- Strawberry & Apple Jelly.JPG (50.18 KiB) Viewed 6 times
Takes: 25 minutes (plus cooling and chilling time)
Serves: 6
No nutritional information available.
Ingredients
- 500g strawberries, hulled and roughly chopped
- 125ml apple and elderflower squash
- 5 premium grade gelatine leaves
Method
1. Put the strawberries, the apple and elderflower squash and 400ml water in a medium saucepan and bring to the boil. Reduce the heat and simmer, uncovered, for 3 minutes, then remove the pan from the heat. When the mixture is cool, use a stick blender to blitz, until smooth, then pour the liquid through a fine sieve into a large measuring jug. You need 600ml of the strawberry mixture for the jelly. If there is not enough, top it up with water to make 600ml, then return the mixture to the same pan and warm it gently over a low heat.
2. Soak the gelatine leaves in a bowl of cold water for a few minutes, or until softened. Squeeze the gelatine leaves to remove any excess water.
3. Add the softened gelatine leaves to the warm strawberry mixture and stir to combine. Pour the mixture into a bowl, cover and chill for 4 hours or overnight until set.
4. Layer generous spoonfuls of the jelly into 6 chilled glasses. Serve with mixed berries, if liked.
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