Greens Quick Jel Red, 2x35g

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Strawberries are one of my favourite fruits. Sweet, juicy but firm and so fresh, I have loads of recipes on this blog for the strawberry lover. This Strawberry sponge cake is an even more elegant version of the same flavours. Is it cake or tart? In a deep saucepan with a weighty bottom, combine 1lb/454g of white granulated sugar per 1pt/570ml of juice.

Don’T Rush The Cooking Process. Simmer the quinces slowly to fully extract their flavors and achieve the desired consistency. Step Two – Put the rhubarb and ginger root (if using) in a bowl, and pour the sugar over. Cover and leave overnight.The sugar will draw out the juice from the rhubarb making a pink syrup. Bring the quinces to a boil in water that barely covers them. Cover and gently simmer until tender. Of course you can use regular rhubarb in this recipe and still make a delicious jam, but it will not have the same blush pink colour.Pectin, available in liquid and powdered forms, is a cheap, easy-to-find gelling agent made from fruit. It helps jellies and jams to set firm. When jelly reaches the setting point, transfer it using a funnel and ladle it into warm, sterilized jars. Use Ripe Quinces. Ensure your quinces are ripe for optimal flavor and natural pectin content in the fruit, which helps with the jelly setting. Martin Lewis: Do you have a Power of Attorney? It’s crucial protection – not just for the elderly – and more important than a will

Secondly, while mum might work in ounces, I actually grew up using grams so I’ve shown both measures in the recipe. Sadly, 2-55-55-1 doesn’t have quite the same ring to it, though. 🙂 You need something to make the mousse set. Instead of gelatine, I use a strawberry jelly. The resulting mousse doesn't taste overpoweringly synthetic because there's a load of fresh strawberries in there too. Condensed Milk 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

Thai Ginger and Chilli – Trust me, this makes EPIC rhubarb jam. Infuse a piece of Thai ginger and a dried chilli in with the rhubarb and the sugar. Taste and remove before cooking, or leave for a stronger flavour. Sterilize Jars And Lids. Properly sterilize your jars and lids before filling them with the jelly to ensure longer shelf life and food safety.

In a measuring jug, dissolve your jelly in just enough boiling hot water to fully dissolve the jelly. Don’t worry if there are some stubborn lumps remaining; these are perfectly safe and won’t affect how long it takes your jelly to set.

Do you have a Power of Attorney? MoneySavingExpert.com founder Martin Lewis explains how this crucial protection works, why it's more important than a will, and how to get one in the latest episode of ITV's The Martin Lewis Money Show Live. Rhubarb – I’ve used new season forced rhubarb for the delicate flavour and pretty colour. Any rhubarb will do, however – from the garden, market or even a bag of frozen rhubarb pieces (this is a fantastic budget all year round option). The rhubarb you use will affect the colour of the final jam. 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. Although really all you do is whizz up the ingredients in a food processor, there are a couple of points you need to watch: Dissolve the jelly