1. To make jelly, put fruit juice, such as cranberry juice, agar flakes and sugar in a pan. Let mixture stand for 10min to allow agar-agar to soften. Heat over a low heat and stir to dissolve sugar. sweetness of fruit juice varies so adjust sugar accordingly.
2. Bring up to boil then simmer for 1-2min until agar-agar is completely dissolved. Agar Agar needs to be brought to boil to melt and activate setting properties. Take off heat and pour into a jelly mould.
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3. Leave to cool completely, then put in fridge for 4hr until set. When ready to serve, unmould jelly on to a serving plate.
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White ceramic bistro plate, Sophie Conran. Classic glass measure jug (1 litre), Impressions ceramic ramekins, Pyrex. Montreux saucepan (3 litres, 20cm), Kuhn Rikon UK. Wooden spoon, jelly mould, chef's own.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
