{"id":77,"date":"2012-07-08T03:19:00","date_gmt":"2012-07-08T03:19:00","guid":{"rendered":"http:\/\/islandrooster.net\/dev\/food\/index.php\/2012\/07\/08\/real-jelly\/"},"modified":"2026-05-05T17:26:54","modified_gmt":"2026-05-05T09:26:54","slug":"real-jelly","status":"publish","type":"post","link":"http:\/\/thermogourmand.com.au\/index.php\/2012\/07\/08\/real-jelly\/","title":{"rendered":"Real Jelly"},"content":{"rendered":"
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\"Berry<\/a>

Real Berry Jelly<\/p><\/div>\n

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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 \u00a0Real Jelly, made with Real Fruit.<\/p>\n

The folks on forumthermomix.com<\/a>\u00a0helped 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.<\/p>\n

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\"Berry<\/a>

Real Berry Jelly<\/p><\/div>\n

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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.<\/p>\n

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<\/a>. Tonight it’ll be Passionfruit Jelly with tinned peaches and ‘light’ Banana Ice Cream.<\/p>\n

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Real Passionfruit Jelly<\/p><\/div>\n

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.<\/p>\n

The jellies aren’t clear like artificial jelly, but I don’t care, that’s what makes them so delicious!<\/p>\n

Here’s the recipes for three sorts of fruit jelly – Mandarin (or orange), Passionfruit and Raspberry (or mixed berry).<\/p>\n

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Real Mandarin Jelly<\/h2>\n
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Ingredients
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