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Summer Fruit Jellies

Updated on March 15, 2011

 This easy and delicious summer dessert is perfect on a hot day, or if you fancy something sweet but lighter than a heavy pudding.


  • A packet of raspberry jelly. (You can use whichever flavour you like, I happened to choose raspberry).
  • A selection of summer fruits, e.g Strawberries, Grapes, Blueberries, Blackcurrants, Blackberries, Raspberries etc.
  • 1/2 Pint of boiling water.
  • 1/2 Pint of cold water.
  • A small amount of cream.


Cube your jelly and place in the bottom of a jug, pour the boiling water (1/2 pint) over the jelly, and stir continuously until all the jelly has dissolved. Top up with cold water, up to a pint (if you want to make them extraspecial you can substitute the cold water for vodka or champagne!). Take whatever you are using to serve your jellies in (e.g wine glasses if you are making individual ones like me, or just use a mould if you are making one big jelly.) And place some of your summer fruits inside. Don't worry too much about placement, as once you've added your jelly, most of your fruit will float to the top anyway. Don't cram your glasses with fruit, just a small handful is plenty, then pour your jelly mix over the fruit, leaving a gap at the top of about a centimetre or so. 

Make room in the fridge, and leave to set for two or three hours. Once set, pour a very thin layer of cream over the top, just enough to cover any bits of fruit sticking out. Serve with a long handled spoon if you have any.
Serve on it's own, or as part of a pudding platter with somehting contrasting in weight and flavour, e.g I made chocolate souffle to serve alongside my Summer fruit jellies. (The recipe for which is on my page.)

And as always... Enjoy! x



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