Red, white & blue jellies

Red, white & blue jellies

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(2 ratings)

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Cooking time

Prep: 10 mins Cook: 5 mins Plus chilling

Skill level

Moderately easy

Servings

Serves 2

These glamorous, summery Independence Day jellies really capture the occasion

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
375
protein
7g
carbs
60g
fat
14g
saturates
8g
fibre
2g
sugar
60g
salt
0.1g

Ingredients

  • 400g strawberries, trimmed and hulled
  • 85g caster sugar
  • juice ½ lemon
  • 2 gelatine leaves
  • 50ml double cream
  • 1-2 tsp icing sugar
  • handful blueberries, to serve

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Method

  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.

Recipe from Good Food magazine, July 2009

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Comments

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bearathome's picture
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Very easy to make. Mixed raspberries and strawberries instead. Nice for parties!

emma_lewis18's picture
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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.

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