Strawberry & Pimm’s jelly

Strawberry & Pimm’s jelly

A match made in heaven - sweet, ripe strawberries set in a jelly with the traditional fruit cup liquor - served with cream, of course

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 2 mins

plus straining overnight and chilling

Low-fat

Method

  1. Wash, drain and hull the strawberries. Tip into a food processor or blender with the caster sugar and blitz to crush.
  2. Line a colander with a sheet of clean muslin. Place the colander over a large bowl. Tip the strawberry mixture into the colander and allow the juices to drip through overnight (not in the fridge).
  3. In the morning, measure the strained juice - you should have 300-400ml depending on the berries. Add enough Pimm's to make up to 600ml.
  4. Place the gelatine leaves in a bowl and cover with cold water. Leave for 10 mins to soften, then lift out of the water, squeezing out the excess. In a small pan, heat 200ml of the strawberry and Pimm's liquid until it is hot to touch, then remove from the heat. Add the gelatine to the hot liquid and stir to dissolve. Pour back into the remaining cool liquid, taste and add sugar or lemon juice to balance the flavour.
  5. Divide the mixture between 4 glasses and place in the fridge for at least 4 hrs to set. Top with halved with strawberries and whipped cream, and serve with shortbread.

PER SERVING

269 kcalories, protein 3g, carbohydrate 42g, fat 0 g, saturated fat 0g, fibre 3g, sugar 42g, salt 0.1 g

Recipe from Good Food magazine, June 2012.

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Latest comments and suggestions

  • Binder photo Fiona MacKenzie

    22 May 2012

    Fiona MacKenzie commented on this recipe

    Tried this recipe at the weekend and was very disappointed. The blended strawberry juice did not go through the muslin and there were insufficient gelatine leaves for the jelly to set. Will be trying a different version of this next time.

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  • Binder photo queenofpuddings

    07 June 2012

    queenofpuddings commented on this recipe

    Made this dish over the weekend but did not set at all - will be trying a different recipe next time

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  • Binder photo Libby0

    21 July 2012

    Libby0 rated and commented on this recipe

    1 stars

    I used a sieve without a muslin and the strawberries still would not go through. It set well but was cloudy. Could not get the balance of lemon juice correct. Just tasted like neat liquor... which some people liked, not worth the effort.

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  • Binder photo Emma

    22 July 2012

    Emma commented on this recipe

    Two words - epic fail. Used nearly 400 mls of Pimms resulting in a strong liqueur jelly. An expensive mistake. Will not be attempting again. Ended up using the strawberry mix to make a big eton mess so as not to waste them

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 2 mins

plus straining overnight and chilling

Low-fat

Ingredients

  • 750g ripe strawberries , plus extra to serve
  • 50g caster sugar , plus extra to taste (optional)
  • 250-300ml/9-11fl oz Pimm's
  • 4 sheets leaf gelatine
  • lemon juice (optional)
  • whipped cream and shortbread, to serve
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PER SERVING

269 kcalories, protein 3g, carbohydrate 42g, fat 0 g, saturated fat 0g, fibre 3g, sugar 42g, salt 0.1 g

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