When I moved my neighbours next door asked to have some of the crab apples from our tree in the garden. It was then when I found out I could use them to produce this lovely jelly.

There's a limit to the amount of crab apples jelly one can make and give away so I decided to put part of it to a different use. For my Sunday roasts.

This slightly fizzy refreshing jelly is good for summer. I used plane carbonated water and golden brown sugar so it turned out Champagne, but you can use your favourite soda. I found fresh berries and Israeli melon at veggie stand, so I used them this time. Enjoy the rest of summer with your favourites :)

I bought a large amount of strawberries on sale, so I made this easy and indulgent strawberry jelly.This is an easy recipe. It's important to use a generous amount of fresh strawberries to give this a taste that rivals professionals. Recipe by mama lisa

I recommend swapping out the wine with canned pineapple juice when making this for kids! Use ruby red apples on occasions when the appearance is more important; it might be better to use canned peaches if you'll like a smoother, silkier texture. You can use anything as long as you can thinly slice it. Recipe by Tatami.

I tried making carrot jelly using several methods, such as using squeezed out carrot juice, or cooking it until tender and pureeing it, but I think this version is the best!To grate the carrot, I used a fine-tooth grater that I normally use to grate ginger and garlic.The amount of sugar depends on how much lemon juice is used, but if you don't add at least 3 tablespoons it will be sour. If you like it sweet, try using 4 tablespoons. Recipe by FarmersK

Take pictures of little ones eating this, and scare your friends!😁 My baby sister loves this jelly. 😃

I had a lot of Zucchini out of the garden. Did not know what to do with it. So I saw this Recipe. It is really easy. Tastes pretty Good Too.....

I bought two peaches. I turned one into compote and then into a gelée, and ate the other with ice cream.When eating as a compote, it seems that you can use 25% of the water for sugar.I use agar. The transparency shows a faint hint of the peach color. Make sure to boil the agar. It is different than using gelatin (it's more transparent!). Recipe by commeline.It's delicious paired with blancmange, which you can learn how to make here: https://cookpad.wasmer.app/en/recipes/148229-simplified-recipe-blancmange

Arguably the best and easiest jelly slice to make. Every bite is an explosion of flavors.

I used peach compote I made.Gel dessert is powdered setting agent for making mousse. You can get a very smooth result with it. If you use powdered gelatin you will get a little stiff texture. The sweetness of the jelly is decided with how reduced the compote is. Add more sugar if necessary. Recipe by Pu-kosan