|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 39g||14%|
|Dietary Fiber 2g||5%|
|Total Sugars 37g|
|Vitamin C 44mg||222%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
British strawberry jelly is a fruit-flavored gelatin dessert, similar to what is known in the United States as Jell-O. Not a jam or fruit spread as the term "jelly" might indicate in the States, British jelly is a beautiful, fruit-forward, and refreshing dessert that can take elaborate forms and be decorated with intricate fruit arrangements. Home cooks usually make this common dessert using a store-bought concentrated flavored gelatin block, which requires only to boil some water—similar to making powdered Jell-O.
The authentic British version, however, uses fresh fruit, sugar, gelatin, and water, such as in our traditional recipe. We chose fresh summer strawberries, but any fruit of your choice that's ripe and sweet, and perhaps in season, will work well. Decorate with fresh fruit, use animal shape molds for little party treats, or make a whole jelly to display as a centerpiece.
Delicious on its own, it goes amazingly with whipped cream, ice cream, or custard, which is a classic dish on the tea-time table. A budget-friendly dessert, this is a great dish for family affairs during hot days and is fun to eat. Layer two or more flavors for an extra treat or use our recipe for a more elaborate and elegant English trifle. If you're planning ahead, be mindful that the jelly needs at least two hours to set, but leaving it in the refrigerator overnight is always best.
Note: While there are multiple steps to this recipe, this jelly is broken down into workable categories to help you better plan for preparation and refrigeration.
Make the Syrup
Gather the ingredients.
Place the sugar and 2 cups of water in a large saucepan and bring to a boil. Boil vigorously for 5 minutes.
Remove the pan from the heat and let the mixture cool off.
Make the Strawberry Mixture
Set aside 4 or 5 of the fresh whole strawberries and hull the remaining fruit by removing the entire stems of the berries.
Purée the hulled strawberries with an immersion blender, highspeed blender, or food processor until you've achieved a smooth texture.
Transfer the purée to a large bowl and pour over the cooled sugar-water syrup.
Cover with a clean cloth and let infuse for a minimum of 30 minutes, or up to 2 hours, if you have the time.
Once infused, pass the strawberry mixture through a fine sieve to remove any of the strawberry pulp or seeds. Set aside.
Prepare the Fruit Jelly and Refrigerate
Make sure the remaining water is cold and pour it into a small dish. Sprinkle the powdered gelatin over and let sit for 5 minutes.
Measure 1 cup of the strained strawberry-sugar syrup mixture and heat it up in a small saucepan.
Stir in the gelatin-water mixture and simmer very gently, avoiding a boil, until the gelatin has completely dissolved.
Stir this mixture into the remaining strawberry-sugar syrup.
Transfer the strawberry mixture to a 3-cup/900-ml gelatin mold or into individual smaller molds if you'd like.
Place the mold in the refrigerator and let set. This will take a couple of hours but it is best to leave it overnight. The jelly is ready when it wobbles slightly—the fun part of the dessert.
To unmold, carefully dip the mold in warm water for 15 to 20 seconds and remove. With wet fingertips gently pull the jelly from the sides of the mold. Place a plate on top of the mold and turn the plate and mold upside down so the jelly falls on the center of the plate. Decorate with the strawberries you saved and enjoy!