Sunday, 2 June 2013

Summer berry fruity jelly - Recommended Recipe!

Summer Berry Fruity Jelly - serves 8, takes 30 mins plus chilling

500g strawberries, hulled and quartered
300g raspberries
200g blueberries
175g caster sugar
1 ½ tsp lemon juice
9 sheets fine leaf gelatine
75ml elderflower cordial


  1. Put 200g strawberries, 125g raspberries and 80g blueberries in a medium pan with the sugar, lemon juice and 700ml cold water.  Warm gently until the sugar dissolves and liquid starts to simmer. 
  2. Cover and simmer until the fruit is very soft (5 mins). 
  3. Meanwhile, put the gelatine leaves in a bowl and cover with cold water.  Leave to stand for 5-10 mins until soft. 
  4. Strain the hot juice through a sieve into a bowl – don’t press the fruit through the sieve as this will turn the jelly cloudy. 
  5. Squeeze any excess water from the gelatine and add the leaves to the hot juice.  Stir until completely dissolved then mix in the cordial.  Leave to cool at room temperature. 
  6. Pour 1/3 of the jelly mixture into a 2 litre jelly mould.  Scatter with 1/3 of the remaining fruit.  Cover and place in the fridge for 30 mins or until lightly set. 
  7. Pour over half of the rest of the jelly mix; scatter with half of the remaining fruit.  Chill for 30-60 mins until lightly set.  Add remaining jelly and fruit, cover and chill overnight or for at least 6 hours.  Serve with ice cream or single cream.

Per serving: 150kcal, trace fat, trace saturated fat, 35g sugar, trace salt.

Source: Tesco instore magazine.