Easy Strawberry Jelly
Share
Serves 4
Ingredients
- 75g caster sugar
- 300 ml water
- 400g fresh strawberries, washed and hulled
- 8 tbsp hot water
- 12g sachet powdered gelatine
Preparation Time 15 minutes + 30 minutes resting and 6 hours setting time, Cooking Time 10 minutes
Method
- Place the sugar and water in an AGA saucepan on the boiling plate, hotplate on boiling setting or induction hob set to high and bring to the boil.
- Transfer to the simmering plate or reduce the temperature to a simmer. Cook for 5 minutes, stirring occasionally.
- Remove from the heat and leave to cool.
- Reserve a few whole strawberries to decorate the finished jellies. Place the remaining strawberries in a blender, food processor or in a bowl using a wand blender and blend to form a puree.
- Add to the cooled syrup, stir, cover and leave to infuse for 30 minutes.
- Once completely cool, pass the mixture through a very fine sieve or jelly bag to remove the pulp and seeds.
- Place the hot water in a small bowl. Sprinkle over the gelatine and stir to ensure gelatine has completely dissolved. If crystals are still visible, place bowl over a small pan of hot water.
- Stir the gelatine into the strawberry liquid and mix well. Leave for a few minutes to allow any bubbles on the surface have dispersed.
- Rinse a 900ml (1½ pint) jelly mould with cold water and then pour in the strawberry liquid or use 4 pretty glasses.
- Once cool, cover with cling film and transfer to the refrigerator. Allow 4-6 hours for the jelly to set. If using individual moulds, these will set in a shorter time.
- Turn out onto a serving plate (if in mould) and decorate with the remaining strawberries, cut in half lengthways, with their stalks intact.
- Serve with cream or vanilla ice cream.
