POMEGRANATE AND BLACK CHERRY JELLIES
Think old-fashioned bonbons with a delicious hint of wobble, rather than dessert-style jellies.
MAKES ABOUT 60 CUBES, DEPENDING ON SIZE
14 sheets of leaf gelatine
320ml fresh pomegranate juice, such as Pom
340g caster sugar, plus
75g extra to coat
560g black cherry jam
1 Line a 20x20cm tin with cling film. It should reach at least 3cm up the sides as well as across the base. Put the gelatine leaves in a bowl of cold water, one by one, and leave to soften for 5-10min.
2 In a pan, mix the pomegranate juice with the sugar. Bring to the boil and stir until the sugar dissolves. Add the jam to the pan.
3 Bring the mixture back up to the boil, stirring well, and cook for about 4min, until syrupy and slightly thickened. Remove the pan from the heat, add the gelatine leaves and whisk until dissolved. Pour through a fine sieve, then transfer to the lined tin.
4 Chill for at least 3hr, until set (though the jelly can be covered and left in the fridge for up to two weeks at this stage). Place the remaining sugar in a shallow bowl. Cut the fruit jelly into 3cm squares and toss in sugar to coat just before serving.
JAM SANDWICH STAR BISCUITS
While these delicate biscuits need a bit of effort, the beautiful results are worth it. Fill with your favourite jam.
MAKES ABOUT 20 SANDWICHED BISCUITS
175g softened unsalted butter
200g golden caster sugar
2 large eggs
1tsp vanilla bean paste
425g plain flour, plus extra for rolling out
1tsp baking powder
¾tsp fine salt
3tbsp each ginger jam and red plum jam
This story is from the January 2020 edition of Country Homes & Interiors.
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This story is from the January 2020 edition of Country Homes & Interiors.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
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