Recipes+
Ingredients
Method
1.Grease and line base and sides of a 24x13cm (base measurement) loaf pan with baking paper. Sprinkle all over with 2 tablespoons of sugar.
2.Place 1 1/4 cups water, juice and extra sugar in a medium saucepan over low heat; stir until sugar dissolves. Increase heat to medium; bring to the boil. Boil, without stirring, 15 minutes or until a syrup forms. Remove pan from heat; stand 10 minutes.
3.Sprinkle gelatine over boiling water in a small heatproof jug; stir until completely dissolved. Add gelatine mixture and essence to syrup; mix well. Pour into prepared pan. Place in a cool, dry place. Stand at room temperature overnight to set — don’t refrigerate; mixture will sweat and become sticky. Once set, carefully lift jelly mixture out of pan and onto a work surface.
4.Dip 4-5cm cookie cutter shapes in the remaining sugar, then use to cut out shapes from jube mixture. Roll jube shapes in remaining sugar, then place on a baking tray lined with baking paper. Serve.
For brighter jubes, add a few drops of pink or red food colouring.
Note
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