Things to make with HELLO JELLO

Six easy ideas, no baking, nothing complicated. Every one starts from the same sachet: 200mL of boiling water, 200mL of cold, and at least four hours in the fridge.

Layered Rainbow Jelly Cups

Two flavours, one cup, and a stripe that makes it look like you tried much harder than you did.

Makes 4 cups  ·  Hands-on 15 minutes  ·  Total 9 hours, mostly waiting

You need

  • 1 sachet HELLO JELLO Raspberry
  • 1 sachet HELLO JELLO Lime
  • 400mL boiling water (200mL per sachet)
  • 400mL cold water (200mL per sachet)

Method

  1. Stir the raspberry sachet into 200mL of boiling water until fully dissolved, then add 200mL of cold water.
  2. Pour into four cups, filling each about a third. Refrigerate for at least 4 hours, until firm to the touch.
  3. Make the lime sachet the same way, then let it cool to room temperature. This is the step people skip: warm jelly will melt the layer underneath and the stripe turns muddy.
  4. Gently pour the cooled lime over the set raspberry. Refrigerate for another 4 hours.

Tip. Tilt the cups in the fridge against something solid for the first layer and you get diagonal stripes.

Jelly and Yoghurt Lunchbox Parfait

Chopped jelly layered through yoghurt. Holds up in a lunchbox and takes about ten minutes of actual work.

Makes 4 pots  ·  Hands-on 10 minutes  ·  Total 4 hours 15 minutes

You need

  • 1 sachet HELLO JELLO Strawberry
  • 200mL boiling water
  • 200mL cold water
  • 400g natural or Greek yoghurt
  • A handful of berries (optional)

Method

  1. Make the jelly to the pack method and set it in a shallow dish for at least 4 hours.
  2. Cut the set jelly into small cubes with a butter knife.
  3. Spoon yoghurt into four pots, then alternate layers of yoghurt and jelly cubes.
  4. Top with berries. Keep refrigerated until you pack it.

Tip. A shallow dish sets faster and cuts into neater cubes than a deep bowl.

Jelly Ice Blocks

Pour it into moulds before it sets and freeze. Softer than a plain ice block, and it does not shatter.

Makes 6 to 8 ice blocks  ·  Hands-on 10 minutes  ·  Total 6 hours

You need

  • 1 sachet HELLO JELLO, any flavour
  • 200mL boiling water
  • 200mL cold water
  • Ice block moulds

Method

  1. Make the jelly to the pack method, then let it cool to room temperature.
  2. Pour into ice block moulds while still liquid. Do not set it first, or it will not pour.
  3. Freeze for at least 6 hours.
  4. Run the mould under warm water for a few seconds to release.

Tip. The gelatine stops these freezing rock hard, so they stay bendy enough for small teeth.

Party Platter Jelly Cubes

Firm cubes on a platter. No bowls, no spoons, no jelly on the carpet.

Makes About 30 cubes  ·  Hands-on 10 minutes  ·  Total 6 hours

You need

  • 2 sachets HELLO JELLO in different colours
  • 400mL boiling water (200mL per sachet)
  • 400mL cold water (200mL per sachet)

Method

  1. Make each flavour separately to the pack method, in its own shallow tray.
  2. Refrigerate both for at least 6 hours. Longer than the usual 4 gives you a firmer cube that holds its edges.
  3. Cut into squares with a knife dipped in hot water.
  4. Lift out with a spatula and arrange on a platter, alternating the colours.

Tip. Line the tray with a strip of baking paper hanging over the sides and you can lift the whole slab out at once.

Jelly Fruit Boats

Set inside orange halves and cut into wedges. Looks like a lot of effort. Is not.

Makes 8 wedges  ·  Hands-on 20 minutes  ·  Total 4 hours 20 minutes

You need

  • 1 sachet HELLO JELLO, any flavour
  • 200mL boiling water
  • 200mL cold water
  • 2 large oranges

Method

  1. Halve the oranges and scoop out the flesh, keeping the skins intact.
  2. Sit the empty halves in a muffin tin so they stay upright.
  3. Make the jelly to the pack method, cool slightly, and pour into the halves.
  4. Refrigerate for at least 4 hours, then cut each half into wedges.

Tip. Squeeze the scooped flesh and drink the juice while you wait. Do not add it to the jelly, since fresh juice can affect the set.

Berry Jelly Pots

Fruit suspended through the jelly. Which fruit you pick matters more than you would think.

Makes 4 pots  ·  Hands-on 10 minutes  ·  Total 4 hours 10 minutes

You need

  • 1 sachet HELLO JELLO Raspberry or Strawberry
  • 200mL boiling water
  • 200mL cold water
  • A cup of berries, tinned peaches, or frozen mango

Method

  1. Make the jelly to the pack method and let it cool for about 20 minutes, until it is thick but still pourable.
  2. Divide the fruit between four pots.
  3. Pour the thickened jelly over the fruit. Cooling it first stops everything sinking to the bottom.
  4. Refrigerate for at least 4 hours.

Tip. Avoid fresh pineapple, kiwi fruit and paw paw. Their enzymes break down gelatine and the jelly will never set. Tinned pineapple is fine, because the heat of canning switches the enzyme off.

Why won’t my jelly set?

Nine times out of ten it is fresh pineapple, kiwi fruit or paw paw. All three contain enzymes that break gelatine apart, so the jelly stays liquid no matter how long you leave it. Tinned pineapple is fine, because the heat of canning switches the enzyme off.

If none of those went in, check the basics: a full 200mL of boiling water so the crystals dissolve completely, 200mL of cold after that, and at least four hours in the fridge. Warm spots at the back of a busy fridge can slow it down.

Need more wobble?

Four flavours, less than 1g of sugar per serve, no artificial colours or flavours.

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