Apple and Pear Jelly
|Prep time||10 minutes|
|Cook time||1 hour|
|Total time||1 hour, 10 minutes|
|Allergy / Intolerance||Amines, Artificial Addititives, Artificial Colours, Dairy, Egg, Glutamates, Preservatives, Salicylates|
|Suitable for||Dairy / Lactose Free, RPAH Elimination Diet - Moderate Chemical, Salicylate Challenge|
|Meal type||Dessert, Sweet Things|
|Misc||Child Friendly, Pre-preparable, Serve Cold|
Easy to make pear and apple jelly.
- 150ml syrup from pears in syrup
- 1/2 cup apple sauce (refer to note)
- 100ml hot water
- 1 tablespoon gelatine
- 1/2 cup pear juice (refer to recipe)
- Extra fruit (diced)
|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, water and apple sauce and stir well.|
|3.||Place a few pieces of the diced fruit 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.|
Moderate Salicylates, Low Glutamates, Low Amines
Refer to the Basic Page for the pear juice recipe.
Apple sauce made using Red or Golden Delicious apples is moderate salicylates. There is a recipe for apple sauce on my other blog - Just Simply Food.
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.