Recipe onlinefamilyhomerecipes.com/recipe/fruit-syrup-jelly-with-pudding-mix/Scan the code to open the recipe on your phone

No-bake desserts

Fruit syrup jelly with pudding mix

Name: Fruit syrup jelly with pudding mix
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 0.5 l
Cuisine: Slovak
Ingredients: 100 ml Thick fruit syrup; 400 ml Water; 1 packet Pudding mix (40 g)

Homemade jelly made by simmering thick fruit syrup, water, and pudding mix until clear. The syrup determines the color. Makes 0.5 l.

Slovak cuisine · Quick recipes in 35 minutes · Translated from Slovak · October 24, 2026

Save on Pinterest

Recipe at a glance

Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Servings: 0.5 l
Difficulty: Easy
Cuisine: Slovak

Jump to recipe

Fruit syrup jelly thickened with pudding mix is a homemade alternative to store-bought gelatin that takes just three ingredients. Dilute thick fruit syrup with water, whisk in a packet of pudding mix, and simmer over low heat, stirring constantly as you would for pudding, until clear. Sweeten a tart syrup with powdered sugar, or balance an overly sweet syrup with a little citric acid. The type of syrup determines the color of the jelly, and the whole process takes about 20 minutes.

Ingredients

Thick fruit syrup 100 ml
Water 400 ml
Pudding mix (40 g) 1 packet

Tick off what you already have at home. Send the rest as a shopping list.

Instructions

Tip: tap a step to mark it as done.

Combine the water and syrup in a small saucepan. If the syrup is tart, add powdered sugar. If it is too sweet, such as strawberry syrup, add a little citric acid to make it more tart.
Stir the pudding mix into the liquid, place over low heat, and cook, stirring constantly, as you would regular pudding.
As the mixture cooks, it will gradually dissolve and should eventually become completely clear. When lumps begin to form, it is almost ready. Keep stirring constantly.
Remove the saucepan from the heat and keep stirring. Fill the sink with cold water, set the saucepan in it, and cool the mixture while stirring.
Once the jelly has cooled to room temperature, pour it over the surface of the dessert.

Tip: Choose vanilla or another light-colored pudding mix, since chocolate would keep the jelly from being clear. Pour it onto the dessert slowly and from a low height to avoid disturbing the top layer.

Nutrition facts

Approximate values per 100 g, calculated from the ingredients

Energy: 87 kcal
Protein: 0.0 g
Carbohydrates: 22 g
of which sugars: 11 g
Fat: 0.0 g
of which saturates: 0.0 g
Fiber: 0.0 g
Salt: 0.1 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Ovocné želé zo sirupu zahustené pudingom