Christmas Jelly Slice Recipes

JELLY SLICE

Steps:

• Prepare the jelly topping by mixing the jelly crystals with the boiling water and then cold water until crystals are dissolved. Note that we are making up the jelly using 50ml less water than the instructions on the package.
• Leave the jelly out so it cools to room temperature.
• Grease a slice tin (27 x 17cm) and line base with two layers of baking paper, allowing the baking paper to overhang each side (to assist with removal once it's ready to slice).
• Crush the biscuits until they resemble fine breadcrumbs using a rolling pin, chopper or food processor.
• Add melted butter to the biscuit crumbs and stir to combine.
• Press the biscuit mixture into the bottom of the slice tin and smooth with the back of a metal tablespoon. Place into fridge.
• Pour condensed milk into a bowl. Add the lemon juice and use a whisk to combine.
• Dissolve gelatine in the boiling water and then add this to the lemon and condensed milk mixture. Use the whisk to combine.
• Remove the slice tin from the fridge and pour over the filling mixture. Return to fridge for at least one hour to set.
• Once jelly has reached room temperature and filling has been in fridge for at least one hour, remove the slice tin from the fridge and place in a larger dish (this will make it easier to transfer to the fridge and catch any jelly spills).
• Pour the jelly over the second layer of the slice. (TIP: Pour onto a metal spoon to break up the flow and avoid the direct flow creating a hole in the filling layer of the slice).
• Return to the fridge and allow to set for at least 6 hours.
• Remove slice from tin using the overhanging baking paper to ease the whole slab of slice from the tin. (TIP: If this method doesn't work, cut one row in the tin and then use a spatula to remove the remaining slice.) Cut into 24 pieces using a sharp knife.

CHRISTMAS JELLY SLICE

Steps:

• Line the base and the sides of deep 28 x 18cm slice tin with baking paper, making sure you leave plenty hanging over the sides.
• Crush the biscuits, either in a food processor or with a rolling pin by hand until they resemble fine breadcrumbs.
• Add the melted butter to the crushed biscuits and mix until combined. Pour the mixture into the lined slice tin and press down with the back of a metal spoon until level and place in the fridge to set.
• Meanwhile, add 2 1/12 teaspoons of gelatine to 3/4 of a cup of boiling water and stir until it has dissolved. Place the condensed milk into a bowl and while whisking, add the dissolved gelatine mixture and the lemon juice. Continue to whisk until mixture is well combined.
• Remove the set biscuit base from the fridge and pour over the condensed milk layer. Place back in the fridge, until it just begins to start to set - approximately half an hour.
• Make the lime jelly as per the packet instructions - adding an extra teaspoon of gelatine. Allow the jelly to cool until it has reached room temperature.
• Remove the slice from the fridge and place it on a baking tray as this makes it much easier to move in and out of the fridge. Carefully pour the lime jelly over the slice and place it back in the fridge to set approximately 3 hours and is should be fine.
• Make the strawberry jelly as per the packet instructions and add an extra teaspoon of gelatine. Allow the jelly to cool until it's room temperature.
• Remove slice from the fridge and carefully pour over the lime jelly layer. Place the slice back into the fridge - preferably overnight to set.
• Remove the set slice from the fridge and cut into squares.

JELLY SLICE

Steps:

• Prepare 25 x 25 slice tin with baking paper and set aside - I lightly spray my tin first so paper sticks!
• Make up both jellies with 3 cups boiling water and pop into fridge to cool
• Blitz biscuits in food processor (or by hand if need be)
• Combine melted butter and chopped nuts or lemon zest if using (I did not but original recipe stated optional)
• Tip into slice tin and firmly press down until evenly spread.
• Pop into the fridge to chill for 30 minutes
• In a medium bowl add gelatine and 1/2 cup boiling water and mix well until all gelatine dissolved.
• Add to this the condensed milk and lemon and zest if using and mix well.
• Pour over the chilled base and set aside in the fridge for 30-40 minutes until completely chilled and setting
• Once jelly has cooled but not set pour over the milky layer and pop in the fridge until the jelly has set - I poured the jelly over the back of a spoon so as to not disturb white layer.
• Once set - remove from fridge for 20-30 minutes and then run your large sharp knife under hot water - then dry - then slice the edges off the slice first.
• Using whole long knife (heating & drying as need be between slices) cut down into the square and apply pressure to cut through biscuit layer. Then slice into squares or smaller pieces.
• Keep the slice in an airtight container in the fridge

JELLY (JELLO) SLICE (BAR)

Steps:

• Combine crushed biscuits and butter mixing well; press into greased 30cm X 23cm (12" X 9") pan and refrigerate.
• Combine condensed milk, lemon juice and gelatin mix.
• Mix well and pour over prepared base; refrigerate 2 hours.
• Mix jelly powder and boiling water together, then add cold water.
• Refrigerate until consistency of unbeaten egg white, pour over lemon layer.
• Refrigerate, then cut into squares when set.
• *I prefer a red jelly for this, but any flavour would be OK.