Strawberry and Basil Jelly
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- 400g pack of strawberries, hulled
- 1tbsp of caster sugar
- 8 large basil leaves, roughly torn
- 135g pack of Hartley’s Strawberry Jelly
Add the strawberries, sugar, basil and 300ml of cold water to a large saucepan. Heat until boiling then simmer for 15 minutes.
Meanwhile, break up the jelly cubes into a large bowl and set aside.
Once simmered, line a sieve with a clean piece of muslin or non absorbent cloth such as J-cloth. Place over a large bowl and carefully pour the strawberry and basil mixture through the sieve. Discard the pulp.
Stir the remaining mixture until all the jelly has dissolved.
Pour 200ml of cold water into the mixture and stir well.
Transfer to a one pint jelly mould or bowl. Place a plate over the mould and put in the fridge overnight.
When ready to serve, put the mould into some hot water for 30 seconds then remove and turn the jelly out.