• 6servings
  • 120minutes

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Nutrition Info . . .

VitaminsA, B3, C, P
MineralsSilicon, Phosphorus

Ingredients Jump to Instructions ↓

  1. 13/4 cups clear apple juice

  2. 1/2 of a 9g packet (1 sachet) low-joule lemon jelly crystals (we used Aeroplane)

  3. 1 small red or green apple, cored and finely diced

  4. 1 small carrot, grated

Instructions Jump to Ingredients ↑

  1. Bring 1 cup of the juice to the boil in a small saucepan. Remove from heat; stir in jelly until completely dissolved. Add remaining juice. Chill for 1-11⁄4 hours until jelly thickens to the consistency of thick unbeaten egg whites.

  2. Fold through apple and carrot. Pour into 6 x 1⁄2 cup-capacity jelly moulds. Chill until firm, about 1 hour. Unmould to serve.


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