fresh raspberry jelly

Valentine Warner’s fresh raspberry jelly

  • serves 4
  • A little effort

The title of this recipe may bring back memories of childhood birthday parties or garish dessert centrepieces, but Valentine Warner's fresh raspberry jelly will help you rediscover and redefine this classic. Try serving with crème de menthe for a grown-up twist.



  • raspberries 750g, plus extra for decorating
  • golden caster sugar 3 heaped tbsp
  • lemon juice (optional)
  • gelatine sheets 4 (about 8g)
  • crème de menthe 2 tbsp (optional)


  • Step 1

    Put the raspberries in a saucepan with 200ml cold water and the sugar. Stir over a low heat until the sugar dissolves, then bring to the boil. Reduce the heat slightly and simmer briskly for 6-8 minutes or until the raspberries are very soft, stirring regularly.

  • Step 2

    Take the pan off the heat and squish the berries with a potato masher until crushed – don’t blitz them or you’ll end up with a cloudy jelly. Pass through a fine sieve into a large jug and make up to 600ml with cold water. Sweeten with a touch more sugar or a squeeze of lemon if necessary. Return to the saucepan and heat gently.

  • Step 3

    Soak the gelatine sheets in a bowl half filled with cold water for 5 minutes until soft. Lift out with fingers and squeeze over the bowl to remove as much water as possible. Whisk the gelatine into raspberry mixture until melted, then pour into a 600ml jelly mould or individual ramekins.

  • Step 4

    Cover with clingfilm and chill for around 5 hours or until set. When ready to eat, dip the mould or moulds into a bowl of just-boiled water and hold for the count of 5.

  • Step 5

    Turn the jelly out onto a large plate, or individual plates, decorate with fresh berries and pour over a little crème de menthe if you like. Serve with cream.

Nutritional Information

  • Kcals 148
  • Fat 0.6g
  • Carbs 30.8g
  • Fibre 4.7g
  • Protein 4.6g
  • Salt 0.04g