This is officially my first recipe since having the girls and living life with 4 kids!!! This is a simple recipe mainly because the boys are OBSESSED with Ribena at the moment and OBSESSED with lollies. So I thought I would combine the 2 for a fun summer snack! I also have a different version of jelly lollies made with fruit juice – Fruit Juice Jelly Lollies.
Add all ingredients into bowl.
Heat 4 minutes/50 degrees/Speed 2.
Pour into silicon moulds and place in fridge for a few hours to set.
Add all ingredients into bowl - heat 4 minutes/50 degrees/Speed 2.
3
Pour into silicon moulds and place in fridge for a few hours to set.
4
METHOD (Stovetop):
5
Add all ingredients into a small pot, heat on low to medium heat, stirring constantly until you can see the gelatine granules have melted in.
6
Pour into silicon moulds and place in fridge for a few hours to set.
Notes
TO STORE: Place in an airtight container. You can leave this on the bench for the few days (in cooler weather), however these last a few weeks in the fridge.
**The jelly lollies have a crunchier/firmer texture when kept in the fridge and a wobbly softer texture when kept out on the bench.
***You can easily pop these out of silicon moulds, but if they have a more delicate design you can place these in the freezer for it to pop out easier.
****You can use any other cordial you have instead of Ribena.
This is a delicious variation of my No Bake Mango Mousse Slice! Summer is plentiful of beautiful fresh fruits, including cherries, so I thought they would be PERFECT in this no bake slice! YUM!
Prepare and add cherries into a large baking pan/roasting tray.
Add the 2 x jelly packets, gelatine powder and water in bowl.
400 grams fresh cherries (pitted/cut in half with seed removed)
1 x packet strawberry jelly
1 x packet raspberry jelly
10 grams gelatine powder
500 grams water
1 x can evaporated milk (approx. 375 grams)
2 x eggs
Instructions
1
METHOD (THERMOMIX):
2
Prepare and add cherries into a large baking pan/roasting tray.
3
Add the 2 x jelly packets, gelatine powder and water in bowl. Heat 4 minutes/50 degrees/Speed 2.
4
Add evaporated milk and eggs. Mix 10 seconds/Speed 4.
5
Pour over cherries and set in fridge overnight.
6
Cut up in slices and serve chilled.
7
METHOD (NON THERMOMIX):
8
Prepare and add cherries into a large baking pan/roasting tray.
9
Add the 2 x jelly packets, gelatine powder in a large bowl. Mix with 500 grams boiling water until jelly crystals dissolve.
10
Add evaporated milk and eggs and mix until mixture well combined.
11
Pour over cherries and set in fridge overnight.
12
Cut up in slices and serve chilled.
Notes
*The cherries without seed weighs approx. 380 grams.
**You can use different types of fruit/berries instead of the cherries.
***This works with other flavours of jelly - however it looks better with red coloured jelly (looks nice with the cherries!)
This is my mum’s recipe that I have grown up with!! My family has this regularly when Mango’s are in season! This is a refreshing and delicious dessert, snack or a ‘bring a plate’ dish in summer! It is a super simple dish and a hit with everyone in the family!!
Prepare and add mangoes into a large baking pan/roasting tray.
Add the 2 x jelly packets, gelatine powder and water in bowl.
2 mangoes (peeled, seed removed and roughly diced)
1 x packet pineapple jelly
1 x packet orange jelly
10 grams gelatine powder
500 grams water
1 x can evaporated milk (approx. 375 grams)
2 x eggs
Instructions
1
METHOD (THERMOMIX):
2
Prepare and add mangoes into a large baking pan/roasting tray.
3
Add the 2 x jelly packets, gelatine powder and water in bowl. Heat 4 minutes/50 degrees/Speed 2.
4
Add evaporated milk and eggs. Mix 10 seconds/Speed 4.
5
Pour over mangoes and set in fridge overnight.
6
Cut up in slices and serve chilled.
7
METHOD (NON THERMOMIX):
8
Prepare and add mangoes into a large baking pan/roasting tray.
9
Add the 2 x jelly packets, gelatine powder in a large bowl. Mix with 500 grams boiling water until jelly crystals dissolve.
