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Food glossary

Jelly

Jelly

One of the most popular desserts with children, jelly is coloured, fruit-flavoured gelatine sold in small blocks.

Uses: Jelly can be poured into a mould of any shape to produce a novelty-shaped dessert - often served at children's birthday parties. Different colours of jelly can be poured into a mould in layers (wait for each colour to set before adding another colour) to give bright and colourful results. Jelly can also be mixed with other ingredients to produce a more nutritious dessert for children. Try adding fresh strawberries or raspberries to red jelly or sliced bananas to green jelly or make the jelly with milk - dissolve the jelly in half the stated amount of water and make up the liquid with milk. Jelly can also be poured over fruit and sponge to make the bottom layer of a trifle.

To store: Unopened blocks of jelly should be stored in a cool, dry place for up to 1 year.

To prepare: Tear or cut (using kitchen scissors) the block of jelly into individual cubes and place in a measuring jug, add the required amount of very hot water (check the packet for the specific quantity) and stir until dissolved. Pour the jelly into a mould and when cool, place in the fridge to set. To unmould a jelly, dip the mould into a bowl of hot water (don't let any water get into the mould), place a plate on top of the mould and invert, so that the jelly comes out of the mould straight on to the plate.