Easy Pickings: Blackberry and Gooseberry Jelly

So this isn’t exactly fast food. It does take a few hours in the fridge to set. But it’s so simple to prepare you can basically forget the rest…basically.

If there is any kind of food you should not be buying at the supermarket, it’s blackberries. When in season they are everywhere, from the middle of the city to the rambling countryside. Easy to spot, easy to pick – it’s a win-win situation.

IMG_0485Of course, there is no reason you have to use blackberries and gooseberries. Use whatever berries you have to hand! Just make sure you taste as you go. Strawberries, raspberries and other summer fruits would also work well – but nothing says British hedgerow quite like some good old bramble berries.

For looks and sophistication, the jelly really is more than a children’s dessert. If you can get them out of their moulds intact (as I could not), they are, as my Nan said, ‘good enough to serve at dinner’.

Blackberry and Gooseberry Jelly (fills two tumblers)

200g blackberries

200g gooseberries

50g caster sugar

1x7g sachet gelatin powder

400ml water

1. Place the berries, sugar and water into a pan. Place over a medium heat until the sugar has dissolved and the fruit starts to smell delicious (about 10 minutes). Pass the mixture through a strainer, pressing the berries to get the most juice.

2. While still hot, dissolve the gelatin in the liquid and pour into glasses or moulds. Chill in the fridge for about 4-5 hours (leaving overnight is most convenient). When ready to eat, serve with some thick cream or creme fraiche.

This entry was published on September 17, 2013 at 4:34 pm. It’s filed under Desserts, Food and tagged , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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