Makes: 6 to 10 servings, depending on size of moulds
475ml fruit juice of choice, divided
4 1/2 teaspoons (14g) powdered gelatine
Directions Preparation:15min › Extra time:3hours chilling › Ready in:3hours15min
Place 125ml of the juice in a small bowl. Sprinkle over the gelatine and let sit for a few minutes so that the gelatine absorbs the liquid, or "blooms".
Heat the remaining 350ml juice in the microwave or in a saucepan until steaming but not boiling. Combine with the gelatine mixture and stir well until all the gelatine has dissolved.
Pour liquid into jelly moulds of choice; you can use silicone moulds or vintage metal moulds. If you don't have any moulds, pour the mixture into a 20 or 23cm square baking tin or dish. Transfer to chill in the fridge until set, about 3 hours.
Once set, remove the jelly from the moulds by running a knife along the edges and popping out. You can also briefly dip the moulds in hot water, which will help release the jelly if you're having trouble. If you set the jelly in a tin, simply cut into squares and remove from the tin to serve.