planned to make it once.
You can clarify stock by whisking in egg whites and straining, but my broth was clear enough after passing it through a muslin-lined sieve, so I skipped that step.
The “salad” consisted of diced chicken breast, celery, parsley, and halved tomatoes—nothing fancy. It set quickly, unmolded easily, and looked oddly impressive, like leftovers encased in a glass paperweight. But it took a full 12 hours before I could muster the courage to cut into it with a spoon.
We often use “bland” to mean inoffensive, but some things can be both bland and offensive. Cold chicken stock-flavored jelly is one of them. I might have gotten used to it after a few more spoonfuls, but I couldn’t bring myself to try.
Blancmange Rabbit
Don’t worry, there’s no rabbit in this—it just uses a plastic rabbit-shaped mold I bought online. I thought: rabbits are white; why not blancmange?
I’ve never eaten blancmange or even known what it was, but I imagine it to be something like…This version is probably nicer than milk-based jelly. You’re never too old to be disappointed.
The recipe I used includes cornflour for thickening, along with sugar and lemon peel. I also picked up a tip from Bompas & Parr’s book: gelatine takes a long time to dissolve in milk, so it’s easier to dissolve it first in a little hot water and then add that to the milk.
I won’t go into the frustration of trying to free a firmly set blancmange from a rabbit-shaped mold—especially the ears, which really clung on—while a photographer watched. We managed in the end with a big bowl of hot water and a lot of patience. The best thing I can say about my rabbit is that I’m sure a small child would have eaten it without fuss. I didn’t have one handy, and none of the adults in my house would go near it.
Striped Jelly
Making striped or variegated jellies is a bit more complicated, but all you need are two or more jellies of different colors. I chose cranberry and blancmange, more for the visual contrast than the flavor combination, which I’ll admit in hindsight was odd and not very pleasant.
Once you’ve prepared your jellies, the method is straightforward: add alternating layers to the mold, letting each set enough to stay separate but not so much that the next layer won’t stick to it.
I can’t emphasize this enough: ignore any timing instructions in recipes, judge the setting by eye, and be ready to stay up all night. Your jelly mixture might start to set while you wait to add more, but a little gentle heat will liquefy it again.
I’d call my striped tower a partial success—it stayed in one piece but was a bit lopsided. The main issue was that I used an enameled vase from Ikea instead of a proper jelly mold. The cylindrical base created an airlock when I tried to unmold it, which made me really frustrated, and I got a bit rough with it. I’m not proud of that.
The G&T Jelly
I found this recipe on the Adventures in Jelly website. It sounded classy, looked simple enough, and was supposed to glow under UV light. The ingredients, aside from gelatine and sugar, are the same as the drink: gin, tonic, and lemon.
For this one, I used the only jelly mold I already had—an old, ceramic one full of hairline cracks that I thought might cause problems. I’m not even sure where it came from; I’ve certainly never made jelly in it before.
To my surprise, it turned out beautifully, with just the right wobble. And it really did taste like a solidified gin and tonic. I brought it to a dinner party (my advice for transporting jellies any distance is: don’t) and everyone took photos of it. Then they ate the whole thing.
Honestly, I was still getting texts about it the next day.
Frequently Asked Questions
Of course Here is a list of helpful and clear FAQs about Jelly is back and the recommended recipes
Frequently Asked Questions
Beginner Questions
Q What does Jelly is back mean
A It means that jelly especially homemade or gourmet versions is becoming popular again as a fun and versatile food for desserts snacks and even savory dishes
Q Im new to making jelly Where should I start
A Start with a simple classic fruit jelly recipe These usually have fewer ingredients and clear steps making them great for beginners and more likely to turn out well
Q What are the benefits of making my own jelly
A Homemade jelly lets you control the ingredients avoid artificial preservatives and colors and create unique flavor combinations you cant find in stores
Intermediate Practical Questions
Q What are some examples of recipes worth trying
A Great starter recipes include a classic Strawberry Basil jelly a refreshing Mint Lime jelly or a sophisticated Rosé Wine jelly They are known for reliable results and delicious flavors
Q What kind of recipes should I toss in the trash
A Avoid recipes that are overly complicated for no reason use hardtofind or expensive ingredients for a basic jelly or have poor reviews about their texture or taste For example a recipe for Caviar Champagne Jelly might be more trouble than its worth for most people
Q Whats the most common problem people have when making jelly
A The jelly not setting properly is the most common issue This is often due to incorrect ratios of fruit pectin acid and sugar or not following the cooking instructions precisely
Advanced Troubleshooting Questions
Q My jelly didnt set Can I fix it
A Yes often you can You can usually recook the runny jelly with a bit more pectin Refer to your pectin package instructions for the best method to rescue a batch
Q Are there any pro tips for getting a perfect set every time
A Absolutely Use a candy thermometer to ensure you cook the jelly to the correct gelling point Also always use ripe fruit for its natural pectin and
