Buying guide
Jelly Moulds: From Victorian Copper to Easy-Release Silicone
A wobbling jelly turned out perfectly is pure theatre. Which moulds release best, and the trick to getting a clean shape.
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Victorian cooks turned out elaborate jellies from copper moulds, and a shapely jelly or blancmange is still a showstopper for a Christmas trifle table or a children's party.
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Materials
| Material | Release | Notes |
|---|---|---|
| Silicone | Easiest | Flexible; needs a tray underneath to carry |
| Metal (aluminium, steel) | Very good | Chills fast; classic shapes |
| Glass or ceramic | Harder | Slow to chill and to release |
| Vintage copper | Good if lined | Mostly for display; old unlined copper should not hold acidic jellies |
Turning out a jelly cleanly
- Rinse the mould with cold water before filling (or brush very lightly with flavourless oil).
- Chill until completely set, usually overnight.
- Dip the mould in hand-hot water for 5–10 seconds.
- Wet the serving plate so you can slide the jelly into the centre, put it over the mould and turn both over with a firm shake.
For a display of old moulds alongside copper pans, see copper pans: display and care.
Frequently asked questions
How do I get jelly out of a mould?
Dip the mould in hand-hot water for 5–10 seconds, put a wetted plate on top, turn both over and give a firm shake.
Can I use a vintage copper jelly mould?
Lined (tinned) copper moulds can be used; unlined copper reacts with acidic fruit jellies, so keep those for display.
How long does a jelly take to set?
Usually 4 hours to overnight in the fridge, depending on its size and the mould.
How we choose
BeneRecipes compares tools using manufacturer specifications and retailer listings. We have not tested these products ourselves and don't publish star ratings. We explain which type suits which cook and why.
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