Summer berries jelly
Serve this with raspberry ice cream or a dollop of clotted cream.
Roughly 150ml (¼pint) summer berries compote (see below)
2 sachets powdered gelatine
150ml (¼ pint) hot water
150ml (¼ pint) juices from compote (make up with orange juice if insufficient juice)
Measure the hot water into a measuring jug and sprinkle the gelatine over the top. Stir briskly with a dinner fork until the gelatine has melted. Pour in the compote juices and stir.
Test for sweetness and add a little more sugar if necessary.
- 1 Keeping livestock in winter: housing, shelter and feeding
- 2 Chicken coops - the dos and don’ts!
- 3 Smallholding for Beginners part 4: identifying (tagging) your sheep and goats
- 4 Bird flu update: UK-wide housing measures introduced
- 5 Food writers targeted in a bid to alter Brits’ large egg obsession
- 6 The Great Country Smallholding Christmas giveaway!
- 7 Smallholding for beginners - part 1
- 8 How to: create the perfect chicken run
- 9 Keeping love alive in the countryside - take the survey!
- 10 The chicken breed guide: Hamburgh
Summer berries compote
This is useful if you have a few oddments of different fruit. Wash the berries by lowering them gently into a bowl of water. Transfer them to a colander to drain and cook in the water that clings to them.
Quantities depending upon availability
Red, white, and blackcurrants, raspberries, plus other summer berries, topped and tailed where applicable
Unrefined caster sugar to taste
Wash the berries gently (see above) and put into a heavy bottomed saucepan. Add sugar to taste. Cook gently over a low to moderate heat until justtender and the juices are running.
Serve on top of cereal, with yoghurt or ice cream, as a pancake filling or the basis for a summery jelly (see above).
Recipe by Mrs Simkins
Find out more
Cooking with Mrs Simkins and Tea with Mrs Simkins, are published by Spring Hill Books at £12.99 in hardback. To order call 01476 541080. For more recipes and tips visit www.MrsSimkins.co.uk