10
Add evaporated milk and eggs and mix until mixture well combined.
11
Pour over mangoes and set in fridge overnight.
12
Cut up in slices and serve chilled.
Notes
*This works with other flavours of jelly - however it looks better with orange/yellow coloured jelly - i.e. lemon, mango, passionfruit, pineapple, orange.
This is perfect during strawberry season – this uses 2 x 250 punnets of strawberries! The combination of chocolate and strawberry is delicious – like a chocolate dipped strawberry in a jelly slice! The sweetness of the chocolate biscuit base pairs nicely with the strawberry flavours. Plus the natural red colour from the strawberries looks amazing!
This is sooo preetttyy!!! A fun, healthier and delicious alternative to a ‘normal’ cake! This is perfect if you want a nut free, dairy free, egg free and gluten free cake!!!
You can use different flavour combinations. With this batch I used an 825 gram can of Peaches with coconut water for the jelly flavour. I like using coconut water or a light coloured juice so you can see through to the fruit, however any juice will look amazing and beautifully glossy!
Flavoured jelly packets usually state not to use pineapple, kiwifruit or paw paw or the jelly will not set. So try fruits like peaches, pears, apricots and lychees if using canned fruit, and you can also use a combination of fresh fruit too.
This is firm, but with a little bit of jelly wobble so it can be cut and hold a shape when upturned from the mould. If you want something that sets firmer to use small silicon moulds, try the Fruit Juice Jelly Lollies recipe. If you like wobbly jelly like Aeroplane jelly to scoop out from a cup, try the Fruit Jelly Cup recipe.
You can use more or less honey (or other sweetener) depending on your taste – it will depend on the flavour combination of canned fruit with juice or syrup, using fresh fruit, and the type of juice (or coconut water) you use. I find that more honey is required (approx. 100 grams) when using canned fruit with JUICE, and less is required (approx. 50 grams) when using canned fruit with SYRUP. But before you pour it in the mould, have a taste to check if it is sweet enough, and you can always add a little bit more.
This works best with any silicon mould as you do not need to line or spray it. Cooking spray will ruin the crisp and sharp clear jelly and may leak into the jelly creating small bubbles or opaqueness.
This heart silicon mould is from Ikea (I’m a sucker for silicon moulds, so I couldn’t resist getting this!)
Strain the juice/syrup away from the canned fruit into a separate jug.
Place the fruit into mould.
Add the drained juice + additional juice of choice (1000 grams total), honey and gelatine into bowl.
Mix – 4 minutes/50 degrees/Speed 2.
Pour jelly mixture into mould
Use a spatula to move the fruit around a bit, and place in fridge for a few hours to set.
Once set,
Peel the edge of the jelly from the sides of the mould.
Canned fruit in juice/syrup (Separate the fruit and juice) or fresh fruit
1000 grams juice (including drained juice from the canned fruit)
50 to 100 grams honey**
40 grams edible gelatine
Instructions
1
METHOD (Thermomix):
2
Strain the juice/syrup away from the canned fruit into a separate jug.
3
Place the fruit into mould.
4
Add the drained juice + additional juice of choice (1000 grams juice in total), honey and gelatine into bowl. Mix - 4 minutes/50 degrees/Speed 2.
5
Pour jelly mixture into mould and place in fridge for a few hours to set.
6
METHOD (Stovetop):
7
Strain the juice away from the canned fruit into a separate jug.
8
Place the fruit into mould.
9
Add the drained juice + additional juice of choice (1000 grams juice in total), honey and gelatine into a medium pot, heat on low to medium heat, stirring constantly until you can see gelatine granules have melted in.
10
Pour jelly mixture into mould and place in fridge for a few hours to set.
Notes
**the amount of honey can be altered depending on your taste/type of juice/canned fruit. As a guide, if using canned fruit with SYRUP - use 50 grams honey; if using canned fruit with JUICE - use 100 grams honey. You can also use any other sweetener i.e. rice malt syrup, maple syrup etc.
A healthier and homemade alternative to the packet fruit and jelly cups! This has the texture/wobbliness of Aeroplane jelly – and you can customise it however you like with different types of canned fruit and fruit juices!
