Sweet wine and clementine jelly recipe

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serves: 8
Skill: easy
Cost: splashing
Prep: 30 min

Nutrition per portion

Calories 79 kCal 4%
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  • A tempting family favourite with a grown-up twist – makes a good Christmas dessert too!


    • 12 sheets leaf gelatine
    • 375ml bottle Muscat
    • Juice from 20 clementines, about 850ml (11/2 pints)
    • Physalis (ground cherries, to decorate if you like
    • 1.25 litre jelly mould, wetted


    • Soak the gelatine leaves in 4tbsp cold water for 10 mins.

    • Gently heat the Muscat and strained clementine juice in a large pan over a medium/low heat, until tepid.

    • Stir in the soaked gelatine and keep stirring until it is completely dissolved.

    • Strain into a jug and leave to cool.

    • Pour the mixture into the jelly mould. Chill and leave to set overnight.

    • Turn out by dipping the mould in hot water for few secs.

    • Decorate with physalis, if you like.

    Top tip for making Sweet wine and clementine jelly

    Not suitable for freezing

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