Fresh Strawberry Jelly

Great Britain


Easy to make and so much better than packet jelly, these little strawberry jellies make a great ending to a summer meal as well as being perfect for parties especially when served with ice cream. They can be made in individual jelly moulds or in a large jelly mould.


  • 1 x 250 g punnet strawberries, hulled
  • 125 ml strawberry juice made with strawberry cordial
  • 125 ml warm water
  • 1 tablespoon caster sugar
  • 3 teaspoons gelatine powder


  1. Rinse 6 small jelly moulds or 1 large jelly mould with water.
  2. Place three-quarters of the strawberries and strawberry cordial juice in a blender and pulse until the strawberries are puréed. Push the purée through a fine sieve to remove the seeds.
  3. Put the water and caster sugar into a saucepan and then sprinkle over the gelatine. Stir over a low heat until the sugar and gelatine are completely dissolved. Add the strawberry purée and mix well.
  4. Take the remaining whole strawberries, slice thinly and then arrange them in the jelly moulds.
  5. Pour the strawberry jelly mixture into the jelly moulds. There should just be enough to fill them all. If there’s any jelly left then pour into another mould or ramekin.
  6. Place the jellies in the fridge and allow to set for 3 to 4 hours.
  7. Dip the jelly moulds in hot water and then invert them on to a plate to serve with extra fresh strawberries and ice cream of desired.