Summer Fruits Jelly

Serves 8

Choose from strawberries, raspberries, blackberries, blueberries, or blackcurrants.


  • 15 sheets gelatine
  • 1.5kg summer fruits
  • 2 tbsp lemon juice or
  • 1 tsp lemon extract
  • 275g caster sugar
  • 2 pints water
  • 3 tbsp raspberry vinegar


  1. Soften the gelatine in a bowl of cold water.
  2. In a large saucepan, combine 1kg of the fruit with the lemon, sugar and water. Bring to the boil, immediately reduce the heat and simmer for 6-8 minutes until the fruit is soft.
  3. Press the mixture through a sieve over a large bowl to extract all the juice. Discard the pulp.
  4. Thoroughly drain the softened gelatine, add it to the hot fruit juice and stir until dissolved. Add the vinegar, then leave to cool and thicken slightly.
  5. Remove any stems from the remaining berries, hull and quarter any strawberries.
  6. Rinse out a 1.5 litre mould but do not dry it. Pour in 1/3 of the thickened fruit juice and scatter over 1/3 of the prepared fruit. Chill until slightly set.
  7. Top up the juice and fruit twice more, chilling each time, then chill overnight until firm.
  8. Turn out the jelly by dipping the mould in a bowl of very hot water. Place a serving plate on top, turn over then shake very gently until you hear the jelly loosen. Decorate with extra berries and serve with cream.