Friday, November 9, 2018

CC#35: blackberry (roselle) jelly

Inspired by Hugh, used roselle flowers instead, Japanese konnyaku jelly powder, sans lemon juice and oil.
Refrigerate overnight.
Refreshing!
~*~
River Cottage Fruit every day
By
(Recipe from pgs 238-9)
Hugh Fearnley-Whittingstall
~*~
I'm linking this post with Cookbook Countdown #35 

No comments: