I searched high and low on the internet for a recipe for a bog-standard strawberry jelly, as I was making a trifle for Christmas. Could I find one without something silly like elderflower or Prosecco in it? No! So I made up a recipe myself and it worked a treat. The flavour is like nothing you’d buy in a packet and it’s quite simple to do.
For a 2 pint jelly, you will need:
- 8 leaves gelatine
- 600g fresh or frozen strawberries, with stalks removed if fresh
- 200g caster sugar
- 200ml water, plus extra
Make sure you have a 2 pint jelly mould ready!
Soak the gelatine leaves in water, for at least ten minutes, which is roughly the time it takes to do the strawberry juice.
In a medium saucepan, gently heat the strawberries, sugar and water until the fruit goes all soft and the sugar has melted. Press the strawberries against the side of the pan with a wooden spoon to release more juice.
After ten minutes, pass the juice through a sieve and into a measuring jug. Move the strawberries round to ensure you get all the liquor from them. You can save the strawberry ‘mush’ for tarts or a crumble.
Make a note of how much juice you have, it should be around 1 pint. Pour this back into the saucepan and add enough fresh water to get up to 2 pints.
Gently bring to simmering point, turn the heat off. Squeeze the water out of the gelatine leaves and add them to the juice, stirring until they are dissolved.
Pour into the jelly mould, leave to cool for an hour on the side then place in the fridge to set firm, which should take a few hours.