SAINT VALENTINE JELLY RECIPES
There are recipes for the following:
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Saint Valentine's Jelly
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Fizzy Valentine's Jelly
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Strawberries + Cream Striped Jelly
ST VALENTINE JELLY RECIPE
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You will need:
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6 x St Valentine Jelly Cubes
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A 600ml Jelly Mould
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Microwavable measuring jug (minimum 600ml capacity)
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1. Wash and dry the mould.
2. Place 6 jelly cubes into a microwavable measuring jug (with at least 600ml capacity). Microwave on full power for 30 seconds, or until melted.
3. Add cold water until the mixture comes to 600ml of volume in total. Stir until fully dissolved.
4. Carefully pour the jelly mixture into the mould. Place in the refrigerator and allow to set for six hours or ideally overnight.
FIZZY VALENTINE'S JELLY RECIPE
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You will need:
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6 x St Valentine Jelly Cubes
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120ml Water, 420ml Very Cold English Sparkling Wine (We recommend Gusbourne)
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6 x Champagne Coupe or Similar
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Place Champagne coupes into the freezer for at least 20 minutes.
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Chill sparkling wine completely.
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Place 6 jelly cubes into a microwavable measuring jug (with at least 600ml capacity). Microwave on full power for 30 seconds, or until melted.
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Add 120ml water and stir until fully dissolved.
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Open sparkling wine, and pour 420ml into the jelly mixture, stirring to combine. It will froth.
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Immediately pour evenly amongst each coupe and place back in the freezer for 20 minutes (No longer).
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Transfer to refrigerator and keep cool until serving.
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For fizziest results, serve the same day! Can be topped with fresh berries and chantilly cream.
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STRAWBERRIES & CREAM STRIPED JELLY
You can layer your jelly in stripes, you can do as many layers as you have the ambition and time for.
You will need:
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St Valentine Jelly Recipe (Follow Steps 1 - 3 from the recipe, but make half the quantity, 300ml in total)
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St Valentine Jelly Recipe (Follow Steps 1 - 3 from the recipe, but instead of water use oat milk, and make half the quantity). Tip: don’t use dairy milk or cream as the jelly mixture will curdle.
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1 x 600ml jelly mould
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Gently pour a layer of regular jelly mixture to the jelly mould and place in the refrigerator
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Wait 30 - 60 minutes for the jelly to set
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Gently pour a layer of oat jelly mixture into the jelly mould and place back in the refrigerator
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Wait 30 - 60 minutes for the jelly to set
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Repeat steps 1 - 4 until all the jelly is used up.
Tip: keep the jugs of jelly mixture in a deep baking tray filled with warm water to stop the jelly from setting.
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TOPS TIPS FOR SUCCESSFUL JELLYING
What to do if you don’t have a microwave
Place the jelly cubes in a metal or heat-proof glass bowl over a pan of simmering water. Add the melted jelly cubes to the measuring jug (making sure not to leave any behind) before continuing with the recipe.
What fruit can I add?
You can add almost anything but don’t add pineapple, kiwi or melon or your jelly won’t set.
Can I add alcohol?
Yes, but don’t replace more than 25% of the water with hard spirits as too high ABV will prevent the jelly setting.
Unmoulding the jelly
To unmould from a Benham & Froud plastic jelly mould first fill a bowl with hot water (about 60 degrees).Holding the mould at the edges dip the mould into the water for about 5 seconds. Ensure that you put the mould in right up to the rim.
Place an upside down plate over the mould, turn the mould and plate over whilst giving it a firm shake. The jelly should drop out. If not dip again for a few more seconds.
Wetting the plate you are unmoulding onto first is a good idea: it allows you to reposition the jelly.
Cleaning the mould
Benham & Froud plastic moulds should be hand washed and left to air dry. Putting the mould through a dishwasher cycle will make it deform.​​​​