Layered Jelly with Fruit

Layered Jelly with Fruit Title
The past couple of months the weather has been absolutely boiling, its been to hot to be baking as much as I normally do so I thought I would do something that is No Bake… Jelly, with fresh fruit which is great for a summer treat in this heat..

You can customised this layered jelly to what ever flavour you like and add your favourite fruits.

You can make your jelly using gelatine powder or leaves and frozen fruit like my blueberry layer. Use orange or apple juice or your favourite juice.
Making your jelly with lemonade or white wine will create a great effect especially with added fruit, as your jelly will be clear and your fruit will look like bright jewels within it.

You can also make your jelly with a smoothie for an intense fruity flavour, which will also count towards your 5 a day.

You can buy your jelly to make from the supermarket either jelly cubes or powder to make it even easier. Black Cherry, Blackcurrant, Lemon, Lime, Pineapple, Mango, Strawberry.


You can make your jelly in moulds, glasses (tumblers or wine glasses), or bowls depending on the occasion for example make it in a mould or bowls for a party, or maybe put them in glasses for a dinner party.

I did blueberry, orange raspberry and lemon jelly, with blueberries, peaches and summer fruits in the jelly layers. I did the orange layer in the middle so that you could see the contrast between the blueberry and raspberry layers.

Use similar coloured fruits depending on the jelly layer, blueberries for the blue ‘blueberry layer’, peaches in the orange ‘orange layer’. You could always add contrasting fruit to your layers to give them a little pop.


Layered Jelly with Fruit

Makes 4 Pints of Jelly – so choose whatever moulds, glasses or bowls you need. 

For the Blueberry Jelly Layer – (makes 1 Pint of Jelly)
200g Blueberries, Fresh or Frozen
200ml Water – plus extra to make up to 1 pint
4 Leaves of Gelatine, cut into smaller pieces or (1 x Dr. Oetker Gelatine Sachet)
50ml Maple Syrup or (honey, agave) or use 50g Caster/ Granulated Sugar
100g Fresh Blueberries, to add to the jelly

For the Orange Jelly Layer (makes 1 Pint of Jelly)
Option 1
250ml Water – plus extra to make up to 1 pint
75g Granulated Sugar
4 Leaves of Gelatine, cut into smaller pieces or (1 x Dr. Oetker Gelatine Sachet)
250ml Orange Juice

Option 2
Orange Hartley’s Jelly – follow the instructions on the packet
Tinned Peaches or mandarin, drained & chopped

For the Raspberry Jelly Layer – (makes 1 Pint of Jelly)
Option 1

200g Raspberries, Fresh or Frozen
200ml Water – plus extra to make up to 1 pint
4 Leaves of Gelatine, cut into smaller pieces or (1 x Dr. Oetker Gelatine Sachet)
50ml Maple Syrup or (honey, agave) or use 50g Caster/ Granulated Sugar
100g Fresh Raspberries or Tinned Summer Berries, drained

Option 2
Raspberry Hartley’s Jelly – follow the instructions on the packet
Tinned Summer Berries or raspberries, drained

For the Lemon Jelly Layer (makes 1 Pint of Jelly)
Option 1
100ml Lemon Juice
100ml Orange Juice
Fresh Lemon, sliced
100ml Water – plus extra to make up to 1 pint
4 Leaves of Gelatine, cut into smaller pieces or (1 x Dr. Oetker Gelatine Sachet)
50g Granulated Sugar
100g Fresh Blueberries

Option 2 
Lemon Hartley’s Jelly – follow the instructions on the packet
100g Fresh Blueberries


For the Blueberry Layer

  1. Put the fresh or frozen blueberries in a saucepan with 200ml of water over a medium to high heat, until the blueberries have started to soften and breakdown.
    Simmering Blueberries and Water
  2. Once the blueberries have softened strain the liquid through a sieve into a measuring jug (I used a glass one as it is easy to read the measurements). Lightly press the blueberries with the back of a spoon, making sure not to squeeze any of the pulp into your blueberry liquid. Once you have got all the juice discard the squashed blueberries.
  3. Put your cut gelatine leaves into a small glass bowl, (one that you can put over a small saucepan) then add 80ml (1/3 cup) of your blueberry liquid.
  4. Place the bowl over a pan of simmering water, and stir until the gelatine leaves have completely dissolved.
  5. Pour the blueberry gelatine mixture back into your measuring jug along with your liquid sweetener (maple syrup, honey, agave etc) and stir to combine.
  6. Top your jelly mixture up with more water until it reaches 500ml (1 Pint) stir it together.
  7. Pour into your mould, glasses or bowls, then add your fresh blueberries, place in the fridge for 2-3 hours or until your jelly has set. Ready for the next layer.

For the Orange Layer
Option 1

  1. Place the water and sugar in a saucepan over a low heat and stir until all the sugar has dissolved.
  2. Sprinkle the gelatine over the water and stir in until it has dissolved.
  3. Remove the saucepan from the heat and add the orange juice, stirring it into the jelly mixture.
  4. Pour on to your previous layer in your mould or glasses, then add your peach or mandarin pieces.
  5. Then return to the fridge to set, ready for the third layer.

Option 2

  1. Chopped your orange jelly cubes into a jug and follow the instructions on the packet, to make your jelly.
  2. Pour on to your previous layer and add your chopped fruit.
  3. Return to the fridge to set.

For the Raspberry Layer
Option 1

  1. Put the fresh or frozen raspberries in a saucepan along with 200ml of water over a medium to high heat, until the raspberries have started to breakdown.
  2. Once the raspberries have softened strain the liquid through a sieve into a measuring jug (I used a glass one as it is easy to read the measurements). Lightly press the raspberries with the back of a spoon, but make sure not to squeeze any of the pulp or seeds into the raspberry liquid. Once you have got all the juice discard the raspberries.
  3. In a small bowl put your cut gelatine leaves, along with 80ml (1/3 cup) of your raspberry liquid.
  4. Place the bowl over a pan of simmering water, and stir until the gelatine leaves have completely dissolved.
  5. Pour the raspberry gelatine mixture back into your measuring jug along with your sweetener (maple syrup, honey, agave etc) and stir to combine.
  6. Top your raspberry jelly mixture up with extra water until it reaches 500ml (1 Pint) stir it together to combine.
  7. Pour on to your previous layer, then add your fresh raspberries or summer berries, place in the fridge for 2-3 hours or until your jelly has set. Ready for the final layer.

Option 2

  1. Chopped your raspberry jelly cubes into a jug and follow the instructions on the packet, to make your jelly.
  2. Pour on to your previous layer and add your summer berries or raspberries.
  3. Return to the fridge to set.

For the Lemon Layer
Option 1

  1. Place the water, sugar and sliced lemon in a saucepan over a low heat and stir until all the sugar has dissolved.
  2. Remove the lemon slices and sprinkle the gelatine over the water and stir in until it has completely dissolved.
  3. Remove from the heat and add the lemon and orange juice, stirring it into the jelly mixture.
  4. Pour on to your previous layer in your mould or glasses, then add your blueberries
  5. Then return to the fridge for the final set

Option 2

  1. Chopped your lemon jelly cubes into a jug and follow the instructions on the packet, to make your jelly.
  2. Pour on to your previous layer and add your fruit.
  3. Return to the fridge to set.

Jelly unmoulded from ring

 

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