Red fruit jelly

Dissolve the gelatine in a little warm liquid first, then stir it into the rest of the fruit mixture. Avoid adding gelatine straight to cold purée, where it can form stubborn lumps.

Pour it into a mould or serving glasses and chill for at least 4 hours, until the centre is firm. A large mould may need longer than individual portions.

Freezing usually spoils its smooth, springy texture: it can turn watery and grainy when thawed. Keep it covered in the fridge instead.

Serve it with thick yoghurt, custard or whipped cream, or layer it with sponge and custard in a trifle. Fresh berries add a pleasing contrast to the soft set.

Yes. Use agar-agar, following the packet proportions and boiling it with the liquid for the time specified; unlike gelatine, agar needs to boil to set properly. The result is usually firmer and less wobbly.

No. Red fruit jelly is a soft-set dessert, usually made with fruit liquid and a gelling agent, while jam is a cooked fruit preserve that you spread. Redcurrant jam has 181 kcal per 100 g, compared with 84 kcal in red fruit jelly.

The name can mean different things: red fruit jelly is generally a fruit-flavoured, fruit-based set dessert, while ordinary jelly may be made mainly from gelatine, sugar and flavouring. Recipes and products differ, so look at the ingredients to see whether fruit is included.