Winter Fruit Jelly

For pregnant women and nursing mothers: Fruity snack

With citrus fruits now in season, make yourself delicious jellies that contain hardly any calories, but plenty of vitamins, including vitamin C, which is exceptionally important in winter. If you are breastfeeding and notice that your baby gets sore when you serve citrus: Please substitute with fresh dates, sharon fruit and mangoes.

Peel the grapefruit down to the flesh. Using a sharp kitchen knife, remove the segments between the membranes, collecting the juice as you go. Heartily squeeze the fruit skins in a sieve, also collecting the juice. Treat the oranges in the same way, leaving fruit fillets on one side and juice on the other. Rinse the grapes, pluck them from the panicles and cut them in half. Soak the gelatine in cold water for 10 minutes. Place in a saucepan dripping wet. Gently melt over very low heat, stirring throughout. Remove from heat and cool briefly. Make up the citrus juice with the grape juice to a quart. Add this juice by the spoonful to the gelatin. If it flocculates, heat it again briefly. Pour 0.4 liters of cold water into a bowl. Pour a “mirror” of jelly juice and set in the refrigerator. Layer the fruit pieces on top and pour the rest of the jelly juice on top. Leave in the refrigerator for one night, then turn out.

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