Fruit Jelly

Use up your leftover gelatine to make this healthy-ish, fruity jelly
Print Recipe
Prep Time 15 mins
Cook Time 4 hrs
Total Time 4 hrs 15 mins


  • for every 1 leaf gelatine
  • you need 140ml fruit juice


  • Measuring jug
  • Saucepan
  • 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