Bursting with natural fruits, these jellies are packed with tangy flavor!
Recipe taken from ‘Rainbow Bakes’ by Mima Sinclair. Published by Kyle Books. Photography by Danielle Wood. Buy the book HERE.
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Lightly grease a loaf pan and line with plastic wrap, making sure it goes right up the sides and into the corners of the pan. Whizz your chosen fruit in a small blender until smooth. Press through a fine strainer to remove any pith or seeds. Transfer the fruit puree (which will now be about 10½oz) to a heavy-based saucepan and add the superfine sugar. Place over a low heat and stir gently until the sugar has dissolved. Gradually increase the heat, stirring constantly so the mixture doesn’t catch and burn, until it reaches 225°F on a candy thermometer. This will take between 10 to 20 minutes (be careful as some fruits have a higher pectin content than others, so some will reach the temperature and thicken more quickly). Add the lemon juice and pectin and stir to combine, then reheat until the mixture again reaches a temperature of 225°F (setting point) and it is thick and like a soft jam. (To test this, get a small bowl of cold chilled water and drop half a teaspoon of the mixture into it. It should hold together and set in a small ball. If not, return the pan to the heat and continue to cook for a further few minutes before testing again.) Once the mixture has reached setting point, stir in the food coloring paste (if using), then pour into the lined pan and let cool. Cover with plastic wrap and let set somewhere cool or in the refrigerator overnight. Pour the granulated sugar into a baking sheet. Turn the fruit jelly block out onto the sugar and gently peel off the plastic wrap. Run a large sharp knife under a hot tap then wipe dry and cut the jelly block into cubes, then gently turn them in the sugar to coat. Let set, uncovered, for 1 hour before serving.