Jam Setting Sugar
Make jam in minutes!...
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Sweets
Peach and Orange Blossom Jelly
6 hours
10 mins
30 mins
Easy
2
The key to a translucent jelly is ensuring you strain the fruit well in step 2. This recipe can also be made with plums in place of peaches.
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- Ingredients
- Method
Ingredients
- ¼ cup lemon juice
- 10 (about 1kg) just-ripe white peaches, halved, stones removed and chopped
- 2 (about 250g) Granny Smith apples, chopped
- 2 cups water
- ½ tsp orange blossom water
- 400g Chelsea Jam Setting Sugar
Chelsea Products in Recipe
Reviews
1
What did you think of this recipe?
1481500973
Yummo!Such good jelly! Kids LOVED it to bits!I also tried the perfect pavlova and I'm loving it!I'm going to make it for Christmas (in three more days! :-) Yippie!)
4
Method
Combine lemon juice, peaches, apple and water in a large saucepan over a high heat. Bring to the boil then reduce heat to low and simmer, stirring occasionally, for 25 mins or until fruit is soft.
Line a large sieve or colander with 2 large pieces of muslin or clean kitchen wipes. Place over a large bowl. Spoon the peach mixture into the sieve. Set aside for 6 hrs to drain. Do not push through sieve.
You should have approximately 400ml peach liquid. Place the reserved peach liquid, orange blossom water and equal quantity of sugar in a large saucepan stirring over a medium heat for 1 min or until sugar dissolves. Bring to the boil and boil rapidly for 4 mins (removing any foam with a tablespoon).
Test a small amount of jelly on a cold saucer (the surface should wrinkle when a spoon is pushed through it).
Ladle hot jelly into warm sterilised jars and seal with a lid. Set aside to cool, then label, date and store in a cool dark place. Refrigerate after opening.Makes 2 cups.
Chelsea Products in Recipe
Jam Setting Sugar
Make jam in minutes!...
Reviews
1
What did you think of this recipe?
1481500973
Yummo!Such good jelly! Kids LOVED it to bits!I also tried the perfect pavlova and I'm loving it!I'm going to make it for Christmas (in three more days! :-) Yippie!)
4
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or Olivani Spread)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened (or Olivani Spread)
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
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- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened (or Olivani Spread)
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter (or Olivani Spread)
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter (or Olivani Spread)
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
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ingredients
- 150g butter, softened (or Olivani Spread)
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
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