Jiggly, pink, geometric and scented with rosewater – these jelly diamonds have a hint of the exotic about them, along with a bright 80’s charm!

Prep:
10 min + chilling
Serves:
12-24

Ingredients

Method

  1. Step 1

    Dissolve one sachet Queen Jel-it-in in 200ml of milk and then pour into a saucepan.

  2. Step 2

    Add the rest of the ingredients and heat, stirring, until the sugar has dissolved and the mixture begins to bubble.

  3. Step 3

    Pour into a wide, shallow container and leave to cool to room temperature and then chill for at least 3 hours.

  4. Step 4

    Cut into diamonds and dust with icing sugar to serve.

Comments & Reviews

Do recipes using Jel-it-in such as the Jelly Cupcakes & Jelly Shapes stay firm at room temperature without refrigeration? That is, would they be suitable to take to an outdoor party in Qld (not in direct sun, of course).

Debra

Hi Debra, they should be fine for a couple of hours and after that will start to soften and weep slightly. Of course it will depend whether it’s a scorching hot Queensland summer day – try and keep them as cool as possible. Good luck!

Queen Fine Foods

I noticed on the queen website it stated ‘jel-it-in’ is not suitable for making marshmallow. what is the reason please? i have succeeded making them using Jel-it-in. Are there any safety concerns about it? thanks

Shirley

Hi Shirley, thanks for getting in touch. The reason we state Jel-it-In isn’t suitable for making marshmallows is because it must be dissolved in the liquid components of the recipe and heated to boiling point. As soon as the mixture begins to cool, it begins to set, meaning when whipping marshmallows, the mixture cools quickly and clumps rather than making smooth, aerated marshmallow. If you have made successfully made marshmallow using Jel-it-In we would love to try your recipe. Would you mind getting in touch through our customer service page here: http://queen.com.au/contact-us/ Thank you, The Queen Team

Queen

thank you – i have sent my reply via the contact us box on the website. Regards

Shirley