Fruity Rainbow Jellies
Servings Prep Time
4jellies 10minutes
Cook Time Passive Time
5minutes 2-4hours in fridge to set
Servings Prep Time
4jellies 10minutes
Cook Time Passive Time
5minutes 2-4hours in fridge to set
Ingredients
  • 500ml Fruit juice(Divide into different juices as required)
  • 5leaves Gelatine(See Cooks’ Tips below for Vegan/Vegetarian options)
  • Fruit(Berries or chopped fruit as a garnish)
Instructions
  1. Get your jelly containers or moulds out and ready, and on a tray that is suitable to put in your fridge to avoid spillages.
  2. Divide the gelatine into the number of different juices you are using. For each juice, place the gelatine leaves, seperately in bowls of cold water, and leave for 5 mins or so until very soft.
  3. Warm up 2/5 of each juice. Leave the rest in the fridge. You want it to stay as cold as possible.
  4. For each juice, take it off the heat before it starts to bubble.
  5. Take your gelatine out of the cold water and squeeze it well. Then pop it into your warmed juice and mix in until dissolved.
  6. Add the cold juice into the warm. Mix well and pour into a jug.
  7. Pour the jelly liquid into your moulds. You can add chopped fruit or berries at this point which looks beautiful.
  8. Leave in the fridge to set. This can take anything from 2-4 hours.
  9. If you’re going to turn them out of a jelly mould, now is the exciting bit… tipping out your jelly moulds! Get them out of the fridge and place the plate/bowl over the top and tip over. If the jellies are being a little stubborn, don’t shake them. Just pop them back over again, get a bowl of warm water and dip them into the warmth for a few seconds, ensuring the top is above the water. This should loosen them off.
Recipe Notes

Cooks’ Tips:

  • Change the quantities above, as required. You may find that 500ml of juice split into 3 juices is fiddly to do, so it’s best to make larger quantities when you are doing different colours.
  • Vegan/Vegetarian: Use 2 heaped tablespoons of Clearspring Agar Flakes plus 1 tablespoon of Marine Collagen if preferred.
  • Go with the manufacturer’s instructions for making gelatine as they vary considerably, but generally:

Sheets: one by one, soak the gelatine sheets in a bowl half filled with very cold water for 5 minutes until soft. Lift them out and give them a good squeeze and mix them into the mixture until  all blended.

Granules: put the granules into a ramekin, add the same amount of cold water and leave to set, it will look like a very old bouncy ball, don’t be alarmed. When it does, take the jelly mixture out of the ramekin and place into the warm juice and let it dissolve into the mixture.

  • Vegetarian gelatine can set very quickly so have everything ready to go.