Peach Melba jelly recipe

229 ratings Rate
  • Serves 6
  • 20mins to prepare and 8mins to cook, plus 12hrs for setting
  • 90 calories / serving
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Peach melba jelly HERO

Peel and slice 4 of the peaches. Liquidise slices with the orange juice until smooth.

Place gelatine in a small pan with 100ml (3½fl oz) cold water, soak until softened, heat gently until dissolved (don't boil). Strain juice into the pan. Pour mixture into a 1 litre (2 pint) loaf tin. Leave for about 2 hours or until set.

For raspberry layer, soften gelatine in 3tbsp cold water. Cook the sugar and raspberries with 150ml (¼pt) water in a small pan for 2-3 minutes, add gelatine and water, stir until dissolved. Sieve the mixture into a bowl. Measure and make up to 600ml (1 pint) with water. Pour over the peach jelly, and set for 4 hours or overnight.

To turn out, dip the mould in warm water then invert onto a serving plate and chopped fruit to garnish.

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  • Ingredients

  • For the peach layer

  • 5 ripe peaches
  • juice 2 oranges
  • 6 sheets gelatine
  • For the raspberry layer

  • 6 sheets gelatine
  • 2tbsp sugar
  • 2 x 170g packs raspberries
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  • Energy 378kj 90kcal 4%
  • Fat 1g 1%
  • Saturates 1g 5%
  • Sugars 18g 20%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 18.2g Protein 4.5g Fibre 3.8g


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