Raspberry and Apple Jelly
Quantity: 4 serves
- 2 cups 500 ml sparkling apple juice
- 1 cup frozen raspberries
- 7 gelatine leaves
Place the sparkling apple juice and the raspberries into a medium saucepan and bring it to the boil over a medium heat before reducing it to simmer. Simmer for 5 minutes.
Remove from heat and allow to steep for 15 minutes.
Strain and return the juice to a clean pan. Discard the solids.
Place the gelatin leaves into a dish and cover with cold water. Allow to stand for five minutes, or until they are soft and squishy.
Heat the juice over medium heat until just boiling. Remove from the heat, squeeze the excess liquid from the gelatine leaves and add the leaves to the juice. Stir until dissolved.
Allow to cool a little, then pour strained juice into moulds or a dish.
Refrigerate for 3-4 hours, or overnight, to set.
- If you would like to suspend fruit in your jelly. Pour a little of the cooled mixture into your chosen moulds or dish and allow it to just set in the refrigerator. Arrange a layer of your fruit on top, then just cover with more of the jelly mixture. Refrigerate until set. Continue to build up layers until you have used all of your jelly mixture.
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