Summer Fruit Jelly

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This refreshing jelly recipe is perfect for using up a large quantity of soft fruits particularly any that are slightly squashed or mushy.

6 - 10 servings

Easy 20 Minutes

Ingredients

Ingredients

For the recipe  Summer Fruit Jelly

For the Jellies:

750 g Fresh Mixed Berries
110 g Caster Sugar
2 Dr. Oetker Vege-Gel Sachets
450 ml Apple Juice

To Decorate:

150 ml Whipping Cream
50 g Fresh Mixed Berries (handful)
Dr. Oetker Chocolatey Mix

preparation

Preparation

Summer Fruit Jelly

Step 1: Hull the strawberries and string the redcurrants. Blend the fruits and sugar to a puree using a food processor or blender. Strain through a sieve to remove the seeds.

Step 2: Sprinkle the Vege-Gel over the apple juice in a saucepan and stir thoroughly until completely dissolved and the liquid appears to thicken.

Step 3: Add the fruit puree and reheat until almost boiling. Ladle or pour into individual glasses or jelly moulds. Leave to cool then chill for at least 1 hour until firm. (They can also be left overnight).

Step 4: To serve, if using jelly moulds fill a bowl with very hot water and dip the moulds, one at a time into the water for 2-3 seconds. Invert onto serving places. (Avoid dipping the moulds for too long or the jellies will start to soften). 

Step 5: Whip the cream and pipe a swirl of cream on top of each jelly and add some fresh berries. Finish with a sprinkling of chocolate sprinkles! 

Nutritional Information for the recipe Summer Fruit Jelly

Per Serving Per 100 g / ml
Energy 950 kJ
227 kcal
498 kJ
119 kcal
Fat 7.71 g 4.04 g
Carbohydrate 36.67 g 19.20 g
Protein 1.16 g 0.61 g

preparation

Preparation

Summer Fruit Jelly

Step 1: Hull the strawberries and string the redcurrants. Blend the fruits and sugar to a puree using a food processor or blender. Strain through a sieve to remove the seeds.

Step 2: Sprinkle the Vege-Gel over the apple juice in a saucepan and stir thoroughly until completely dissolved and the liquid appears to thicken.

Step 3: Add the fruit puree and reheat until almost boiling. Ladle or pour into individual glasses or jelly moulds. Leave to cool then chill for at least 1 hour until firm. (They can also be left overnight).

Step 4: To serve, if using jelly moulds fill a bowl with very hot water and dip the moulds, one at a time into the water for 2-3 seconds. Invert onto serving places. (Avoid dipping the moulds for too long or the jellies will start to soften). 

Step 5: Whip the cream and pipe a swirl of cream on top of each jelly and add some fresh berries. Finish with a sprinkling of chocolate sprinkles! 

Nutritional Information for the recipe Summer Fruit Jelly

Per Serving Per 100 g / ml
Energy 950 kJ
227 kcal
498 kJ
119 kcal
Fat 7.71 g 4.04 g
Carbohydrate 36.67 g 19.20 g
Protein 1.16 g 0.61 g
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