Fruit Jam Jellies RecipeOrigin: Britain Period: Traditional |
|
These are classic jelly sweets based on fruit jam and set with gelatine. They're an excellent way of using any excess autumn jams or any left-over jam. Ingredients:
240ml jam (any fruit jam will do, just check out the Jams, Preserves and Pickles page for ideas) 
Fruit Jam Jellies Preparation:Method:Combine the jam, water, sugar, gelatine, food colour and citric acid in a large (about 21) saucepan. Place over medium heat and cook, stirring constantly with a wooden spoon, until the mixture just come to a boil. Allow to boil for 2 minutes, stirring all the time to prevent scorching, then pour the contents of the pan into a 22 x 12cm loaf tin that's been well buttered. Allow the mixture to cool then refrigerate for 3 hours, or until the contents of the pan are set firmly. Lightly dust the top of a sheet of waxed paper with the cornflour then, using a spatula, loosed the fruit jelly from the pan and turn it out onto the waxed paper. Cut into 3cm squares and roll these in the icing sugar to coat them evenly. Store in an air-tight container. |
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Fruit Jam Jellies to your online bookmark site: 
|
|
More British recipes... More European recipes... More snack recipes... More recipes for Fruit... |
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Other recipes with fruit and sugar as primary ingredients: Chuchkella Pineapple Roast Ham Duck with Tamarillo Sauce Damson Plum Chiffon Pie Sour Lemon Drops Pineapple Preserve Glazed Ham Jam Tomato Coch Greengage Marmalade Lúðusúpa Chilled Blackcurrant Soup Plum Eve's Pudding Bengali Pineapple Chutney Orange Wakame Salad Pineapple Preserve Viennese Braised Red Cabbage Fruited Sponge Cake Cape Cod Oatmeal Cookies Last-minute Sauce Blackberry Mead Cath Fôr gyda Oren a Chennin Papaya with Port Wine Blackberry Milk Pudding Sultana (Golden Raisin) Filling Nettle Syrup Apricot Buttercream Icing Kalbfleisch-Koteletts mit Kirschsoße Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
