Lemon and Raspberry Jelly Pots

Shopping list

• 135 g raspberry jelly cubes — 1 standard packet

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• 300 ml boiling water

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• 200 ml cold water

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• 2 tbsp lemon juice — freshly squeezed

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• 100 g fresh raspberries

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Step by step

1. 1

   Break up the jelly cubes into a heatproof jug. Pour over the boiling water and stir until completely dissolved.

2. 2

   Stir in the cold water and lemon juice. Set aside to cool to room temperature.

3. 3

   Divide the raspberries among 4–6 small serving pots or glasses.

4. 4

   Pour the cooled jelly mixture over the raspberries, filling each pot almost to the top.

5. 5

   Refrigerate for at least 3 hours, or until fully set and wobbling gently when tapped.

6. 6

   Serve chilled, straight from the fridge.