Hartleys Strawberry Jelly Cubes, 135g

Product Information

We love taste-safe sensory recipes because they’re a great way to allow babies and toddlers to safely partake in activities that would normally only be appropriate for older kids. One of the things I like about the dollar store is that they carry all sorts of items—including food items. And since I’m such a big fan of taste-safe sensory recipes, that’s really come in handy over the years. Pectin – Pectin is a polysaccharide extracted from fruit and used as a gelling agent that’s also always vegan. Then, combine one tablespoon of agar powder with 1 cup of warm water and ½ cup of sugar in a saucepan. Boil the mixture and keep stirring to dissolve the powder and sugar. Afterwards, switch to medium-low heat and stir for 4 to 5 minutes. Jelly cubes are hardly ever vegan because they tend to contain pork gelatine. And look out for carmine as a colouring too as this can be derived from insects.

Dessert Menu Raspberry Flavour Jelly 135g | ALDI Dessert Menu Raspberry Flavour Jelly 135g | ALDI

Paprika extract – As the name suggests, it is an extract from peppers and used to give foods red hues, always vegan and safe. To serve, dip the base of the mould in warm water for 10 seconds to loosen. Put a serving plate over the top and carefully flip to release the jelly onto the serving plate. Jelly, the wobbly fruit dessert that is a staple at birthday parties, has traditionally not been suitable for vegans as it contains gelatine. Lychee jelly is made of fresh lychee pulp, sugar, and agar. This bubble tea topping is vegan-friendly and halal when made with agar. Most juices sold on a shelf tend to have high sugar content. This added sugar often acts as a natural preservative alongside being a sweetener. So, use ¼ cup of sugar for ½ cup of juice. However, if no sugar is added to the juice, you can use ½ cup of sugar for 1 cup of unsweetened juice. AgarLocust bean gum or carob gum or E410 – Locust bean gum is extracted from the seeds of the carob tree so it’s always vegan and safe to eat. Beta-carotene is a natural pigment extracted from fruit and vegetables, gives orange and red hues and is always vegan and safe. You can buy Just Wholefoods vegan strawberry or raspberry jelly crystals in sachets in health food shops if you want to make your own vegetarian jelly. Annatto or E160b is an orange-red pigment derived from the seeds of the achiote tree, it’s always vegan and safe. Decorate the top of the jelly with small mint leaves and pomegranate seeds and keep refrigerated until ready to serve.

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Anthocyanins are natural pigments extracted from fruit and vegetables giving red, pink and purple hues and are always vegan. However, most types of jelly pots are vegan. In the UK, Hartley’s, supermarket’s own brands, Naturelly, Wibble and FruityPot are usually vegan.

Potassium citrate – A potassium salt of citric acid, potassium citrate regulates acidity and is always vegan. Pour half the hot mixture into the tray to make the base layer. Then, spread the fresh pulps onto the base. Finally, pour the rest of the agar solution to make the top layer. This step ensures the pulps are completely submerged and covered with the jelly.

3-ingredient jelly cubes | Tesco Real Food

Ascorbic acid or E300 or vitamin C – Ascorbic acid is an antioxidant that helps to prolong shelf-life of the product. Again, it’s always vegan and safe. If you feel more adventurous and want to go a step further in your jelly-making, use agar agar instead of gelatine. Agar agar is a seaweed extract made from red algae that is the perfect gelling agent for vegan jelly.The juicy pulp of lychee adds a refreshingly sweet taste to the jelly. | Image from Daria Ponomareva

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Fruit juice and fruit – jelly is a long-life type of food so it usually contains fruit juice from concentrate and cooked fruit (that lasts longer than fresh).

Citric acid – Extracted from citrus fruits, citric acid is a weak acid used as a flavouring and acidifier to give the jelly a tangy flavour. This unflavoured gelling agent comes in three forms: powder, granules, and sheets. We recommend using powdered gelatine because it dissolves more easily than the other forms. Since gelatine is less potent than agar, use 7 to 8 tablespoons of this yellowish powder for 1 cup of hot water. For best results microwave. Cut the jelly into cubes and place in a microwaveable bowl, add 100ml of water and heat at 750W for 1 minute. Stir until completely dissolved and then make up to 570ml (1 pint) with cold water. Alternatively, place jelly cubes in a bowl and add 285ml of boiling water, stir until dissolved. Make up to 570ml with cold water. Refrigerate to set. Alternatively, place jelly cubes in a bowl and add 285ml of boiling water, stir until dissolved. Make up to 570ml with cold water. Refrigerate to set. Alternatively, you can use canned lychees as substitutes if you can't find fresh lychee in the supermarkets. However, these canned fruits have higher sugar content than fresh pulp. So, you would want to reduce the amount of sugar when making this treat. Therefore for canned fruit, you only need ¼ cup of sugar for 1 cup of fruit. When making this boba topping, you need ½ cup of sugar for 1 cup of fresh pulp. Furthermore, when looking for fresh lychees, opt for bright red fruits that are firm and ripe. Avoid brown and shrivelled old fruit.