Rainbow jelly

I have seen this wonderful creation on a number of recipe blogs, but I didn't like the American way of reducing the liquid required for the packet jelly.  This makes the jelly super sweet, and very firm.
e.g  They make 3 oz (85g) packet of jelly but with only 250 mls of water, instead of 500 mls of water.
I needed to make the jelly firmer, but not sweeter.  Also, I didn't want a huge layer of white between the colours.

I allowed 5 hours to make this, but it took more than 6, so I was up very late.  Instead, start making it in the morning, and plan your day around making jelly.  You will also need a large and deep container for the jelly to set in.  I used my roasting pan 30cm x 22 cm and 7 cm deep.

What do you need:
6 packets of different coloured jelly:
Strawberry, orange, tropical or lemon, lime, lemonade (and blue food colouring), and blackberry flavours
Unflavoured Gelatine (2 tsp per jelly packet)
A tin of condensed milk (400g)

What I did:
I made the first coloured jelly (blackberry) and put it in the deep container in the fridge.
I then made another colour (blue), and left this in the mixing container, left it at room temperature.
Then I made a batch of the white mixture and left it at room temperature.
Each time I put another colour in the deep container to set, I made another colour to cool down.
I had to make 3 batches of the white mixture.

Make the coloured jelly with 500 mls of water. 
Add 2 tsp of unflavoured Gelatine.  Make sure everything is dissolved, and then pour into the container for setting.  Pop in the refridgerator. 

White Layer.
This will set quickly, so only use 1/3 of a can of condensed milk at a time.

Combine:
1/2 cup HOT water with
2 1/2 tsp unflavoured gelatine

Once gelatine is dissolved, add 1/3 can condensed milk, and another 1/2 cup cold water.
Mix to combine.  Leave at room temperature.

Make another colour of jelly, eg blue, and keep at room temperature. (I used 250 mls of hot water to dissolve, and then added the extra 250mls of cold water to make the volume).

Once the coloured jelly is set, pour  2/3 cup white mixture over the jelly.  I used the back of a spoon to spread it over the jelly.  Put in the refridgerator to set.  Now, put the other made up jelly (eg blue) in the fridge, as the white layer doesn't take long to set.

Once the white layer is set, pour the cooled colour mixture over it, and pop in the refridgerator until set.  Make another coloured jelly (green) and continue cooling and refridgerating.

When the white mixture runs out, make another batch.  Keep at room temperture.
Continue making coloured jelly and white mixure (when it runs out) until the colour range is done. 

Serving:
Cut into decent sized rectangles / squares, about 5 cm or bigger, and lift carefully into the serving bowl.  I used the frying spatula to lift lots out at a time, and just tipped them into the bowl.

NOTE:  This recipe makes about 5 litres of jelly.  One option could be to use food colouring and use 2 packets of yellow jelly, and 1 packet of lemonade jelly.   A loaf tin or similar would probably be the best deep container.  Make one packet at a time, add the gelatine, split in half.  Add food colouring.  Put one in the refridgerator, and leave the other at room temperature.  That way they wouldn't set at the same time.

I wonder what it would look like if black gel food colouring was added instead of the condensed milk?  The volume would have to be made up with water...
1 cup of HOT water
2 1/2 tsp gelatine
Black gel food colouring