Ingredients
- Servings: 6
- 300 g frozen blueberries
- 135 g black currant jelly
Recipe
- 1 break jellie into cubes in the bottom of a measuring jug.
- 2 add boiling water up to half pint mark (285ml) and stir until all the jelly crystals and completely dissolved.
- 3 tip frozen fruit into jug - hsould bring level to about 1 pint, if not top up with cold water.
- 4 spoon into six small pots and put in fride to set.
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