Preserves Recipe
First of all, decide
whether you want to make one big jelly or small individual ones. If you
are making a big one, it's a good idea to line the bowl with clingfilm
first. Put your ripe fruit
into your mould or moulds and refrigerate. Put your gelatine leaves
into a bowl with a little cold water to soak for a minute, then drain
and add the gelatine back to the bowl with the cordial. Rest above a pan
of water over a medium heat and stir constantly until the gelatine and
cordial become a syrup. At this point you can add your sugar, stir till
dissolved, then remove the bowl from the heat and let it sit at room
temperature for a minute or so.
Take your fruit and prosecco out of the fridge. The idea being that your fruit, moulds and prosecco are all chilled, so the bubbles stay in the jelly when it sets and they fizz in your mouth when you eat it - beautiful! Pour the prosecco into your cordial mix, and then pour this over your fruit. Some of the fruit might rise to the top, so using your finger, just push the fruit down into the jelly mix so that it is sealed and will then keep well in the fridge. Put back into the fridge for an hour to set.
Take your fruit and prosecco out of the fridge. The idea being that your fruit, moulds and prosecco are all chilled, so the bubbles stay in the jelly when it sets and they fizz in your mouth when you eat it - beautiful! Pour the prosecco into your cordial mix, and then pour this over your fruit. Some of the fruit might rise to the top, so using your finger, just push the fruit down into the jelly mix so that it is sealed and will then keep well in the fridge. Put back into the fridge for an hour to set.
Preserves Recipe
Preserves Recipe
Preserves Recipe
Preserves Recipe
Preserves Recipe
Preserves Recipe
Preserves Recipe
Preserves Recipe
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