Giant Jelly...

Today we heard that my oldest son got accepted into the school of his choice , which is more than enough reason to celebrate in my book. To do something slightly different I decided to use up the last 3 packets of jelly from England (that's jello for all you lovely American's out there :) ) I had raspberry, strawberry and blackcurrant which go together nicely.

This takes a good 5 hours to make and will feed *lots* as it's 3 pints / 1 1/2 litres of jelly. You will need a really large bowl for this - glass is best to show off the layers though you could turn it out into a dish if you wish but jelly isn't all that stable so the height might be fatal.

Ingredients:

• 3 complimentary packets of jelly (jello)
• A couple of handfuls of raspberries (frozen or fresh)

Preparation:

1. Take half a pack of raspberry jelly and make it as per the instructions, remembering to halve the amount of water used at each step. 
2. Cool to room temperature 
3. When the raspberry jelly is almost cool make half of the strawberry jelly.
4. Put the raspberry jelly into the dish and into the fridge
5. When the strawberry jelly is almost cool make half of  the blackcurrant jelly.
6. Check to make sure that the raspberry jelly is set enough to take a bit of pressure - it doesn't need to be completely set.
7. Carefully pour the cooled strawberry jelly over the raspberry jelly layer.
8. Put the dish back into the fridge.
9. When the blackcurrant jelly is almost cool make second half of  the raspberry jelly.
10. Check to make sure that the strawberry jelly is set enough to take a bit of pressure.
11. Carefully pour the cooled blackcurrant jelly over the strawberry jelly layer.
12. Put the dish back into the fridge. 
13. When the raspberry jelly is almost cool make second half of the strawberry jelly.
14. Check to make sure that the blackcurrant jelly is set enough to take a bit of pressure.
15. Gently place the raspberries on the blackcurrant jelly.
16. Carefully pour the cooled raspberry jelly over the layer of raspberries.
17. Put the dish back into the fridge. 
18. When the strawberry jelly is almost cool make second half of  the blackcurrant jelly.
19. Check to make sure that the raspberry jelly is set enough to take a bit of pressure.
20. Carefully pour the cooled strawberry jelly over the raspberry jelly layer.
21. Put the dish back into the fridge.
22. Check to make sure that the strawberry jelly is set enough to take a bit of pressure.
23. Carefully pour the cooled blackcurrant jelly over the strawberry jelly layer.
24. Put the dish back into the fridge.  
25. When the top blackcurrant layer is completely set the jelly is ready to feast on.

Enjoy!
Note: It's a dark day so I couldn't take photo's indoors and my garden is still a bit of a mess so the close up was taken pointing towards the light so you can see the jelly layers at their best while the full view was taken in front of a convenient wall.