• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 People
  • Difficulty Normal

Recipe Ingredient

  • 425g castor sugar
  • 180ml apple juice
  • 2 tbsp gelatine
  • 180ml cold water
  • 1 tbsp lemon juice
  • Green food colouring
  • 50g fine castor sugar


  1. Line the base and sides of a rectangular pan (25cm x 8cm) with foil. Lightly grease the foil. Sprinkle gelatine over the cold water in a small bowl and set aside for five to 10 minutes.
  2. Pour apple juice and sugar into a small saucepan. Heat up and stir until sugar dissolves but without boiling.
  3. Turn the heat down to low, and simmer without stirring for about 12-15 minutes or until a teaspoon of the mixture will form a hard ball when dropped into a cup of cold water.
  4. Bring sugar mixture away from the heat and leave aside to allow the bubbles to subside. Combine dissolved gelatine, lemon juice and apple sugar syrup together.
  5. Add a tinge of green food colouring and pour the mixture into the prepared pan. Leave aside to cool completely then refrigerate or chill until firm.
  6. Cut the sugar jelly into small square cubes. Put the cubes onto a wire rack and leave aside uncovered for half a day.
  7. Combine the extra sugar and dried-out sugar jellies in a mixing bowl. Toss well until cubes are well coated with sugar.

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