Jelly is a wonderfully light and cool sweet treat which is what makes it one of the best dessert options during the warmer months of the year. You can buy jelly in all sorts of flavours or you can take on something slightly more challenging and definitely worth the effort! Make your own fruit jelly using fresh fruit with this easy recipe:
Ingredients:

  • Blueberries (3 – 4 handfuls)
  • Raspberries (3 – 4 handfuls)
  • 4 gelatine leaves (or the equivalent in gelatine powder)
  • 2 Tbsp caster sugar (best due to its finer texture)
  • 400ml Champagne or Prosecco
  • Fresh mint for garnishing each serving

Method:

  • Use teacups, coffee cups or similar moulds to make individual portions instead of one large lump.
  • Fill each mould to the three-quarter mark with berries and allow them to chill in the fridge while you work on the gelatine.
  • If you are using gelatine leaves, you should soak them in cold water until they become soft. Then pick them up, shake off the extra water and place them in a bowl with the sugar and 150ml of hot water. The water should not be boiling or it will damage the gelatine which will not set if this occurs. Stir in order to make sure that all of the ingredients are well blended and dissolved. If you are using gelatine powder, you will need to add some water to the power (about 50ml) but make sure it’s cold! Allow the gelatine to soften for about 10 minutes before adding the remaining 100ml of water. This portion of water should be hot but not boiling. Add the sugar and stir until completely dissolved. Remember, the sheets or leaves of gelatine tend to be more concentrated than the powder form so you might need more powder than you would gelatine leaves.
  • Allow this mixture to cool to room temperature. It shouldn’t take too long but be patient and don’t be tempted to rush the process by refrigerating!
  • Add the Champagne or Prosecco and stir well.
  • Pour this mixture over the fresh berries and refrigerate again until set.
  • Turn your jellies out and decorate with a mint leaf or two. Remember, if you are concerned about the jellies getting stuck in their moulds, you should think twice before grabbing the knife! Instead, you should dip the bottom of the moulds in some hot water just long enough to loosen the gelatine without completely melting it.
  • Remember, you can get creative with this recipe by using different kinds of fruit and you could skip the Champagne and use fruit juice instead.