Layered Rainbow Jelly

This delicious, easy to make layered rainbow jelly recipe not only tastes amazing, but looks awesome, especially on a party table.

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Calories: 228kcal

Author: S Jones

Ingredients

3oz (85g) jelly packets in the colours that you want, I used grape, berry blue, lime, lemon, orange and raspberry
16 tsp unflavoured gelatine
1 1/2 (14oz) cans condensed milk
8 1/2 cups boiling water

Instructions

I found when making this, that I made each layer as I went and none of the layers started setting before they were put onto the slice.
Purple Layer - Dissolve one packet of jelly with 1 teaspoon of gelatine and 1 cup of boiling water. Stir until completely dissolved. Pour into a 9x13-inch glass pan and place in the fridge, making sure that the pan is sitting completely flat. Chill until completely set - about 30 minutes.
White Layer - Make this layer straight after placing the previous layer in the fridge so that it has time to cool down. Mix 2 teaspoons of gelatine with 1 cup of boiling water until completely dissolved. Stir in ½ can of condensed milk until combined. Let it sit on the counter to cool to room temperature and the previous layer is set.
Once the purple layer is set, pour ¾ cup of the white layer over it and gently tilt the pan to distribute evenly. Return the pan to the fridge for 30 minutes to set and make the next layer.
Blue Layer - Dissolve one packet of jelly with 1 teaspoon of gelatine and 1 cup of boiling water. Stir until completely dissolved. Let it sit on the counter to cool to room temperature and the previous layer is set.
Once the white layer is set, pour the blue jelly over the top, gently tilt the pan to distribute evenly. Return the pan to the fridge for 30 minutes to set and make the next jelly layer - green.
Green Layer - Dissolve one packet of jelly with 1 teaspoon of gelatine and 1 cup of boiling water. Stir until completely dissolved. Let it sit on the counter to cool to room temperature and the previous layer is set.
Once the blue layer is set, pour ¾ cup of the white layer over it and gently tilt the pan to distribute evenly. Return the pan to the fridge for 30 minutes to set and make the next white layer. Make the next white layers.
White Layer - Mix 2 teaspoons of gelatine with 1 cup of boiling water until completely dissolved. Stir in ½ can of condensed milk until combined. Let it sit on the counter to cool to room temperature and the previous layer is set.
Once the white layer is set, pour the green jelly over the top, gently tilt the pan to distribute evenly. Return the pan to the fridge for 30 minutes to set and make the next jelly layer - yellow.
Once the green layer is set, pour ¾ cup of the white layer over it and gently tilt the pan to distribute evenly. Return the pan to the fridge for 30 minutes to set.
Once the white layer is set, pour the yellow jelly over the top, gently tilt the pan to distribute evenly. Return the pan to the fridge for 30 minutes to set and make the next jelly layer - orange.
Once the yellow layer is set, pour ¾ cup of the white layer over it and gently tilt the pan to distribute evenly. Return the pan to the fridge for 30 minutes to set. Make half of the white layer.
White Layer - Mix 1 teaspoon of gelatine with 1/2 cup of boiling water until completely dissolved. Stir in 1/4 can of condensed milk until combined. Let it sit on the counter to cool to room temperature and the previous layer is set.
Once the white layer is set, pour the orange jelly over the top, gently tilt the pan to distribute evenly. Return the pan to the fridge for 30 minutes to set and make the next jelly layer - red.
Once the orange layer is set, pour ¾ cup of the white layer over it and gently tilt the pan to distribute evenly. Return the pan to the fridge for 30 minutes to set.
Once the white layer is set, pour the red jelly over the top, gently tilt the pan to distribute evenly. Return the pan to the fridge to set.
Once all the layers are done and the jelly is set, slice into 1-inch squares. If you use a serrated blade knife, you will have marks in the jelly, if you use a flat knife, like a paring knife, you won't have any marks. A small spatula comes in handy when trying to get the jelly squares out of the tray.

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Notes

Use a 9x13 inch glass pan for this recipe or you can place in small clear cups, though you will need quite a few depending on the size of the cups.
I didn't grease mine and the jelly pieces came out fine. You could spray with a little oil if you wish or with a thin layer of mayonnaise.
I used 6 layers of different coloured jelly, though you can use as many and whatever colours you want - read variations below
The jelly should not set while on the counter at room temperature, though if it does, just pop it in the microwave for about 10-20 seconds to warm it up slightly. Mix it together and let cool before pouring onto the slice.
The same goes with the white/condensed milk layer - it should not set, though pop it in the microwave if it does.
Make sure your pan is sitting completely flat when in the fridge setting or otherwise your layers make be a bit off.
Make sure that the layers are completely set before pouring on the next layer. Don't rush this as you don't want the layers to melt the previous ones, mixing them all up.
Thin layers not only look good, they also make sure that the jelly slice will not overflow from the pan and the jelly slices won't be to tall when completed.

Nutrition

Nutritional information is an estimate and provided as a courtesy. The values may vary according to the ingredients and tools that are used. Please use your preferred nutritional calculator for more detailed information.