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It’s easy to make your own jelly from fruit juice. Leaf gelatine is amazing. It dissolves like a dream every time. You should be able to buy it in large supermarkets. Alternatively you could use powdered gelatine.
By setting the jelly in two layers, you will get the berries set in the jelly on top and the clear jelly underneath. I used plastic individual 150 ml jelly moulds with detachable tops, which helps to release the jelly when set. You could however use individual pudding moulds or one large jelly mould.
600 ml cranberry and raspberry juice drink
40g caster sugar
175g mixed fresh berries (about 12 raspberries, 12 blackberries, 6 strawberries, quartered)
2 tbsp icing sugar
To make the jelly, place the leaf gelatine in a shallow dish and pour over just enough cranberry and raspberry juice to cover. Leave to soften for about 5 minutes.
Heat half the remaining cranberry and raspberry juice with the caster sugar in a saucepan until bubbling. Mix in the softened leaf gelatine and any remaining juice, stirring until completely dissolved. Set aside to cool down a little, then stir in the rest of the cranberry and raspberry juice.
If using powdered gelatine you will need to put 6 tablespoons of the cranberry and raspberry juice in a small saucepan, sprinkle the gelatine over, then leave to stand for 5 minutes until spongy. Put the pan over a low heat and let the gelatine dissolve. Stir gently but do not allow to boil. Put a quarter of the remaining juice and the sugar into another small pan and stir over a medium heat until dissolved. (You could do this in a cup or jug in the microwave.) Mix the sweetened juice with the dissolved gelatine and the remaining juice.
Divide the berries between 6 individual jelly moulds (or 4 x 175 ml individual pudding basins) then pour over the juice until the berries are just covered. It’s a good idea to rinse the moulds first and leave a little water clinging to the sides- this can help stop the jelly from sticking. Leave in the fridge for about 1 hour or until almost set. Pour over the remaining juice to fill the moulds or pudding basins and return to the fridge to set completely. Alternatively you could set the jelly in one large 750ml jelly mould.
To make the coulis, blitz together the raspberries and icing sugar and push through a sieve to give a smooth sauce.
To turn out the jelly, dip the moulds briefly into a bowl of hot water to loosen the jelly. Invert onto a larger plate and give it a few quick shakes and hopefully the jelly should slide out.
Serve the jellies with a little raspberry coulis and maybe some vanilla ice cream and shortbread cookies (see Rooney’s Raspberry Shortbread).
MAKES 6 INDIVIDUAL JELLIES