Jelly is a big favourite with my son Ted. He really enjoys a wibbly wobbly jelly on his plate. Ted would probably eat this for breakfast, lunch and dinner if he could. He is a fussy eater and he will devour all the foods he likes but leave the rest.
In lots of ways I find this quite frustrating when Ted doesn’t eat a meal I’ve cooked. Especially when I put lots of effort into cooking the meal in the first place. Then in others ways I do enjoy a challenge. I love pretending I’m the nutty inventor in the kitchen. It always gives me great pleasure to try new ideas.
What I really love is trying new foods on my son to see if he will eat them. Ted will often give me ideas of meals or tasty treats he would like to try. I think this jelly was one of his ideas and I have to admit I had a couple of attempts at the jelly before I got the Ted seal of approval. In the end it was a huge success and my son is still devouring his jelly.
Makes 4 x 125ml jellies
- Small saucepan
- Sharp knife
- Chopping board
- Muslin cloth
- Large saucepan
- Small bowls x 4
- Raspberries x 300g
- Vanilla pod x 1/2
- Coconut sugar or brown sugar x 1 tbsp
- Water x 50 mls
- Gelatin strips x 4
- Coconut water x enough to make a pint 568mls
- Put the raspberries into the small saucepan.
- Cut the vanilla pod length ways and scrape out the seeds.
- Place the seeds and the vanilla pod in with the raspberries in the saucepan.
- Add the water and coconut sugar or brown sugar and put the pan on a low to medium heat.
- Leave the raspberries and vanilla to simmer gently.
- Stir the mixture occasionally to make sure it’s not sticking to the bottom of the pan.
- Once the raspberries have softened, remove from the heat and leave to cool.
- Now put the muslin on top of the sieve and place this on the jug.
- When the raspberries and vanilla mixture have cooled a little, pour through the muslin and sieve into the jug.
- Squash the juice out with a spoon.
- There will be a raspberry pulp left which can be used in a cake or porridge.
- Leave the raspberry and vanilla juice in the jug and add enough coconut water to make it up to a pint.
- Now pour this into the large saucepan and add the gelatin strips.
- Leave these to soak for 5 minutes.
- With a clean hand, squeeze the gelatin strips and put back into the pan.
- Turn the hob onto a low to medium heat and stir with the spoon until all the gelatin strips have melted.
- Carefully pour the liquid evenly into the small bowls.
- Once the bowls are full, put them into the fridge for at least six hours or preferably overnight.
- Then serve and enjoy.
Raspberry and Vanilla Jelly Pots were a success with my son. These delicious jellies are a great snack for children and they are also transferable. You could take them on a picnic or they also make a great school lunch box filler. For me, they were a brilliant treat during the school holidays. Plus I made a couple for myself as well as my son. A good mummy treat too. However you or your children decide to eat this sweet treat, as always, please enjoy.
Did you love jelly as a kid and if so, what was your favourite flavour? Let me know in the comments below and please don’t forget to like and follow me. Thank you. xxx