Who doesn't love Jelly? Ummm....me?!! Don't ask me how, but my grandmother managed to flop instant jelly! My memory of jelly is Granny's version which would've made a hospital kitchen proud! Gag. Rubbery bits of plastic served with whipped cream. And, now years later, when I hear "jelly" I run away screaming. My kids, understandably, have never had to endure the torture of eating jelly. Until a friend mentioned making her own fruit jelly with orange juice and agar agar. What?! Really? So easy? So apparently lacking in rubbery affliction?
Agar Agar is derived from red seaweed and makes the most interesting Jelly! I decided to juice apples with a veggie twist! Can't let slip a perfect opportunity to get in the greens. While my goats are feasting on sweet lucerne flowers we also went foraging.
With my yummy ingredients washed and ready I was half way there except the friend couldn't remember quantites. So - I consulted Chef Google - who apparently doesn't have a cooking clue about natural Jelly! The confusing quantities assuredly will result in the dreaded rubbery torture! I was nervous my dessert would reinvent itself as a bouncing ball of veggies! So I took a guestimate out of the gazillion recipes suggesting anything from a sprinkle to tablespoons of Agar Agar!
JUMPING JELLY:
500ml freshly juiced apple, beet, carrot and lucerne
1 (level!!) teaspoon Agar Agar (powder, flakes requires more)
3 tablespoons coconut blossom
Some recipes use store bought juice. And I can understand why. Cooking fresh veggie and fruit juice is a crime! It destroys the goodness and totally changes the flavour. But .... on with the recipe ...
Over a medium heat bring the juice to the boil, adding in the teaspoon of Agar Agar and dissolving the coconut blossom. Stir constantly.
Once the juice begins boiling turn the temperature right down to a low simmer. Keep stirring for about five minutes. There is no indication of when the mixture is ready.
Pour your liquid into a Jelly bowl and allow to set in the fridge. It takes a couple hours.
For a first try our jelly was more an experiment than a treat. I adjusted the quantities for future attempts. This was beautiful and, well; almost edible. Next time (if there is a next time) I will use store bought juice and water it down slightly for a more authentic soft jelly. What I have learned is that Chef Google should not quit whatever day job usually occupies its time! Also; kids have fun even if the experiment is not quite as it was hoped for....
