Home-made jelly is easy to make, and you can use the same recipe when you make trifles. You can make wobbly jelly or jelly so packed full of fruit that you can slice it.
We used lots of Ava strawberries during cookery demos towards the end of the summer term. Punnets of the big, juicy fruit were donated by McLarens Fruit Farm in Perthshire. It has fields of berries set aside so you can pick your own. It's great fun – just don't eat them all when you're there.
WOBBLY JELLY WITH LOTS OF STRAWBERRIESMakes six small dishes4 leaves gelatine (to set 570ml of liquid)
2 tbsp boiling water
berry juice to make up to 1 pint
300g hulled strawberriesPlace the gelatine leaves in a bowl of cold water and soak for five minutes, until soft.
Put the gelatine in a measuring jug and carefully add the boiling water. Stir well until the gelatine has dissolved. Add the berry juice to make up a pint.
Cut large strawberries in half and divide the fruit between six small dishes (or one big mould) and cover with the liquid.
Put the jellies in the fridge until they have set.
Fi Bird (
www.stirrinstuff.org)
The full article contains 208 words and appears in Scotland On Sunday newspaper.
