Ingredients

Step by step

1. To make either flavour, lightly grease a silicone mould with oil. If you don’t have one, line a small square cake tin (no larger than 18cm) with clingfilm.
2. If you’re making the strawberry jellies, transfer the strawberries to a medium saucepan with 70ml water. Simmer for a few minutes, occasionally mashing the fruit with a fork, until softened. Using a stick blender, blitz the strawberries until smooth, then strain through a fine mesh sieve, discarding the seeds. Return the strawberry purée to the saucepan and gently warm. Remove from the heat and stir in the maple syrup (add an extra teaspoon of syrup if your strawberries are sharp). Skip to step 4.
3. If you’re making the mango and lime jellies, simmer the mango with 40ml water, occasionally mashing with a fork. Using a stick blender, blitz the mango with the lime juice until smooth. Return the mango purée to the saucepan and gently reheat. Remove from the heat and stir in the maple syrup.
4. Sprinkle the gelatine over the warm fruit mixture and whisk until dissolved. Transfer the mixture to a piping bag and pipe into the moulds, or pour straight into the lined tin. Transfer to the fridge for 30 minutes or until completely firm. Pop the jellies out of the mould onto a wire rack, or turn them out from the tin and cut into desired shapes. Leave to sit for at least 3 hours. This stage is important, as it allows the gelatine to set further and create a bouncy chew.