- 800ml water
- 800g sugar
- 62g gelatine
- 200ml white wine
- 600ml Gin
- 800g sieved blueberry puree
blueberry and gin jelly
peter Jackson
5th December 2011
blueberry and gin jelly
Boil the water and sugar and add the gelatine.
Allow to cool.
Add the gin and puree and pour into ...
Ingredients
Method
Boil the water and sugar and add the gelatine.
Allow to cool.
Add the gin and puree and pour into molds.
Chill for 4 hours. Pref overnight.
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
