Ginger Treat Jelly with Pineapple


350ml boiling water

1 heaped tablespoon Ginger Treat tea leaves

½ cup caster sugar

1 ½ tablespoons gelatine

440g can pineapple pieces, strained & ½ cup juice reserved


Brew the tea leaves in water in a heatproof jug for  5 minutes, then strain.

Meanwhile, pour an extra dash of boiling water into a bowl and sprinkle with gelatine. Allow to sit for a few minutes (the consistency should become gluggy), then stir until dissolved. If lumps remain, reheat and stir again, by holding the bowl over steaming water or by zapping it in the microwave.

Stir sugar into brewed tea until dissolved. Stir in gelatine mixture, then reserved pineapple juice.

Divide pineapple pieces amongst glasses or jelly moulds. Pour jelly over the pineapple.

Refrigerate for 3 hours or until set.

Serves 6-8