Jelly Slice
An easy, no bake jelly slice recipe that the whole family will love.
Servings: 24 pieces
Calories: 164kcal
Ingredients
Biscuit Base
- 250 grams plain biscuits (Arrowroot, Nice, Marie or a combination of those work well)
- 185 grams butter, melted
Lemon Filling
- 395 gram tin of condensed milk
- ½ cup lemon juice (juice from approx 2 large lemons)
- 2 teaspoons gelatine powder
- ½ cup boiling water
Jelly Topping
- 85 gram packet jelly crystals (raspberry or another preferred flavour)
- 250 ml boiling water (1 cup)
- 150 ml cold water
Instructions
- Prepare the jelly topping by mixing the jelly crystals with the boiling water and then cold water until crystals are dissolved. Note that we are making up the jelly using 50ml less water than the instructions on the package.
- Leave the jelly out so it cools to room temperature.
- Grease a slice tin (27 x 17cm) and line base with two layers of baking paper, allowing the baking paper to overhang each side (to assist with removal once it's ready to slice).
- Crush the biscuits until they resemble fine breadcrumbs using a rolling pin, chopper or food processor.
- Add melted butter to the biscuit crumbs and stir to combine.
- Press the biscuit mixture into the bottom of the slice tin and smooth with the back of a metal tablespoon. Place into fridge.
- Pour condensed milk into a bowl. Add the lemon juice and use a whisk to combine.
- Dissolve gelatine in the boiling water and then add this to the lemon and condensed milk mixture. Use the whisk to combine.
- Remove the slice tin from the fridge and pour over the filling mixture. Return to fridge for at least one hour to set.
- Once jelly has reached room temperature and filling has been in fridge for at least one hour, remove the slice tin from the fridge and place in a larger dish (this will make it easier to transfer to the fridge and catch any jelly spills).
- Pour the jelly over the second layer of the slice. (TIP: Pour onto a metal spoon to break up the flow and avoid the direct flow creating a hole in the filling layer of the slice).
- Return to the fridge and allow to set for at least 6 hours.
- Remove slice from tin using the overhanging baking paper to ease the whole slab of slice from the tin. (TIP: If this method doesn't work, cut one row in the tin and then use a spatula to remove the remaining slice.) Cut into 24 pieces using a sharp knife.
Video
Notes
- You can make this slice in advance as it should keep in the fridge for up to five days.
- Store in the fridge, particularly if the weather is warm. If you serve this slice on a platter be sure to get the leftovers back in the fridge pronto to avoid the jelly melting.
- The jelly flavour is the easiest way to alter this slice recipe. Love strawberry jelly slice? Use strawberry jelly. Want green jelly slice? Use lime jelly. Another favourite of mine is Port Wine jelly.
- Make sure you use the lesser quantity of water when making up the jelly as indicated in this recipe. Do NOT make up the jelly according to the packet instructions as it will not set firm enough to cut into a slice.
- Don't be tempted to rush this recipe. You need to make sure all layers have set to get that lovely and defined 3-layered effect.
Nutrition
Calories: 164kcal | Carbohydrates: 20g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 129mg | Potassium: 85mg | Fiber: 1g | Sugar: 14g | Vitamin A: 237IU | Vitamin C: 3mg | Calcium: 53mg | Iron: 1mg