These strawberry fruit jellies harbour an unexpected Tabasco kick. These sweets are great in combination with some dark chocolate petits fours or truffles. Simon Hulstone's strawberry jelly recipe is a playful treat to make for your guests to enjoy
Method
1.
To make the strawberry jellies, mix the strawberry purée with 720g of sugar in a large pan and bring to the boil
2.
In a mixing bowl, mix together the pectin and 40g of sugar. When the purée has boiled, add the pectin mixture
3.
Bring the mixture up to 104ºC and remove from the heat. Add the tartaric acid and Tabasco
4.
Line a baking tray with cling film or spray it with nonstick cooking spray. Pour the jelly mixture into the tray and leave to set for at least 4 hours in the fridge
5.
Once set, cut the jellies into 2cm squares. Roll each square in the caster sugar to coat and serve
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