Jelly recipe recipes
Our top 3 of 22 Jelly recipe recipes
- Orange Jelly
- Berry Cocktail Jellies
- Gooseberry and Elderflower Jellies with Lemon Cream
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I usually scoop out all the flesh from the inside of an orange and then add the jelly to these before freezing - more fun for the kids to enjoy!
- 12 large oranges
- 1 packet powdered gelatine
- 1. Soak the gelatine in 8 tbsp. water.
- 2. Squeeze and strain the juice from 11 oranges and thinly pare the rind of one of them. Put the juice, rind, sugar and 700mjl of water together in a large saucepan.
- 3. Place the bowl of gelatine over a pan of hot water and stir until it is completely dissolved. Bring the contents of the saucepan slowly to the boil, stirring until the sugar is dissolved.
- 4. Reduce the heat, stir in the gelatine and simmer for 10 minutes.
- 5. Strain the jelly liquid into a wetted mould. Leave in the refrigerator to set for about 1 1/2 hours.
- 6. Dip the outside of the mould in warm water. Cover with a plate and turn upside-down and shake until the jelly slips out. Decorate with segments or peel from the remaining orange.
- Serve with homemade ice cream.
- 1 packet Basics strawberry flavour jelly
- 8 Strawberries
- 1 Cucumber
- 150 ml Sainsbury’s Pitchers
- 1. Try...preparing 1 pack of basics strawberry flavour jelly by placing the jelly cubes in the bottom of a heatproof bowl.
- 2. Add 350ml boiling water and stir until the cubes have dissolved.
- 3. Slice the tops off 8 strawberries, quarter and add them to the jelly with 150ml Sainsbury's Pitchers.
- 4. Pour the jelly mixture into 4 glass tumblers and refrigerate for at least 3 hours until set. Garnish with finely peeled cucumber ribbons for a sweet, summery treat.
Gooseberry and Elderflower Jellies with Lemon Cream
by Annie Bell
Views 78, Added Mon May 31 2010
- FOR THE JELLY
- 4 gelatine leaves (we used Supercook brand)
- 200g gooseberry jam
- 2 tbsp elderflower cordial
- FOR THE CREAM
- 150ml double cream
- 25g icing sugar
- Finely grated zest of 1 lemon plus
- 1 tbsp lemon juice
- Edible flower petals for decoration (optional)
- Have ready 4 serving glasses or individual pots about 150ml capacity. Cut the gelatine leaves into broad strips, place in a medium bowl, cover with cold water and leave to soak for 5 minutes, then drain.
- Place the jam in a small pan with the cordial and 400ml of water and bring to the boil, working the jam into the liquid, then press through a sieve onto the gelatine and stir to dissolve. Divide the mixture among the glasses and leave to cool.
- Cover and chill for 4 hours until the jelly has just started to set. Give it a stir, then cover and chill for another 2 hours or until completely set.
- Combine the cream, icing sugar, lemon zest and juice in a medium bowl and whisk using and electric hand whisk until the mixture forms soft fluffy peaks.
- Spoon this on top of the jellies (you can do this just before serving or a couple of hours in advance, returning the jellies to the fridge). Just before serving. decorate with edible flower petals if wished.