Fruit Jelly 0001
  • 2 cups 100% unsweetened apple and blackcurrant juice
  • 3 teaspoons powdered gelatine
  • ½ teaspoon rosewater essence (optional)
  • 250g punnet strawberries, quartered
  1. Place ½ cup juice and gelatine into a 1-litre microwave safe jug. Microwave on high for 1 minute to boil and dissolve gelatine.
  2. Mix well while pouring in remaining juice and essence.
  3. Divide fruit among four 250ml (1-cup) capacity serving glasses.
  4. Pour juice over fruit and carefully stir with a teaspoon to distribute fruit through jelly.
  5. Cover each glass with plastic wrap and refrigerate for 4 hours or overnight until set.

Hint

Rosewater essence is found in baking aisle of supermarket with other flavourings and vanilla. It is inexpensive and adds a subtle sophisticated ‘Turkish delight’ flavour.

Alternatives

  • Replace strawberries with 300g frozen mixed berries or blueberries

Storage Suggestions

  • Store jelly covered in the fridge.
  • If left for more than 24 hours, the fruit will begin to soften in the jelly.

Equipment List

  • Microwave safe jug
  • 4 x 1 cup serving glasses
  • Teaspoon

Acknowledgements

Recipe from LiveLighter® campaign © State of Western Australia 2012 reproduced with permission.