Chicken Marsala

Vickys Jelly Sweets without Gelatine, GF DF EF SF NF.

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Ingredients of Vickys Jelly Sweets without Gelatine, GF DF EF SF NF

1. You need 360 ml of fruit puree such as mango, strawberry, peach, etc.
2. You need 500 grams (2.5 cups) of sugar.
3. You need 1 tbsp of butter/dairy-free spread.
4. Prepare 170 ml of liquid pectin such as Certo bottled brand.

Vickys Jelly Sweets without Gelatine, GF DF EF SF NF instructions

1. You'll need around 300g soft fruit to make the amount if puree needed. Peel it & stone it if necessary, then chop into pieces and whizz up in a blender.
   
2. Spray a loaf tin with oil and line with baking paper.
3. Cook the fruit puree with the sugar over a medium low heat until a syrup thick enough to coat the back of a spoon forms, like when making jam. This will take anywhere from 30 - 60 minutes.
4. Add the butter and stir for a few minutes to get rid of any foam that's formed, then take off the heat and quickly stir in the pectin.
5. Pour immediately into the tin and let cool at room temp, then refrigerate overnight.
6. When fully set, cut into squares with a sharp knife dipped in hot water to aid slicing. I make 8 slices then cut each slice into 5 squares.
7. If you roll them in powdered sugar they won't stick together in the container.
8. Store in an airtight container and enjoy within 3 days.

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