Finger jellies

16 Feb

Finger Jellies

I have never made these before, but they look awesome and I came across a recipe in an old cookbook the other day, so thought I’d give it a go.

I used the jelly I had on hand – bubblegum and lime.  If I had gone out and bought some for this purpose, I  would probably have gotten diet/lite jelly and more complementary colours.

This recipe is for using four different colours/flavours of jelly – if you want to only use two, either use two packs of each colour, or halve the recipe below.


  • 4 packets jelly (85g / 3 oz each)
  • 1 tin sweetened condensed milk (~385g I think)
  • 1.375L boiling water (5 & 1/2 cups)
  • 125ml cold water (1/2 cup)
  • 30g unflavoured gelatine
  • Dish that will hold at least 1.5L (6 cups) of liquid
  • Cooking spray


  • Place each packet of jelly in a separate bowl/jug (something that holds at least 500ml and with a pouring lip/spout is best) *or see Note
  • Add 4g of gelatine to each jelly and mix to combine
  • Pour 1 cup of boiling water over each jelly and stir until dissolved
  • Put the condensed milk into a bowl/jug (one that holds at least 1L (4 cups) is best) and mix with 1 cup boiling water
  • In another bowl, sprinkle 14g gelatine over 1/2 cup cold water, and let sit for a few minutes
  • Very lightly spray the dish with cooking spray, then wipe to remove most of the spray – you just want an extremely thin layer to stop the jelly sticking to the sides, but not so much that you taste oil when you’re eating the jellies
  • Pour 1/2 cup boiling water into the gelatine mixture and stir to combine
  • Add gelatine mixture to the condensed milk mixture and stir to combine
  • When the first jelly has cooled, pour it into the bottom of the dish and refrigerate for 10-15 minutes
  • When the first layer has set, pour one cup of the condensed milk mixture over top, and refrigerate for another 10-15 minutes
  • Repeat with the remaining layers (jelly #2, condensed milk, jelly #3, condensed milk, jelly #4) – if the jugs of jelly start to thicken, zap them in the microwave for 10 seconds and they will become more liquid and easy to pour
  • Leave to set overnight for best results

Finger Jellies

I don’t recommend using the jelly crystals with natural flavouring/colouring unless you want pale colours (like the green in the ones above).

They were easy to make, but time consuming because I used six 250ml (1 cup) ramekins and so I had to measure out the jelly evenly between each of the ramekins.  It would have been much easier just to dump each jelly into a single dish and not have to measure them out.

I ran some hot water over a knife and ran the back of the knife around the edges to dislodge them – they then easily turned out onto the plate.

Anyway, they tasted about how you’d expect… like jelly (what a surprise).  The kids really liked them, and they look pretty fancy for what they are.  I turned two out and the four of us shared them – by the end of it, I was pretty sick of jelly… then I looked in the fridge and remembered there are four more of these things to eat.  The kids will demolish them, but even as a person that likes jelly, I couldn’t eat too much of this stuff.

Verdict? Hmmm, I will probably only make these for kids’ parties, for the novelty value.  They don’t offer anything new or unusual in the taste department.  (Side note: they would also not be firm enough to have sitting out all day).

*Note: You don’t really need to have five jugs on hand – you will use one larger one for the condensed milk, and that will be in use pretty much the whole time.  For the other four colours, you can just make one jelly at a time (remember you will be putting a condensed milk layer on top of that first jelly, so you will have 20-30 minutes for the second jelly to cool down if you make it right after pouring out the first one).


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