Lemon and blackberry jelly

Lemon and blackberry jelly

By
From
Treats
Makes
6
Photographer
Danielle Wood

These lemony jellies make a fun after-dinner dessert gift. They can be transported in their moulds, or made in jam jars for sharing, topped with extra berries and lids.

Ingredients

Quantity Ingredient
5 leaves gelatine, cut into small pieces
100ml cold water
2 lemons, juiced and zested
50g blackberries, halved, plus extra for serving
150g caster sugar

Method

  1. Place the gelatine in a small bowl with the cold water, and set aside to soak for 10 minutes.
  2. Meanwhile, heat the lemon juice and zest, blackberries and sugar in a small saucepan over a medium heat and bring to a simmer, stirring until the sugar has dissolved. Remove the pan from the heat and add the softened gelatine and water, stirring until the gelatine has melted. Pour the mixture through a sieve into a measuring jug and top up with water to make 500 ml of liquid.
  3. Divide the mixture between 6 x 100 ml moulds, or 3 jam jars. Add 3 or 4 blackberry halves and chill for 2 hours, or until the jelly has set.
  4. To create a two-layer effect, make one third of the jelly as above and allow it to set. Make the remaining jelly in the same way but without the blackberries. Top up the moulds or jam jars with the lemon liquid and chill again to finish.
  5. Cover and store in the fridge for up to 3 days.
Tags:
Treats
April
Carter
gift
handmade
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