Fuchsia Jelly is a modern American recipe for a classic jelly (clear preserve) made from fuchsia berries and flowers and set with gelatine. The full recipe is presented here and I hope you enjoy this classic American version of: Fuchsia Jelly.
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Ingredients:
250ml (1 cup) fuchsia flowers [ ≈ 250 ml]
250ml (1 cup) ripe fuchsia berries, washed and dried
200g sugar
Juice of 1 lemon
500ml water (or apple juice or cider or perry)
1 apple, peeled and chopped (sweet or tart, according to personal preference)
2 tbsp of unflavoured gelatine (for setting)
Method:
Combine the flowers, berries, sugar, lemon juice, water, and apple in a saucepan. Bring to a simmer and cook for 15 minutes.
Set a fine-meshed sieve lined with muslin or cheesecloth over a large bowl. Turn in the fruit mixture and allow to drain naturally (do not be tempted to press down on the fruit, or the mixture will get cloudy) for about 2 hours.
Turn the liquid in the bowl into a saucepan and allow to heat gently. Once warmed, add the gelatine and mix until dissolved. Pour the jelly into jars or a bowl then allow to cool to room temperature before transferring to the refrigerator to cool completely (it will thicken whilst cooling).
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