This summer fruit jelly is deliciously light and refreshing. It contains no added sugar, and is packed with fruity goodness. You can either make a large terrine style jelly to slice if you are looking for a stunning dessert. Or you could make individual fruit jellies which you can make and serve in little jars. If you pack them with lids in a cool box, they are perfect for picnics.
Why try these summer fruit jellies?
Summer fruit jellies look gorgeous, are naturally healthy, plus they are really easy to make:)
Summer fruits add a gorgeous vibrant colour to this dessert. And it's the deep reds and purples of the berries which also add health giving properties. Anthocyanins are a type of antioxidant which is present in foods which are naturally deep red and purple. They have been linked to a wide number of health claims. Summer fruit jelly is also high in fibre, which is very good for gut health. (See here for more information about anthocyanins)
This refreshing fruit jelly recipe is very simple, and you only need 3 ingredients. It is made from berries and a fruit smoothie, which is set with gelatine. The texture is deliciously soft, and not rubbery. Gelatine is made from animal collagen and is rich in protein. It's a great source of a number of amino acids, and has been shown to benefit your joints, skin and brain. (See here for more information about the health benefits of gelatine) If you prefer, you can use a vegetarian alternative, although it won't have the same health benefits.
Mixed summer fruits. You can use either fresh or frozen fruit if you are making the jellies in little jars like the picture above. The advantage of using frozen fruit is that the jellies will set much quicker. If you want to make a large summer fruit jelly that you can slice, use fresh fruit as the texture will be firmer.
If you want to put together your own mix of summer berries, use two thirds sweeter fruits such as strawberries, raspberries and blackberries, and one third sharper fruits such as blackcurrants and redcurrants. This mix means that the jelly will be fruity and delicious, without the need for added sugar.
Summer fruit smoothie. This makes the base of the jelly. Any berry flavoured smoothie will be suitable for this fruit jelly recipe. I used one with strawberries, cherries and beetroot.
Gelatine is the vital setting agent for these jellies. I used powdered gelatine, but you could also use gelatine leaves if you prefer. If you want to make a vegetarian fruit jelly, vegetarian gelatine is available in most supermarkets. I haven't make this recipe with vegetarian gelatine, so if you do use it, make sure you follow the instructions on the packet carefully. You are likely to end up with a slightly softer set, so try making the jellies in jars.
- Make sure that you follow the instructions carefully when using gelatine. It's important to sprinkle the powder into cold liquid to avoid any lumps. Then heat the liquid gently until the gelatine dissolves, ensuring that it does not boil. If you'd prefer to use gelatine leaves, you'll need 4 leaves to set this amount of liquid. Soak the leaves in cold water, then squeeze the water out and add the leaves to 100 ml of warmed smoothie. Stir until dissolved, and follow the rest of the recipe
- If you are making a large jelly, a 2lb loaf tin will hold this amount of mixture perfectly. Line the tin with cling film for easy removal
- Frozen fruit will help your summer berry jellies to set quickly in the fridge in just a couple of hours. If you are using fresh fruit and making a large terrine, allow it to set for at least 4 hrs or ideally overnight.
Other healthy fruit puddings
Summer Fruit Jelly
- 500 ml summer berry smoothie
- 500 g mixed summer fruits see notes above
- 12 g gelatine powder see notes above
- If you are using a loaf tin or similar, line the tin with cling film. If you are planning to serve individual jellies in little jars, there's no prep required.
- Measure out 100 ml of smoothie and place in a pan. Sprinkle the gelatine powder over the cold smoothie, and heat gently whilst stirring until dissolved. Do not allow the liquid to boil. (See notes above if you are using gelatine leaves)
- Add the remainder of the smoothie and fruit. Pour into your lined loaf tin or jars, making sure the fruit is evenly distributed. Chill until set (approx 2 hours if you are using frozen fruit, or 4 hours plus for fresh fruit). If you have set your jelly in a loaf tin, dip in hot water briefly and turn onto a serving dish.
Please note nutritional information is for guidance only