Peach and Raspberry Jelly Pots
by RecipeFiler
About this recipe
Light, wobbly fruit jelly made with peach jelly cubes, fresh peach pieces and raspberries, set in individual pots. A nostalgic British dessert often served at children's parties or as a simple summer…
Prep
15m
Cook
—
Serves
Rating
—
Ingredients
Kitchen HelpShopping list
135 g peach jelly cubes — one packet
250 ml boiling water
150 ml cold water
1 piece ripe peach — peeled, stoned and diced small
100 g fresh raspberries — halved if large
Tools
- · large jug
- · wooden spoon
- · six small serving pots or ramekins
- · refrigerator
Instructions
Step by step
- 1
Pour the boiling water into a large jug and add the jelly cubes. Stir vigorously until completely dissolved, about .
- 2
Stir in the cold water and leave to cool for until warm but not hot.
- 3
Divide the diced peach and halved raspberries evenly among six small serving pots or ramekins.
- 4
Pour the warm jelly mixture over the fruit, making sure all pieces are submerged.
- 5
Refrigerate for at least 3 hours, or until the jelly is fully set and wobbles when nudged.
- 6
Serve chilled straight from the fridge. These keep covered in the fridge for up to 3 days.
Per serving
serves 6AI estimate only — not medical advice. Figures are approximations based on standard ingredient data and may vary by brand, portion size and preparation. Always double-check if cooking for allergies, diabetes, or strict dietary needs.
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A short voice memory — Mum reading the recipe out, a grandparent sharing the story behind it, a tip whispered while cooking. Up to ~60 seconds.
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