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Clementine Jelly Recipe

These taste like Christmas in a glass. If you've got kids around, these are the perfect things to make with them because they are quick to make and not fussy at all.

Serves 6


  • 5 leaves of gelatine (platinum grade)
  • 600ml clementine juice (from about 20 clementines)
  • Caster sugar, to taste
  • A small piece of fresh ginger, peeled
  • 2 clementines, peeled and sliced into thin rounds
  • 1 heaped tsp vanilla syrup (which you can buy at lots of good food stores) or a few drops of vanilla extract
  • 200g natural yoghurt
  • Good quality dark chocolate (70% cocoa solids)


1. Pour 500ml cold water into a bowl with the gelatine leaves and soak for a few minutes until softened. Pour the clementine juice into a pan over a low heat and warm it through, then add the softened gelatine and let it dissolve, stirring occasionally. Add a little sugar to sweeten the juice, but not too much - you still want that zippy clementine flavour to come through. Grate a tiny bit of ginger onto your chopping board then squeeze it over the juice so you get a few drips of ginger juice in there.

2. Arrange 6 small serving glasses (about 200ml each) on a tray and put 2 clementine rounds into each one. Sieve the clementine mixture into each glass then put them in the fridge for at least 2 hours, or until they're set and wobbly.

3. To serve, mix the vanilla syrup into the yoghurt and dollop a spoonful on top of each jelly, then grate or shave a few pretty bits of chocolate on top.

© Jamie Oliver

Photography © David Loftus