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.
Jewel cookies were my fave type of cookie when I was growing up from The Cookie Man! I couldn’t find a mixed packet of jewel type lollies – the closest I could find was mini red frogs, which is great- considering the red lollies always get eaten first anyway, right?!
This is made easy as it is a ‘chuck in all ingredients and mix’ type of recipe, which I am a HUGE fan of!!! These cookies are MELT IN YOUR MOUTH type cookies – sooo delicious, however with little toddler fingers, it is best to be eaten outside as melt in your mouth cookies = lots of crumbs!!! 🙂
You can use any type of jube/chewy like lolly in the middle – if you want everything homemade, you could also use my Jube Lollies on it too, which would be AMAZING!
Add all ingredients to the bowl.
Mix 15 seconds/Speed 4.
Roll teaspoon sized balls onto a lined baking tray.
Press a lolly into the centre of each ball of cookie dough.
I LOVE making fun stuff like this!!! These Jube Lollies are pretty spot on to the store bought stuff!!
This tastes like Jube lollies (minus the sugar coating) and the longer you leave it out to dry, it gets chewier, like a fruit pastille. The blueberry ones taste like the Lifesavers Blackcurrant Pastilles!!!
I realllly wanted to have this with a sugar coating, however the sugar sweats off soon after you put it on! If you really wanted to eat it with the sugar coating you would need to roll and eat/serve it straight away! All the sweets that I have made so far (Marshmallows and Turkish Delight) seem to all sweat off the sugar/icing sugar, so it must be some candy making magic or some sort of preservative to keep it on.
I’ve tried these with blueberries, strawberries and mandarins – which reflects really nicely in the Jube Lollies giving them a beautiful fruity taste! You try these with any type of berry or citrus flavour – if you do a few batches like this, the different colours look amazing together!!
The jam setting sugar along with the gelatine helps set the Jube Lollies to its lolly like texture. Jam setting sugar can be found in the sugar/baking section in the supermarket.
If you want a healthy sugar free lolly alternative, try my Fruit Jelly Lollies (I love these, however these Jube lollies taste and have the texture of storebought lollies!)
Add fruit in bowl.
Blitz 5 seconds/Speed 5. Scrape down.
Cook 4 minutes/100 degrees/Speed 2.
Strain puree through a sieve.
Give your bowl a quick rinse to remove any excess fruit seeds/skin etc.
Add sieved puree, water, jam sugar, lemon juice and gelatine into bowl.
Cook 4 minutes/90 degrees/Speed 2.
Remove MC…
…and cook 5 minutes/Varoma/Speed 2/MC off
Pour into silicon pan/lined pan and leave to set for a few hours/overnight.
(Set for a few hours/overnight)
Once set, cut into small squares.
Optional – Leave out on a plate/wire baking rack to dry out further for a few hours (it get’s chewier the longer you leave it).
Store in an airtight container in a cool place/fridge.
Experimenting with sugar coating and cornflour coating (I found the plain to be the best!)
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.
