Strawberry fruit jellies

by Ed Halmagyi


  • 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