Red jelly castle

Strawberry and Basil Jelly

This surprising taste-combination is a treat for the senses

By , 26 April 2016

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Strawberry and Basil Jelly
  • 25 Mins

  • Serves: 6

Nutritional Info
Each 94g serving contains
  • Energy

    421KJ

    101KCAL

    5%
  • Energy

    421KJ

    21.1KCAL

    23%
  • Energy

    421KJ

    0.09KCAL

    2%
  • Fat

    0.3g

    low

    0%
  • Saturates

    0.0g

    low

    0%
of your reference intake.
Typical energy values per 100g: 448kJ/107kcal.
Ingredients
  • 400g pack of strawberries, hulled
  • 1tbsp of caster sugar
  • 8 large basil leaves, roughly torn
  • 135g pack of Hartley’s Strawberry Jelly
Method
  • 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.