Summer fruit cup jelly jars and clotted cream
a taste of summer
You will know summer is here when you try this refreshing recipe. These jelly jars are perfect for taking on a picnic for an impressive, tasty dessert. Simply screw a lid on each jar and ensure they travel upright. When ready to serve, add a dollop of Rodda’s Clotted Cream and a sprig of mint.
9 ingredients
Prep 20 minutes
Cooking
Serves 6 people
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Ingredients
- For the jelly
- 170ml water
- 111g caster sugar
- zest of 1 orange
- 6.5g sachet of gelatine
- 200ml summer fruit cup (we used Pimms)
- 200ml lemonade
- For the topping
- cucumber, orange, strawberries, raspberries & mint
- 227g Rodda's clotted cream
- You will need
- 6 x jam jars
Method
- Place the water and sugar in a pan. Grate in the zest of the orange and place over a medium heat to dissolve the sugar. Once the liquid is warm, whisk in the gelatine until smooth.
- When the gelatine is dissolved, pass the liquid through a fine sieve into a clean jug. Add the summer fruit cup and lemonade, gently stirring to combine.
- Pour into the 6 prepared jam jars.
- Add slices of cucumber, orange, strawberry, and raspberry to the top of the jellies. Place in the fridge and chill until set. This will take at least a couple of hours.
- When ready to serve add a dollop of Rodda’s Cornish clotted cream to the top of each jar and garnish with mint leaves.
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