Ingredients
Method
Start by making the jellies
- In a large saucepan, whisk together the jam, 2 cups of the juice, rosewater, and vanilla. Bring the mixture to a boil over medium high heat, whisking occasionally. The jelly may not be breaking up at first, but it will.
- While the mixture is coming to a boil, place the remaining 1 cup of juice in a large, heat safe mixing bowl. Sprinkle the four packets of gelatin on top in an even layer. Let stand one minute to soften.
- Pour the boiling juice mixture on top of the gelatin mixture and whisk for 2-3 minutes or until the gelatin is completely dissolved. Pour the jelly into a 7x11 inch rectangular baking pan. Let the jelly cool at room temperature for 30 minutes before covering with cling wrap and chilling in the refrigerator for 2 ½ hours, or until firm.
- Once firm, use a knife to cut the jellies into a grid (still in the pan) of 1 inch cubes. Carefully, using a curved spatula to get underneath the jellies and at the sides, remove them from the pan. Place on a large, parchment lined, baking sheet or plate, and freeze for 15-20 minutes while we prep the chocolate.
Make the chocolate shell
- Add the chocolate and coconut oil to a deep, microwave-safe, bowl. Melt in 30 second increments in the microwave, stirring in between, until the chocolate is completely melted. Let the chocolate cool for 10 minutes.
- Using a fork to help you, dip the frozen jellies quickly in the melted chocolate, and let the excess drip off. Place back on the parchment paper, and top with freeze dried raspberry crumbs if desired.
- Once all of the jellies have been coated, place them back in the fridge for another hour before enjoying. Leftover jellies keep for up to 5 days sealed in an airtight container in the refrigerator.