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Excellent method not to waste a single ingredient. This can be just a fantastic Fresh strawberry jelly plus one among my favorites. If you're concerned regarding the nutritional worth of some of the dishes, then don't be. Nevertheless it could be lower in calories, if you are not getting much nutrient value from it, it won't sustain you, and you'll just wind up hungry once more and eating more calories than you would have. Nutrition facts tags tell you exactly what's from the meals you consume. This helps you determine when you get a vibrant diet. Just about every recipe we share needs to have an ingredient tag. Some recipes also provide nutritional simple truth information. The fixing label lists the exact number while within the field below. They are listed for each serving as a percentage of the daily price.

How to make Fresh strawberry jelly

Yield = 4
Prep time: 2:05
Cook time: 1:05
Total time: 3:10

Ingredients

  • 1kg fresh ripe strawberries, hulled
  • 2 tablespoons lemon juice
  • 60ml (1/4 cup) strawberry liqueur
  • 60g caster sugar
  • 4 sheets (15g) leaf gelatine
  • Thin cream, to serve

Method

  • Step 1 Place the strawberries in a large heatproof bowl and cover with plastic wrap. Place over a pan of simmering water and leave for 1 hour, to extract all the juice from the strawberries.
  • Step 2 Line a sieve with muslin and place over a bowl. Strain the strawberry juice through the muslin. (It is important not to press on the fruit or your jelly will be cloudy.) Allow to drain for 30 minutes. Discard the fruit pulp. Place the strawberry juice, lemon juice and liqueur in a measuring jug, add enough water to make up to 600ml. Transfer to a saucepan over low heat and add sugar, stirring to dissolve. Remove from heat.
  • Step 3 Place gelatine in a bowl of cold water for 5 minutes to soften, drain and squeeze dry. Add to the warm liquid and stir only until the gelatine has dissolved.
  • Step 4 Rinse jelly moulds (this helps when turning out) pour in the jelly and set aside to cool slightly, then refrigerate for 2 hours until firm. Dip the mould into warm water for a few seconds, then invert and turn out. Serve with thin cream.