Fruit jellies

Fruit jellies
Makes: 36 cubes
Prep time:
Cook time:
Total time:
  • 500 gr frozen mixed berries
  • 1 granny Smith apple
  • 150 gr water
  • 30 gr lemon juice
  • 500 gr granulated sugar
  • 125 gr liquid pectin
  1. Line the tin with non-stick baking paper and sprinkle some sugar on the paper.
  2. In a pan, bring the berries, cored and chopped apple and water to the boil. Bubble for 10 minutes, or until the fruit is tender. Remove from the heat and purée using a stick blender. Sieve to remove the pips.
  3. Return the purée to the clean pan with the lemon and sugar. Heat gently, until the sugar has dissolved. Increase the heat and boil for 20 minutes, stirring frequently, until the mixture reaches 104°C on a sugar thermometer.
  4. Remove from the heat and stir in the pectin. Return to the heat , boil and stir for 10 minutes until the mixture reaches 106°C, then carefully pour it into the prepared tin.
  5. Scatter with a little more sugar and set aside for 2 hours, or until set.
  6. Turn out the jelly onto a sheet of non stick baking paper. Using an oiled knife, cut the jelly into 36 even cubes.
  7. Toss the jellies with a little more sugar, until coated all around. Leave to dry (overnight, if possible).
Stuff to know
This quantity will fill a shallow tray measuring 20x20 cm.
Replace the berries by a different kind of fruit.
Stir frequently to prevent the puree from catching due to its high sugar content.
Carefully respect the mentioned temperatures. The mixture needs a certain viscosity to set.