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The ratio of agar agar to liquid will vary depending on the form of agar agar you use. There is agar in strips, flakes and powder (this one is the easiest to work with and the one I use). Thin layers not only look good, they also make sure that the jelly slice will not overflow from the pan and the jelly slices won’t be to tall when completed. Once the white layer is set, pour the blue jelly over the top, gently tilt the pan to distribute evenly. Return the pan to the fridge for 30 minutes to set and make the next jelly layer – green.
Use a 9×13 inch glass pan for this recipe or you can place in small clear cups, though you will need quite a few depending on the size of the cups.Make sure your pan is sitting completely flat when in the fridge setting or otherwise your layers make be a bit off. Make sure that the layers are completely set before pouring on the next layer. Don't rush this as you don't want the layers to melt the previous ones, mixing them all up.
Place the orange jelly crystals in the heatproof jug and add 285ml (1/2 pint) of boiling water. Stir until all the jelly crystals have dissolved completely. Add 285ml (1/2 pint) cold water and stir. Leave to cool, then gently pour over the firmly set strawberry jelly in the glasses. I found when making this, that I made each layer as I went and none of the layers started setting before they were put onto the slice. Once the yellow layer is set, pour ¾ cup of the white layer over it and gently tilt the pan to distribute evenly. Return the pan to the fridge for 30 minutes to set. Make half of the white layer. Once the white layer is set, pour the green jelly over the top, gently tilt the pan to distribute evenly. Return the pan to the fridge for 30 minutes to set and make the next jelly layer – yellow.Make sure that the layers are completely set before pouring on the next layer. Don’t rush this as you don’t want the layers to melt the previous ones, mixing them all up.
Divide the sliced strawberries between the glasses, placing them in the liquid strawberry jelly. Place in the fridge for 2 hours until set firmly.
Rainbow Jelly Tips
It is incredibly easy to make – most of the time is spent waiting for the layers to set before adding the next one. The layers also need to be cooled before they can be added onto the slice so that it doesn’t melt the previous layers. How to Make Layered Rainbow Jelly For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb! However, most use one of these ingredients (or a combination of a couple of them) to get that characteristic chewy and gelatinous texture:
Once the green layer is set, pour ¾ cup of the white layer over it and gently tilt the pan to distribute evenly. Return the pan to the fridge for 30 minutes to set. Place your first flavoured jelly in the fridge for 30 minutes, or until mostly set. Note: don’t let it get a completely firm consistency as you will need to set more layers on top and you don’t want them sliding off of each other because they’ve set separately. White Layer – Mix 1 teaspoon of gelatine with 1/2 cup of boiling water until completely dissolved. Stir in 1/4 can of condensed milk until combined. Let it sit on the counter to cool to room temperature and the previous layer is set. The same goes with the white/condensed milk layer - it should not set, though pop it in the microwave if it does.
Ingredients
Use a 9x13 inch glass pan for this recipe or you can place in small clear cups, though you will need quite a few depending on the size of the cups.
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