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FRUIT  JELLY

This recipe is very useful for using up the fruit juice from your second quality, “pippy” fruit, such as Raspberries, Gooseberries, Blackcurrants, Blackberries.


Prepare the fruit juice by placing the fruit with a little water in a stainless steel pan, bring up to the boil to kill off any bacteria, and simmer for 5 mins or until the fruit is soft. Place the fruit into a sieve and allow to drip into a bowl. Allow to cool.


Make up a mixture of fruit juice diluted with water to taste (otherwise the resulting jelly can be too acidic and not set). Place a max of 400 ml or ¾ pint of the mixture into a stainless steel pan. Sprinkle with a sachet of “Vege-gel” ( a vegetarian jelly), and stir until dissolved. Add sugar to taste, or sprinkle low-calorie sweetener to taste at this stage. Bring to the boil and pour into a suitable container or mould and allow to get cold.


You can add a few fresh berries to the pan, just before it reaches the boil.

You can replace the “Vege-gel” with gelatine in accordance with the manufacture’s instructions.


Storage of the jelly. The jelly will store in a fridge for a couple of days.

GARNISHED FRESH FRUIT JELLY