By Malcolm Gluck and Mark Hix
I’VE BECOME A BIT OF A JELLY NUT. Jellies are great and so adaptable to the seasons. In the summer, you can flavour the jelly with anything from elderflowers to Champagne, and when the winter is close, apple juice and blackberries are a good way to use up the tail-end of the berries. I once made an absinthe jelly for a dinner party with some friends and used about 50 degrees of alcohol to sugar syrup - that really got the party going, as you can well imagine.