Summer Jelly Recipe
Ingredients
| 4 apricots, stoned and halved | ||
| 100 g/3 1/2 oz green grapes | ||
| 250 g/8 oz strawberries, hulled and halved | ||
| 250 g/8 oz fresh or no-added-sugar canned cherries, stoned | ||
| 60 g/2 oz gelatin dissolved in | ||
| 125 ml / 4 fl oz hot water, cooled | ||
| 200 ml / 7 fI oz water | ||
| 900 ml / 1 1/2 pt no-added-sugar apple juice | ||
Directions
1. Place apricots, grapes, strawberries and cherries in a bowl and toss to combine.
2. Place gelatin mixture, water and apple juice in a bowl and mix to combine. Pour one-quarter of the mixture into a lightly oiled 1 / 1 3/4 liter capacity mould and top with one-quarter of the fruit. Refrigerate until set.
3. Repeat with remaining liquid and fruit. When jelly is set, unmould and serve garnished with extra fruit if desired.
2. Place gelatin mixture, water and apple juice in a bowl and mix to combine. Pour one-quarter of the mixture into a lightly oiled 1 / 1 3/4 liter capacity mould and top with one-quarter of the fruit. Refrigerate until set.
3. Repeat with remaining liquid and fruit. When jelly is set, unmould and serve garnished with extra fruit if desired.
Chef
