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Almond Jelly With Blueberries & Mango

Almond Jelly with Blueberries & Mango

6 servings of jelly, plus 2 cups of syrup



  • 2 envelopes Gelatin powder
  • 2 cups (500 ml) Water
  • 2 cups (500 ml) Whole or homogenized milk
  • ¾ cup (180 ml) Sugar
  • 2 tsp (10 ml) Almond extract
  • 2 cups (500 ml) Fresh B.C. blueberries, rinsed and dried
  • 2 Ripe mangoes, peeled and cut into 1-inch (2.5 cm) pieces

    Ginger Syrup:
  • ½ lb (250 g) Fresh ginger, unpeeled, cleaned and coarsely chopped
  • 4 cups (1 litre) Water
  • 2 cups (500 ml) Sugar
  • 1 Star anise, whole
  • Pinch Salt




  1. Pour 1 cup (250 ml) water into a bowl; sprinkle surface of water with gelatin and allow to bloom. When it has been absorbed, stir to partially dissolve. Set aside.
  2. Place the remaining cup of water in a saucepan and bring to a boil. Reduce to medium-low and whisk in the gelatin mixture, mixing until the gelatin has dissolved thoroughly.
  3. Add milk and sugar and stir until the sugar has dissolved. Remove from heat and stir in almond extract.
  4. Pour into a 9 x 9-inch pan and refrigerate until firm, about 4 hours. Cut into 1-inch (2.5 cm) squares
  5. In a serving bowl, mix together almond jelly, blueberries, and mango. Drizzle with ginger syrup.

Ginger Syrup:

  1. Add the ginger, water, sugar and salt into a nonreactive saucepan. Heat over medium-high heat and bring to a boil, reduce heat and simmer for 45 minutes to an hour or until syrupy.
  2. Allow to cool and strain through a fine-mesh strainer. Store in an air-tight container, refrigerated.
  3. This syrup can also be used to make a refreshing drink by adding to chilled sparkling or tonic water along with a wedge of lime and mint.