zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Summer Fruit Jelly

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Summer Fruit Jelly

    This fabulous jelly will be loved by adults and children alike. Set in one large mould, it's temptingly 'wobbly' rather than set firm, and can be served in individual glasses if you’d prefer.

    • Preparation time: 25 minutes, plus cooling and overnight setting
    • Cooking time: 6 minutes to 8 minutes
    • Total time: 32-34 minutes, plus chilling and overnight setting 35 minutes

    Serves: 8

    Ingredients

    • 9 sheets Costa Leaf Gelatine
    • 1.5kg mixture of fresh summer fruits, such as strawberries, raspberries, blackcurrants, redcurrants, blackberries
    • 2 tbsp lemon juice
    • 275g caster sugar
    • 3 tbsp balsamic vinegar

    Method

    1. Immerse the gelatine sheets in a bowl of cold water. Leave to soften.
    2. Reserve 500g of the fruits and put the remainder in a saucepan, halving the strawberries if large. (Don’t bother to hull or string the fruits.) Add the lemon juice, sugar and 250ml water. Bring just to the boil, reduce the heat and simmer gently for 6-8 minutes until the fruits are soft and mushy. Put a large sieve over a bowl and pour the fruit into the sieve. Press the mixture through the sieve with the back of a spoon to extract all the juice. Discard the pulp.
    3. Thoroughly drain the softened gelatine from the water and add to the hot fruit juice. Stir until dissolved, then add the balsamic vinegar. Leave until cool and beginning to thicken. Hull the reserved strawberries and cut into quarters. Run the currants through the tines of a fork to remove the stems.
    4. Rinse out a 1.5 litre metal, glass or plastic jelly mould but don’t dry it. Pour a third of the purée into the mould. Scatter with a third of the fruits and chill until the jelly is very lightly set. Ladle over half the remaining purée and scatter with half the remaining fruits. Chill again until beginning to set. Add the remaining purée and fruits and chill overnight until firm.
    5. Unmould the jelly just before serving. Half fill a bowl that’s larger than the mould with very hot water. Dip the mould briefly in the water then lift out and invert the serving plate over the top. Invert the mould and plate and gently shake both until you hear the jelly loosen onto the plate. Decorate with extra berries. Serve with pouring cream or clotted cream.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars