Blackberry jellies

Blackberry milk jelly

The slight sharpness of the blackberries gives a lovely tangy edge to this teatime classic

By , 06 September 2016

(44 votes)

Blackberry milk jelly
  • 10 Mins

  • Serves: 4

Nutritional Info
Each 201g serving contains
  • Energy

    816KJ

    195KCAL

    10%
  • Fat

    4.2g

    low

    6%
  • Saturates

    2.4g

    low

    12%
  • Sugars

    30.2g

    high

    34%
  • Salt

    0.40g

    low

    7%
of your reference intake.
Typical energy values per 100g: 406kJ/97kcal.
Ingredients
  • 1 x 300g punnet blackberries
  • 135g pack Hartley’s Raspberry Flavour Jelly
  • 170g can evaporated milk, chilled overnight
Method
  • Reserve 8 blackberries, to garnish. Whizz the rest to a smooth pulp in a processor. Strain, using a metal spoon to push it through the sieve. Discard the pips.

  • Break the jelly into pieces, put in a jug and top up with 200ml boiling water. Stir until dissolved. Leave to cool for 5 mins.

  • Stir in the blackberry purée and evaporated milk until thoroughly mixed. Divide between 4 serving dishes and chill until set.

  • Garnish with the reserved blackberries and serve.