Quick & Simple Okra Jelly

Looking for a unique way to use up that abundance of okra from your summer garden? I know the feeling – trying to find creative recipes for seasonal produce can be tricky, especially when you’re dealing with a vegetable that not everyone knows how to prepare. And let’s be honest, most of us only think of frying okra or adding it to gumbo.

That’s why I’m excited to share this unexpected okra jelly recipe with you. It’s a sweet, simple spread that’s perfect for biscuits or toast, easy to make in bigger batches, and offers a gentle reminder of summer gardens even in the middle of winter.

What Kind of Okra Should I Use?

Fresh okra is your best bet for this recipe, and you’ll want to look for pods that are bright green and around 2-4 inches long. When you’re shopping, give the pods a gentle squeeze – they should feel firm but not hard, and avoid any that feel soft or have brown spots. Young okra pods are perfect because they’re more tender and less fibrous than the larger, more mature ones. If fresh okra isn’t available in your area, frozen okra can work too – just make sure to thaw and pat it dry before using to remove excess moisture. Remember to check that the pods snap cleanly when you bend them, as this is a good sign of freshness.

Options for Substitutions

This unique Japanese-inspired jelly dish has some room for substitutions if you can’t find all the ingredients:

• Okra: Since okra’s texture is key to this recipe, it’s best not to substitute it. However, if you absolutely must, you could try using small asparagus tips, though the texture won’t be quite the same.
• Plum wine: If you can’t find plum wine, use dry white wine mixed with a tiny splash of rice vinegar. In a pinch, you could also use rice wine (sake) with a touch of honey.
• Citrus soy sauce: Regular soy sauce mixed with a few drops of lemon or yuzu juice works well here. You could also use ponzu sauce as it has a similar citrus note.
• Noodle sauce concentrate: If you can’t find this, try using a mix of 2 parts soy sauce and 1 part mirin (sweet rice wine). Just reduce the amount by half since it’s more concentrated.
• Shiso leaves: These have a unique flavor, but if unavailable, try using fresh basil or mint leaves. The taste will be different but still good.
• Gelatin: This is essential for the jelly texture and can’t be left out. However, you can use agar-agar as a vegetarian option – use the same amount but follow package instructions for preparation.

Watch Out for These Mistakes While Cooking

The biggest challenge when making okra jelly is dealing with the vegetable’s natural sliminess – to minimize this, avoid overcooking the okra and try blanching it quickly in boiling water with a splash of vinegar before adding it to your jelly mixture. Getting the gelatin ratio right is crucial – too little won’t set properly, while too much will make your jelly rubbery, so make sure to bloom your gelatin properly in cold water before incorporating it into the warm liquid. When layering your ingredients, wait until the jelly base has cooled slightly but hasn’t set completely – this prevents the ingredients from floating to the top or sinking to the bottom, creating that perfect suspended effect. For the clearest, most professional-looking result, strain your liquid mixture through a fine-mesh sieve before adding the gelatin to remove any unwanted particles.

What to Serve With Okra Jelly?

This unique Japanese-inspired okra jelly makes a really nice starter or side dish for a summer meal. Since it’s light and refreshing, it pairs perfectly with grilled meats like chicken yakitori or a simple teriyaki salmon. You can serve it alongside steamed white rice and miso soup for a complete Japanese-style meal. If you want to keep things casual, it also works great as part of a larger spread of cold appetizers or on a party platter with other finger foods.

Storage Instructions

Keep Cool: This okra jelly needs to be kept in the refrigerator in an airtight container. It will stay fresh and maintain its texture for up to 3 days. The jelly is best enjoyed when it’s properly chilled, so make sure to keep it cool at all times.

Make Ahead: You can prepare this jelly up to a day in advance for your special gatherings. Just remember that gelatin needs time to set properly, so plan for at least 4 hours of chilling time before serving. The flavors actually develop nicely as it sits in the fridge overnight!

Not Suitable for Freezing: Due to the gelatin content and delicate texture of this dish, freezing isn’t recommended. The jelly structure would break down during the thawing process, affecting both the texture and presentation of the dish.

Preparation Time	20-30 minutes
Cooking Time	10-15 minutes
Total Time	30-45 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 200-250
• Protein: 15-20 g
• Fat: 5-10 g
• Carbohydrates: 25-30 g

Ingredients

• 50 grams okra
• 50 grams tomato
• 50 grams peppered ham
• 60 ml water
• 1 tablespoon plum wine
• 1 tablespoon citrus soy sauce
• 1 tablespoon noodle sauce concentrate
• 5 grams gelatin
• 2 shiso leaves

Step 1: Prepare the Jelly Mixture

Place the jelly mixture ingredients in a heat-proof dish.

Let the gelatin soak for about 5 minutes to bloom.

Then, microwave the mixture at 500W for 30 seconds until the gelatin is fully dissolved.

Stir the mixture while placing the dish in a bowl of ice water to cool it down and help it start thickening slightly.

Step 2: Prepare and Dice the Ingredients

Sprinkle the okra with salt to help firm them up and reduce slime, then rub it in gently.

Briefly boil the okra until they are cooked but still firm, then soak them in cold water to stop the cooking process.

Remove seeds from the tomato, then dice the okra, tomato, and any additional ingredients such as the ham into small, even pieces.

Step 3: Assemble and Chill the Mold

Place a ring mold on a sheet of plastic wrap and secure the wrap tightly around the mold with a rubber band.

Fill the mold with the diced ham and vegetables.

Place the mold in the freezer until the ingredients are chilled but not frozen.

This step helps the ingredients hold their shape when the jelly mixture is added.

Step 4: Combine and Set the Jelly

Once the jelly has thickened slightly, pour it over the chilled ingredients in the mold, ensuring an even distribution.

Transfer the mold to the refrigerator to chill and allow the jelly to set completely.

This may take several hours or overnight for best results.

Step 5: Remove from Mold and Serve

To remove the jelly terrine from the mold, wrap a warm towel around the outside of the mold to slightly melt the edges of the jelly.

Then, gently pull on the plastic wrap to slide the terrine out.

To prevent fibers from transferring from the towel, cover the top of the mold with another piece of plastic wrap before pushing.

Serve your elegant jelly terrine, which pairs beautifully with umeshu.

Step 6: Adaptations and Tips

If you don’t have a ring mold, get creative and use any suitable container as your mold.

Additionally, if you prefer to make the jelly separately, use about 3 grams (1 teaspoon) of gelatin.

Once set, break the jelly into pieces and mix with the vegetables before placing everything into the mold.