Home made jelly tastes completely different from the store-bought jelly crystals. The little secret that I’m going to let you in on is that it is just as easy as pouring in some boiling water and mixing. Ok, maybe there are a few more steps, but I’ll get to that in a moment.
Recently I took some orange and passionfruit jelly to a friend’s place for after dinner. They turned their nose up and missed out. Later they found out that it was home made and regretted not trying it. Please don’t make the same mistake.
We’ve had the odd alpine strawberry from our hanging basket. They taste of sweet sorbet but would never sell in the shops because they are no bigger then my smallest fingernail. The strawberry seeds we planted in the vegetable beds haven’t shown up, which doesn’t really matter because the melons have happily taken over the space and spilling over the sides!
1 cup of fruit juice
1 cup of boiling water
4 tsps gelatine (or equivalent agar agar)
- Squeeze fruit to make one cup of juice.
- Strain the juice through a sieve to remove seeds and/or pulp. (optional)
- Add sugar if needed to taste. Usually about 1 tbsp.
- Add boiling water to a cup and then quickly mix in gelatine with a fork.
- Combine the gelatine and juice mixture.
- Pour in to molds and set in fridge overnight.
Note: I’ve used this recipe with lots of different fruit juices. It’s a great way to get rid of lots of passionfruit and withhold the seeds. Experiment and let me know what you try.