• 135 g pack lemon jelly
  • 50 g blueberries, halved
  • 40 g currants
  • 12 mini jelly beans, to decorate
  • 4 cola laces, to decorate


  1. 1

    Put the jelly cubes in a measuring jug and pour in boiling water up to the 285ml mark. Stir until dissolved, then add enough cold water to make 570ml in total.

  2. 2

    Put a few currants into 4 clean jam jars, then divide the jelly among them, pouring it over the currants. Put in the freezer for 20-30 minutes to set.

  3. 3

    Divide the halved blueberries between the jars, then pour over the rest of the jelly. Put in the fridge to set completel

  4. 4

    To serve, tie string securely in handles around each jar, then scatter over the mini jelly beans and cola laces to resemble garden bugs and worms.

Nutritional Details

Each serving provides
  • Energy 595kj 142kcal 7%
  • Fat 0.2g <1%
  • Saturates 0.1g <1%
  • Sugars 27.8g 31%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 297kj/71kcal

Each serving provides

32.6g carbohydrate 0.5g fibre 2.3g protein

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