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.

Our collection of strawberry recipes is filled with dish after dish featuring this delicious summer berry.

To make the strawberry jellies, mix the strawberry purée with 720g of sugar in a large pan and bring to the boil
In a mixing bowl, mix together the pectin and 40g of sugar. When the purée has boiled, add the pectin mixture
Bring the mixture up to 104ºC and remove from the heat. Add the tartaric acid and Tabasco
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
Once set, cut the jellies into 2cm squares. Roll each square in the caster sugar to coat and serve
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  • 800g of strawberry purée
  • 760g of sugar
  • 20g of pectin
  • 10g of tartaric acid
  • 2 tsp of Tabasco
  • 50g of caster sugar


  1. Sugar thermometer

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Simon Hulstone's delightful strawberry jelly recipe has a brilliant kick of spice, thanks to Tabasco. This is a lovely petit four for your next occasion.

Strawberry jelly recipe Tweaks

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I made these heart-shaped for my Valentine! Yu can see the photo at
8 February 2014