Red, white & blue jellies

Red, white & blue jellies

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

Prep: 10 mins Cook: 5 mins Plus chilling

More effort

Serves 2
These glamorous, summery Independence Day jellies really capture the occasion

Nutrition and extra info

Nutrition: per serving

  • kcal375
  • fat14g
  • saturates8g
  • carbs60g
  • sugars60g
  • fibre2g
  • protein7g
  • salt0.1g
Save to My Good Food
Please sign in or register to save recipes.


  • 400g strawberries, trimmed and hulled



    Once available in Britain for just a brief period during the summer, strawberries are now a year…

  • 85g caster sugar
  • juice ½ lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 gelatine leaves
  • 50ml double cream
  • 1-2 tsp icing sugar
  • handful blueberries, to serve


  1. Place the strawberries, caster sugar and lemon juice in a pan with 100ml water. Bring to the boil, then take off the heat and use a spoon to skim away any scum that rises to the surface. Press the mixture through a fine sieve into a large measuring jug. Fill the jug with boiling water to get 300ml strawberry juice.

  2. Meanwhile, cover the gelatine with plenty of cold water, then leave to soak for 5 mins until softened. Squeeze out any excess liquid, add leaves into the hot juice, then stir until they dissolve.

  3. Pour the jelly into serving glasses and leave in the fridge for at least 3 hrs to set. Just before serving, whip the cream with the icing sugar until soft peaks form. Dollop over the jelly and sprinkle with the blueberries to serve.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (2)

bearathome's picture

Very easy to make. Mixed raspberries and strawberries instead. Nice for parties!

emma_lewis18's picture

This is a delicious really grown up jelly, I made lots and served it to friends the other night. Think I might try it with raspberries next time.

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.


Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.


Discover the dates and details of all the BBC Good Food Shows.


See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.