Hartley’s Jelly – setting fruit in jelly attempt 1
I put my hands up now and admit that I am not good at doing anything with jelly. Give me bread or cakes but jelly and me aren’t friends. I love eating it but trying to make it at home usually means it doesn’t set or look good. So thanks to Hartley’s I am getting my jelly practicing apron on trying to not just make jelly that sets but trying to set fruit in it.
Jelly kitchen workshop means a very messy kitchen. It smelled good though.
I really wanted to make striped jelly as I could never make it when I was little (yes I have childhood jelly trauma phobia what ever you want to call it). I started with a layer of strawberry jelly and used three quarters of the jelly in the bowl which I put in the fridge. After an hour it started to set and I took it out of the fridge and placed the satsuma pieces on top so the jelly was still very tacky and the fruit stuck to it.
When the satsumas were placed in a pretty pattern I used the last little bit of the jelly to cover them half way up to hold them in place while the jelly set.
When the jelly holding the fruit had set I added another layer of raspberry jelly and popped it in the fridge overnight.
I topped of the jelly layers with more satsumas and a white chocolate star. I thought the strawberry and raspberry would be slightly different colours so there would be more of a difference in layers but for the first time I have set jelly which tastes incredible.
I’m going to try again with the layers but for a first ever set jelly I’m very happy.
Thank you Hartley’s jam!