Vickys Jelly Sweets without Gelatine

1. 1

   You'll need around 300g soft fruit to make the amount if puree needed.

2. 2

   Peel it & stone it if necessary, then chop into pieces and whizz up in a blender

3. 3

   Spray a loaf tin with oil and line with baking paper

4. 4

   Cook the fruit puree with the sugar over a medium low heat until a syrup thick enough to coat the back of a spoon forms, like when making jam.

5. 5

   This will take anywhere from 30 - 60 minutes

6. 6

   Add the butter and stir for a few minutes to get rid of any foam that's formed, then take off the heat and quickly stir in the pectin

7. 7

   Pour immediately into the tin and let cool at room temp, then refrigerate overnight

8. 8

   When fully set, cut into squares with a sharp knife dipped in hot water to aid slicing.

9. 9

   I make 8 slices then cut each slice into 5 squares

10. 10

    If you roll them in powdered sugar they won't stick together in the container

11. 11

    Store in an airtight container and enjoy within 3 days

* Per serving · 4 servings · Values may vary.

No additional tips available.