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

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You can make similar alterations with the oils that you use for cooking. Olive oil contains monounsaturated fat which can help to fight bad cholesterol. It is also a good source of Vitamin E which has many benefits and is also good for your skin. While you may already consume lots of fruits and leafy greens, you might want to consider how fresh they are. Organic foods are a great alternative and will reduce any possible exposure to deadly chemical substances. If you can find a good local supplier of fresh fruit and veggies, you can also consume foods that have not lost their nutrients because of storage or not being picked at the right time.

As you can see, it’s not hard to begin integrating healthy eating into your life.

We hope you got benefit from reading it, now let’s go back to vickys jelly sweets without gelatine, gf df ef sf nf recipe. To make vickys jelly sweets without gelatine, gf df ef sf nf you need 4 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to cook Vickys Jelly Sweets without Gelatine, GF DF EF SF NF:
  1. Use 360 ml fruit puree such as mango, strawberry, peach, etc
  2. You need 500 grams (2.5 cups) sugar
  3. Take 1 tbsp butter/dairy-free spread
  4. Use 170 ml liquid pectin such as Certo bottled brand
Instructions to make Vickys Jelly Sweets without Gelatine, GF DF EF SF NF:
  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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