Recipe: Homemade Jelly (From Scratch)

Healthier than Aeroplane Jelly but just as yummy, here is how to make jelly from scratch. It's very quick, simple and uses only two ingredients!

The Ingredients

I use beef gelatin in my jelly for the health benefits, but I'm sure pork gelatin would work just as well.

Regarding fruit juices, you can use any juice (apple, grape, orange, berry, lemon, or a mix) you would like - I used apple & mango juice for this recipe.

Many people say that you shouldn't use fruit juices such as pineapple, papaya, kiwi, mango, or guava for making jelly, as these specific fruits contain an enzyme that breaks down the gelatin and prevents the jelly from ever setting. However, I have recently heard that cooking those fruits actually inactivates that enzyme and allows the juice to set with the gelatine. I haven't experimented with using only one of those juices myself yet, but I certainly will!

Homemade Jelly (From Scratch)

Ingredients:

• 4 cups (1 Litre; 1000mL) fruit juice (see above)

• 25g gelatine powder

• Whipped cream, if desired

Directions:

1. Gently warm fruit juice in a large saucepan. When the side of the pan is hot to the touch, remove from heat.

2. Whisk gelatine thoroughly into the warm juice.

3. Pour into desired dish to set (moulds, a serving bowl, a storage container...).

4. Refrigerate for 4 hours or until set.

5. Serve with whipped cream or vanilla custard, if desired.

Cooking time: 10 mins

Serves: 4 (250mL servings) - 8 (125mL servings)