adding fresh pineapple, kiwi or papaya fruit will prevent jelly from setting.
It’s so easy to make!
1 Pour contents of sachet into a jug or bowl.
2 Add 500ml of boiling water and stir until dissolved.
3 Pour into a mould or serving dishes and refrigerate to set.
Sugar, Acids: Citric Acid, Fumaric Acid, Gelling Agents: Xanthan Gum, Carageenan, Acidity Regulator: Tripotassium Citrate, Colours: Beetroot Red, Titanium Dioxide, Flavourings