Fruit Jelly Cups

A healthier and homemade alternative to the packet fruit and jelly cups! This has the texture/wobbliness of Aeroplane jelly - and you can customise it however you like with different types of canned fruit and fruit juices!

Fruit Jelly Cups

I usually have a tin of fruit in the pantry - peaches, pears, fruit salad etc as a back up for when I don't have fresh fruit at home/the fruit has gone manky, or if I just feel like tinned fruit with yoghurt, whipped cream or icecream, since it is consistently delicious!

You can use different flavour combinations. With one of these batches I used a 825 gram can of Fruit Salad and topped up with tropical fruit juice, and another batch I used a 560 gram can of pitted Lychees and topped up with coconut water. 

Flavoured jelly packets usually state not to use pineapple, kiwifruit or paw paw or the jelly will not set. Note that the canned fruit salad has a few pineapple pieces - the jelly still sets (it is slightly sloppier than without the pineapple) however you will need to leave it in the cups (it is too sloppy for moulds - if you want to use moulds use the Fruit Juice Jelly Lollies recipe).

You can pour this into individual cups, or into one big bowl and scoop out pieces.

You can use any type of canned fruit, and can also use fresh fruit instead of the canned fruit.

FRUIT JELLY CUPS

Ingredients:

Canned fruit in natural juice of your choice (Separate the fruit and juice)
1000 grams juice of your choice (including drained juice from the canned fruit)
30 grams honey
20 grams edible gelatine

Method (Thermomix):

1. Strain the juice away from the canned fruit into a separate jug.
2. Place the fruit into cups.
3. Add the drained juice + additional juice of choice (1000 grams total), honey and gelatine into bowl. Mix - 4 minutes/50 degrees/Speed 2.
4. Pour jelly mixture into cups and set in fridge for a few hours.

Method (Stovetop):

1. Strain the juice away from the canned fruit into a separate jug.
2. Place the fruit into cups.
3. Add the drained juice + additional juice of choice (1000 grams total), honey and gelatine into a medium pot, heat on low to medium heat, stirring constantly until you can see gelatine granules have melted in.
4. Pour jelly mixture into cups and set in fridge for a few hours.

Strain the juice away from the canned fruit into a separate jug.

Place the fruit into cups.

Add the drained juice...

...+ additional juice of choice (1000 grams total), honey and gelatine into bowl. 

Mix - 4 minutes/50 degrees/Speed 2.

Pour jelly mixture into cups... 

(note: the moulds don't work - just use cups!)

...and set in fridge for a few hours.