Jelly

Jelly is fruit-flavoured sweetened liquid set with a gelling agent, bought as concentrated tablets you break into cubes, as dry jelly crystals you dissolve in hot water, or as ready-to-eat pots. Crystals are popular in South Asian and Sri Lankan homes because they dissolve fast and make a large bowl cheaply. This shelf is part of our dessert mixes, and a plant-based alternative is agar in agar and gelatine.

Jelly goes into trifle, fruit custard, jelly and ice cream, and the diced layer in falooda. Mango and strawberry are the favourites for birthday parties, while blackcurrant and lime give a sharper flavour for adults. Ready pots slip into a lunch box without a spoon of preparation.

If you are vegetarian or eat halal, check the ingredients, since many jellies are set with animal gelatine and the source varies by brand. For a clear set, dissolve the crystals completely in just-boiled water before adding the cold water, and chill for four hours or overnight. Adding fresh pineapple or kiwi stops some jellies setting, so use tinned fruit instead.