Sugar & SPICE

POMEGRANATE AND BLACK CHERRY JELLIES

Think old-fashioned bonbons with a delicious hint of wobble, rather than dessert-style jellies.

MAKES ABOUT 60 CUBES, DEPENDING ON SIZE

14 sheets of leaf gelatine
320ml fresh pomegranate juice, such as Pom
340g caster sugar, plus
75g extra to coat
560g black cherry jam

1 Line a 20x20cm tin with cling film. It should reach at least 3cm up the sides as well as across the base. Put the gelatine leaves in a bowl of cold water, one by one, and leave to soften for 5-10min.

2 In a pan, mix the pomegranate juice with the sugar. Bring to the boil and stir until the sugar dissolves. Add the jam to the pan.

3 Bring the mixture back up to the boil, stirring well, and cook for about 4min, until syrupy and slightly thickened. Remove the pan from the heat, add the gelatine leaves and whisk until dissolved. Pour through a fine sieve, then transfer to the lined tin.

Chill for at least 3hr, until set (though the jelly can be covered and left in the fridge