Fresh raspberry jelly

Fresh raspberry jelly

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(4 ratings)

Prep: 15 mins Cook: 10 mins plus overnight chilling

More effort

Serves 4
This make-ahead summer dessert is bursting with intense fruity flavour - set in a classic jelly mould for a retro dinner party centrepiece

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal191
  • fat1g
  • saturates0g
  • carbs41g
  • sugars41g
  • fibre4g
  • protein3g
  • salt0g
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  • ½ tsp flavourless oil for greasing, such as sunflower oil
  • 5 gelatine leaves
  • 140g golden caster sugar
  • 500g raspberries, plus extra to serve
  • juice 1 lemon



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

  • clotted cream or ice cream, to serve


  1. Use the oil to lightly grease the inside of a 600ml jelly mould. Put the gelatine leaves in a small bowl of cold water, one at a time so they don’t stick together. Leave to soak while you cook the raspberries.

  2. Pour 300ml water into a large saucepan. Add the caster sugar, heat gently over a medium heat, stirring occasionally until the sugar has dissolved, then add the raspberries. Bring to the boil, then turn the heat right down so the mixture is barely simmering, and cook for 5 mins until the raspberries break down. Stir well, but don’t mash them too much as the raspberries will break down in the heat.

  3. Carefully pour the raspberry mixture through a sieve set over a large heatproof measuring jug. Stir in the lemon juice, then either top up with cold water or pour some away to ensure you have exactly 600ml total liquid. Drain the water from the gelatine leaves and squeeze out any excess before adding to the raspberry mix. Stir well until the gelatine has completely dissolved, then pour into your jelly mould (see tip below). Once cold, place in the fridge and leave overnight to set.

  4. Turn the jelly out onto a large plate just before serving. Serve with a scoop of clotted cream or ice cream, and some raspberries.

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Comments, questions and tips

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1st Jul, 2017
Really easy, Great taste.
27th Mar, 2016
Just figured out how to add stars.
27th Mar, 2016
Five stars. Really easy! Made with frozen raspberries. Adults loved it even those who aren't so keen on jelly. Might omit lemon next time if I make for kids. Goes well with something creamy. Would like to try with white chocolate sauce.
21st Jul, 2015
Yum! Definitely worth the effort and expense (if you're buying raspberries rather than growing them). So tasty and fresh. Can't wait to make it again.
18th Jan, 2020
How long ahead of time can I make this please?
CassieBest's picture
20th Jan, 2020
Hi LottisMat, I'd recommend making this no more than 48 hrs before serving. I hope you enjoy the recipe. Cassie (Senior Food Editor, BBC Good Food)
2nd Dec, 2018
Can I use Prosecco to make this instead of just water?
goodfoodteam's picture
3rd Dec, 2018
Thanks for your question. To ensure the ratios work well, we'd recommend using one of our prosecco jelly recipes:
30th Nov, 2017
How do you turnout the jelly?
goodfoodteam's picture
8th Dec, 2017
Thanks for your question. You put the plate on top of the jelly and then flip it over. Hope that helps. If the jelly feels stuck you can immerse the mould in hot water (make sure it doesn't come over the sides) then put the plate on top and flip over to release.
Inge Del Nevo
8th Nov, 2015
can I use frozen raspberries instead of fresh ones for this recipe?
goodfoodteam's picture
19th Nov, 2015
Yes, frozen raspberries are absolutely fine for making this.
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