Jelly in a jar by Nadia Sawalha

Jelly in a jar by Nadia Sawalha

Thank you to Nadia Sawalha for this jazzy Jelly in a Jar recipe that looks too good to eat!

 

Ingredients  

  • ½ litre red grape juice
  • ½ litre white grape juice
  • 3 drops blue food colouring
  • Handful raspberries
  • 200ml whipped double cream or marshmallow fluff (available in jars from some larger supermarkets)
  • Gelatin

Method

Heat the white grape juice in a saucepan and add the blue colouring and the gelatin (according to the packet instructions). Pour in the jar and pop into the fridge until set.
Heat the red grape juice and add gelatin. Leave to cool slightly then pour on top of the blue jelly and put it in the fridge for an hour. Add the raspberries, then put it back into the fridge and leave it there until set.
Top with the double cream or marshmallow fluff and serve straight from the jar.

Nadia has also shared some more jubilee recipes with us including a Union Jack Cake and Mini sausage loaves (pictured next to a Jar of Jelly above!). A huge thank you Nadia for your involvement and enthusiasm!

Why not try your hand at a tart for a special occasion like  The Big Lunch or The Big Jubilee Lunch?  If you haven't already, get your free pack today!