Apple and blackberry jelly
- September 2013
- Serves 6
- Takes 15 minutes to make, 5 minutes to cook, plus overnight setting
Serve this apple and blackberry jelly recipe with cream. It’s an impressive dessert to serve at a dinner party.
Jelly on a plate, jelly on a plate…we’ve got 30+ more wibbly-wobbly jelly recipes for you to choose from.
- 18.1g (11.1g saturated)
- 23.9g (23.4g sugars)
- trace salt
- 15 gelatine leaves (we used Costa)
- 750ml apple juice (we like Coldpress Pink Lady or Granny Smith)
- 3-4 tbsp caster sugar (see tip)
- Sunflower oil for greasing
- 200g blackberries
- 200ml double cream
- 1 tbsp icing sugar
- Put the gelatine leaves in a small bowl of cold water for a few minutes until softened and spongy. Heat the apple juice and sugar in a pan over a medium heat until just simmering. Remove from the heat. Squeeze the excess water from the gelatine and add the leaves to the hot juice. Stir to dissolve, then set aside for 1-2 hours until it starts to thicken.
- Lightly grease a 1 litre jelly mould. Add the blackberries to the jelly, then pour it all into the mould. Leave to set overnight in the fridge.
- When ready to serve, lightly whip the double cream with the icing sugar to soft peaks. Dunk the jelly mould briefly into a bowl of just boiled water, then invert onto a plate and give a good shake to help release the jelly. Serve with the cream and shortbread biscuits, if you like.
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