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!

10 min + chilling



  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

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


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


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