Making Fruit jellies

Name: Making Fruit jellies
Yield: serves 4–6.
Ingredients: 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.

Preparation info

serves
4–6
.

Difficulty
Easy

Appears in

The Cook's Companion

By Josceline Dimbleby

Published 1991

About

Method

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