Fruit jelly recipe
Preparation time: 10 minutes (and 4+hours setting time)
2 cups no-added-sugar apple and blackcurrant juice
- 3 teaspoons powdered gelatine
- 1/2 teaspoon rosewater essence (optional)
- 250 g punnet strawberries, quartered or 300 g frozen mixed berries or blueberries
Tropical fruit jellies
- 2 cups no-added-sugar apple juice
- 3 teaspoons powdered gelatine
- 1/2 teaspoon coconut essence (optional)
- 1 medium peach diced or 3/4 cup canned peaches in natural juice, drained
- 1 small banana, peeled and sliced
- 1/2 small mango, peeled, seeded and diced
- Pulp of 2 passionfruit
1. Place 1/2 cup juice and gelatine into a 1-litre microwave safe jug. Microwave on high for 1 minute to boil and dissolve gelatine. Mix well while pouring in remaining juice and essence.
2. Divide fruit among four 250ml (1-cup) capacity serving glasses.
3. Pour juice over fruit and carefully stir with a teaspoon to distribute fruit through jelly.
4. Cover each glass with plastic wrap and refrigerate for 4 hours or overnight until set.
These jellies are best made 6–8 hours before serving. If left for more than 24 hours, the fruit will begin to soften in the jelly.
Rosewater essence is found in baking aisle of supermarket with other flavourings and vanilla. It is inexpensive and adds a subtle sophisticated ‘Turkish delight’ flavour.
- Use any fruit you like in this recipe, except pineapple, pawpaw or kiwifruit, which contain an enzyme which may prevent the gelatine from setting.
- For children, serve jelly in plastic cups or orange halves.
- For a special occasion, jellies present beautifully in a long stemmed wine or martini glass garnishes with mint and extra chopped fruit.
- Create jelly layers by preparing two different jelly mixtures. Divide fruit and jelly mixture between 8 glasses then cover and refrigerate for at least 2 hours or until almost set. Repeat with remaining fruit and second jelly mixture.
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