Saturday, 20 April 2013

Apricot Jellies

Emily who is seven loved making these gummy little sweets for a holiday treat.

They are easy to do but you do need to allow time for setting.
She poured the jelly into a ceramic dish and waited until it was set before using tiny metal cookie cutters to cut out the shapes.

I was sent some Barker's Apricot Blush to play with and we have had fun creating some new recipes with it. Its main ingredient is Central Otago Apricots but it also includes pineapple, lime and a dash of blackcurrent juice. It's a good source of vitamin C and has no artifical preservatives, colours or flavours so compared with shop bought these kittle gummy sweets are healthier.


1/3 cup of water
2/3 cup of Barker's Apricot Blush Fruit Syrup.
3 tablespoons of gelatine


Sprinkle the gelatine over the water and give it a stir
Leave it for a minute or two until it has thickened.
Pour 3/4 cup of Barker's Apricot Blush into a saucepan and add the gelatine.
Keep stirring as you heat it until the gelatin has completely dissolved.
Pour into a 20 cm by 14 cm ceramic dish which has been rinsed in cold water .
Leave to set for about 3 hours in the fridge until very firm.
Use small cutters to cut out the apricot jellies.
Any left over pieces can be chopped into small cubes and layered with icecream and fruit salad for a kid friendly dessert.



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