Sugared strawberry jubes


  • Serves 8 people

  • 500 gm hulled strawberries (about 2 punnets)
  • 280 ml sparkling wine
  • 530 gm white sugar, plus extra for coating
  • 2 tsp lemon juice
  • 9 gelatine leaves (titanium strength), softened in cold water
  • For greasing: vegetable oil
01   Combine strawberries and 80ml wine in a saucepan, cover and simmer over medium heat until strawberries are tender and juice is extracted (5-7 minutes). Strain through a fine sieve (you should have about 200ml). Add half the remaining wine and enough water to make 450ml and combine in a saucepan with sugar and lemon juice. Stir over medium-high heat until sugar dissolves. Bring to the boil and cook until mixture reaches 120C on a sugar thermometer (15-20 minutes). Remove from heat and stand for 10 minutes.
02   Squeeze excess water from gelatine, add to strawberry syrup with remaining wine. Stir to combine, then pour into a lightly oiled 16cm-square cake pan. Stand in a cool place overnight.
03   Scatter sugar over cutting board. Dip base of pan quickly in hot water, invert pan onto board to remove jelly. Cut jelly into cubes with a hot knife and toss in sugar to coat. Sugared jellies will keep in an airtight container for 1 week.
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