Leftover gelatine jelly
A few weeks back, the most wonderful Laura Reduction Rader messaged me and asked if I’d like to take ownership of a packet of leaf gelatine from a recent Olio stash that she had. As a vegan, that was one leftover Laura couldn’t shift and lucky me, I got it! Hoo-bloody-ra!
A packet of way outta date gelatine arrived and, like anyone a little stumped, I put it on my desk and had a think. And a think.
I didn’t research about whether or not the gelatine was safe. A product so highly processed and stable (i.e. it’s not ‘live’ like yoghurt, more like a spice or pasta) and still sealed in its original packaging … honestly I’ve probably eaten ancient gelatine many times. I’m in full health and have a lifetime of eating questionable s=food stuffs. If pregnant, or poorly or elderly or feeding little ones, use your own judgement.
When my kids were little I’d sometimes make them jelly from scratch because I was always trying to make sure they ate more fruit & veg (and, honestly, trying to avoid sugar. Now the eldest eats it from a packet with a spoon…). Homemade jelly, often with some segments of orange stirred through, would be made once, and then not again for yonks. It just felt an effort, and juice isn’t that cheap.
But sometimes we buy a pack of gelatine, or feta, or peppers, for *one* thing and then the rest is just a proper pain in the arse. So this week we’re all about gelatine (yes, if you’d asked me 20, 15 or even 10 years ago, I wouldn’t have thought my life would rely so much on leftovers).
If you’ve ever experimented with jelly, and like some fruit juice, get creative and make layers and have fun. Or be like me. Just make it and add hundreds and thousands and eat it at 11am when you should be working but the jelly is calling…
- for every 1 leaf gelatine
- you need 140ml fruit juice
- Measuring jug
- Plate/shallow bowl
- Bowls for jelly!
- If you have 2 leaves of gelatine, you'll need around 280 ml juice, 3 leaves 420 ml and so on
- Take the gelatine leaves, snip them up
- Place them on a plate/shallow bowl and cover with cold water. Leave for 5 minutes
- In a saucepan, gently heat the juice. Don't let it boil as boiled fruit tastes nasty
- After 5 minutes squeeze the water from the gelatine. Place the gelatine leaves into the hot juice
- Using a whisk or spoon, stir the gelatine in until fully melted
- Pour into the serving bowl and leave to cool to room temperature
- When room temperature, place in the fridge & leave to set
- Will keep for up to a week or so but best eaten within a couple of days