Fresh Raspberry Jelly
Inspired by techniques from Miriam Nice (BBC Good Food).
A fresh raspberry jelly: raspberries simmered with sugar until they collapse, strained, sharpened with lemon and set overnight with gelatine in a 600 ml mould, then turned out for the table.
Based on the listed ingredients, none of the 14 major EU allergens. Always check product labels.
Method
- 1
Prepare. Lightly oil the inside of the mould. Drop the gelatine leaves into a bowl of cold water one at a time so they don't stick, and leave to soften.
- 2
Cook the raspberries. Warm the water and sugar in the saucepan, stirring, until the sugar dissolves. Add the raspberries, bring to the boil, then turn right down and barely simmer for 5 minutes until they collapse. Stir, but don't mash.
- 3
Strain and measure. Pour through the sieve into the jug without pressing, so the jelly stays clear. Stir in the lemon juice, then top up with cold water or pour some off to make exactly 600 ml.
- 4
Add the gelatine. Squeeze the water out of the gelatine and stir it into the warm raspberry liquid until fully dissolved. Pour into the mould, cool, then chill overnight to set.
- 5
Turn out. Dip the mould into hot water for a few seconds, put a plate on top and flip. Serve with a few fresh raspberries.
Storage
Keep covered in the fridge for up to 3 days.
Free sugars
40.7 g per serving
81.4 % of the 50 g daily maximum · 162.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- 600 ml jelly mould
- small bowl
- large saucepan
- sieve
- heatproof measuring jug
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 214 kcal |
| Protein | 3.2 g |
| Carbohydrate | 50.6 g |
| of which sugars | 40.7 g |
| of which free sugars | 40.7 g |
| Fat | 1.3 g |
| of which saturates | 0.1 g |
| Fibre | 8.2 g |
| Salt | 0.02 g |
Protein per 100 kcal
1.5 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
