How to Set the Perfect Jelly

Jelly is one of the quickest and easiest desserts to make and is also a versatile base in many puddings, cheesecakes and trifles. Master these simply techniques and you’ll be making perfect jellies every time.

Mixing

1. Start with a large, deep bowl or mould in which you can mix without splattering the contents on the bench top. You’ll also need a whisk, 1 ½ cup of boiling water, and 1 1/3 cup of cold water.
2. First mix in the boiling water, stirring well, and then add in the cold water.
3. If you find that the jelly crystals are not dissolving, remember to start with boiling water. The proteins in jelly, known as gelatine, do not readily dissolve in cold or room temperature water. So be sure to have boiling water on hand, and mix vigorously until all of the crystals have dissolved.
4. Short on time? Instead of using cold water replace with the same quantity of ice cubes. The cooler temperature will help jelly set quicker.
5. Thinking about adding in fruit? Avoid adding fresh pineapple, kiwi fruit of paw paw as these will prevent the jelly from setting.

Setting

1. In order for the jelly to transform from a liquid mixture into a solid, it first needs to set.  This procedure takes place in the fridge, so be sure to place the jelly in the fridge for at least 4 hours, until firm.
2. Place the jelly near the bottom of the fridge, as this is the coldest area in the fridge.
3. Remember to take food safety precautions and cover the bowl with a layer of cling wrap.

Tipping & storing

1. Once your jelly is firm, its time to take it out of the bowl or mould in which it was set. The best way to get jelly out of a mould is to dip the mould in hot water for between 5 - 10 secs and then gently loosen the sides of the mould.
2. Once set jelly can be kept in the fridge covered for up to 3 days