Clementine jelly

With vanilla & ginger

Clementine jelly

Clementine jelly

Serves 6
Cooks In10 minutes plus cooling and setting
DifficultySuper easy
Nutrition per serving
  • Calories 91 5%
  • Fat 1.4g 2%
  • Saturates 0.9g 5%
  • Sugars 14.4g 16%
  • Protein 5.7g 11%
  • Carbs 14.5g 6%
Of an adult's reference intake
Jamie's Family Christmas
recipe adapted from

Jamie's Family Christmas

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Tap For Method

Ingredients

  • 800 ml clementine juice , (from about 30 clementines)
  • white sugar , to taste
  • small piece of fresh ginger
  • 2 gelatine sachets , (23g in total, see tip)
  • 2 fresh clementines
  • 1 big tsp vanilla syrup , (see tip) or a few drops of vanilla extract
  • 200g plain yoghurt
  • good-quality dark chocolate
Tap For Method
Jamie's Family Christmas
recipe adapted from

Jamie's Family Christmas

Tap For Ingredients

Method

  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. Peel the ginger and grate a tiny bit into the pan. 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.
  3. Sprinkle the gelatine over the juice, then whisk in quickly.
  4. Arrange 6 small serving glasses on a tray. Peel the clementines, slice into thin rounds and put 2 in each glass. Sieve the juice mix into each glass, allow to cool, then refrigerate for about 3 hours, or until set.
  5. To serve, mix the vanilla into the yoghurt and dollop a spoonful on top of each jelly, then grate or shave a few pretty bits of chocolate on top.
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Tips

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.