Red jelly castle

Strawberry and Basil Jelly

This surprising taste-combination is a treat for the senses

By , 26 April 2016
Strawberry and Basil Jelly
  • Ready in: 25 mins
  • Serves: 6
  • Price: 39p per serving
Nutritional Info
Each 94g serving contains
  • Energy 421KJ 101KCAL
  • Fat low
  • Saturates low
  • Energy 421KJ 21.1KCAL
  • Energy 421KJ 0.09KCAL
of your reference intake.
Typical energy values per 100g: 448kJ/107kcal.
  • 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.