NZ Woman's Weekly

Fruit jellies

Fruit jellies
  • Servings

  • Courses

    Quick lunch

So easy and the kids love them! Don’t use acidic fruits, such as pineapple or kiwifruit, as they prevent the jelly from setting.

  • 1 packet low-sugar jelly
  • 1 cup tinned fruit salad, drained, or fresh berries, diced fresh peaches, apricots, plums

1 Make the jelly according to packet instructions, then cool for 30 minutes. Arrange fruit in individual containers, top with jelly and chill for at least 4 hours or overnight. Seal with lids.

About Jo Wilcox

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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