Finger Jello (Christmas jelly)
Children and adults will love this fun and yummy Christmas Finger Jello. They're firm enough to pick up and eat with your fingers!
Ingredients
- 36 gm unflavoured gelatin (3 tbsp) (NOTE 1)
- 1½ cup cold tap water
- 170 gm flavoured strawberry or lime jelly/jello (2 x 85g/3oz packets) (NOTE 2)
- 2 cup boiled water
- 1-2 tbsp sugar (optional)
- 1 cup cold tap water
- oil spray for greasing
Instructions
- In a bowl, mix the unflavoured gelatine and 1 1/2 cup of cold water together and set aside.
- Lightly grease a rectangle 23x33cm (9x13in) baking tin. You could also use silicone jelly moulds, but place them on a baking tray and lightly grease the insides of the moulds with oil spray.
- In a saucepan, place the flavoured jelly, boiled water and sugar (if using) over medium-high heat and bring it to a boil or until the jelly granules have dissolved.
- Give the gelatine and water mixture a stir, then pour it into the saucepan. Bring the mixture to a boil, then reduce the heat to medium-low, and then simmer for 5 minutes. Remove the saucepan from the heat and stir in 1 cup of cold water.
- Pour the jelly mixture into the tin or moulds, then carefully place it in the fridge for at least 6 hours, but is best when left overnight. Use a cookie cutter to cut out shapes or cut them into cubes. For the ones in the silicone mould, stretch the mould in different directions to release the jelly and carefully use your fingers to remove it.
Notes
(NOTE 1) Unflavoured gelatine - I used 3 sachets to get the firmness I was happy with, which is roughly 3 tablespoons. Supermarkets usually stock unflavoured gelatine near the baking area. They're usually sold in sachets of 12gm/0.4oz over here.
(NOTE 2) Flavoured jello/jelly - I used 'Aeroplane' Jelly granules. I used strawberry for the red jelly and lime for the green jelly, and I made two batches for the different colours. One batch makes approximately 1 litre/34fl oz of jelly. This is quite a lot of jelly, so if you don't require as much, just halve the amounts called for in the recipe.
(NOTE 3) Sugar (optional) - Without adding the extra sugar, the jelly is still a little sweet from the sugar from the Aeroplane jelly, but not as sweet as regular jelly. My 3-year-old happily eats it without the extra sugar, but if I was making it for myself, I would add a tablespoon of sugar.
Leftovers - Transfer the finger jello into a sealed container and store it in the fridge. It should be good for up to a week.
I've used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.
Nutrition
Serving: 1servingCalories: 38kcalCarbohydrates: 8gProtein: 2gFat: 0.002gSaturated Fat: 0.002gMonounsaturated Fat: 0.001gSodium: 46mgPotassium: 1mgSugar: 7gCalcium: 3mgIron: 0.03mg