Search

Here's what we suggest you do with leftover blackcurrant jelly

It starts its life, simply, as a flat sponge cake in a baking sheet. Rolled up and covered in silky buttercream, it looks rather like a barrel. Cut into it, however — revealing the stripes! — and it looks like a whole lot of vertically inclined (and very colourful) fun. - Yotam Ottolenghi & Helen Goh, Sweet.

Similar to red pepper jelly but spicier, this sweet-hot jelly is wonderful served with soft cheese or in a glaze for chicken.

Delight your taste buds with spring’s first fruit. The sweet-tart kick extends way beyond pie!

We retrieved this jiggly gem from 1977, and (spoiler alert) it’s still a favourite. Our moulded version makes a stunning centrepiece.

Use this summer jelly to liven up toasts with creamy cheeses like Brie or Camembert.

Charming little jars are easy to chill and carry — and they give this picnic dessert a retro-cool vibe.

If ever there was a dessert that could impress absolutely anyone, this is it.

Are you ready for this jelly? Impress your next BBQ guests with sangria you can eat.

Stir up this sweet spread in no time — it's a perfect hostess gift with endless possibilities!

Rather than packing up glasses and wine, these delicious and delicate white-sangria jellies are a spill-proof and refreshing alternative for picnics. You can also change the recipe up a bit by using different types of fruit that you have on hand. Note: there are certain fresh fruits that should not be used in gelatin recipes: fresh figs, guavas, kiwis, mangoes, melons, papayas, peaches and pineapple because they all contain enzymes that prevent gelatin from setting properly. To use these fresh fruits (except kiwi), simply peel and cut your fruit and simmer them in water until soft, 5 to 10 min. This may help deactivate the enzymes making them usable in gelatin applications.

Move over, Belgium. Canadian chocolate is winning international accolades. Here's where you can try it.

Instructions

Jelly shots get a grown-up glow up with cocktail-inspired flavours.