A dry blend of quickly dissolving jelly crystals made using natural colours and  flavours, which on reconstitution will produce a versatile firm/wobbly fruity jelly. Easy to prepare and conveniently packed in a large bag for high volume caterers and free flowing for minimal waste.

Instructions:
Add boiling water to jelly crystals and stir until completely dissolved. Then add the required volume of cold water. Leave to set in a cool place, preferably a refrigerator. To chop and cube jelly: Make up the jelly and pour into a sandwich tin. Allow to set. Turn out onto wet greaseproof paper. Use a sharp knife dipped in hot water to either chop finely or to cut into cubes. To whisk jelly: Chill jelly until thick but not set. Beat with an electric mixer or use a hand whisk. When the jelly is frothy, thick and doubled in volume, chill until set. Yield guide: To make 1ltr: Jelly crystals 75g, boiling water 400ml, cold water 600ml.

A dry blend of quickly dissolving jelly crystals made using natural colours and  flavours, which on reconstitution will produce a versatile firm/wobbly fruity jelly. Easy to prepare and conveniently packed in a large bag for high volume caterers and free flowing for minimal waste.

Instructions:
Add boiling water to jelly crystals and stir until completely dissolved. Then add the required volume of cold water. Leave to set in a cool place, preferably a refrigerator. To chop and cube jelly: Make up the jelly and pour into a sandwich tin. Allow to set. Turn out onto wet greaseproof paper. Use a sharp knife dipped in hot water to either chop finely or to cut into cubes. To whisk jelly: Chill jelly until thick but not set. Beat with an electric mixer or use a hand whisk. When the jelly is frothy, thick and doubled in volume, chill until set. Yield guide: To make 1ltr: Jelly crystals 75g, boiling water 400ml, cold water 600ml.