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February 13, 2011

What could be more St Valentine’s Day than Cherry Jelly.   However make up two packets with half the recommended water to get a firm jelly.   For example instead of the 400 ml recommended for 2 packets of jelly only use 200 ml.

Cost $1.70 for the jelly, $3.49 for the cherries and $1.87 for the cream.

2 85 g pkts port wine jelly

1 400 g tin cherries (drained) or any other red/purple fruit eg blueberries, raspberries etc.

Boiling water to make up the jelly.


1.  Make up jelly as directed on the packet but only use half the recommended amount of water.  In other words if they require 400 ml for 1 packet of jelly then keep this amount for 2 packets.  Make sure you stir the jelly well otherwise you will end up with a very firm section on the bottom of the bowl.

2. Refrigerate the jelly until it starts to look about the consistency of egg white.  Stir through drained  fruit and leave bowl in fridge until set.

3.  When firmly set, place bowl quickly (only a few seconds) into a sink of hot water then run a knife down the sides of the bowl to break the suction then turn out.

4.  Serve with whipped cream on the side.

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