Fruit Jelly
Jelly
Bright, bouncy jelly made with real fruit juice — a simple introduction to gelatin and dessert setting science.
Equipment
- saucepan
- Chopping Board
- Chef’s knife
- Wooden spoon
- Measuring Jug
- Tablespoon
- 4 pudding cups or jelly moulds
- Fine sieve (optional, for smooth juice)
- Blender for watermelon if using
Ingredients
- 150 ml orange juice - 3 oranges
- OR flesh from ½ seedless watermelon blended and strained
- 20 g caster sugar
- 1 tbsp powered halal gelatin
- 30 ml water
Instructions
Prepare your fruit
- If using oranges: cut in half and juice them (remove pips).
- If using watermelon: chop into chunks and blend in a blender. Strain to remove pulp for a smoother jelly.
Measure and mix gelatin
- In a small saucepan add the juice then sprinkle over the powdered halal gelatin into the juice.
- Let it sit for 5 minutes to bloom.
- Place the saucepan on the stove
- Add the caster sugar and water.
- Gently heat on low (no 3) until the sugar and the gelatine dissolves. Do not boil.
- Remove the saucepan from heat.
- Pour the mixture evenly into 4 pudding cups or small bowls.
- Allow to set
- then refrigerate for at least 2–3 hours until set.
Decorate and serve (optional)
- Add whipped cream and sprinkles or gold dust for a party-ready look.
Nutrition
Calories: 171kcalCarbohydrates: 36gProtein: 7gFat: 0.4gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 17mgPotassium: 316mgFiber: 0.3gSugar: 33gVitamin A: 314IUVitamin C: 79mgCalcium: 22mgIron: 0.4mg
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