Best Jelly Substitutes
What Can I Use Instead of Jelly in a Recipe?
Use the same amount as the original. Same fruit base but with pulp; use 1:1 by volume. Slightly thicker texture and more intense fruit flavor.
Need to replace Jelly in a recipe? These 2 alternatives have you covered. From pantry staples to specialty swaps, this guide walks through every practical Jelly replacement you can use in cooking and baking — with the ratios you need to get it right. Ideal if you need to keep things plant-based. The top pick is Fruit jam/preserve — it's the closest match for most recipes. Same fruit base but with pulp; use 1:1 by volume. Slightly thicker texture and more intense fruit flavor.
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Get ratios for Jelly →All Jelly Substitutes (2 options)
Same fruit base but with pulp; use 1:1 by volume. Slightly thicker texture and more intense fruit flavor.
Honey is sweeter and more concentrated than jelly; use about ½ to ¾ as much. Works best in glazes and desserts.
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Tips for Substituting Jelly
For most recipes, Fruit jam/preserve is the best starting point. Same fruit base but with pulp; use 1:1 by volume. Slightly thicker texture and more intense fruit flavor. Going plant-based? Teaspoon or Two of Honey, Fruit jam/preserve are both vegan-friendly options that work well in most recipes. If you're unsure which Jelly substitute to use, think about why the original is in the recipe: flavor, texture, moisture, or binding? Choose the substitute that best matches that function.
Common Questions About Jelly Substitutes
The best substitute for Jelly is Fruit jam/preserve. Use the same amount. Same fruit base but with pulp; use 1:1 by volume. Slightly thicker texture and more intense fruit flavor.
This guide lists 2 Jelly alternatives. The best one depends on your recipe, dietary needs, and what you have on hand — check the substitution cards above for details on each.
Teaspoon or Two of Honey is a great plant-based alternative to Jelly. Honey is sweeter and more concentrated than jelly; use about ½ to ¾ as much. Works best in glazes and desserts.
Also commonly substituted
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