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Fresh summer fruit jellies

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  • Preparation time:

  • Cooking time:

Ingredients

Various fruits, such as strawberries, blueberries, lychees (tinned is fine), mandarin, kiwifruit, rockmelon
1 litre water
120g caster sugar
8g kanten (agar agar) powder (or according to packet directions)

Method

Prepare the fruit by cutting into bite-sized pieces, large chunks, decorative cuts or shapes. A variety of shapes, colours and sizes is good.

Combine the water, sugar and kanten in a medium saucepan and whisk over medium heat until the kanten and sugar are dissolved. Allow to cool until just warm to the touch but not set. You don’t want to cook the fruit.

Pour into a 1.5 litre capacity mould (e.g. a 20cm square cake tin) and press the fruits into the liquid. Allow to cool until set, then refrigerate until chilled. You may find it easier to line the mould but if you do, line it with baking paper, as plastic wrap may leave shapes in the base of the jellies. Carefully turn out the jellies and cut into individual cubes. Alternatively, set the jellies in individual moulds. Individual moulds will make it easier to keep the fruits separated.

Notes