Recipes

Blueberry and Raspberry Jelly Sweets

Try these so simple tangy fruit sweets - easy to make, easy to eat!

Makes around 40 sweets

Prep and cook time 15 minutes plus setting time

200g blueberries or raspberries

2 dates, stoned and roughly chopped

75ml water

4 sheets gelatine

1-2 tsp honey

Squeeze of lemon juice

1. Line a small loaf tin or shallow plastic box with cling film. Place the fruit in a pan with the dates and water, bring to the boil and simmer gently for around 5 minutes until the fruit has softened and you have a thickish coulis.  Blend using a stick blender or mash, then sieve the mixture to remove seeds and bits of skin. Wipe out the pan.

2. Whilst the fruit is cooking, cut the sheet gelatine into strips and soak in a small amount of cold water.  Return the fruit to the pan, adding honey and lemon juice to your taste and heat gently. Squeeze the water from the softened gelatine and add to the pan, bring to the boil, stirring until it has dissolved.  Pour the mixture into the tin or box, cool and then chill until set.  They should be firm enough to cut in about an hour.  Tip out onto a board and use a small cutter to make shapes or simply cut into squares.  Store in an airtight container in the fridge for up to a week.

Tip

If you use a cutter you end up with remnants - you could just cut these up into random shapes or you can remelt the jelly, warming gently in a pan and then reset it to make more sweets.

You can also make these in shaped silicon moulds.