Welcome to the next step on your journey in jelly enlightenment.
“If you always keep a packet or two of jelly in your store-cupboard, you need never be at a loss for a simple sweet. Here are a few suggestions and recipes for making the most of a packet of jelly.”
Here’s Recipe #5 of the 20 which she lists:
“5. Prepare as usual, stuff canned apricots with chopped walnuts, moistened with apricot jam. Arrange in a glass dish. Pour jelly over when cool.”
I can do that. I’ve got the ingredients: a Hartley’s Orange Jelly; Sainsbury’s Tinned Apricots in Fruit Juice (Asda didn’t have any); Sainsbury’s Taste The Difference Walnuts; Bonne Maman Apricot Jam and a pudding basin (of which I’m not sure of the make).
The apricots look lovely:
I put the jelly in the measuring jug:
Then pour the jelly over and put it in the fridge. Now the frustration of waiting…
And with some hand-whipped cream… lovely.