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Strawberry Jelly

  • 4-6
Strawberry Jelly

We have become so accustomed to jellies made from packet mix, we've forgotten how enticing and delicious a fresh fruit jelly can be. Serve with a good quality of vanilla ice cream or cut into cubes with whipped cream and extra summer fruit if wished.


  • 1 kilogram strawberries, hulled
  • 2 cups water
  • ½ cup sugar
  • 6 teaspoons gelatin


  1. Slice the strawberries and place in a saucepan with 1½ cups water and sugar. Reserve the remaining water in another cup. Simmer uncovered very gently for 15-20 minutes until the strawberries are softened and have given up their colour.
  2. Strain through a jelly bag or clean chux cloth placed over a sieve for about 1 hour. Do not squeeze, as the jelly will be cloudy.
  3. Sprinkle the gelatin over the remaining water and allow to swell. Heat for 15-20 seconds in the microwave or until the gelatin has dissolved. Stir into the strawberry juice.
  4. Pour into a leak-proof 3 cup capacity loaf or slice tin and refrigerate for 4 hours or overnight until the jelly has set. Cut into cubes to enjoy with whipped cream and extra summer fruit, if wished.

Cooks Tips

- You could use raspberries or boysenberries in place of the strawberries. - Set the jelly into a 3-cup capacity mould. To unmould dip the mould into a sink-full of warm water for 15 seconds. Lift out and invert onto a serving platter. Leave for a few moments and then holding both the mould and the platter, give the mould a firm shake down and side-ways to help release any airblocks. Repeat as required. Be careful not to dip too long in the warm water as the food will soften and then begin to melt and glue itself to the sides of the mould, making it harder to release. The thicker the mould the longer it needs to be placed into the warm water - plastic, quickly but thick crockery or china add extra time. Unmould onto a cold or well chilled plate to prevent the base of the food from melting. If using a loose bottom cake tin then run a hot cloth around the outside of the tin. Do not dip into warm water as the water will seep through the join.

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