Greens Quick Jel Red, 2x35g

Product Information

Homemade jelly should take around 4 hours to set in the fridge. However, it is possible to get jelly to set in as little as 15 minutes if you use a freezer. Not all make-at-home jellies take the same time to set. Take a look at the brands below. Each one has a slightly different guideline setting time. Once the fruit and jelly have been added, it’s best to eat this within a day or two as the longer it sits the more moisture will soak into the sponge. These strands become harder to pull apart as jelly cools, eventually setting into the wibbly, wobbly dessert we know and love. We have added just a hint of ginger for a rhubarb and ginger jam here but it is entirely optional. I’ll give you some more options for extra flavourings at the end of the recipe. Do I need pectin?

To speed up the jelly setting process using freezer, make the jelly as normally, leave it to cool down a bit in a room temperature (about 20-30 minutes), then move to fridge (30 minutes) and then move to freezer (60 -90 minutes). Use Ripe Quinces. Ensure your quinces are ripe for optimal flavor and natural pectin content in the fruit, which helps with the jelly setting.

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Ginger – Use root ginger, stem ginger or crystallised ginger. If using crystallised or stem ginger, you can chop it finely and leave in the jam but if you are using a chunk of raw root ginger, take it out. I love a piece of Thai ginger or galangal.

Strawberry flan can’t be frozen. On freezing the chemical structure of both jelly and berries changes and it will become a soggy mess on thawing.

Is Strawberry Mousse gluten-free?

Sterilize Jars And Lids. Properly sterilize your jars and lids before filling them with the jelly to ensure longer shelf life and food safety. Whilst you can use any of the above tips to help you to set your jelly fast, here is the step by step process I usually follow. Again, this works best with a little practice. The great benefit of making small batches of jam is that by making little and often, you learn to recognise when the jam is done and will be able to see when it is ready by its appearance. My jam has gone mouldy. This can happen for a number of reasons. Perhaps the jar wasn’t sealed or you didn’t sterilize the jars. It can also happen if you used bruised or damaged fruit. Throw the jam away as the taint goes far beneath the surface.