Jelly

One of our staple snacks around here are cups of fruit juice jelly. Vegetarians avert you eyes.

I make a few batches per week and they are great for lunch boxes and just all round anytime snacks. The recipe I use is adapted from one I found on Pecan Bread, but I do it a little differently, mostly because I have been unable to find gelatin without preservative 220 in it, so I boil it to get rid of that. It is pretty simple, but it took me a while to find the right method for me so I thought I would share it here. Apart from the 220, which should boil off, if you use pure juice they are sugar and additive free.

Fruit Jelly Cups
2 tbs powdered gelatin
2 cups of water
2 cups of fruit juice (any flavour)

Boil one cup of water and mix with the gelatin in a saucepan. Boil rapidly for a few minutes. Remove from heat and add the second cup of cold water and the two cups of cold fruit juice. Stir until well combined and pour into molds. Set in fridge. Because it is made with mostly cold liquids it sets quite quickly.

So far I have only used bottled juices but I am looking forward to trying it with fresh pressed pear and apple juice.