My favourite fruit jelly recipes.
Recipe for Sweet Pepper Jelly. An unusual jelly that is great with cold meats, especially lamb and chicken. Also goes well with prawns and cream cheese.
Recipe for Apple & Rosemary Jelly. Makes about 3 lbs (1.4 kg) of Apple & Rosemary Jelly. A few drops of green food colouring can be added during cooking.
Recipe for Cranberry Jelly. The traditional accompaniment to the Christmas Turkey. This standard recipe can be enhanced with the addition of a little brandy
Recipe for Redcurrant Jelly. A traditional accompaniment to Lamb. Currants are high in pectin so there shouldn't be a setting problem.
Recipe for Raspberry Jelly. The beauty of this is that you can enjoy all the flavour of raspberry jam without the little pips getting stuck in your teeth!
Recipe for Mint Jelly. This makes a different accompaniment for lamb from the traditional mint sauce. It's really nice on new potatoes as well.
Recipe for Gooseberry Jelly. Another way to use up a seasonal glut of gooseberries in this tasty, easy to make homemade preserve.
Recipe for Blackcurrant Jelly. An easy recipe which gives great results! Blackcurrants are loaded with pectin so there shouldn’t be a setting problem.
Recipe for Blackberry Jelly. Can be tricky as Blackberries have only medium pectin and acid content at best and the late ones are decidedly lacking in both.
Recipe for Apple Jelly. Apple Jelly is a bit bland on its own so additional flavouring is added. Apple carries flavour really well.
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