Fruit jellies

Fruit jellies recipe

4 ratings

Bursting with the flavours of tart berries and juicy apples, these glittery fruit jellies make the perfect edible gifts to share with friends and family this festive season. So easy to make, they can even keep for up to two weeks. See method

  • Serves Serves 8 (makes 36 pieces)
  • 1 hr, plus 2 hrs for setting and drying
  • 63 calories / serving

Ingredients

  • sunflower oil, for greasing
  • 1 x 500g pack frozen mixed berries
  • 1 Granny Smith apple, peeled, cored and chopped
  • 2 tbsp lemon juice
  • 500g (1lb) granulated sugar, plus extra for dusting
  • 125ml (4fl oz) liquid pectin

Each serving contains

  • Energy

    270kj
    63kcal
    3%
  • Fat

    0g 0%
  • Saturates

    0g 0%
  • Sugars

    16g 18%
  • Salt

    0g 0%

of the reference intake
Carbohydrate 16g Protein 0.1g Fibre 0.5g

Method

  1. Line a shallow 18cm (7in) tin with nonstick baking paper; oil lightly. In a pan, bring the berries, apple and 150ml (1⁄4pt) water to the boil. Bubble for 10 minutes, or until the fruit is tender. Remove from the heat and purée using a stick blender. Sieve to remove the pips.
  2. Return the purée to the pan with the lemon and sugar. Heat gently, until the sugar has dissolved. Increase the heat and boil for 20 minutes, stirring frequently, until the mixture reaches 104°C (210°F) on a sugar thermometer.
  3. Remove from the heat and stir in the pectin. Return to the heat for 10 minutes, until the mixture reaches 106°C (220°F), then carefully pour it into the prepared tin. Scatter with a little more sugar and set aside for 2 hours, or until set.
  4. Turn out the jelly onto a sheet of nonstick baking paper. Using an oiled knife, cut the jelly into 36 even cubes. Toss the jellies with a little more sugar, until coated; transfer to a wire rack to dry (overnight, if possible).

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