Red Fruit Jelly

Preparation info

  • Serves

    6 to 8

    • Difficulty


Appears in

Modern Classics

Modern Classics

By Frances Bissell

Published 2000

  • About

This next recipe can be prepared a day in advance. Use whatever soft fruits are available. Blueberries, too, should be considered.


  • 1 bottle Pinot Noir
  • caster sugar to taste
  • fresh lemon juice to taste
  • 6 leaves or teaspoons of gelatine
  • 1 kg (2lbs) raspberries, strawberries, cherries and redcurrants


Bring the wine to the boil, and let it cook for a few minutes for the alcohol to evaporate. Sweeten the wine to taste, also adding lemon juice if you think it needs it, and in the hot liquid dissolve the gelatine, which you have first softened in a little cold water. Cool the liquid, and pour a little into a 1 kg (2 lb) loaf tin. When it has set, pack in a layer of prepared fruit, wiped, topped and tailed, as necessary. Pour on a little more wine jelly, and let it set before adding the next layer of fruit. Continue until all the fruit has been used up and is covered with the last layer of wine set to a jelly. Any remaining liquid should also be poured into a tray and set, so that the jelly can be chopped and used to decorate the fruit jelly when it is turned out. A raspberry-flavoured Chantilly will go well with this, and is made by whipping cream with eau de vie de framboise and a little icing sugar to sweeten.