Fruit Jelly

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Linda This jelly looks very impressive made in a ring tin, and then turned out. Fill the middle up with more fresh berries.


  • 1 x 750 ml bottle of sparkling wine (I generally use Lindauer)
  • 2 cups sugar
  • 2 cups cherries (halved and stones removed)
  • 3 punnetts of berries (a mixture or all the same – it doesn’t matter)
  • 3 tablespoons gelatine dissolved in 1 cup boiling water.


Bring bubbly to the boil with sugar.
Add cherries and cook for 3 -4 minutes.
Stir in gelatine.
Gently stir in berries.
Pour into mould or dishes.
Chill for at least 2 hours, until it sets.
Depends on the size of your dishes, as to exactly how long this takes.

Best made the day before.


The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.

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