Homemade Raspberry Jelly

Using your fresh raspberry harvest, turn it into a refreshing jelly, serving with either cream or homemade ice cream for the perfect summer dessert!

Homemade Raspberry Jelly
PREP TIME 20 minutes COOK TIME 30 minutes MAKES 1


  • 225g of caster sugar
  • 500ml of water
  • 450g of fresh raspberries
  • 6 leaves of gelatine

Preparation method

  1. Start making your homemade jelly by heating the sugar, water and 150g of the raspberries in a saucepan on a medium heat. Stir the ingredients until the raspberries have begun to break down. Remove mixture from the heat, transferring into a blender before blitzing.
  2. In a cold bowl of water, add the gelatine and leave to soak until they have begun to soften.
  3. With the now blitzed raspberry mixture, pour the mixture through a jelly strainer which will remove any pips.
  4. When the gelatine leaves have begun to turn soft, remove the leaves, squeezing the gelatine to remove any excess water before stirring the gelatine into the raspberry mixture.
  5. Using some of the left-over raspberries, place a layer of raspberries over the base of your tin before layering with the raspberry and gelatine mixture. Pour all the mixture into the pan before placing into the fridge to set, the jelly should take up to an hour to set.
  6. When serving the jelly, remove from tin before adding more raspberries on top and serving with either cream or homemade ice cream.