8 30 mins
Print Recipe

Fruit Jellies


  • 650ml SPC fruit sauce recipe
  • 200g SPC Plums Diced
  • 400ml SPC Juice from the can
  • 700ml Water
  • 200ml Red wine
  • 150g  Castor Sugar
  • 22 Gelatin Leaves (gold)


  1. Bring to boil wand then add wine and sugar
  2. Turn off heat and
  3. Softened gelatine leaves in cold water and squeeze out excess liquid
  4. Stir in gelatin leaves into mixture
  5. Pour in jelly and set into desired moulds in the fridge
Fruit Jellies

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