Berry fruit jellies
Prep: 10 mins
Cook: 240 mins
Serves: 4
5

Ingredients

  • 2 cups no-added-sugar apple and blackcurrant juice
  • 3 tsp powdered gelatine
  • 1/2 tsp rosewater essence, optional
  • 250 g strawberries, quartered or 300g frozen mixed berries or blueberries

Method

  1. Place ½ cup juice and gelatine into a 1-litre microwave safe jug. Microwave on HIGH for 1 minute to boil and dissolve gelatine.
  2. Mix well while pouring in remaining juice and essence.
  3. Divide fruit among four 250ml (1-cup) capacity serving glasses.
  4. Pour juice over fruit and carefully stir with a teaspoon to distribute fruit through jelly.
  5. Cover each glass with plastic wrap and refrigerate for 4 hours or overnight until set.

Hint
These jellies are best made 6 to 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.


Serving Suggestion: For a special occasion, jellies present beautifully in a long stemmed wine or martini glass garnishes with mint and extra chopped fruit.

Nutrition Information

per serve per 100g
Energy 305 kJ 155 kJ
Protein 3.3 g 1.7 g
Fat, total 0.1 g 0 g
— saturated 0 g 0 g
Carbohydrate 14.8 g 7.6 g
— sugars 14.8 g 7.6 g
Sodium 23.6 mg 12 mg
Fibre 0.9 g 0.4 g

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Comments (1)

  • Avatar

    I doubled the recipee and used Nudie Apple and Blackcurrent juice thickened with the gelatine. This was a healthier jelly for my Daughter who had her wisdom teeth out, and very delicious. Nothing artificial. I'll be making it again !!!
    Chris Wrightson
    Posted on: 09 Feb 17

Rating (1 ratings)

5




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