- Glucose-Fructose Syrup,
- Pork Gelatine,
- Citric Acid,
- Colours (Carmine, Anthocyanins),
- Acidity Regulator (Sodium Citrate),
- Acetic Acid. Best before: see pack.
||Per 100g as sold
|of which saturates
|of which sugars
* One serving is equal to 1/4 of made up jelly (142g)
Prepare and Use
NB: adding fresh pineapple, kiwi or papaya fruit will prevent jelly from setting. It's easy to make! 1 For best results separate into cubes and place into a jug/bowl. 2 Add 1/2 pint (285 ml) of boiling water and stir until dissolved. 3 Add 1/2 pint (285 ml) of cold water, stir then pour into mould/serving dish. 4 Allow to cool, then refrigerate to set.
Hain Daniels Group, 4 Killingbeck Drive York Road, Leeds, LS14 6UF, UK