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 (1 ½ lb) plus extra to decorate
110 g Caster Sugar (4 oz)
2 Dr. Oetker Vege-Gel Sachets x 2
450 ml Apple Juice (¾ pint)

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 metal or plastic moulds. Leave to cool then chill for at least 1 hour until firm. (They can also be left overnight).

Step 4: To serve, 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: Serve decorated with extra fruits.

1 serving = 133g

Nutritional Information for the recipe Summer Fruit Jelly

Per Serving Per 100 g / ml
Energy 628 kJ
150 kcal
381 kJ
91 kcal
Fat 0.34 g 0.20 g
Carbohydrate 34.57 g 20.95 g
Protein 0.71 g 0.43 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 metal or plastic moulds. Leave to cool then chill for at least 1 hour until firm. (They can also be left overnight).

Step 4: To serve, 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: Serve decorated with extra fruits.

1 serving = 133g

Nutritional Information for the recipe Summer Fruit Jelly

Per Serving Per 100 g / ml
Energy 628 kJ
150 kcal
381 kJ
91 kcal
Fat 0.34 g 0.20 g
Carbohydrate 34.57 g 20.95 g
Protein 0.71 g 0.43 g

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