Almond Jelly with Blueberries & Mango | BC Blueberry Council

Ingredients

• 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