Strawberry and chilli jellies

  • Petit four
  • 18
  • 40 minutes

Simon Hulstone's strawberry jelly recipe is a playful treat for the end of a dinner party. The sweets are great in combination with some dark chocolate petits fours or truffles. Be warned, the strawberry jellies harbour an unexpected Tabasco kick, which you can tone up or down.

First published in 2015




  • 800g of strawberry purée
  • 760g of sugar
  • 20g of pectin
  • 10g of tartaric acid
  • 2 tsp Tabasco
  • 50g of caster sugar


  • Sugar thermometer


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
  • 40g of sugar
  • 20g of pectin
Bring the mixture up to 104ºC and remove from the heat. Add the tartaric acid and Tabasco
  • 2 tsp Tabasco
  • 10g of tartaric acid
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
  • 50g of caster sugar
First published in 2015

Simon Hulstone's aesthetically pleasing and rewarding cuisine can be found in Torquay at The Elephant, which holds a Michelin star.

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