Jamie Oliver

Clementine jelly

Christmas in a glass

Clementine jelly

Serves 6
Cooks In10 minutes plus cooling time
DifficultySuper easy
Jamie's Family Christmas
recipe adapted from

Jamie's Family Christmas

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  • 800 ml clementine juice , (from about 30 clementines)
  • White sugar , to taste
  • Small piece of fresh ginger , peeled
  • 2 gelatine sachets , (23g in total, see note)
  • 2 fresh clementines , peeled and sliced into thin rounds
  • 1 big tsp vanilla syrup , (see note) or a few drops of vanilla extract
  • 200g plain yoghurt
  • Good-quality dark chocolate
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  1. Pour the clementine juice into a pan on a high heat to warm through – don’t let it boil. Add a little sugar to sweeten – not too much, you still want that zippy clementine flavour.
  2. Grate in a tiny bit of ginger, then grate a bit more onto a chopping board then squeeze it over the pan of juice so you get a few drips of ginger juice in there. Take the juice off the heat. Sprinkle gelatine over the juice, then whisk in quickly.
  3. Arrange 6 small serving glasses on a tray and put 2 clementine rounds in each. Sieve the juice mix into each glass, allow to cool, then refrigerate for about 3 hours, or until set.
  4. To serve, mix the vanilla syrup into the yoghurt and dollop a spoonful on top of each jelly, then grate or shave a few pretty bits of chocolate on top. Note: The amount of gelatine you’ll need will vary depending according to the type, so check packet instructions and adjust accordingly. Buy vanilla syrup at good supermarkets and delis.


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