Jelly for adults! The kid’s party favorite is hailed as the ‘dessert of summer’ by Waitrose, while nostalgic millennials are driving a spike in sales and giving the treat an Insta-worthy update
- Retro favorite Jelly has been named ‘dessert of the summer’ by Waitrose
- The sales spike is caused by nostalgic millennials rediscovering a treat from their childhood
- Supermarket also pointed out the Insta-worthy colors and vibrant designs
Jelly is enjoying a resurgence in popularity driven by nostalgic millennials looking to recapture the flavor of their youth, Waitrose said.
The UK supermarket has seen a spike in sales of the old-fashioned treat, as stressed shoppers look for familiar flavors for summer garden parties and barbecues.
Traditionally a simple dessert, jelly has gotten a grown-up update with experimental flavors, shapes and colors that ‘pop’ on Instagram.
Taste of Childhood: Jelly is enjoying a resurgence in popularity fueled by nostalgic millennials looking to reclaim the taste of their childhood, Waitrose said. Pictured, a mango and passion fruit jelly served with vanilla and mint infused Greek yogurt and cookie crumble
Showstopper: Social media snaps showcase eye-catching creations filled with fresh flowers, shaped like cartoon characters and covered in delicate decorations. Pictured, a delectable dessert from Australian Instagram account The Jelly Revolution
Social media snaps show eye-catching creations filled with fresh flowers, shaped like cartoon characters and covered in delicate decorations.
The Michelin-starred Hide in London, which offers a Glazed Croissant Tartlet with a strawberry jelly on its summer menu, is in charge of restaurants bringing back jelly for a more sophisticated palette of flavors.
Waitrose’s jelly kids dessert sales are up 21 percent from last year, while gelatin, which is needed to make your own jelly, is up 13 percent from last year.
The supermarket also sees a strong interest in jelly dessert recipe recipes with ‘Lychee Cream with Pomegranate Jelly’ (+ 10%), ‘Creamy Fruit Jelly’ (+ 104%) and ‘Strawberry & Elderflower Jelly’ (+ 35%). particularly popular.
Insta-Worthy: Traditionally a simple dessert, jelly has gotten a grown-up update with experimental flavors, shapes and colors that ‘pop’ on Instagram. Pictured, an ombre jelly dessert from The Jelly Revolution in Australia that specializes in creative jelly
Candy Colored: A delicious yogurt and strawberry jelly dessert shared on Instagram
Popular Instagram accounts including Australia-based The Jelly Revolution champion of creative jelly recipes online.
Waitrose senior development chef Zoe Simons said: ‘Once a childhood treat, Jelly is making a comeback as customers seek comforting and nostalgic dishes with an adult twist.
While ready-to-eat versions remain popular, we also see people getting more creative and making their own jellies to make a show-stopping dessert. Jelly adds a pop of color to the table – and the Instagram feed. ‘
Jelly recipes for YOU to try at home
Waitrose shares three of the most popular jelly recipes:
LYCHEE CREAM WITH POMEGRANATE JELLY
Preparation time: 10 minutes + cooling and brewing
Cooking time: 10 minutes
- 2 sheets of gelatin
- 14-15 fresh lychees, peeled
- and stoned, or 425 g can
- lychees, drained
- 50 g golden caster sugar
- 300 ml of whipped cream
- FOR THE POMEGRANATE JELLY
- Seeds of 3 large pomegranates
- 2 sheets of gelatin
- 2 tbsp sugar
- Place the gelatin sheets in a bowl of cold water and let them soak for a while.
- Put the prepared lychees in a blender and blend until smooth – you should have about 150ml of lychee puree. Spoon the puree along with the sugar and cream into a medium saucepan. Mix and heat gently until the sugar has dissolved. Remove from heat.
- Squeeze the water from the gelatin and stir into the cream mixture, stirring well until dissolved. Pour the cream through a sieve into a jug and press everything through with the back of a spoon. Divide the mixture between 4 glasses, let cool completely and put in the fridge to set – about 1½ hours.
- Meanwhile, for the jelly, keep about 4 tablespoons of the seeds for decorating. Pulse the rest in a food processor until coarsely chopped. Pour the chopped fruit and juice through a sieve into a small saucepan and squeeze as much juice as possible through the sieve without crushing the white kernels too much, as they can be quite bitter. You should end up with about 200ml of juice.
- Place the gelatin sheets in a bowl of cold water and let them soak for a while. Add the sugar to the pomegranate juice, bring to a boil and remove from heat. Squeeze the water from the gelatin and add to the juice, stirring well until dissolved. Set aside to cool.
- Pour the cool pomegranate juice over the set lychee cream and add a tablespoon of reserved pomegranate seeds to each. Carefully return the glasses to the refrigerator and refrigerate for at least 2 hours until the jelly has set.
CREAMY FRUIT JELLY
Total time: Ready in 10 minutes, plus 10 minutes curing time
- 135 g strawberry jelly, cut into cubes
- 170 g can evaporated milk
- 400g tub of Nature’s Finest
- Tropical fruit salad, drained
- Put 100 ml of boiling water in a heat-resistant measuring cup and add the jelly cubes. Microwave for 1 minute, stirring occasionally until dissolved. (Or add the water and jelly to a saucepan and heat gently until the jelly dissolves.)
- Add the evaporated milk and make up to 500 ml with cold water.
- Stir in the fruit and place in a serving bowl. Cool until set.
STRAWBERRY AND BIRD JELLY
Preparation time: 20 minutes
Cooking time: 3 minutes + setting
- 400 g British strawberries, washed
- 8 sheets of gelatin
- Juice of 3 lemons
- 100 g golden caster sugar
- 150 ml elderflower syrup
- Whipped cream
- 6 Waitrose Seriously delicate
- All Butter Rose Shortbread
- 7g pack of Cooks’ Homebaking Freeze-Dried Strawberries, mixed into a fine powder
- Peel and slice the strawberries and divide them evenly between 6 x 175 ml glasses or molds. Soak the gelatin in a bowl of cold water while adding the lemon juice, sugar and elderflower syrup to a pan with 650 ml of water. Stir until the sugar has dissolved.
- Pour the gelatine leaves out of the water and pat them dry on some kitchen paper or a clean tea towel, then stir through the elderflower mixture until they dissolve.
- Pour the liquid evenly over the glasses and refrigerate for at least 4 hours or overnight.
- Serve the jelly straight from the glasses with a spoonful of clotted cream, a shortbread cookie and a little strawberry powder over it. If the jelly is in ramekins, dip the ramekins into a bowl of hot water, flip the jelly onto a plate and serve as above.