Strawberry fruit jellies
Once you’ve learned the recipe for one flavour, you’ve learned the recipe for all of them. Regardless of what is in your shops or blossoming in your yard, you can prepare homemade sweets that will thrill your friends and family while celebrating your cunning as a cook!
- 2 Granny smith apples, peeled and diced
- 300g strawberries, chopped
- 240g glucose syrup
- 50g (1 sachet) Jamsetta*
- 330g white sugar
- 2 tsp lemon juice
- extra white sugar for coating
1 Put the apples in a small saucepan with ¼ cup water and cook over a low heat for 30 minutes, until very soft and dry. Add the strawberries and 1/3 of the glucose and purée until very smooth with a stick blender. Mix in the Jamsetta and whisk briefly.
2 Set over a moderate heat and bring to a boil, stirring often, the add the sugar. Boil again, stirring constantly. Pour in the remaining glucose and cook to 108°C, about 10 minutes. Remove from the heat.
3 Mix in the lemon juice, then pour into a lined 27cm x 17cm slice pan and set aside to cool for 1 hour (overnight is better) but do not refrigerate.
4 Cut into squares with a lightly oiled knife, then roll in extra white sugar just prior to serving.
COOK’S NOTES: If not using immediately, store with no sugar coating in an airtight container.
* or 10g powdered pectin and 40g caster sugar