Berry Fruit Jelly

Ingredients

• 2 cups no-added-sugar apple and blackcurrant juice
• 3 teaspoon powdered gelatine
• 1/2 teaspoon rosewater essence, optional
• 250g strawberries, green tops removed and quartered or 300g frozen mixed berries or blueberries.

Method

1. Place ½ cup juice and gelatine into a 1-litre microwave safe jug. Microwave on HIGH for 1 minute to boil and dissolve gelatine.
2. Mix well while pouring in remaining juice and essence.
3. Divide fruit among four 250ml (1-cup) capacity serving glasses.
4. Pour juice over fruit and carefully stir with a teaspoon to distribute fruit through jelly.
5. Cover each glass with plastic wrap and refrigerate for 4 hours or overnight until set.

Tips

• These jellies are best made 6 to 8 hours before serving. If left for more than 24 hours, the fruit will begin to soften in the jelly.
• Rosewater essence is found in baking aisle of supermarket with other flavourings and vanilla. It is inexpensive and adds a subtle sophisticated ‘Turkish delight’ flavour.