Fill a bowl with cold water and pop the leaf gelatine in to soften for 5 minutes.
Meanwhile, heat the fruit juice in a saucepan on a low heat - you want it to be hot but not boiling. Once hot remove the juice from the heat.
Once the gelatine has softened remove it from the cold water and squeeze out any excess liquid. Pop it into the hot juice and stir until it has melted.
Pour into your serving dishes and put them into the fridge to set. Refrigerate until the jelly is firm.
*I'm rarely so specific about which brands you should use for a recipe, but gelatine comes in lots of different strengths so the amount you need to get a perfectly set jelly varies from brand to brand. If you have a different brand then make sure you check the right ratio of gelatine to juice on the back of the packet - I prefer a firmer set jelly (I think that's how I had jelly when I was little) so use a little less juice than recommended.
The setting time gives is for the mini jellies pictured. Large jellies will need to be refrigerated for longer. I'd recommend making them the day before to avoid any unset jelly dramas.
The nutritional information show is per 100ml.
Calories: 43kcal | Carbohydrates: 12.1g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.1g | Fiber: 0.1g | Sugar: 9.9g
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.