1. To make jelly, put fruit juice, such as cranberry juice, agar flakes and sugar in a pan. Let mixture stand for 10min to allow agar-agar to soften. Heat over a low heat and stir to dissolve sugar. sweetness of fruit juice varies so adjust sugar accordingly.
2. Bring up to boil then simmer for 1-2min until agar-agar is completely dissolved. Agar Agar needs to be brought to boil to melt and activate setting properties. Take off heat and pour into a jelly mould.
What to read next
3. Leave to cool completely, then put in fridge for 4hr until set. When ready to serve, unmould jelly on to a serving plate.
Use your skills to make these triple-tested recipes:
Marshmallow recipe
Raspberry and elderflower jelly recipe
15 of the best vegetarian recipes
White ceramic bistro plate, Sophie Conran. Classic glass measure jug (1 litre), Impressions ceramic ramekins, Pyrex. Montreux saucepan (3 litres, 20cm), Kuhn Rikon UK. Wooden spoon, jelly mould, chef's own.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
