Jelly moulds

With jelly moulds you can make fruity confectionery like a professional: pâtes de fruits, fruit gums, jelly pralines or small inserts for desserts. Our flexible silicone moulds are easy to fill, and the finished jellies release cleanly with a glossy finish.

Shapes for every occasion

We stock jelly moulds with 24 cavities each in strawberry, blackberry, pineapple, apricot, pear and mandarin shapes – perfect for matching shape and flavour. There are also hearts, half spheres and bonbon shapes, plus a gummy bear silicone mould with 36 cavities for homemade fruit gums.

Perfect jellies and pâtes de fruits

• Cook the fruit purée with sugar, glucose and pectin (usually yellow pectin for pâtes de fruits) to the temperature given in the recipe.
• Pour quickly into the moulds and leave to set at room temperature.
• Once unmoulded, roll in sugar or dip in chocolate.
• The moulds also work for gelatine-based gummies – chill to set, then unmould.

Frequently asked questions about jelly moulds

Can I use the moulds for chocolate too?

Yes, these silicone moulds are also suitable for chocolate, ganache or frozen inserts.

How do I unmould the jelly?

Let the mixture set completely, then gently push it out from underneath. It is even easier when slightly chilled.

How do I clean the moulds?

With warm water and a little washing-up liquid; let them dry thoroughly before storing.

See also: Fruit puree · Gelling agent · Starch box & kirsch sticks