Strawberry Jelly

Strawberry Jelly

  • Makes6 servings
  • Prep Time20 min
  • Total Time3 hr 20 min
  • Calories49
  • Made withSplenda Granulated Sweetener


    • 500 ml water
    • 500 g fresh strawberries, washed
    • 7 gelatin leaves
    • 18 g SPLENDA® Granulated

    • Nutrition Info Per Serving

    • % Daily Value*
    • Energy49 kcal62.82%
    • Total Fat0.00 g0%
    • of which saturates0.00 g0%
    • Total Carbohydrate7.70 g2.8%
    • of which sugars5.20 g1.89%
    • Protein3.00 g6%
    • Salt0.00 g0%


    For the simple syrup


    Put the Splenda Granulated and 500 ml of water in a large saucepan and bring to a boil. Boil until the Splenda Granulated is dissolved.


    Remove the pan from the heat and let this cool slightly.

    For the strawberry mixture


    Set aside a couple strawberries for decorating, and hull the remaining strawberries.


    Purée the hulled strawberries to a smooth texture with a blender.


    Pour the strawberry mixture into a bowl and pour over the slightly cooled Splenda syrup.


    Cover with a cloth and let infuse for a minimum of 30 minutes or a maximum of 2 hours.


    Once infused, pour the strawberry mixture through a sieve to remove any pulp or seeds.

    For the jelly


    Put the gelatin leaves one by one in a bowl with cold water. Let them soak for 5 minutes. Take out the leaves and squeeze them to remove any surplus water.


    Heat up the strawberry-Splenda syrup mixture in a small pan, without boiling it. Take the warm mixture off the heat and stir in the soaked gelatin leaves until fully dissolved.


    Transfer the strawberry mixture to a gelatin mold or into individual smaller molds.


    Place the mold in the refrigerator and let set. This will take a couple of hours.


    Decorate with the strawberries you set aside (and optionally sugar-free whipped cream made with Splenda).

    Made with

    Splenda Granulated Sweetener

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