Andrea Healy

Serving size: Serves 6
Cooking time: More than 2 hours

Light, summery and simple to make. Whip up these jelly pots for a fresh ‘n’ fruity sweet treat

INGREDIENTS

1 sachet gelatine (or 1 tsp gelatine powder)
1 to 2 tbsp sugar (to taste)
450ml cranberry juice
1 punnet fresh strawberries, washed, hulled & quartered
Vanilla ice-cream or cream, to serve

Equipment: Sharp knife; cup; medium saucepan; metal spoon; individual jars or glasses

METHOD

Add gelatine to 1/2 cup cold water. (Always add gelatine to the liquid to prevent it from sticking together in
a clump.) Let gelatine soak for 3 to 5 mins until it swells.

Pour cranberry juice and sugar in saucepan, then add gelatine. Gently heat mixture (do not boil), stirring,
until sugar and gelatine have dissolved and liquid is clear.

Pour half the jelly mixture into jars or glasses and divide strawberries between each vessel. Keep the remaining mixture for later.

Place jelly pots in fridge and allow to partially set for 30 mins.

Remove jellies from fridge and top up each pot with remaining jelly mixture (the mixture may need warming up a little if it has begun to set). Return to fridge for about 3 to 4 hrs (or leave overnight) until jellies are completely set (see “Tips”).

Serve jelly pots with ice-cream or a generous dollop of cream – or simply enjoy on their own!

Tips:Topping up the jelly mixture after the jellies have partially set will ensure the fruit sets in the middle rather than floating to the top. | Try other fruit combos like elderflower and blueberry, but avoid pineapple and kiwi as these fruits have enzymes that prevent the jelly from setting.