Separate both jelly packs into cubes and place in a jug. Add 285ml boiling water and stir until dissolved.
Add 185ml cold water and 100ml drained pineapple juice, stir well. This will make the jelly double strength.
To avoid the pineapple sticking and to create a glossy finish, first pour 1cm of jelly into the dish and put in the fridge to set. Once this thin layer has set, arrange the pineapple rings around your dish.
Place a cherry in the centre of each pineapple ring.
Pour jelly into dish to just cover the pineapple and cherries.
Put in the fridge to set.
Pour in remaining jelly, and put in the fridge to set overnight.
Difficulty
Rating
Separate both jelly packs into cubes and place in a jug. Add 285ml boiling water and stir until dissolved.
Add 185ml cold water and 100ml drained pineapple juice, stir well. This will make the jelly double strength.
To avoid the pineapple sticking and to create a glossy finish, first pour 1cm of jelly into the dish and put in the fridge to set. Once this thin layer has set, arrange the pineapple rings around your dish.
Place a cherry in the centre of each pineapple ring.
Pour jelly into dish to just cover the pineapple and cherries.
Put in the fridge to set.
Pour in remaining jelly, and put in the fridge to set overnight.
