Country Range Raspberry Jelly Crystals 4 x 3.5 kg

Cooking & Handling Instructions

Directions for use

To prepare: 1. Add boiling water to jelly crystals and stir until completely dissolved. 2. Then add the required volume of cold water. 3. Leave to set in a cool place - preferably a refrigerator. To chop and cube jelly: 1. Make up the jelly and pour into a sandwich tin. 2. Allow to set. 3. Turn out onto wet grease-proof paper. 4. Use a sharp knife dipped in to hot water to either chop finely or to cut into cubes. To whisk jelly: 1. Chill jelly until thick, but not set. 2. Beat with an electric mixer or use a hand whisk. 3. When the jelly is frothy, thick and doubled in volume, chill until set. Yield Guide - To make 1 litre (1 and 3/4 pints): Jelly crystals - 175 g, boiling water - 400 ml (approx. 2/3 pint), cold water - 600 ml (approx. 1 pint). To make 35 pints (approx. 19.9 litres): Jelly crystals - 3.5 kg (whole bag), boiling water - 13 pints (7.4 litres), cold water - 22 pints (12.5 litres).

Storage Instructions

Store in a cool and dry place, out of direct sunlight. Once opened, reseal and use within 30 days. After preparation, keep refrigerated and consume within 24 hours.