11. When the jelly is at room temperature but still liquid, pour onto a spatula and let drip onto the top of a cake. HINT: Put the cake back into the spring pan in which you baked it for an easy and perfect glaze. Either place in the refrigerator until set or let solidify on your counter
This jelly is intended to solidify to form a solid top glaze or middle layer. It is not meant to be a jam/jelly dessert on its own.
You can use this same procedure to make either strawberry or blueberry jelly.
Please note that fruit eaten on their own do have a high carb content, but half of the carbohydrate value is fiber, which is very important for our gut health. Do not shy away from fruit such as berries that have lower sugar values than other fruit. Also, do not strain the jelly, because the seeds are part of the fiber and are very good for you. If you do want a clear jelly and you choose to strain the liquid, the carbohydrate profile will change.
Lastly, even though the jelly still appears to have a high carbohydrate number, this is only one small part of a cake and, when combined with the rest of your cake ingredients, the per serving amount is very small. Please enjoy!