Crap-Free Jelly

Gluten free - grain free - dairy free - egg free - artificial colour and additive free - can be refined sugar free - can be vegetarian
      I discovered many years ago that making your own jelly without a packet mix only involves ONE extra step than making a packet jelly mix, and it is SO much healthier for your body! 
    There are two ways to set your jelly- one with gelatin powder, and one with Agar Agar powder.  Gelatin is derived from collagen obtained from various animal by-products.  It can be argued that it has many nutritional benefits to our bodies, but as it is neither kosher nor vegetarian, many people avoid it.  Agar Agar is an extract from various marine algae (ie. seaweed).  If you can't find it in a supermarket, try your health food store. 
    You need a little less Agar Agar to set a liquid than gelatin powder.  The Agar Agar ironically makes the liquid even more thick and 'gelatinous' than gelatin, and sets MUCH more quickly.  It will start setting almost immediately and be completely set at room temperature in less than an hour.  Gelatin jelly takes a couple of hours in the fridge.  The orange jelly in the photo below is set with Agar Agar , and the other  maroon one is set with gelatin.
   

     I make jelly with fruit juice.  There are many other jelly recipes that make it with a combination of sugar syrup and juice, but I really don't see the need.  Fruit juice is sweet enough!  Apparently the only two juices that don't work for making jelly are pineapple and kiwi fruit.  I learnt about the kiwi juice when trying to make a Christmassy-looking red and green layered jelly- it simply didn't set!  You can, however, make green jelly from your own 'green juice' (see pic below).
     I also love making Trifle with jelly.  I make mine with layers of jelly, soft fruit, cashew cream and left over cake that I drizzle with a little juice or alcohol (you can even make a double batch of cake next time you're baking, and freeze one for another time when you feel like making trifle...just defrost before using).

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Jelly from Gelatin
Ingredients:
Makes 2 cups (500 ml jelly).  Double all quantities to make 1 L jelly.  This quantity makes a soft, flexible jelly.  Add a little more gelatin if you want it to be very firm or cut it into solid shapes.

• 1 tablespoon gelatin powder
• 1/2 cup (125 ml) boiling water
• 1 1/2 cups (375 ml) juice (preferably 100%, no added sugar/colour/flavour/preservatives juice, or better still, freshly squeezed home made juice)
• A little sweetener of choice, if desired- coconut sugar, rapadura sugar, pure maple syrup, raw honey, stevia (we don't use any and find it sweet enough, but some kids who are used to high sugar foods may want some)
  

Method:

• In a bowl or jug large enough to hold over 2 cups of liquid, pour your boiling water.  Sprinkle the gelatin over the water and quickly mix in with a small whisk or fork until all the gelatin is dissolved. 
• Stir in the sweetener if using, then pour the juice in and stir until combined. 
  
• Pour into molds if desired.  Leave in the fridge to set for at least 2 hours. 
  
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Jelly from Agar Agar
Ingredients:
Makes 2 cups (500 ml jelly).  Double all quantities to make 1 litre of jelly.  This quantity of Agar Agar powder sets the jelly very solidly and is great for if you want to cut it into shapes.  You can use a little less if you don't want it to be so solid. 

• 1 tablespoon Agar Agar powder
• 2 cups (500 ml) juice (preferably 100%, no added sugar/colour/flavour/preservatives juice, or better still, freshly squeezed home made juice)
• A little sweetener of choice, if desired- coconut sugar, rapadura sugar, pure maple syrup, raw honey, stevia (we don't use any and find it sweet enough, but some kids who are used to high sugar foods may want some)

Method:

• Put the agar agar and juice and sweetener (if using)  in a saucepan, whisk together well with a small whisk or a fork.  
• Bring to the boil over low to medium heat, stirring regularly. 
• Reduce to the lowest possible heat and simmer for 5 minutes.
• Remove from heat, pour into molds or cups.  It will set at room temperature or in the fridge within an hour.

    If you want to make layered jelly, simply pour one batch of jelly into the bottom of the cups and leave to set completely before making the next colour of jelly and adding this to the top of the set jelly.  Repeat for as many layers as desired, setting each layer before making and adding the next.