Everyone we know loves Jelly. From birthday parties to sherry trifles, it makes a fabulous dessert. Most of us have made the shop bought version, but have you ever thought about making your own? Over the weekend we made Raspberry and Hibiscus Jelly – the children loved making it from scratch using gelatin leaves, so we thought we’d share the recipe with you.
Traditional gelatin is an animal derived product that is super nutritious. You can also buy a vegetarian version for those of you who avoid meat products. You will see below that we used 12 leaves of gelatin for our recipe, please check on the packet of your gelatin to check what they advise you to use, as it can differ from brand to brand.
- 300g Raspberries
- 150g Castor Sugar
- Juice of 1 lime
- 3 teaspoons of finely cut dried Hibiscus flowers
- 1 litre Water
- 12 leaves of gelatin
Simply combine the Raspberries, sugar, lime juice, dried hibiscus and water and heat until just below a simmer (do not allow to boil), until the fruit softens and breaks up. Remove from the heat and strain, leaving to one side to cool slightly while you prepare the gelatin. Soak gelatin leaves as per packet instructions (in our case for 5 minutes in cold water), then squeeze out excess water and pop into a pan with a couple of tablespoons of the juice. Melt over a gentle heat, and combine with the rest of your juice. Please note that the gelatin shouldn’t be added to boiling hot fluids as it can effect it’s setting capabilities. Pour into a bowl, or individual moulds, and when cold, leave in fridge overnight to set. To see the process step by step, plus our bonus recipe, please watch our video below!
Either serve straight from your bowl, or turn out by running a knife around the edge of the jelly, and placing the mould in hot water for a few moments to loosen. If you are looking for more fabulous dessert ideas, please check out our Amaretti Apple Tart and our Summer Berry Pavlova.
If you have enjoyed this recipe, please pin it for others to enjoy…