Jellies with Summer Fruits
Pack in some of their 5-a-day with this fruity jelly, made with mixed berries & cranberry & raspberry juice.
Egg-free
Gluten-free
Nut-free
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Ingredients
6 leaves gelatine, altenatively use 1 1/4 sachets of powdered gelatine or 4 tsps
600 ml cranberry & raspberry juice
40 g caster sugar
175 g mixed berries such as 12 raspberries, 12 blackberries, 6 strawberries (quartered)
600 ml cranberry & raspberry juice
40 g caster sugar
175 g mixed berries such as 12 raspberries, 12 blackberries, 6 strawberries (quartered)
Method
- To make the jelly, place the leaf gelatine in a shallow dish and pour over just enough cranberry and raspberry juice to cover. Leave to soften for about 5 minutes.
- Heat half the remaining cranberry and raspberry juice with the caster sugar in a saucepan until bubbling. Mix in the softened gelatine and any juice, stirring until completely dissolved. Set aside to cool down a little, then stir in the rest of the fruit juice.
- If using powdered gelatine you will need to put 6 tablespoons of the cranberry and raspberry juice in a small saucepan, sprinkle the gelatine over, then leave to stand for 5 minutes. Put the pan over a low heat and let the gelatine dissolve. Stir gently but do not allow to boil. Put a quarter of the remaining juice and the sugar into a small pan and stir over a medium heat until dissolved, then mix together with the remaining cranberry and raspberry juice and the dissolved gelatine.
- Divide the berries between 6 individual jelly moulds (or use 4 X 175 ml individual pudding basins) pour over the juice until the berries are just covered. Alternatively could also simply set the jellies in glasses It’s a good idea to rinse the moulds first and leave a little water clinging to the sides- this can help stop the jelly from sticking. Leave in the fridge for about 1 hour or until beginning to set. Pour over the remaining juice to fill the mould or pudding basin and return to the fridge to set completely. Alternatively you could set the jelly in one large 750ml/1 ½ pint jelly mould or glass bowls.
- To turn out the jellies, dip each mould in a bowl of hot water to loosen the jelly. Invert onto a larger plate and give it a few quick shakes and hopefully the jelly should slide out.
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