I usually have a tin of fruit in the pantry – peaches, pears, fruit salad etc as a back up for when I don’t have fresh fruit at home/the fruit has gone manky, or if I just feel like tinned fruit with yoghurt, whipped cream or icecream, since it is consistently delicious!
You can use different flavour combinations. With one of these batches I used a 825 gram can of Fruit Salad and topped up with tropical fruit juice, and another batch I used a 560 gram can of pitted Lychees and topped up with coconut water.
Flavoured jelly packets usually state not to use pineapple, kiwifruit or paw paw or the jelly will not set. Note that the canned fruit salad has a few pineapple pieces – the jelly still sets (it is slightly sloppier than without the pineapple) however you will need to leave it in the cups (it is too sloppy for moulds – if you want to use moulds use the Fruit Juice Jelly Lollies recipe).
You can pour this into individual cups, or into one big bowl and scoop out pieces.
You can use any type of canned fruit, and can also use fresh fruit instead of the canned fruit.
Strain the juice away from the canned fruit into a separate jug.
Place the fruit into cups.
Add the drained juice…
…+ additional juice of choice (1000 grams total), honey and gelatine into bowl.
Canned fruit in natural juice of your choice (Separate the fruit and juice)
1000 grams juice of your choice (including drained juice from the canned fruit)
30 grams honey
20 grams edible gelatine
Instructions
1
METHOD (Thermomix):
2
Strain the juice away from the canned fruit into a separate jug.
3
Place the fruit into cups.
4
Add the drained juice + additional juice of choice (1000 grams total), honey and gelatine into bowl. Mix - 4 minutes/50 degrees/Speed 2.
5
Pour jelly mixture into cups and set in fridge for a few hours.
6
METHOD (Stovetop):
7
Strain the juice away from the canned fruit into a separate jug.
8
Place the fruit into cups.
9
Add the drained juice + additional juice of choice (1000 grams total), honey and gelatine into a medium pot, heat on low to medium heat, stirring constantly until you can see gelatine granules have melted in.
10
Pour jelly mixture into cups and set in fridge for a few hours.
Add all ingredients into bowl - heat 4 minutes/50 degrees/Speed 2.
3
Pour into silicon moulds and place in fridge for a few hours to set.
4
METHOD (Stovetop):
5
Add all ingredients into a small pot, heat on low to medium heat, stirring constantly until you can see gelatine granules have melted in.
6
Pour into silicon moulds and place in fridge for a few hours to set.
Notes
TO STORE: Place in an airtight container. You can leave this on the bench for a few days, however these last a few weeks in the fridge.
***The jelly drops have a crunchier/firmer texture when kept in the fridge, and a wobbly/softer texture when kept out on the bench.
These are sooooo delicious and easy to make! I can eat one batch in one sitting!! You can use any type of fruit juice and make these look really funky with different types of moulds. I find this works best with silicon moulds as they just pop out without requiring any cooking sprays.
Add all ingredients into bowl
Heat 4 minutes/50 degrees/Speed 2
Pour into silicon moulds
…and place in fridge for a few hours to set.
TIP: put the moulds on a chopping board in the fridge so it sits flat and is easier to transfer without spillage
(L) with cooking spray, (R) without cooking spray
Don’t bother with greasing the silicon moulds with cooking spray!! They come out the same, and has a much smoother finish without it!
30 - 60 grams honey (or maple syrup/rice malt syrup/agave syrup) (depends on your taste/noting some juices are sweeter than others)
35 grams edible gelatine
Instructions
1
METHOD (Thermomix):
2
Add all ingredients into bowl - heat 4 minutes/50 degrees/Speed 2.
3
Pour into silicon moulds and place in fridge for a few hours to set.
4
METHOD (Stovetop):
5
Add all ingredients into a small pot, heat on low to medium heat, stirring constantly until you can see gelatine granules have melted in.
6
Pour into silicon moulds and place in fridge for a few hours to set.
Notes
TO STORE: Place in an airtight container. You can leave this on the bench for a few days, however these last a few weeks in the fridge.
***The jelly lollies have a crunchier/firmer texture when kept in the fridge, and a wobbly/softer texture when kept out on the bench.
