Greens Quick Jel Red, 2x35g

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Please don’t be tempted to use freezer to cool down your glass moulds or glasses as the freezing cold might react with the glass and shatter it. If you were to leave the glass in for say 5-10 minutes, that would be fine, but you do need to time it to make sure you don’t forget to leave them in. Use iced water or ice cubes in the jelly recipe You can put the freezer on the lowest setting, if you can adjust the temperature. Ours goes to – 24 C. You can also put the jelly moulds in the coldest part of your freezer (this is usually the bottom draw). Use six dessert glasses, tumblers or wine glasses for individual portions of Strawberry Mousse, layered with fresh strawberries Try raspberries instead

We have added just a hint of ginger for a rhubarb and ginger jam here but it is entirely optional. I’ll give you some more options for extra flavourings at the end of the recipe. Do I need pectin? To speed up the jelly setting process using freezer, make the jelly as normally, leave it to cool down a bit in a room temperature (about 20-30 minutes), then move to fridge (30 minutes) and then move to freezer (60 -90 minutes). It’s easy because I cheat! A mousse need something to help it set. It could be egg whites (which I use in Easy Chocolate Mousse) or gelatine, which is fiddly to use. This is an eggless mousse using a jelly to make it set. Key ingredients in Easy Strawberry Mousse Some fresh fruits (like papaya, pineapple or kiwi) includes enzymes that slow down the gelatine firming up and sometimes might prevent it from setting completely. Avoid using these fruits if you want your jelly to set fast.We’re heading into the most fun part of the year where there are lots of friends getting together, family barbecues, festive parties and so on – all of which often require you to bring a plate. Beautiful and summery, you seriously have to give this delicious strawberry sponge flan a go. You won’t regret it. More recipes you’ll love Also before we get started, let me just reassure you that whether you are in the UK and calling this simple pudding a ‘jelly’ or in the USA, Canada or Australia or anywhere else in the world, and calling it ‘jello’, I’m talking about the same thing here. Since I’m based in the UK, it’s ‘jelly’ for me, but the same principles about the setting process will apply to ‘jello’ too. What can you do to speed up the jelly setting process? Make up the jelly with 1/3 boiling water (instead of 1/2 water as usually) and stir to dissolve the jelly cubes in a large metal or glass bowl

Ginger – Use root ginger, stem ginger or crystallised ginger. If using crystallised or stem ginger, you can chop it finely and leave in the jam but if you are using a chunk of raw root ginger, take it out. I love a piece of Thai ginger or galangal. If the set is too solid, but the flavour is good, you can add a little water and recook. Be careful, though, as it is easy to caramelize the sugar. Step Six – Bring the jam to a rolling boil. Be careful to avoid splashes as the mixture is very hot! Jelly pots are sure to make a fun addition to your little one’s lunch. If jelly isn’t for you, you can’t go wrong with some ice cream. For those on the hunt for a decadent dessert to finish off your meals with, we’ve got a great selection of cake slices. And have a look at our frozen cheesecakes for a rich and creamy delight. Don’t forget to grab some doughnuts and pies while you set the table for your breakfasts and brunches. Rhubarb jam is easy to make and one of the first preserves that many cooks learn. If you have never braved jam making, this rhubarb jam recipe will convert you. It’s very simple to make, and I find that it takes only a few minutes at the stove, thanks to my favourite small batch method.Step Three – Sterilize & warm clean jam jars and lids by placing them on a baking tray in the oven at 120°C/250°F/GM1. Line an 18cm x 30cm rectangular slice tin with baking paper and set it aside. TIP: if you scrunch up the baking paper first, it will sit better in the tin.