A gentle, plant-based jelly made from common mallow, naturally shifting from blue to purple. Its subtle flavor makes it perfect for playing with colors—layering with fruits or herbs for a visually delightful summer dessert.
📖 Journal from the Kitchen
I went out to the garden at dawn and picked the common mallow starting to fade.
For a fruit punch in a hollowed-out watermelon, I made a blue-to-purple kanten jelly.
The flavor is almost imperceptible, while the sweetness of the watermelon and a hint of fizzy syrup carry the day.
The jelly quietly does its part, offering a soft, cheerful color—and that’s all it needs to do.
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🧺 Features of This Recipe
- Made with just kanten powder & water — no added sweetness.
- Soft, delicate texture adds a playful touch to a watermelon bowl.
- Naturally shifts in color from blue to purple with a hint of lemon.
- Simple, plant-based ingredients — 100% vegan-friendly.
🕊 Ingredients
- Common Mallow: fresh or dried flowers
- Water
- Kanten Powder (agar powder)
- Lemon Juice: just a pinch to help the color shift from blue to purple
🥣 Method
- Infuse in a glass – Pour hot water into a glass (or a pot) and add the fresh common mallow flowers. Let them steep until the water turns a gentle blue.
🕊 Before steeping the flowers in hot water, remove any wilted parts or brown sepals to keep the infusion a clear, delicate blue. If you notice any floating bits, strain the liquid carefully through a fine sieve.
- Adjust the color – Remove the flowers and add lemon juice, drop by drop, until the shade shifts toward lavender or pink.
🕊 Watch carefully to avoid making it too sour.
- Set with kanten – Transfer the colored liquid to a small pot. Stir in the kanten powder and heat gently. Bring to a boil and continue stirring for 2 minutes, then remove from heat.
- Chill and cut – Pour into molds or a shallow container. Let cool to room temperature, then refrigerate until fully set. Cut into cubes or shapes before serving.
🧊 Storage Tips
- Store in an airtight container in the fridge for up to 3–4 days.
- Keep away from strong-smelling foods, as kanten can absorb odors.
- Once cut, use within a day or two for the best texture and color.
🌿 Notes on Color
The batch I made with about ten fresh blooms turned out a pale, airy blue — more of a whisper than a statement.
I loved that softness, but I’ve heard there are ways to coax a deeper hue.
Some say that doubling the petals, or blending fresh with dried, brings a richer tone.
Others let the petals sit longer, or even rest the infusion for hours so the color can fully open.
And there’s the curious idea of adding a pinch of butterfly pea to nudge the blue forward.
I haven’t tried these yet.
For now, I’m content with the gentle shade that simply drifted from flower to water.
But one day, I might gather more blooms, and see what other blues they’re willing to share.
📘 Kitchen Note | How to Enjoy
- Add a playful splash of color to fruit bowls, watermelon fruit punch, or traditional Japanese desserts, like anmitsu.
- Serve with a light syrup or fizzy drink for a refreshing summer treat.
- Combine with seasonal fruits or edible flowers to enjoy both flavor and visual delight.
📚 FAQ
Add lemon juice drop by drop to the blue mallow infusion. The color will shift to purple or pink.
No, it’s very mild. Pair it with fruits or syrups for a delicate, colorful accent.
Yes. Once set, store in an airtight container in the fridge for 3–4 days. Cut into cubes just before serving.
Yes, though the color may be softer. You might need more petals for a deeper hue.
Cut into fun shapes, layer with fruit, or add to clear drinks for a playful, colorful presentation.
Serve it with summer fruit punch, watermelon bowls, or traditional Japanese desserts like anmitsu. It adds gentle color and texture.
🍨 If You’re Longing for More Desserts
👒 Seasonal Vegan Recipes
📝 Recipe Card｜Printable
Blue to Purple Common Mallow Kanten Jelly
Equipment
- Small saucepan
- fine strainer
- measuring cup
- Spatula
- jelly mold or shallow container
Ingredients
- 10 blooms fresh common mallow flowers
- 200 ml water
- 2 g kanten powder (agar powder)
- a few drops lemon juice (added gradually until the shade you like)
Instructions
- Infuse. Add water to a small saucepan and heat to just below a boil. Turn off the heat, add the mallow flowers, and steep until the liquid takes on a pale blue hue.*Note: Before steeping the flowers in hot water, remove any wilted parts or brown sepals to keep the infusion a clear, delicate blue. If you notice any floating bits, strain the liquid carefully through a fine sieve.10 blooms fresh common mallow flowers200 ml water
- Strain & tint. Strain out the petals. Add lemon juice drop by drop, stirring gently, until the color shifts toward lavender or pink.*Note: too much will make it noticeably sour.a few drops lemon juice
- Set with kanten. Whisk in 2 g kanten powder. Return to medium heat; bring to a boil and stir for 2 minutes to activate. Remove from heat.2 g kanten powder
- Chill. Pour into a mold or shallow container. Cool to room temperature, then refrigerate until fully set. Cut into small cubes or shapes.
Notes
- Refrigerate in an airtight container up to 3–4 days.
- Keep away from strong odors.
- Once cut, use within 1–2 days for the best texture and color.
-
Heard tips for deeper hues:
- Double the petals
- Blend fresh and dried flowers
- Let the infusion rest longer
- Add a pinch of butterfly pea
- Add a playful splash of color to watermelon fruit punch or serve in traditional Japanese sweets like anmitsu.
- Pair with seasonal fruits and a light syrup or a little fizz.
- Think of it as a supporting role: quiet in flavor, bright in color.
🍉 Closing Note
Once the jelly has set nice and firm, it’s time to move on to making soft, chewy banana shiratama dumplings.
Just mash a ripe banana, knead it with shiratama flour, and boil — such a simple recipe. Their pale yellow hue is enough to make you smile.
And when those are ready, it’s finally time to assemble the watermelon fruit punch.
Chill everything well before noon, so we can all gather and enjoy it together — fizzy, sweet, and full of summer joy.
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