Fresh raspberry jelly

Fresh raspberry jelly

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(3 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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Ingredients

  • 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
    Lemon

    Lemon

    le-mon

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

  • clotted cream or ice cream, to serve

Method

  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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choc0holic
1st Jul, 2017
5.05
Really easy, Great taste.
sdugnolle
27th Mar, 2016
5.05
Just figured out how to add stars.
sdugnolle
27th Mar, 2016
5.05
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.
allielovetocook
21st Jul, 2015
5.05
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.
Inge Del Nevo
8th Nov, 2015
can I use frozen raspberries instead of fresh ones for this recipe?
goodfoodteam's picture
goodfoodteam
19th Nov, 2015
Yes, frozen raspberries are absolutely fine for making this.
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