If you grew up in Cape Town and lived near a corner shop, then you must’ve seen or eaten a Jelly Jolly at least once in your life. As a kid, it was one of my favourite suckers/popsicles; not so much for the flavour, I think it was mostly because of the smooth, slightly wobbly texture.
So, since I’ve been on a bit of a
sucker-making sucker-chowing binge of late and also just so happened to have loads of fresh cherries – we picked over 3.5 kilograms at a Cherry Farm this past weekend – I decided to whip up a fresh, modern version of this classic, childhood treat. My Cherry Jelly Jolly Sucker recipe is made with unflavoured jelly crystals, fresh lemon zest and, of course, loads of perfect, fresh cherries. I didn’t strain the cherry mix after blending it because I wanted bits and pieces of the intense red & maroon cherry skins swirled throughout the ice lollies. I was not disappointed. These were an absolute treat! Not only did these suckers look great, they tasted unbelievably good too – especially the little bits of tangy cherry skins. It definitely beats the original version hands-down, plus, it’s a meelyon times healthier. It got all-round hell-yeah’s, so I’m happy If you don’t have fresh cherries, feel free to substitute with a frozen variety or even other fruits like blackberries, blueberries or raspberries.
Recipe for Cherry Jelly Jolly Suckers
~ makes 12 standard popsicles
- 600 grams cherries (after the stalks and pits/stones have been removed)
- zest of one lemon
- pinch of salt
- 3 teaspoons of fresh lemon juice (add to taste)
- 3 TBS grated apple
- 50ml water
- 45 grams unflavoured, sweetened jelly crystals or cherry flavoured jelly powder*
- 125ml boiling water
- a few drops almond extract
* I used half a box of the Woolworths’ DIY Jelly Kit – it’s sweetened but unflavoured.
To Make Cherry Jelly Jolly Suckers:
- Dissolve your jelly crystals in the 125ml boiled water and set aside.
- Once the pits and stalks have been removed, sprinkle a teaspoon of lemon juice over the cherry flesh. Divide the cherries in half.
- In a deep saucepan, bring one half of the cherries, the lemon zest, grated apple, 50ml water and pinch of salt to the boil. Lower the temperature and simmer for 15 minutes.
- Remove from the heat and allow to cool for 10 minutes.
- Add the cooked cherries to the dissolved jelly mixture and stir in a few drops of almond extract and additional lemon juice to taste.
- Add the remaining fresh half of cherries to the cooked cherry mix and incorporate briefly.
- Blend with a stick blender or in a processor until desired consistency. (I wanted bits of cherry skins so didn’t blend for too long and didn’t strain the mixture either).
- Pour into moulds, pop the sticks in and freeze for around 7 hours or overnight.
To release the popsicles from their moulds, simply run each mould under warm water for a few seconds and give the stick a fierce tug.
Hope you enjoy these as much as we did