Jelly and Jelly Slice

Jelly Slice

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Directions

1.	Line a tray 27 x 22 cm and 4.5 cm deep with aluminium foil, leaving enough overhang on the sides to be able to lift the slice out at the end. Lightly spray with the oil.
Base:
2.	Finely crush the packet of biscuits and combine with the melted butter or Nuttelex.
3.	Press the biscuit mixture firmly into the lined tray.
4.	Place the tray in the fridge and allow to set for about 30 minutes.
Filling:
5.	In a medium bowl combine the condensed milk and lemon juice substitute (if using). Set aside.
6.	Dissolve 3 teaspoons of gelatine in 1/4 cup of water in a small saucepan and bring to the boil over low heat. Allow to boil gently for 2 - 3 minutes, stirring occasionally.
7.	Add the gelatine to the condensed milk and blend well.
8.	Pour the condensed milk over the biscuit base and return the tray to the fridge for an hour, or until set.
Jelly:
9.	Dissolve 6 teaspoons of gelatine in 1 cup of lemonade in a small saucepan and bring to the boil over low heat. Allow to boil gently for 2 - 3 minutes, stirring occasionally.
10.	Pour the remaining lemonade into a medium sized bowl and add a few drops of natural food colouring (if using).
11.	Add the gelatine mixture to the lemonade and combine well.
12.	Pour the jelly over the set filling and return the tray to the fridge for an hour, or until set.
Serving:
13.	Once the jelly has set, lift the slice out of the tray and cut into 24 slices.
14.	Store in an airtight container in the fridge until ready to serve.

Note

Low Chemical / Moderate Salicylates

Refer here for the lemon juice substitute recipe.  If you are limiting or avoiding citric acid this can be left out.

Most gelatine contains preservative 220, however this can be boiled off as I've done in this recipe.  Very sensitive people may still have a problem with this.

Natural food colours contain very high levels of salicylates, however as the colouring is used in such a small amount, it may be suitable to use for those who can tolerate moderate levels of salicylates, or as an occasional treat.  An orange coloured jelly can also be made by soaking a few threads of saffron in the lemonade before adding the gelatine.

Lemonade contains some salicylates but is usually OK for most people.  You can use any other liquid as an alternative to the lemonade, such as magic cordial, pear syrup or sugar syrup.  The jelly used in this recipe is a double quantity of my lemonade jelly recipe; you can also use double quantities of my paw paw jelly or pear jelly recipes.

Lemonade Jelly

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Directions

1.	Dissolve the gelatine in 1/2 cup of lemonade in a small saucepan and bring to the boil over low heat. Allow to boil gently for 2 - 3 minutes, stirring occasionally.
2.	Add the remaining lemonade and stir well.
3.	Pour into four individual jelly moulds or a medium sized bowl and place in the fridge to set, about 1 hour.

Note

Moderate Salicylates, Low Amines, Low Glutamates

Most gelatine contains preservative 220, however this can be boiled off as I've done in this recipe.  Very sensitive people may still have a problem with this.

Lemonade contains some salicylates.

To add some colour to the jelly, soak a few saffron threads in the lemonade before making the jelly, or use a few drops of Hoppers Natural Food Colours.

The basis for this recipe is the Jelly Cups recipe in The Failsafe Cookbook.

Pear Jelly

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Directions

1.	Dissolve the gelatine in the syrup in a small saucepan and bring to the boil over low heat. Allow to boil gently for 2 - 3 minutes, stirring occasionally.
2.	Add the pear juice and stir well.
3.	Place a few pieces of the diced pear into the bottom of four individual jelly moulds or a medium sized bowl and pour the jelly mixture over the top. Place in the fridge to set, about 1 hour.

Note

Low Chemical / Failsafe

Most gelatine contains preservative 220, however this can be boiled off as I've done in this recipe.  Very sensitive people may still have a problem with this.

The basis for this recipe is the Jelly Cups recipe in The Failsafe Cookbook.

Paw Paw Jelly

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Note

High Amines, Low Salicylates, Low Glutamates

Most gelatine contains preservative 220, however this can be boiled off as I've done in this recipe.  Very sensitive people may still have a problem with this.

Optional -  use different types of fruit to place in the bottom of the cups:

• Bananas (moderate to high amines)
• Red or Golden Delicious apples (moderate salicylates)
• Pears