Vickys Jelly Sweets without Gelatine, GF DF EF SF NF

Source : You Ll Need Around 300g Soft Fruit To Make The Amount If Puree Needed Peel It Amp Stone It If Necessary Then Chop Into Pieces And Whizz Up In A Blen...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : February 27, 2022

Step:

  1. You'll need around 300g soft fruit to make the amount if puree needed. Peel it & stone it if necessary, then chop into pieces and whizz up in a blender

    Vickys Jelly Sweets without Gelatine, GF DF EF SF NF recipe step 1 photo
  2. Spray a loaf tin with oil and line with baking paper

  3. Cook the fruit puree with the sugar over a medium low heat until a syrup thick enough to coat the back of a spoon forms, like when making jam. This will take anywhere from 30 - 60 minutes

    Vickys Jelly Sweets without Gelatine, GF DF EF SF NF recipe step 3 photo
  4. Add the butter and stir for a few minutes to get rid of any foam that's formed, then take off the heat and quickly stir in the pectin

    Vickys Jelly Sweets without Gelatine, GF DF EF SF NF recipe step 4 photo
  5. Pour immediately into the tin and let cool at room temp, then refrigerate overnight

    Vickys Jelly Sweets without Gelatine, GF DF EF SF NF recipe step 5 photo
  6. When fully set, cut into squares with a sharp knife dipped in hot water to aid slicing. I make 8 slices then cut each slice into 5 squares

    Vickys Jelly Sweets without Gelatine, GF DF EF SF NF recipe step 6 photo
  7. If you roll them in powdered sugar they won't stick together in the container

  8. Store in an airtight container and enjoy within 3 days


Ingredients

  1. 360 ml fruit puree such as mango, strawberry, peach, etc
  2. 500 grams (2.5 cups) sugar
  3. 1 tbsp butter/dairy-free spread
  4. 170 ml liquid pectin such as Certo bottled brand

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