Strawberry Pimms Jellies Food

STRAWBERRY PIMM'S JELLIES

Steps:

• Put the water, sugar, lemon and orange zest and juices into a saucepan, bring to the boil and simmer gently for three minutes. Remove from the heat and leave to infuse for 30 minutes, then strain through a sieve.
• Soak the gelatine leaves in cold water for about three minutes until soft, then squeeze out the excess water. Set aside on a saucer.
• Bring the strained liquid to the boil, add the moist gelatine and stir until dissolved. Add the fruit cup.
• Chop the strawberries into small pieces and place into four serving teacups or glasses. Pour the liquid on top. Cover with clingfilm and refrigerate for two hours, or overnight.
• Once set, serve the jellies with fresh cream and extra strawberries.

STRAWBERRY & PIMM'S JELLY

Steps:

• Wash, drain and hull the strawberries. Tip into a food processor or blender with the caster sugar and blitz to crush.
• Line a colander with a sheet of clean muslin. Place the colander over a large bowl. Tip the strawberry mixture into the colander and allow the juices to drip through overnight (not in the fridge).
• In the morning, measure the strained juice - you should have 300-400ml depending on the berries. Add enough Pimm's to make up to 600ml.
• Place the gelatine leaves in a bowl and cover with cold water. Leave for 10 mins to soften, then lift out of the water, squeezing out the excess. In a small pan, heat 200ml of the strawberry and Pimm's liquid until it is hot to touch, then remove from the heat. Add the gelatine to the hot liquid and stir to dissolve. Pour back into the remaining cool liquid, taste and add sugar or lemon juice to balance the flavour.
• Divide the mixture between 4 glasses and place in the fridge for at least 4 hrs to set. Top with halved with strawberries and whipped cream, and serve with shortbread.

SOFT-SET STRAWBERRY & PIMM'S JAM

Steps:

• Put a few saucers into the freezer for later. Put the strawberries into a preserving pan (or your very largest saucepan), then mash roughly with a potato masher, or crush slightly between your fingers and thumbs to make them a little juicy. Stir in the sugar, then put the pan over a very low heat. Stir occasionally until the sugar has dissolved and the berries are surrounded with red syrup. Don't let it boil. Once the sugar crystals have gone, stir in the lemon and orange juice.
• Turn up the heat. Once the jam reaches a foaming fast boil (this will read 105C on a preserving thermometer), set a timer for 10 mins. After 10 mins, put 1 tsp of the jam onto one of the frozen saucers, put into the fridge for 1 min, then push your finger through the jam. If the jam wrinkles, it is ready. If not, boil for another 2 mins and test again. As soon as the jam is ready, remove from the heat. Leave to cool for 30 mins, skim away any scum, then stir in the Pimm's. Ladle into sterilised jars. Will keep in a cool, dark place for up to 1 year.

PIMM'S JELLY JARS

Steps:

• Put 7 gelatine leaves in a bowl of cold water and set aside to soften for 5 mins. Meanwhile, heat the apple juice in a small pan with half the sugar until steaming. Remove from the heat, squeeze out the water from the gelatine, then add it to the pan, 1 leaf at a time, stirring until dissolved. Add the Pimm's and stir again.
• Divide the strawberries and mandarin segments between 6 jam jars, pour over the apple juice and Pimm's mixture , then put in the fridge to set for at least 4 hrs.
• When the jelly has set, soften the remaining gelatine as before. Heat the cream, milk and remaining sugar in a pan until steaming. Squeeze out the water from the gelatine, add it to the pan and mix well. Set aside to cool for 10 mins. Pour the cream mixture over the jellies, then chill for 1 hr.
• Top each jelly with a slice of cucumber and a small sprig of mint. Pack into a cooler bag for transporting. Can be made 1 day before serving.