Last of the Summer Fruits 

As we move in to September, things are feeling rather more autumnal and the seasonal produce available is changing as well. We start to bid farewell to our summer berries for another year, and prepare for our autumnal orchard fruits to make an appearance in hearty wintery dishes such as crumbles and tarts.

The concept of jelly first dates back to the Middle Ages when cooks discovered they could use natural gelatine to preserve meat. Jelly transitioned to more of a pudding dish in the 18th Century, when cooks such as Hannah Glasse included the recipe in her book as part of a traditional English trifle.

If you have some leftover summer fruits in the fridge or freezer this is a great recipe to use them all up. Typical summer fruits such as strawberries, raspberries and blueberry work best, but tropical fruit such as peaches and mango also work well too.

Summer Fruits Punch Jelly 

Ingredients 

100ml Pimms

350g Lemonade

180g Sugar Syrup

5 Gold Gelatine Leaves, soaked

Leftover Fruit (optional, but around 50-150g fruit works well)

Method 

Add everything to a pan except the gelatine and bring to a boil. Remove from the heat, and stir in the gelatine – you can also add any leftover fruit at this stage if using. Pass and set in to individual ramekins / moulds and refrigerate for at least a couple of hours to set- but better if overnight.

To especially give the ‘wow’ factor, this is best served with Ice cream, fresh fruit slices, mini meringues and a sprig of mint.

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