Jelly Squares (GF)

prep + cook time 1 hour makes approx 40 squares

3/4 cup apple & blackcurrant juice (100%)
1/2 cup dried paw paw pieces
1 tablespoon maple syrup
1 tablespoon raspberry fruit spread (100% fruit)
1 teaspoon vanilla extract
1 tablespoon cornflour

3 teaspoons agar powder
1/2 cup apple & blackcurrant juice (100%)
coconut to roll squares in

To make a tropical flavour jelly square just replace juice with apple & mango and the paw paw with dried pineapple pieces. Don’t add the raspberry spread.

Place the first six ingredients in a blender and blend for 1 minute, then set aside. Next, in a small saucepan, bring the 1/2 cup of juice to boil. Whisk in the agar powder and simmer/stir for 30 seconds. Slowly pour the blended mixture (that you had set aside earlier) in with the boiled juice, then simmer on a low heat for 4 minutes. Pour the now hot jelly mixture into a small container (12x18cm) that is lined with baking paper. Cool on bench for 15 minutes then place in fridge to set. When cold, cut into approx 2.5cm squares and then roll in coconut and you are done. They will hold their shape at room temperature.






Oh taste and see that the Lord is good.
Psalm 34:8