Apricot Jelly {or Jello}
A Donna Hay recipe
INGREDIENTS
Nutrition- 60ml water
- 2 1⁄2tablespoons gelatin powder
- 750ml apricot nectar
- 55g sugar
DIRECTIONS
- Place water in small bowl.
- Sprinkle over gelatine, stir to combine.
- Set aside 5 minutes till absorbed.
- Place nectar and sugar in saucepan.
- Stir over medium heat till sugar dissolves.
- Add gelatine mixture, stir till dissolved.
- Pour into greased 6 cup mould.
- Refrigerate till set.