Recipe: rosé jelly with rose petals, rhubarb and gariguettes strawberries

‘To many, jelly is nothing more than a distant memory from children’s parties. It means a bit more to me’

An authentic fruit jelly, of course, will use the natural pectin in the fruit as a setting agent. Since few fruits have sufficient pectin and so have to be cooked and reduced to a jam-like consistency, in Britain we have always cheated by adding gelatin.

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