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Fruit jelly jewels

Fruit jelly jewels

Guilt-free treat … these fruit jelly jewels are a perfect healthy treat for kids and adults alike.

It’s Molly’s first birthday in a few weeks (ahhh has it really come that quickly?!?!?!).

We’re having a party for her (and p.s. while we’re on the topic, I guess it’s sort of my party too seeing as Molly was born on my birthday). But most party food is packed with sugar and salt. So I’m on a mission at the moment to create fun treat food that I can serve at her party.

These fruit jelly jewels are a great treat for kids (and adults) and are also SUPER simple to make.

I make these without gelatine – so they are suitable for vegetarians too.

 

You can substitute with gelatine if you prefer (however a quick Google of how gelatine is made and what it’s made from might put you off). You should be able to find a vegetarian substitute for gelatine in your local supermarket or health food store. I use the Queen Jel-It-In brand which is sold in the major supermarkets.

Literally the world is your oyster with these little delights. You can use any fruit juice and fruit that takes your fancy, as long as the fruit you choose won’t spoil from the heat of the mixture.

I used apple and pineapple juice with pineapple pieces and apple, pear and strawberry  juice with raspberries for mine.

You will need silicone moulds for this recipe.

Enjoy!

Lanai xx

 

Ingredients

Raspberry fruit jelly jewels

500ml of apple/berry juice (I used apple, pear and strawberry)

Two handfuls of raspberries

16g vegetarian gelatine substitute (two sachets if using Jel-It-In)

Pineapple fruit jelly jewels 

500ml pineapple juice or apple and pineapple juice

1/4 tin pineapple pieces in natural juice, or 1/4 small fresh pineapple

16g vegetarian gelatine substitute (two sachets if using Jel-It-In)

 

Method 

1. Mix juice and gelatine substitute together in a saucepan.

2. For raspberry jewels add one handful of raspberries to mixture and cut remaining raspberries into small pieces. If making pineapple jewels cut pineapple into small bite sized pieces.

3. Place fruit pieces in the bottom of the moulds.

Fruit jelly jewels4. Place juice mixture over high heat and bring to the boil. Make sure you are stirring the mixture regularly to avoid it burning on the bottom of the pan. Once it reaches boiling point turn down heat and simmer for a few minutes.

5. Remove from heat and stir mixture until all the bubbles dissipate.

6. Pour juice mixture over fruit in moulds, working quickly as the mixture sets at room temperature.

Fruit jelly jewels7. Leave to sit for several minutes before placing in the fridge for an hour.

Fruit jelly jewels8. Remove jellies from moulds and eat!

 

Handy tips 

If the mixture doesn’t set properly after an hour place jellies back into the saucepan and heat with some extra gelatine mixture. Repeat from step 4.

You can use any fruit juice/fruit combination you choose, just make sure the fruit you choose won’t spoil from the heat of the mixture.

If you prefer to use gelatine you can substitute.

 

Fruit jelly jewels
Author: 
Recipe type: Snack/party
 
Ingredients
  • Raspberry fruit jelly jewels
  • 500ml of apple/berry juice (I used apple, pear and strawberry)
  • Two handfuls of raspberries
  • 16g vegetarian gelatine substitute (two sachets if using Jel-It-In)
  • Pineapple fruit jelly jewels
  • 500ml pineapple juice or apple and pineapple juice
  • ¼ tin pineapple pieces in natural juice, or ¼ small fresh pineapple
  • 16g vegetarian gelatine substitute (two sachets if using Jel-It-In)
Instructions
  1. Mix juice and gelatine substitute together in a saucepan.
  2. For raspberry jewels add one handful of raspberries to mixture and cut remaining raspberries into small pieces. If making pineapple jewels cut pineapple into small bite sized pieces.
  3. Place fruit pieces in the bottom of the moulds.
  4. Place juice mixture over high heat and bring to the boil. Make sure you are stirring the mixture regularly to avoid it burning on the bottom of the pan. Once it reaches boiling point turn down heat and simmer for a few minutes.
  5. Remove from heat and stir mixture until all the bubbles dissipate.
  6. Pour juice mixture over fruit in moulds, working quickly as the mixture sets at room temperature.
  7. Leave to sit for several minutes before placing in the fridge for an hour.
  8. Remove jellies from moulds and eat!
 

 




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