Raspberry Jelly (real fruit)

 Ingredients

½ tsp light oil for greasing, such as sunflower oil

5 gelatine leaves

150g sugar

500g raspberries (frozen or fresh)

juice 1/2 lemon

600ml jelly mould or bowl

Method

Use the oil to lightly grease the inside of a 600ml jelly mould. Put the gelatine leaves in a small bowl of cold water, one at a time so they don’t stick together. Leave to soak while you cook the raspberries.

Pour 300ml water into a large saucepan. Add the sugar, heat gently over a medium heat, stirring occasionally until the sugar has dissolved, then add the raspberries. Bring to the boil, then turn the heat right down so the mixture is barely simmering, and cook for 5 mins until the raspberries break down. Stir well, but don’t mash them too much as the raspberries will break down in the heat.

(Optional step if you prefer seedless) Carefully pour the raspberry mixture through a sieve set over a large heatproof measuring jug. 

Stir in the lemon juice, then either top up with cold water or pour some away to ensure you have exactly 600ml total liquid. Drain the water from the gelatine leaves and squeeze out any excess before adding to the raspberry mix. Stir well until the gelatine has completely dissolved, then pour into your jelly mould (see tip below). Once cold, place in the fridge and leave overnight to set.

Turn the jelly out onto a large plate just before serving.