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British Strawberry Jelly

British Strawberry Jelly

A refreshing and nostalgic British Strawberry Jelly made from sun-ripened strawberries, using agar-agar for a plant-based twist. This wobbly dessert is perfect for summer celebrations and is easy to prepare with minimal food waste.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 4 hours 30 minutes
Servings: 6 servings servings
Course: Dessert
Cuisine: British
Calories: 65
Ingredients Method Notes

Ingredients
  

  • 500g Fresh British Strawberries
  • 2 teaspoons Agar-Agar Powder
  • 3-4 tablespoons Organic Maple Syrup
  • 1 tablespoon Fresh Lemon Juice
  • 400ml Filtered Water
  • A handful Fresh Mint Leaves (optional)

Method
 

  1. Wash the strawberries thoroughly and remove the green hulls. Dice the strawberries into small pieces.
  2. Blend the diced strawberries with a splash of filtered water until smooth. Strain the puree through a fine-mesh sieve to extract the juice and leave the pulp behind.
  3. In a heavy-bottomed saucepan, combine the remaining filtered water with the agar-agar powder. Whisk well to prevent clumping.
  4. Heat the mixture over medium heat, bringing it to a gentle boil while stirring constantly. Simmer for two minutes to activate the agar-agar.
  5. Remove from heat and stir in the fresh strawberry juice, maple syrup, and lemon juice. Whisk until combined.
  6. Pour the liquid into molds and allow to cool at room temperature for 20 minutes. Refrigerate for at least 2-4 hours until set.
  7. To serve, dip the bottom of the mold in warm water, invert onto a plate, and garnish with fresh mint and extra strawberries.

Notes

Store in an airtight container in the refrigerator for up to three days. Do not freeze.