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finished jelly slice on a plate with blackberries
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5 from 2 votes

Jelly Slice

This easy jelly slice recipe is the perfect no-bake treat. A twist on classic jelly slice, it contains a buttery biscuit base with a creamy lemon and condensed milk filling; dotted with bursts of fresh blackberries and topped with luscious blackberry jelly. With just 7 ingredients and only 10 minutes of prep time, this bright, colourful and nostalgic dessert is a must-try!
Prep Time10 minutes
Cook Time0 minutes
Setting Time5 hours
Total Time5 hours 10 minutes
Course: Dessert
Cuisine: Australian
Servings: 12
Calories: 311kcal

Ingredients

For the jelly layer

  • 85 grams blackberry jelly crystals 1 x 85 g packet. Or swap blackberry for your favourite flavour.
  • 250 ml boiling water 1 cup
  • 125 ml cold water ½ cup
  • 4 tablespoons lemon juice juice from fresh lemon

For the biscuit base

  • 250 grams Arnotts Marie biscuits or other plain, sweet biscuits, crushed. Approx. 2 ⅓ cups when crushed.
  • 200 grams butter approx. ¾ cup plus 2 tbs, melted
  • zest of one lemon one lemon

For the middle layer

  • 395 grams sweetened condensed milk 1 x 395g can
  • ½ cup lemon juice
  • 3 teaspoons gelatine powder
  • cup boiling water
  • ¾ cup fresh blackberries

Instructions

For the jelly

  • Line a 25cm x 18cm (10 x 7 inch) slice tin with at least 5cm height with baking paper. Slightly different sized tins can be used, but setting times and slice layers may vary. Leave some baking paper hanging over the edges, to help remove the slice later.
  • 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 (do not refrigerate) to come to room temperature.

For the biscuit base

  • Place the biscuits into a food processor (or crush with a rolling pin) until they resemble breadcrumbs. 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 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 to the sides of the tin.
  • Spread the blackberries 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 very 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.
  • Cut the slice into pieces and serve cold. Enjoy!

Video

Notes

  1. I used an 85 gram packet of Foster Clark’s jelly in this recipe. If you’re using a different brand, the quantities will vary slightly. Follow the packet instructions as a guide and add around 100ml less water for firmer jelly.
  2. The easiest way to remove the slice from the tin is to let the baking paper hang over the sides of the tin. You can then use the paper to gently life the slice from the tin when it is ready. Because the biscuit base is very firmly pressed into the tin, run a knife along the sides first to loosen the slice from the tin before attempting to lift.
  3. Wait until all of the layers are firmly set before attempting to lift the slice from the tin or cut it into pieces. It’s easy to get impatient, but the slice needs at least 2 hours of cooling time once all of the layers have been added.
  4. Before adding the condensed milk layer to the biscuit layer, I recommend gently lifting the biscuit base from the tin once it has set in the fridge or freezer. Then replace it before adding the middle layer. This loosens the slice from the tin and makes it much easier to lift out once everything has set.
  5. I use a 25cm x 18cm slice tin with 5cm height. You can use a slightly smaller or larger tin, but the height of the layers and the setting times may vary.
  6. To stop the jelly 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.
  7. Storage; jelly slice can be stored in the fridge in an airtight container for 3-4 days, but is best eaten in the first couple of days. It is not suitable for freezing.
  8. The biscuit base is set in the fridge before the fillings are added, but if the jelly leaks into the sides, it will work its way under the slice and cause a soggy base. To avoid this, make sure that the condensed milk layer is spread completely to the sides of the tin and fully set before adding the jelly.
  9. Remove your slice successfully by following these steps. 1. Line your slice tin with baking paper that hangs over the sides of the tin. 2. Once the biscuit layer is fully set, gently loosen it from the bottom of the tin before adding the middle layer. 3. Once set, run a knife along the sides of the tin and gently lift the slice using the sides of the baking paper.
  10. Can I freeze this slice? This slice is not suitable for freezing, as the jelly layer will become damaged.
  11. Please note that the nutrition information is based on the slice being cut into 12 pieces, with one slice being one serve. The nutritional information is an estimate only.
  12. This recipe is made using Australian cups and spoon measurements. Due to cup sizes varying from country to country, I advise adjusting if necessary.

Nutrition

Calories: 311kcal | Carbohydrates: 41g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 29mg | Sodium: 184mg | Potassium: 178mg | Fiber: 1g | Sugar: 31g | Vitamin A: 372IU | Vitamin C: 7mg | Calcium: 109mg | Iron: 1mg