Ingredients
Sugar, Maltodextrin, Gelling Agent (Carrageenan), Acid (Citric Acid), Acidity Regulator (Tripotassium Citrate), Colours (Beetroot Red, Annatto Norbixin), Flavourings.
Cooking & Handling
APPROXIMATE YIELD GUIDE Jelly Crystals 100g / Boiling Water 515ml / To Make 600ml Jelly Crystals 175g / Boiling Water 900ml / To Make 1 Litre Jelly Crystals Whole Bag (3.5kg) / Boiling Water 18 Litres / To Make 21 Litres Overall pack yield - 21.5kg (21 Litres) approx. MAKE UP INSTRUCTIONS 1. Dissolve the jelly crystals in boiling water 2. Stir well until completely dissolved 3. Pour into moist moulds and leave to set in a refrigerator.
Origin
United Kingdom
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