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When Pago sent us a box of their natural fruit juices in the post I can honestly say that I was taken aback by the huge variety of flavours they offer. Usually, the supermarket shelves are limited to your standard OJ, Apple Juice and Cranberry (if you’re lucky) as well as various forms of ‘juice drink’ that are usually packed with added sugar. Pago on the other hand pride themselves on offering a range of natural flavours for every taste.
Pago juices include Mango, Peach, Pineapple, Cherry, Blackcurrant and even Strawberry. But rather than simply reviewing each of these flavours, we thought we’d try something a little different and make some fun fruit jellies that you can make at home..
Pago Rhubarb & Custard Jelly
1 Bottle of Pago Rhubarb and pear juice
One or two sheets of gelatine, or as per manufacturer’s instructions.
Large Stick of Rhubarb
Pot of Custard
How to make the jelly
For the jelly, soak the gelatine for five minutes in cold water, or as per manufacturer’s instructions.
Gently warm the juice just enough to warm through (Do not boil)
Squeeze the water from the gelatine and add to the juice then mix and stir until dissolved. Pour the juice mix into your chosen glass or dessert bowl and allow this to cool. when cooled put in the fridge for around five hours or until set.
Cut the rhubarb into equal sized pieces and put into a pan with sugar to taste and enough water to almost cover the
Rhubarb and gently heat until just soft. Carefully remove the Rhubarb and set aside to cool. Return the pan to hob and gently reduce the liquid until it thickens and is syrup like, set aside to cool.
Top the set jelly with your rhubarb pieces not forgetting to set aside a couple of pieces for garnish. Take some of the cold syrup and drizzle a spoon full over Rhubarb then top with custard and crown with your Rhubarb garnish enjoy.
To find out more about Pago juices, you can visit their website at www.pagofruitjuice.co.uk
Alternatively, give them a follow at @pagofruitjuice