Greens Quick Jel Red, 2x35g

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Strawberries are one of my favourite fruits. Sweet, juicy but firm and so fresh, I have loads of recipes on this blog for the strawberry lover. This Strawberry sponge cake is an even more elegant version of the same flavours. Is it cake or tart? Again, this works best with a little practice. The great benefit of making small batches of jam is that by making little and often, you learn to recognise when the jam is done and will be able to see when it is ready by its appearance. Rhubarb – I’ve used new season forced rhubarb for the delicate flavour and pretty colour. Any rhubarb will do, however – from the garden, market or even a bag of frozen rhubarb pieces (this is a fantastic budget all year round option). The rhubarb you use will affect the colour of the final jam. These strands become harder to pull apart as jelly cools, eventually setting into the wibbly, wobbly dessert we know and love.

Sterilize Jars And Lids. Properly sterilize your jars and lids before filling them with the jelly to ensure longer shelf life and food safety. Or you could just make my fruit custard tart which will give you much more room for filling. Serving and storage Place the jelly in the coolest place in your fridge. This is usually at the bottom or if you have a glass shelf. Move the jelly mould to another cold spot after 10 minutes or so and keep doing this until the jelly is set. Lower the temperature in your fridgeIn a jam, you cook the fruit, add the sugar, heat to dissolve, then boil to setting point. Rhubarb & Ginger Jam Ingredients Step Four – Transfer the rhubarb and sugar mixture to a large saucepan (about 8″ / 20cm diameter) or preserving pan, and simmer gently until all the sugar is dissolved. This will take about 5-10 minutes. It is important to simmer to dissolve the sugar. This will prevent the jam from crystallising at a later stage. The pieces of fruit will still be whole for now. One of the reasons we love small batch preserving is that you can experiment with the recipe. Flavour variations

In a conserve, whole raw fruit is mixed with the sugar before you start, to draw out the juice and produce a syrup. You then heat the mixture to dissolve any remaining sugar, before boiling to a setting point. This keeps the cooking time to a minimum and retains the fresh flavours of the fruit. You also keep the shape of the fruit pieces (depending what fruit you use). Alcohol is another ingredient that prevents jelly from setting. If you do want to include alcohol in the jelly, make sure that you use less water to make the jelly slightly firmer to counteract the negative effect of the alcohol on setting your jelly.You need double cream for mousse dessert recipes. No apologies, it tastes great. Ring the changes Make individual portions Use Ripe Quinces. Ensure your quinces are ripe for optimal flavor and natural pectin content in the fruit, which helps with the jelly setting.

It’s easy because I cheat! A mousse need something to help it set. It could be egg whites (which I use in Easy Chocolate Mousse) or gelatine, which is fiddly to use. This is an eggless mousse using a jelly to make it set. Key ingredients in Easy Strawberry Mousse Pour the milk mixture over the biscuit base and return to the fridge to set for a further 30 minutes. This rhubarb jam is delicious served on a slice of freshly baked no yeast bread or spread on a slice of fruit loaf, with homemade butter. More jam recipes

What equipment do you need?

Use six dessert glasses, tumblers or wine glasses for individual portions of Strawberry Mousse, layered with fresh strawberries Try raspberries instead Jelly pots are sure to make a fun addition to your little one’s lunch. If jelly isn’t for you, you can’t go wrong with some ice cream. For those on the hunt for a decadent dessert to finish off your meals with, we’ve got a great selection of cake slices. And have a look at our frozen cheesecakes for a rich and creamy delight. Don’t forget to grab some doughnuts and pies while you set the table for your breakfasts and brunches. You can almost get away with only one fruit mousse recipe and just change the fruit, especially berries. Raspberry Mousse is definitely a winner. Lemon Mousse is a bit different to make, but the same principle. Secrets of success Large chunks of ice in your mixture can create clumps, as the jelly around each ice cube sets much faster than the liquid surrounding it. Once the fruit and jelly have been added, it’s best to eat this within a day or two as the longer it sits the more moisture will soak into the sponge.