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)


Bring to boil wand then add wine and sugar

Turn off heat and

Softened gelatine leaves in cold water and squeeze out excess liquid

Stir in gelatin leaves into mixutre

Pour in jelly and set into desired molds in the fridge

Fruit Jellies

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