![\"Strawberry](\"http:\/\/davstott.me.uk\/wordpress\/wp-content\/uploads\/2009\/07\/IMG_3364.JPG\" "\\"Strawberry")
<\/a>Strawberry jelly ingredients<\/p><\/div>\n
Ingredients<\/h2>\n
500g strawberries
\n200g sugar
\njuice of a lemon
\n10 gelatine sheets
\n1litre cold water
\nHandful of blackcurrants<\/p>\n
Method<\/h2>\n
Put 100g of the strawberries to one side for later on and thickly slice the rest.<\/p>\n
<\/a>Strawberry nectar ingredients in the pan<\/p><\/div>\n
Put the sliced strawberries into a large pan with the water and sugar and slowly heat up. Do not allow to reach a rolling boil, the idea here is to slowly infuse the water with strawberryness to produce a nectar, I didn’t want to break up the strawberries like you would if making a jam. <\/p>\n
I wanted to slightly darken my jelly, so added a handful of chopped blackcurrants (not that I’d just picked this year’s crop or anything..).<\/p>\n
Stir it as necessary and leave to slowly cook for about an hour.<\/p>\n
<\/a>Strawberry nectar<\/p><\/div>\n
When your nectar is ready, pour it out of the pan into a measuring jug so you know exactly how much you’ve got. Follow the directions on the packet of the gelatine, a ‘normal’ set for the size of sheets I used is 5 sheets per pint of liquid. I had 1200ml of nectar and strawberries so 10 sheets is about right. If you wanted a looser set and didn’t mind it taking all night, then you could get away with slightly less, but no less than 8 1\/2 or it’ll never set. <\/p>\n
<\/a>Fresh gelatine<\/p><\/div>\n
Preparing fresh gelatine, provided you don’t think about where it comes from, is pretty straightforward. Use kitchen scissors to cut it up into little shards so it’s easier to stir, put it into a flat bowl and add three tablespoons (45ml) of cold water. make sure it’s covered. Then put the bowl over a bain marie to gently melt the gelatine. You’ve already got a jug full of cooling strawberry nectar, so I’d suggest using that as a source of steam. It takes a few minutes to melt.<\/p>\n