Two-Tone Fruit Jellies

Name: Two-Tone Fruit Jellies
Ingredients: 350 g/12 oz strawberries; 350 g/12 oz apricots; butter, for greasing; 500 g/1¼ lb/2½ cups preserving sugar; 75 ml/5 tbsp glucose syrup or golden (light corn) syrup; 75 ml/5 tbsp glucose syrup or golden (light corn) syrup; 150 ml/¼ pint/⅔ cup water; 0.75 ml/⅛ tsp cream of tartar; 15 g/½ oz powdered pectin or 65 g/2½ oz liquid pectin; 15 g/½ oz powdered pectin or 65 g/2½ oz liquid pectin; 10 ml/2 tsp lemon juice; 100 g/3¾ oz/½ cup granulated (white) sugar, for coating

Preparation info

Makes
30-40

Difficulty
Easy

Appears in

Home-made Sweets & Candies

By Claire Ptak

Published 2022

About

This stunning two-toned treat is made from two differently flavoured layers of silky, springy jelly. Half tangy apricot, half sweet strawberry, these jellies taste as good as they look. This recipe is also a great way of using up overripe fruit. Once you have made these jellies, you can try experimenting with other fruits.

Ingredients

350 g/12 oz strawberries
350 g/12

Method

Put the fruit in two separate pans, each with 30ml/2 tbsp water, and cook for about 10 minutes until soft and releasing their juices. Purée each mixture separately in a blender or food processor. Put in separate bowls and set aside.
Lightly grease a 15cm/6in square tin (pan). Line with clear film (plastic wrap), making the film as smooth as possible.

Energy 70kcal/298kJ; Protein 0.2g; Carbohydrate 18.3g, of which sugars 18.3g; Fat 0g, of which saturates 0g; Cholesterol 0mg; Calcium 11mg; Fibre 0.2g; Sodium 7mg