Real Berry Jelly
I recently made a trifle with some of my left over Thermomix Sponge Cake. I make an English Trifle, sponge on the bottom, spread with strawberry jam, sprinkled heavily with sherry, pour warm custard over the top, then broken up set jelly on top when cold. Optional toasted slivered almonds on top and served with whipped cream.
When I added the jelly, I licked the spoon (as one does) and the jelly tasted horrible! It had a gross, sickly sweet artificial flavour. Since I didn’t have enough jelly to cover two Trifles, I began a search for Real Jelly, made with Real Fruit.
The folks on forumthermomix.com helped me out with some recipes. The first one I made was a Raspberry Jelly. I was amazed at the wonderful flavour of fresh raspberries and will be making this one again and again.
Real Berry Jelly
Next, a Mandarin Jelly which was simply divine. Today, I’m making Passionfruit Jelly as I have masses of whole passionfruit in the freezer picked from our vine last summer.
These jellies are well worth the effort, which really is minimal anyway. My dear husband is in heaven. For the last few nights he’s had jelly for dessert. First, Trifle with Raspberry Jelly, then Raspberry Jelly with tinned pears and whipped cream, then Mandarin Jelly and home made ‘light’ Vanilla Ice Cream. Tonight it’ll be Passionfruit Jelly with tinned peaches and ‘light’ Banana Ice Cream.
Real Passionfruit Jelly
I used Gelatine Sheets to make my Raspberry Jelly, but since I’ve run out of those, I’ll be using regular powdered gelatine. There’s not a lot of difference, the sheets are just easier to use. If you want to make a moulded jelly, you’ll need to add more gelatine, probably half as much again.
The jellies aren’t clear like artificial jelly, but I don’t care, that’s what makes them so delicious!
Here’s the recipes for three sorts of fruit jelly – Mandarin (or orange), Passionfruit and Raspberry (or mixed berry).
- 110g sugar
- 500g freshly squeezed mandarin juice (about 7 mandarins)
- Thinly peeled skin of one mandarin
- 5 sheets gelatine or 5tsp powdered gelatine, dissolved.
- Add sugar, juice and peel and cook for 5 minutes/90/speed 2. Strain to remove peel and place juice back into TM bowl.
- Meanwhile, soak gelatine sheets in a bowl of cold water until soft. Squeeze out. Or, if using powdered gelatine, place in a small glass dish with a tiny bit of water and stir over a container of hot water until melted.
- While still mixing on speed 2, add gelatine through hole in TM lid. Continue to mix for 1 minute on speed 2 until it’s all dissolved.
- Set TM for 1 minute/speed 2 and add gelatine through hole in the lid.
- Pour into a glass bowl to set in fridge.
- 150g sugar
- 16 - 20 passionfruit
- Juice of ½ an orange - around 35g
- Around 4 tsp powdered gelatine or 4 sheets of gelatine
- Place passionfruit pulp, sugar and orange juice in TM bowl and heat for 3 minutes/70/speed 1 - 2.
- Strain seeds out using a sieve.
- Weigh liquid back into bowl and add about 20g water per 100g juice. Take note of new weight.
- Measure out 1 tsp powdered gelatine per 100g liquid and sponge over hot water. Or, 1 gelatine sheet per 100g of liquid.
- Set TM for 1 minute/70/speed 2 and add liquefied gelatine through the hole.
- Pour into a glass dish and set in the fridge.
Just reheat a small portion of the jelly and add dissolved gelatine. Mix back in to remaining mixture and set in the fridge again.
I’ve updated this recipe to include more water (27th July, 2015) due to the fact that I found it too strong. It’s delicious, but just a bit overpowering.
- 400g Sugar
- Juice 2 lemons
- 800 ml water
- 500g frozen berries
- 1 sheets gelatine per 100g liquid or 1 tsp powdered gelatine per 100g liquid
- Place sugar and lemon juice into Thermomix bowl.
- Cook for 5 minutes/100/speed 2.
- Add berries and cook for 4 minutes/90/speed 2.
- Place a sieve over a bowl and line with muslin,cheesecloth or two clean chux cloths. Pour liquid into sieve and allow to drain. Scrape base of lining frequently to encourage faster draining. This is what makes the jelly cloudy. If you want clear jelly, leave it to drain on it's own. Reserve the left over berry flesh to make Berry and Apple Jam.
- Place half of the liquid back into the TM bowl and reheat for 5 minutes/90/speed 1. Meanwhile, soak gelatine sheets in a bowl of cold water until soft. Squeeze out. Or, if using powdered gelatine, place in a small glass dish with a tiny bit of water and stir over a container of hot water until melted.
- While still mixing on speed 2, add gelatine through hole in TM lid. Continue to mix for 1 minute on speed 2 until it’s all dissolved.
- Add remaining liquid and mix lightly.
- Pour into a glass dish to set in the fridge.
I love how you make your trifles! Just how my mum taught me, they are always a huge hit 🙂
Jelly sounds delicious!
🙂
Naomi, it's awesome jelly! We love trifle, too. I don't like it when it's made the other way around – liquid jelly poured onto the sponge then the custard on top.