Use two different types of gelling agent to make jelly?

Agar-agar is a gelling agent derived from red algae. It is a vegan and vegetarian alternative to gelatin and is known for its firm, gel-like texture. Here's how to use agar-agar to make jelly:

Ingredients:

- 2 cups fruit juice or coconut milk

- 2 tablespoons agar-agar powder

- Sweetener of choice (sugar, honey, maple syrup, etc.)

- Optional: Flavorings like vanilla extract, fruit purees, or cocoa powder

Instructions:

1. In a medium saucepan, whisk together the fruit juice or coconut milk, agar-agar powder, and sweetener.

2. Bring the mixture to a boil over medium heat, stirring constantly to prevent clumping.

3. Once boiling, reduce heat and simmer for 2-3 minutes, or until the agar-agar has completely dissolved.

4. Remove from heat and stir in any desired flavorings.

5. Pour the mixture into individual molds or containers and refrigerate for at least 4 hours, or until set.

2. Gelatin

Gelatin is a gelling agent derived from animal collagen. It is traditionally used in many dessert recipes. Here's how to use gelatin to make jelly:

Ingredients:

- 1 cup water

- 2 tablespoons unflavored gelatin powder

- 2 cups fruit juice or coconut milk

- Sweetener of choice (sugar, honey, maple syrup, etc.)

- Optional: Flavorings like vanilla extract, fruit purees, or cocoa powder

Instructions:

1. In a small bowl, sprinkle the gelatin powder over the cold water and let it sit for 5 minutes, or until the gelatin has absorbed the water and bloomed.

2. In a medium saucepan, warm the fruit juice or coconut milk and sweetener over medium heat until the sweetener has dissolved.

3. Remove from heat and add the bloomed gelatin. Stir until completely dissolved.

4. Stir in any desired flavorings.

5. Pour the mixture into individual molds or containers and refrigerate for at least 4 hours, or until set.

Remember to consult the package instructions for the specific amounts and ratios of gelling agent to liquid when making jelly. The proportions may vary slightly depending on the brand and type of gelling agent.