Elderberry & Orange Jelly

A vibrant and yummy fruity jelly recipe for kids with a super-healthy twist for winter immunity. Jelly can be eaten as an everyday sweet treat or pudding, or you can bring it out on special occasions including Halloween, Bonfire Night and birthday parties. Naturally sweet with no added sugar or artificial sugars!

Jelly slips down the throat a treat, so it’s the perfect food for those who have gone off their food when they are going through a bout of tonsillitis, hand foot and mouth or a sore throat.

Both elderberry and orange naturally contain vitamin C and the elderberry has antiviral properties. You can use this elderberry syrup recipe during the elderberry season (September/October) and at other times of the year we recommend you use Sambucol Elderberry Syrup, which is suitable for children from 12 months plus. 1 serving provides one 10ml dose of Sambucol. There is no real downside to consuming too much elderberry syrup as the berries are cooked.

Gelatine is also an important nutrient for kids, as it contains protein and amino acids which can help to soothe a sore tummy as well as provide the nutrients needed to make collagen and nourish hypermobile joints. Gelatine contains the amino acid glycine which may help to regulate blood sugar levels in those with Type 2 diabetes. If your child does not like eating meat, then the neutral taste of gelatine in jelly can help to provide some of the missing nutrients.

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Elderberry & Orange Jelly

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Prep Time 8 minutes
Cook Time 5 minutes
Total Time 4 hours 13 minutes
Course Puddings, Snacks & Treats
Servings 10 wobbly jellies
Suitable for Special Diet (or adaptable) Dairy-free, Egg-free, Gluten-free, Nut-free, Vegan, Vegetarian



  • Prepare the gelatine sheets or powder as per the manufacturer’s instructions.
  • Squeeze the oranges. Alternatively use bought freshly squeezed orange juice if you are in a rush.
  • Gently warm the orange juice in a saucepan. Add in half the gelatine and stir well until it is combined and melted in. Do not boil.
  • Pour the liquid into jelly moulds so they are half filled (best to have these placed on a small tray). Place in the fridge for an hour so it is mainly set.
  • Gently warm the raspberry and apple juice in a saucepan. Add the last half of the gelatine and stir well until it is combined and melted in. Again, do not boil.
  • Stir in the elderberry syrup.
  • Carefully pour the raspberry and elderberry liquid on top of the orange jelly so that the jelly mould is filled to the top.
  • Return to the fridge for another two hours until fully set.
  • So that it is easy to release the jelly from the mould, soak the jelly moulds in hot water for a minute. Serve the jelly in a bowl or pop on a plate and eat with a spoon.


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