Red, white & blue jellies

Red, white & blue jellies

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(3 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
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  • 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…

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



    Blueberries are one of the few edibles native to North America and credited with being…


  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.

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Comments, questions and tips

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1st Jun, 2010
Very easy to make. Mixed raspberries and strawberries instead. Nice for parties!
31st Jul, 2009
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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