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Halal-conscious recipe

Fresh raspberry jelly with Halal gelatine

Miriam Nice's fresh raspberry jelly: raspberries simmered in sugar syrup, sieved, sharpened with lemon and set overnight in a 600 ml mould with Halal-certified beef or fish gelatine leaves.

  • Cuisine British
  • Meal Dessert
  • Difficulty Easy
  • Yield 1 jelly mould of 600 ml
  • Time 8h 25m
  • Last updated

Each method follows published technique for the dish, and every Halal substitution is checked against the ingredient pages we cite. Photographs come from our ingredient library rather than the finished dish.

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Translucent gelatin jelly dessert
Photograph from our ingredient library: a gelatin jelly dessert, not the finished dish from this recipe.

Photo: Ineffablebookkeeper · CC BY-SA 4.0

Why Halal checks matter here

The published jelly is set with 5 gelatine leaves of unstated source, and gelatine with no source or Halal mark may be pork.

This is a homemade answer to a packet of Jell-O: a clear, bright raspberry jelly made from real fruit, set in a mould and turned out. Raspberries are simmered in a light sugar syrup, sieved, sharpened with lemon juice and made up to exactly 600 ml, then set with gelatine leaves. The source doesn't say what the gelatine is made from, and leaves with no source or Halal mark may be pork, so this version uses Halal-certified beef gelatine or fish gelatine leaves. That swap is ours.

It follows Miriam Nice's fresh raspberry jelly for BBC Good Food. Measuring the liquid to exactly 600 ml matters, because the five leaves are matched to that volume; if your Halal leaves are a different strength, follow the pack.

Soak the leaves one at a time so they don't clump, squeeze them out before stirring into the warm juice, and give the jelly a full night in the fridge. If you serve it with ice cream, check the tub too.

Halal-critical ingredients

  • Gelatine The source lists gelatine leaves without a source. Gelatine is made from animal skin and bones, and leaves with no source or Halal mark may be pork, so this site's rule is to skip them. Use leaves labelled Halal-certified beef or fish gelatine. See Gelatin, Beef gelatin and Fish gelatin.
  • Ice cream to serve Bought ice cream can contain gelatine or emulsifiers of unstated source. Check the tub, or serve with clotted cream. See Ice cream.

Safe substitutes

  • 5 gelatine leaves of unstated source → 5 Halal-certified beef or fish gelatine leaves (our swap)

Allergens

none

Ingredients

Jelly

  • ½ tsp flavourless oil, such as sunflower, for greasing
  • 5 Halal-certified beef or fish gelatine leaves (our swap for unspecified gelatine leaves)
  • 300 ml water
  • 140 g golden caster sugar
  • 500 g raspberries, plus extra to serve
  • 1 lemon, juice only
  • to serve clotted cream or ice cream, to serve

Method

  1. Soak the gelatine. Lightly grease the inside of a 600 ml jelly mould with the oil. Put the gelatine leaves in a small bowl of cold water one at a time, so they don't stick together, and leave them to soak while you cook the raspberries.
  2. Cook the raspberries. Pour the 300 ml water into a large saucepan, add the sugar and heat gently, stirring now and then, until it dissolves. Add the raspberries, bring to the boil, then turn the heat right down so the mixture barely simmers and cook for 5 minutes until the raspberries break down. Stir, but don't mash them.
  3. Sieve and set. Pour the raspberry mixture through a sieve into a large heatproof measuring jug. Stir in the lemon juice, then top up with cold water or pour some away so you have exactly 600 ml. Squeeze the excess water from the gelatine, stir it in until it has completely dissolved, and pour into the mould. Once cold, chill overnight to set.
  4. Turn out and serve. Just before serving, turn the jelly out onto a large plate. Serve with clotted cream or ice cream and a few more raspberries.

How this recipe was researched

Method adapted from BBC Good Food's 'Fresh raspberry jelly' by Miriam Nice (serves 4: a 600 ml jelly mould lightly greased with ½ tsp flavourless oil such as sunflower; 5 gelatine leaves soaked one at a time in cold water; 300 ml water and 140 g golden caster sugar heated gently until the sugar dissolves, 500 g raspberries added, brought to the boil and barely simmered 5 minutes until they break down; sieved into a heatproof jug, the juice of 1 lemon stirred in and made up or poured off to exactly 600 ml; the squeezed gelatine stirred in until dissolved, poured into the mould, cooled and set overnight in the fridge; turned out and served with clotted cream or ice cream and more raspberries). We specified Halal-certified beef or fish gelatine leaves in place of unspecified gelatine; that swap is ours. Leaf strengths vary by brand, so follow the pack if it sets a different volume per leaf. Timings follow the published technique rather than a kitchen test.

Technique and ingredient sources

  1. Fresh raspberry jelly — BBC Good Food Retrieved:

    By Miriam Nice. Serves 4, prep 15 minutes, cook 10 minutes: 500 g raspberries simmered 5 minutes in 300 ml water with 140 g sugar, sieved, made up to 600 ml with lemon juice and water, set overnight with 5 gelatine leaves. We specified Halal-certified gelatine.

  2. Gelatin analysis — isithalal.food Retrieved:

    Gelatin sources and how to tell a Halal one.

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