Old Fashioned English Summer Berry Jelly And Ice Cream Recipes
MIXED SPICE - TRADITIONAL OLD FASHIONED ENGLISH PUDDING SPICE
The aromatic scent of holidays and Mum's home baking, mixed spice is an essential jar on the spice rack. Mixed spice is a blend of sweet spices traditionally used in English cooking to provide a warming backnote. This typically English spice mixture can be purchased ready-mixed, but I prefer to make my own, as I find it difficult to find in France and I have my own special blend. It is essential for fruit cakes, Christmas plum pudding, mincemeat and hot cross buns; mixed spice is also a great addition to other fruity desserts such as apple & fruit pies, crumbles and compotes. Try it in cream cheese desserts, pickles, chutneys and mulled wine too. Make it up and buy the spices needed in small quantities, as the mixture soon loses its full rich flavour. Allspice, cinnamon, cloves, nutmeg and ginger are the usual blend of spices, but I sometimes like to add a few ground cardamom seeds as well as some ground coriander seeds. This spice mixture makes an unusual and attractive gift - tie a ribbon around the neck of the jar, with pretty paper and then add a seasonal recipe tag.
Provided by French Tart
Categories Berries
Time 5m
Yield 1 Small Jar
Number Of Ingredients 7
Steps:
- Grind the allspice, cinnamon and cloves to a fine powder and then mix well with the ground nutmeg and ginger.
- Add the finely ground cardamom and corainder seeds, if using, and mix well again.
- Use at once or store in an airtight jar in a cool dry place, and away from light.
- Makes an unusual and attractive gift, especially at Christmas - add a recipe tag and tie a ribbon around the top of the jar with pretty seasonal paper or material.
BUFFALO BERRY JELLY
Buffalo berries make a highly prized jelly - part of the high marks go for the fact that they're atrocious to pick! If your fingers survive the long, needle sharp thorns, you've got a beautiful jelly in the making. If you pick your berries prior to a frost, you will not need to add pectin. If the fruit is overripe or has been through a hard frost, add 3 oz liquid pectin before boiling.
Provided by TJ-Montana
Categories Jellies
Time 45m
Yield 2 pints, 12 serving(s)
Number Of Ingredients 4
Steps:
- Wash, sort and stem berries.
- Place in deep saucepan or jelly kettle and bring to a boil, stirring often.
- Simmer for 10 minutes, then mash with a potato masher.
- Simmer an additional 5 minutes.
- Run through a food mill or jelly bag. You may have to mash juice out of the jelly bag with your hands to fully discharge -- there should be about 2 cups of milky juice.
- Measure fruit juice and add boiling water through pulp to make a full two cups. Pour into deep pot, on medium-high.
- Add sugar and stir well.
- Add butter (reducing foaming) and bring to a boil. If adding pectin, do so once it has begun to boil.
- Boil hard for 1 minute while stirring constantly.
- Ladle into hot canning jars, apply lids and rings, and process in a boiling water bath for 10 minutes. Jelly will turn darker, ranging from peach to orangey-red as it processes. It will not be clear, but resemble honey.
JELLY AND ICE CREAM
Make and share this Jelly and Ice Cream recipe from Food.com.
Provided by Perfect Pixie
Categories Frozen Desserts
Time 2m
Yield 6 serving(s)
Number Of Ingredients 2
Steps:
- Prepare jelly as instructed on the packet.
- When set, get six pudding bowls.
- Put some jelly in each one.
- And some ice cream in each one.
- Serve.
Nutrition Facts :
OLD-FASHIONED ENGLISH SUMMER BERRY JELLY AND ICE CREAM!
Little wibbly-wobbly ruby red jellies with mixed summer berries, so cooling and great with ice cream. There is nothing I love more than taking a basket to the end of my garden to pick an assortment of ripe summer berries when they are in season! The sense of satisfaction at picking your own fruit is wonderful. Although I have called these little jellies "English" summer berry jellies, I DO make these in France of course - it's just that the berries remind me of my grandparent's gardens and picking the fruit when I was little...............plus, the combination of berries is the same as a traditional English Summer Pudding recipe! I make these in little vintage metal moulds, they look so pretty served this way; you can of course make this recipe in a large mould, but DO allow extra time for the jelly to set.
Provided by French Tart
Categories Gelatin
Time 2h
Yield 6 Little SUmmer Berry Jellies, 6 serving(s)
Number Of Ingredients 5
Steps:
- Place the leaf gelatine in a shallow dish and pour over just enough raspberry juice to cover the surface. Leave to soften for 5 minutes.
- Heat the remaining raspberry juice and caster sugar in a saucepan until piping hot. Mix in the softened leaf gelatine and any juice, stirring until completely dissolved and then set aside to cool.
- Halve the strawberries and mix with the other berries and soft fruits, crushing them slightly.
- Rinse 6 small jelly moulds or one large jelly mould, but do not dry as a wet mould will make it easier to remove the jelly when set.
- Distribute the fruit around the mould/s. Pour over around 300ml of the jelly juice and place in the fridge for an hour. When slightly set, pour the remaining juice into the mould and return to the fridge.
- To turn out the jelly, dip the mould/s into a bowl of hot water and run a knife around the edge of the mould. Invert them onto the serving plate/s, give them a quick shake and the jelly should slide out easily.
- Serve the jellies with vanilla ice cream or cream.
Nutrition Facts : Calories 95.9, Fat 0.1, Sodium 1.8, Carbohydrate 24.1, Fiber 1.1, Sugar 10, Protein 0.8
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