About this recipe:I know it's alot of work but it's great for a kid's birthday party because it has multiple layers of jelly, each a different flavour and colour. Some are clear jelly layers and some are creamier because you add evaporated milk to them. You can make it in a big glass bowl or in individual tall glasses. Feel free to start and finish with whatever colour you think looks best!
1 (135g) packet blackcurrant flavoured jelly
1 (135g) packet lime flavoured jelly
1 (135g) packet orange flavoured jelly
1 (135g) packet strawberry flavoured jelly
1 (135g) packet raspberry flavoured jelly
1 (135g) packet lemon flavoured jelly
1 (135g) packet pineapple flavoured jelly
375ml evaporated milk
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Method Prep:20min › Ready in:20min
For the pur jelly layers: Make the blackcurrant, lime, orange and strawberry jellies in separate bowls using 450ml of boiling water. Stir well and let each one cool to room temperature.
For the creamy jelly layers: In separate bowls, prepare the raspberry, lemon, and pineapple flavored jellies with 225ml boiling water and add 125ml evaporated milk when each cools to room temperature.
Pour the room temperature blackcurrant jelly into a large glass bowl or glass casserole dish: place in the fridge until it has just set. Follow with a layer of the next flavour, allowing each layer to cool before adding the next.
This was the first result when googling 'different coloured jelly'. I followed the recipe and it's very good to have exact quantities for the different colours. However, it takes far longer than 20 minutes, even if you do it in many tiny moulds. The timing is absolutely crucial. I made the first layer and put it in the fridge to set - in a 2" fridge, this takes 2-3 hours. Not wanting to mess it up by skipping things, I also made up the rest of the layers at the same time - with the result that they all set at the same time, even tho only one went in the fridge, and had to be remelted and then cooled before pouring onto the first layer. Adding the evaporated milk really speeds up the setting process as it is cold and thickens quickly. So my advice to you is to leave 2 full days to make it before you need to serve it. When completed, it does look amazing and tastes pretty darn good too. - 29 Mar 2013