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The best summer fruit jelly

The best summer fruit jelly

Martha Collison makes the most of summer berries – using elderflower cordial to bring sweetness and a floral note. Set a layer of strawberries in the bottom of the tin so they’re the crowning glory when you turn it out!

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Gluten free
  • Serves8
  • CourseDessert
  • Prepare25 mins
  • Cook15 mins
  • Total time40 mins
  • PlusPreparation time 25 minutes + chilling


  • 14 leaves Dr Oetker Platinum Leaf Gelatine
  • 600g pack strawberries
  • 225g white caster sugar
  • 150g pack raspberries
  • 150g pack blackberries
  • 150g pack blackcurrants
  • 1 lemon, juice
  • 250ml elderflower cordial
  • little vegetable oil, for preparing the tin or mould
  • Mint leaves, to serve (optional)


  1. Fill a medium bowl with cold water and add the gelatine leaves to soften. Separate them as you add them so they don’t clump together. Set aside for 5 minutes. Hull 450g strawberries and slice in ½ (¼ any particularly large ones). Reserve the rest.

  2. Combine the sugar and 300ml water in a large saucepan and heat gently, stirring until the sugar dissolves. Combine 100g each of the raspberries and blackberries and all the blackcurrants with ½ the halved or quartered strawberries, then add to the syrup, then bring to a simmer. Allow to bubble for 8-10 minutes, until the fruit is soft and turns to mush when gently pressed.

  3. Remove from the heat and pour the liquid and fruit into a sieve set over a large jug. Allow as much liquid to drain as possible, then gently stir and press the fruit to extract extra flavour (don’t squeeze too intensely, or the jelly will be cloudy). Don’t discard the fruit – see tips for how to use it.

  4. Squeeze the excess water from each gelatine leaf and add to the hot fruit syrup, stirring until completely dissolved. Add the lemon juice, cordial and 600ml water.

  5. Using a little oil, lightly grease the inside of a 26cm John Lewis Professional Non-Stick Savarin Cake Tin, or jelly mould with a capacity of around 2L. Place the remaining halved or quartered strawberries into the base of the mould, then add enough jelly mix to just cover them. Chill for at least 2 hours to set, leaving the remaining mixture at room temperature.

  6. Once the strawberries are set in place, pour the remaining jelly mix into the mould (it’s best to pour it down the edge of the tin or off the back of a spatula to avoid disturbing the set layer) and chill overnight, or for at least 6 hours.

  7. When ready to serve, prepare a plate slightly larger than the mould and fill a large bowl with warm water. Submerge the outside of the tin in water for a few seconds to loosen it, then cover with the plate and invert. It should plop out onto the plate. Garnish with mint and the remaining berries.

Cook’s tip


Make it one flavour

I’ve gone for a mix of fresh summer berries, but you can easily adapt this recipe to celebrate one berry, such as strawberries or raspberries, or by simply replacing the mixed berries with frozen.

The right gelatine

For jellies, I tend to use sheet gelatine. I find it easier to work with, more reliable and it often has a stronger set than the powdered form. Make sure not to overheat it though, as this can reduce the setting power.

Make individual glasses

Setting this jelly in a decorative tin makes for an impressive party centrepiece, but if you’re after a more everyday dessert, set it in individual glasses or moulds.

Using up the fruit

It might be a little on the squishy side, but the mashed fruit can be added to smoothies or baked into the bottom of a fruity crumble.


Typical values per serving when made using specific products in recipe


702kJ/ 166kcals



Saturated Fat












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