Strawberry jelly

This dessert is sure to please this summer — it’s one I find hard to resist. You can make jelly out of most fruits, but strawberries are the first seasonal fruit to arrive and I couldn’t think of anything more delicious to adorn my table. This jelly is a bit of a cheat’s version, but still a showstopper!

Photo: Simon Lambert
Photo: Simon Lambert
Strawberry Jelly
Makes  4 individual or 1 large jelly

400ml rose wine
370ml water
150g sugar
3 leaves or 2 tsp powdered gelatine
1 tsp rose water (optional)
500g fresh strawberries, hulled and cut into bite-sized pieces


Place the wine, 2/3 of the water and the sugar in a saucepan over a moderate heat and bring to the boil.

Remove from the heat and stir to ensure the sugar has dissolved.

In a small bowl, add the remaining water and dissolve the leaves or powder. If using leaves, when soft and pliable, squeeze out excess liquid and add to wine mixture. Stir to dissolve. If using powder, once dissolved add to wine mixture and do as above.

This jelly can be made in individual moulds or one large, it won’t affect the outcome. Just allow longer to set for larger mould.

Place the prepared strawberries in a mould and carefully pour over the jelly. Set in the fridge for at least 4 hours, overnight if possible.

You can turn out of moulds, if desired.

Serve with fresh whipped cream and more fresh strawberries.

- Alison Lambert

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