Fruit Jelly

Ben Spalding

Ben Spalding

11th January 2011

Fruit Jelly

Fruit Jelly

Ingredients

  • 1kg fruit boiron (mango, raspberry)
  • 1kg caster sugar
  • 65g pectin

Method

Prepare a clingfilm lined small shallow gastro tray
Cook all together in a saucepan, whisking until it reaches 108c
Pour into the tray, and bang on the bench to smooth out lines
Set in the fridge for 2 hours until set
Remove and Cut with a hot knife
Then sprinkle with caster sugar until coated, keep in a airtight container for 2 days