CookEat Recipe
Strawberry Jelly
A clear moulded strawberry jelly made from strained fruit juice, lemon and rum.
Method
Steps
Step 1
Gather the ingredients: 300 g very ripe red strawberries; 200 g caster sugar; 300 ml water, divided into 200 ml and 100 ml; 45 ml rum; Juice of 1 lemon; Food-grade leaf gelatine, using the manufacturer quantity for a firm unmoulded set of the measured final mixture, allowing for fruit acidity and alcohol as directed on the package; 5 ml neutral oil for the mould.
Step 2
Wash the strawberries under running water, remove the stalks and discard spoiled fruit. Crush the berries and squeeze through a clean food-safe cloth to extract the juice, leaving seeds and pulp behind.
Step 3
Boil the sugar with 200 ml of the water for 10 minutes over moderate heat without caramelising it. Mix with the strawberry juice and lemon juice, then strain again through a closely woven food-safe cloth. Bring the strained fruit mixture briefly to a rolling boil as a modern juice-safety step, then remove from the heat and let cool until warm.
Step 4
Measure the strained juice-and-syrup mixture and include the reserved 100 ml water and the stated alcohol when calculating the final volume. Choose the gelatine quantity from your specific product instructions for a firm moulded fruit-and-alcohol jelly; leaf sizes and strengths differ. Soak the measured leaves in cold water for about 5 minutes, or as their package directs, then squeeze out excess water. Warm the reserved 100 ml water gently and dissolve the soaked leaves in it without boiling. Stir thoroughly into the warm fruit mixture, then add the alcohol last. Do not boil the mixture after adding gelatine.
Step 5
Lightly coat a decorative mould large enough for the measured mixture with the neutral oil, wiping away excess. Pour in the mixture and refrigerate promptly at 4°C or colder for at least 6 hours, preferably overnight, until firmly set. To unmould, dip the outside briefly in warm water without letting water enter the jelly, then invert onto a serving plate. Serve cold, keep refrigerated and use within 3 days. This dessert contains alcohol.
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