Getting properly hydrated has always been an issue for me as I find plain water tasteless and can only drink so much of it a day. I knew this might be an issue leading up to my half marathon last weekend. And so it was. By Wednesday of last week, I had water coming out of my ears sort of speak and decided to try something different.
The idea of eating jelly (US: jell-o) on top of my daily water intake sounded like the perfect thing to do and made the thought of hydration that much more appealing!
In the process of weeding out the additives, I discovered that Aeroplane Jelly has recently introduced a natural flavour and colour jelly selection that also contains 25% less sugar than the standard variety. It’s also more economical – a packet makes 750g of jelly instead of the standard 500g. The flavour and texture are just as good as in the normal, artificially flavoured and coloured product but your conscience and body will know that you’re eating what’s better for you. There’s stuff added that helps to regulate acidity and preserve the powder, but it’s a positive step in the right direction especially when it comes to a product aimed a kids – well done Aeroplane Jelly. I know I’ll definitely be buying this jelly over any other, and no, I was not paid to say so.
However, if you are completely adamant about not having any additives in your jelly, you can very easily make your own using just 4 ingredients.
4 ingredient additive-free raspberry jelly
The great thing this about is jelly is that it’s completely natural, takes only a few minutes longer to make than the powdered stuff and you can regulate the amount of sugar you add. For added calcium simply make out of 250ml water and 250ml milk. The gelatine I used asks for 2 cups (500ml) of water per sachet.
- 1/2 cup fresh or frozen raspberries
- 1 tbsp sugar, or more to taste
- 2 cups (500ml) water
- 1 sachet gelatine
Jelly: Place raspberries, sugar and 1 cup of water in a small saucepan. Bring to the boil, mashing the raspberries with a whisk or the back of a spoon. Simmer for a minute. The water should become nice and pink and raspberry flavored. Take saucepan off the heat. Strain the raspberry water through a fine sieve. Stir in gelatin powder into the juice and stir until it has fully dissolved. Add the remaining cup of cold water (or cold milk) and mix. Divide between 4 ice cream bowls or jelly moulds and allow to cool at room temperature. Transfer to a fridge and chill for another couple of hours, or until set.
Stripey jelly: divide mixture into 3 parts at leave to chill at room temperature. Add 2 tbsp milk into one of the containers and mix well. Divide clear jelly between serving bowls and let them set in the fridge. Top with w layer of milky jelly and allow to set in the fridge. Repeat the same process with the last layer.