Jelly Slice

5 from 2 votes

A classic Australian bakery staple, this easy jelly slice is the perfect no-bake treat. Featuring a buttery biscuit base, a creamy condensed milk filling and raspberry jelly topping, it takes only 10 minutes to prepare and is perfect for morning tea or dessert.

Prep Time10

Cook Time0

Setting Time5

Total Time5 10

Course: Dessert

Cuisine: Australian

Servings:

Calories: 311kcal

Author: Andrea Geddes

Ingredients

For the jelly layer

85 grams raspberry jelly crystals 1 x 85 g packet. Or swap for your favourite flavour.
250 ml boiling water
125 ml cold water
4 tablespoons lemon juice juice from fresh lemon

For the biscuit base

250 grams Arnotts Marie biscuits or other plain, sweet biscuits, crushed.
200 grams butter
zest of one lemon

For the middle layer

395 grams sweetened condensed milk 1 x 395g can
½ cup lemon juice freshly squeezed
3 teaspoons gelatine powder
⅓ cup boiling water

Optional

¾ cup fresh blackberries or raspberries optional, to add to the middle layer

Metric - US Customary

Instructions

For the jelly

Line a 25cm x 18cm (10 x 7 inch) slice tin with baking paper. Leave some baking paper hanging over the edges, to help remove the slice later.
Slightly different sized tins can be used, but setting times and slice layers may vary.
Place the jelly crystals into a bowl and add the boiling water. Stir until the crystals have dissolved (1-2 minutes).
Add the cold water and lemon juice and stir. Set the jelly aside (don't refrigerate, we don't want it to set yet) to come to room temperature.

For the biscuit base

Place the biscuits into a food processor (or place them into a ziploc bag and crush with a rolling pin) to fine crumbs. A few small lumps are ok.
In a mixing bowl, add the crushed biscuits, melted butter and lemon zest and stir until completely combined.
Using a metal spoon, firmly press the biscuit mixture into the prepared tin. Place the slice in the freezer for at least 15 minutes to set.

For the condensed milk/middle layer

Mix the gelatine powder with ⅓ cup boiling water and stir until the gelatine has dissolved (no lumps).
Combine the condensed milk, lemon juice and gelatine mixture in a bowl and whisk until completely smooth.
Remove the biscuit base from the freezer and *gently* loosen the base from the bottom of the tin. This step will help you remove the slice from the tin once it has set. Keep the biscuit base in the bottom of the tin.
Pour the condensed milk layer over the biscuit base and use a spatula to spread the mixture evenly, reaching right to the sides of the tin.
If adding fresh blackberries or raspberries, spread evenly over the top of the mixture and gently press them down.
Refrigerate for at least 2 hours, or until the condensed milk layer has firmly set.

Add the jelly

Once the middle layer has completely set, gently pour the jelly over the top, using a metal spoon to break the flow and avoid indentations in the middle layer.
Refrigerate for 2-3 hours, or until the layers are completely set.
To remove the slice from the tin, run a knife along the edges to loosen and then gently lift the baking paper. Place the slice onto a cutting board.
Cut the slice into pieces and serve cold. Enjoy!

Video

Notes

Be sure to line the slice tin with baking paper so that you can easily remove the slice from the tin after chilling. Leaving the sides of the baking paper a little longer can help you to lift the slice. If it’s stuck, gently run a knife along the sides of the tin first, to loosen.
Make sure the condensed milk layer is set before adding the jelly to the top. Otherwise, the layers can mix together and the slice won’t be as pretty. (It’ll still be delicious!).
Let the slice chill in the fridge for at least 2 hours before slicing and serving, or the layers won’t be completely set. Alternatively, you can make the slice the day before and chill (covered) overnight before slicing.
For nice, clean slices, use a sharp or serrated knife and wipe the knife between cuts.
Don’t follow the packet instructions to make the jelly. This recipe uses less water, so that the jelly layer sets firmly and holds its shape when sliced.
I use a 25cm x 18cm slice tin that is 5cm tall. You can use a slightly smaller or larger tin, but the height of the layers and the setting times may vary.
To stop the jelly layer from leaking down the sides of the tin and into the biscuit base, make sure that the condensed milk layer is pushed completely to the edges of the tin and fully set before adding the jelly.
Storage; jelly slice can be stored in the fridge in an airtight container for 4-5 days, but is best eaten in the first couple of days. It is not suitable for freezing.
Please note that the nutrition information is based on the slice being divided into 12 pieces, with one piece being one serve. The nutritional information is an estimate only and does not take into account any additional toppings or sides served with the slice.
This recipe is made using Australian metric cups and spoon measurements. Any reference to cups or spoons in this recipe is in Australian metric. Due to cup sizes varying from country to country, I advise adjusting if necessary.

Nutrition