1. In a saucepan, sprinkle 1 pouch Knox Unflavoured Gelatin over 1/4 cup (50 mL) cold liquid. Let stand for 1 minute
2. Place over low heat. Stir constantly until granules are completely dissolved, about 3 minutes
4. To a small sized deep pot, add the frozen raspberries and the sweetener
5. Place over medium low heat and stir occasionally until the mixture begins to simmer
6. With a spatula, press the raspberries until only the seeds and very small chunks are visible
7. If needed, liquify the gelatin by reheating in a bath of hot water or microwave in short 15 second bursts, stirring and repeating until the gelatin has liquified. Do not overheat
8. Add the gelatin to the simmering berries and stir in to combine well
10. Remove from heat and let stand until the raspberry jelly gets to room temperature
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
12. Cover the bottom of the spring form pan, used to make the cake, with cling wrap. Tuck around the rim to make a tight fit
13. Pour your room temperature raspberry jelly onto the cling wrap. Spread content to make an even layer over the entire surface
15. Remove solid jelly with the cling wrap and place over the bottom layer of your cake. Adjust to make jelly fit properly
16. Decorate with any other ingredients (e.g. stabilized whipped cream frosting) and continue decorating
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!
By Angela Wilkes
All rights reserved © Angela Wilkes 2017-2022 Privacy Policy
