Sugar Free jellies

ellie14

I would like to make my own sfj using low cal fruit juice or cordial ,failing that I thought about using a fruit shoot drink and adding gelatine ,need some help here on quantities and what will work,will be adding frozen fruit to the jelly .want to end up with those expensive m/s desserts,having visitors and D/D has invited school friends over for a meal and (WHO KILLED TOM KING PARTY)plus my cousin + hubby coming to stay, so havnt time to experiment.

Counting_Pennies_2

The only recipe I have made from scratch for jelly does involve some sugar, and I'm not sure if the gelatine needs sugar to work, but you could easily try omitting it, as it only takes a few hours to set, so the experimenting isn't too much!

I use the cartons of cranberry and raspberry juice (Ocean spray) one pint of it to one sachet of gelatine or 4/6 leaves of gelatine depending on how set you want it.

Break gelatine leaves in a shallow roasting tin, pour over 6 tbsp juice. Heat rest until very hot, not boiling and stir in sugar until disolved. Remove from heat. Little by little take gelatine pieces and stir in to juice. Stir in any juices left in roasting tin. Leave to cool, pour into your glasses add the fruit and chill to set

If using powder heat half of juice in a pan stir in gelatine and sugar and dissolve pour in remaining cold juice and continue with the process as above.

So do give it a try without the sugar, it will take you such a short time to tell, and just don't add the fruit as you experiment

Fen_2

Are you going to use standard concentrated packet jelly, then make it up with fruit juice instead of water? (A nice boozy one is raspberry flavour, make up with 2/3 water and 1/3 port, add well drained can of dark cherries, you can also subsitute 1/3 of the water for equivalent of juice)
If making from scratch use leaf gelatine (gives better results than powder), and experiment with quantities needed for given variables such as acidic fruits and whether you add cream. A good recipe guide can be found in Gordon Ramsay's JUST DESSERTS book.
Top tip: NEVER use pineapple, papaya or kiwi in jelly as their enzymes break down the gelatine - they won't set.

ellie14

thanks count -penny I will give it a try