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    Red Berry Jelly

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    Red Berry Jelly

    Most of us make 'proper' jelly so rarely that we forget how easy it is and how amazing it tastes. This recipe produces a vibrant, glossy jelly you can't wait to plunge your spoon into.

    • Vegetarian
    • Nut Free
    • Preparation time: 10 minutes, plus setting overnight
    • Cooking time: 8 minutes to 10 minutes
    • Total time: 20 minutes, plus setting overnight

    Serves: 6


    • 250g strawberries, hulled
    • 150g raspberries
    • 100g redcurrants
    • 125g caster sugar
    • 1 tbsp lemon juice
    • 7½ sheets fine leaf gelatine


    1. Put all the fruit in a pan. (Don't bother to remove the stalks from the redcurrants as the fruit will be strained.) Add the sugar, lemon juice and 500ml cold water. Heat gently, stirring until the sugar has dissolved and the liquid is beginning to bubble. Now cover and cook gently for about 5 minutes until the fruit is very soft and can be mashed easily against the side of the pan.
    2. Place the gelatine leaves in a bowl of cold water, snapping them in half to fit if necessary, and leave for 5 minutes until very soft.
    3. Strain the fruit mixture through a large fine sieve into a bowl, pressing the fruit against the sides of the sieve with a wooden spoon to extract as much juice as possible. Lift the gelatine leaves from the water and add to the fruit juices, stirring well for 1-2 minutes until you're sure it has dissolved. (If the fruit syrup has cooled before you add the gelatine, return it to the pan and reheat gently first.) Leave to cool to room temperature.
    4. Pour the cooled mixture into a 1-litre jelly mould and chill in the fridge overnight until set. To turn out, fill a large bowl with hand-hot water. Dip the mould in the water for 3-8 seconds (see tip, below). Place a flat serving plate on top and invert onto the plate. Shake for a couple of seconds until you hear the jelly loosening, then lift the mould away. Decorate with extra fresh raspberries and mint leaves, and serve with single cream.

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    Cook's tips

    A metal mould will not need dipping in hot water for as long as a ceramic or glass one. If the jelly won't budge, re-dip briefly and try again. If you don't have a jelly mould, use little glasses, in which case use only 4 sheets of gelatine as you won't need to produce such a firm set.


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