This is English jelly, the wibbly sort, not American jam/jelly. I was at a lunch recently where an apple jelly was part of the dessert and it was delicious, tart like a Granny Smith and with just the right amount of tremulous wobbliness.
It occurred to me that if you made it with rhubarb instead, you’d get a double return because after straining off the juice for the jelly, you could use the rhubarb to make a fool. If you’re feeling particularly profligate you could even serve the two together. Continue reading