Real fruit jellies

Ingredients

Blueberry Jelly

  • 2 cups frozen blueberries
  • 1 cup water
  • 2 teaspoons rice malt syrup
  • 2 teaspoons powdered gelatine for soft jelly (for chilled desserts)
  • 4 teaspoons powdered gelatine for hard jellies (for a lolly like texture, at room temperature)

Raspberry Jelly

  • 2 cups frozen raspberries
  • 1 cup water
  • 2 teaspoons rice malt syrup
  • 2 teaspoons powdered gelatine for soft jelly (for chilled desserts)
  • 4 teaspoons powdered gelatine for hard jellies (for a lolly like texture, at room temperature)

Orange Jelly

  • 4 oranges, juice squeezed and strained (approx. 1 cup liquid)
  • 2 teaspoons rice malt syrup (optional, see tip)
  • 2 teaspoons powdered gelatine for soft jelly (for chilled desserts)
  • 4 teaspoons powdered gelatine for hard jellies (for a lolly like texture, at room temperature)

Apple Jelly

  • 3 green apples, skin on
  • 1 cup water
  • 1–2 teaspoons rice malt syrup (optional, see tip)
  • 2 teaspoons powdered gelatine for soft jelly (for chilled desserts)
  • 4 teaspoons powdered gelatine for hard jellies (for a lolly like texture, at room temperature)

Method

  • Step 1 – Blueberry Jelly – Place blueberries and water in small saucepan over low heat, allow berries to soften, stirring occasionally to break up the blueberries gently.
  • Step 2 – Bring to just below simmering point, turn off heat and allow blueberry juice to infuse for 20 minutes.
  • Step 3 – Strain liquid remove any blueberry pulp / sediment. (See tips)
  • Step 4 – Pour liquid into a mixing bowl, add rice malt syrup and stir until completely combined then sprinkle gelatine over the surface of the liquid. Allow the gelatine to sit for 5 minutes so that it becomes spongy.
  • Step 5 – Pour the liquid back into a clean saucepan over low heat, do not allow liquid to come to a simmer or a boil, and stir until gelatine dissolves.
  • Step 6 – Pour mixture into pouring jug and divide between flexible ice tray moulds, small serving glasses or ice cube trays. Set in fridge overnight or in freezer for approximately 45 minutes.
  • Step 7 – Raspberry Jelly – Place raspberries and water in small saucepan over low heat, allow berries to soften, stirring occasionally to break up the raspberries.
  • Step 8 – Bring to just below simmering point, turn off heat and allow raspberry juice to infuse for 20 minutes.
  • Step 9 – Strain liquid remove any raspberry pulp. (See tips)
  • Step 10 – Pour liquid into a mixing bowl, add rice malt syrup and stir until completely combined then sprinkle gelatine over the surface of the liquid. Allow the gelatine to sit for 5 minutes so that it becomes spongy.
  • Step 11 – Pour the liquid back into a clean saucepan over low heat, do not allow liquid to come to a simmer or a boil, and stir until gelatine dissolves.
  • Step 12 – Pour mixture into pouring jug and divide between flexible ice tray moulds, small serving glasses or ice cube trays. Set in fridge overnight or in freezer for approximately 45 minutes.
  • Step 13 – Orange Jelly – Squeeze and strain orange juice so that liquid is pulp free. Stir in rice malt syrup if using until and stir until completely combined then sprinkle gelatine over the surface of the liquid. Allow the gelatine to sit for 5 minutes so that it becomes spongy.
  • Step 14 – Pour the liquid back into a clean saucepan over low heat, do not allow liquid to come to a simmer or a boil, and stir until gelatine dissolves.
  • Step 15 – Pour mixture into pouring jug and divide between flexible ice tray moulds, small serving glasses or ice cube trays. Set in fridge overnight or in freezer for approximately 45 minutes.
  • Step 16 – Apple Jelly – Cut up apples into small chunks, removing the inner core and leaving skin on. Place in blender with water and process on high until a smooth puree / apple pulp is formed. Add more water if needed.
  • Step 17 – Pour apple puree / pulp into a strainer over a mixing bowl and allow juice to drip naturally into bowl, do not press down on the pulp.
  • Step 18 – Stir through rice malt syrup if using and stir until completely combined then sprinkle gelatine over the surface of the liquid. Allow the gelatine to sit for 5 minutes so that it becomes spongy.
  • Step 19 – Pour the liquid back into a clean saucepan over low heat, do not allow liquid to come to a simmer or a boil, and stir until gelatine dissolves.
  • Step 20 – Pour mixture into pouring jug and divide between flexible ice tray moulds, small serving glasses or ice cube trays. Set in fridge overnight or in freezer for approximately 45 minutes.

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