Jelly

Jellies are made with a setting agent such as gelatine, agar-agar or pectin. Some are made by boiling fruit juice and allowing it to set using its natural pectin, others are made with fruit juice and using a setting agent such as gelatine, or they may be made with commercially prepared cubes or crystals that are stirred into boiling water and then set in the fridge. Fruit jellies can be made with a variety of fruit, but fruit such as pineapple, papaya, kiwi fruit and figs won’t work in jellies as these fruit all contain enzymes that will eat the protein in gelatine, preventing it from setting.