Fruit & Prosecco Jelly | Fruit Recipes | Jamie Oliver Recipes (2024)

FAQs

What fruits are good for jelly? ›

Apples, crabapples, gooseberries, some plums, and highbush cranberries usually contain enough pectin to form a pectin gel. Other fruits, such as strawberries, cherries, or blueberries, contain little pectin and can be used for jelly only if: Combined with fruit rich in pectin.

Start by washing, cutting, and layering your fresh fruit in a bowl or Jell-O mold. Then, mix regular Jell-O powder with water, or try using homemade vegan gelatin instead. Pour the gelatin mixture over the fruit and put the dessert in the refrigerator for about 2 hours.

Some fresh fruits prevent Jell-O and other types of gelatin from gelling. These are fruits that contain high levels of proteases. Proteases are enzymes that break chemical bonds in proteins, such as collagen in gelatin. Pineapple, kiwi, papaya, mango, and guava are examples of fruits that cause a problem.

The only trick I know is to let it start to firm up before mixing in the fruit. You can pour a layer, let it slightly firm up (it'll be kinda a thick goo), add the fruit and the rest of the mix.

Pectin is a naturally occurring thickener and stabilizer, helping jams, jellies, and fruit preserves set. Scientifically speaking, it's a soluble fiber (a.k.a. a type of polysaccharide) found in the cell walls of most fruits and vegetables.

Your jelly should set in the fridge in around 4 hours. Note: you can add fruit or juice, but avoid fresh pineapple, kiwi or papaya as these fruits will stop your jelly from setting.

High Fructose Corn Syrup, Apple Juice, Corn Syrup, Cherry Juice, Grape Juice, Fruit Pectin, Citric Acid.