Making Fruit jellies


Fruit jellies are usually made with powdered gelatine which comes in sachets: 1 sachet, equivalent to 3 teaspoons or 1 tablespoon, will normally set 600 ml (1 pint) liquid, except in very hot weather when you will need a little extra gelatine. You should also use a little more gelatine for a firmer set when you have a tall or complicated mould. Vegetarians can set jellies with agar-agar instead of gelatine, using the same quantity. A jelly made from 600 ml (1 pint) fresh fruit juice

  1. Put 300 ml (½ pint) fresh fruit juice in a saucepan with 50 g (2 oz) caster sugar and warm gently to dissolve the sugar. Sprinkle 1 sachet powdered gelatine on to the liquid and stir until dissolved. Do not allow to boil or the gelatine will not work.

  2. Pour the warm liquid into a measuring jug containing another 300 ml (½ pint) cold fruit juice and stir thoroughly to mix before pouring into a jelly mould. Cool completely, then chill in the refrigerator for several hours until the jelly is firmly set.

  3. To turn out, gently loosen the edges by pulling them back with your fingers. Dip the mould into a bowl of hot water for just 1–2 seconds. Place a wet serving plate on top, then holding firmly with both hands, invert the mould and give a strong shake.