Raspberry and blackcurrant jelly recipe

1. 1

   Put the berries, lemon juice water and honey into a pan and bring the contents to a gentle simmer for 10 minutes or so.

2. 2

   Strain the juice from the fruit through a fine sieve into a bowl and then gently push as much of the pulp through as possible.

3. 3

   Discard the seeds.

4. 4

   Break the gelatine into shards and soften with a little warm water in a small bowl for a couple of minutes.

5. 5

   Pull the gelatine apart as you drop it into the berry juice and whisk it in thoroughly until completely dissolved.

6. 6

   Pour into small, individual jelly moulds or leave to set in the bowl.

7. 7

   Allow to set in the fridge.

8. 8

   When the jelly is set, dip the mould into hot water for a few seconds or so and turn out the jelly by upending it on a plate just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.