I really wasn’t aiming for elegant with these little jellies. I mean, Maple and Blueberry isn’t exactly what you’d call an ‘elegant’ combination is it? In actual fact, I was making these because I was totally inspired by these amazing Blueberry Maple Ice Cream Sodas by Cindy on Hungry Girl Por Vida. Because, I mean, come on people, use your eyes, and your imaginations. In actual fact, I had the idea in my head to do a similar thing, but once I saw Cindy’s concoction I did that thing where you don’t bother to compete against someone who is smashing it out of the park. So I thought; how can I consume the maple and blueberry goodness I so desire in a way that is NEW and will not lead people to notice the crappy-ness of my photography?
JELLY – that’s how. My reasons were three fold:
1) I had never heard of Maple and Blueberry Jelly before
2) I love Jelly
3) I had to know if pancakes and jelly could ever be united
And so the experimentation began!
What I wanted was a jelly that tasted of pure blueberry, with hints of smoky maple. It took a lot of trial and error to get there. In the end it turned out I was wayy over-complicating things. I was making reductions of maple syrup, and blending blueberries, and trying to use blueberry jam, and decanting things all over the shop. The final recipe proves that simple is best. It’s just plain blueberries, simmered in water until they collapse, and then sweetened with maple syrup. The mixture is strained, topped up with water, and set with gelatine leaves. AND BAM. You have a jelly that tastes of pure sweet blueberries entwined with the smoky tones of maple. It’s magic baby. But, sadly, it does not combine well with pancakes…. I can’t say I was surprised, but I had to try!
What I didn’t expect from this jelly, was its elegance. Because seriously, I am channeling Holly Golightly over here. In a review written by Poseidon3 (Cincinnatti, OH) on IMDB – please notice my top notch, and in depth research – Holly is described as an offbeat, effortlessly sophisticated party girl. And that is exactly what I would describe this jelly as!
It is an offbeat, effortlessly sophisticated party jelly.
The darkly glinting depths of these jellies wink seductively at you as you serve them up. They are the jelly equivalent of a stunning Givenchy gown, dripping in frosted blueberry diamonds, and topped with a bee-hive of creme fraiche. Who knew that maple and blueberry could be so alluring?
This jelly would not be out of place served at a swanky dinner party after the started of duck liver pate, and the main course of poached salmon and spring greens with hollandaise (YUM). Or, it you’re like me, you can eat it at around 10 o’clock in the morning because you love jelly! And anytime is jelly time! But next time I make it, I think I will serve it after dinner. It’s just too gorgeous to look at, and too surprising to taste, for me not to share.
Maple & Blueberry Jelly Recipe
Serves 4 250g blueberries (fresh or frozen)
50 – 150ml maple syrup
5 leaves gelatin
More blueberries, maple syrup and creme fraiche to serve Place the blueberries and water in a small saucepan and simmer with the lid on over a medium heat, until the blueberries collapse. Meanwhile, use a flavourless oil (almond oil works well) to grease four small cups of at least 125ml capacity. Once the blueberries have collapsed, strain the liquid into a measuring jug, tapping the strainer to ensure all the liquid comes through. Don’t press any of the pulp through the strainer, as this will cloud your jelly. Using a pair of scissors, cut the gelatine leaves into a small heatproof bowl and add around 1/3 cup of the blueberry liquid. Place the bowl over a pan of simmering water, and stir gently until the gelatine leaves are completely dissolved. Pour the gelatine mixture into the measuring jug, and add around 50ml of maple syrup. Taste the mixture to check it’s intensity, and add more, up to 150ml to reach your desired sweetness. Top the mixture up with water to reach 500ml of jelly, and then stir it well. Pour the jelly into the four greased cups, and refrigerate for at least 4 hours, or until the jelly is set. Serve with more blueberries, a drizzle of syrup and a dollop of creme fraiche or ice-cream.
Looks gorgeous! Isn’t that always the case – simplest is always best!
Almost always the case!
I’ve not heard of that flavour before either but I am totally loving the rich colour of the jelly! Good to know about the pancakes, but how does this hold up in a sandwich?? hmm
So many questions, so little time.
Can only imagine how good it tastes, but also love the look!
Thanks Pamela. :)
They look kinda like giant wine gums. In a good way!
How could that be bad?
An IMDB citation? Hold up, this jelly is not the only fancy thing here–you’re pretty fancy yourself, girl! Next you’ll be telling us you Wikipedia things. Pardon me while I go put on a nice dress and white gloves to read about this jelly.
That’s better! I’m sad to hear it’s not friends with pancakes, but it still sounds marvelous. Simple and flavorful! Maybe it could befriend some toast?
You maybe should have worn a tiara as well, but it’s a borderline call.
Oh yum. I’ve made maple and blueberry sauce before so can imagine it’s divine in jelly form!
I think simple is a requirement for elegant. These really are beautiful and I dig the combination of blueberry and maple too. So are you saying you can’t spread this on pancakes??
Alas, it really wasn’t amazing. But the more we talk about it, the more I’m drawn to it!
Love this! Maple and blueberry is one of the world’s best flavor combinations if you ask me :) Super creative. Also–can I please tell you that your photos are NOT crappy in the least?? They look great!
YUM! I love jellies and this one is so pretty. thanks for the kind words!
Thank YOU for the inspiration!
What a gorgeous jelly! I love the colour of it too-so rich in its dark colour. Jellies are so different nowadays to the things of my youth!
these look so delicious and you cant go wrong with blueberries.
Simple is the best in my opinion, too!
I don’t know what you’re talking about…your photos are gorgeous! And this sounds amazing. I love anything with a jelly texture. You’re so creative :)
Wow what an interesting flavour combination and such an elegant simple dessert!
I adore homemade jelly and this really looks elegant. I know my kids would love this. Thanks for sharing.
Sarah, this recipe looks like something that not only Holly Golightly would like, but Audrey Hepburn, as well!
that looks lovely. i am not a huge fan of jelly unless it is made with real ingredients like yours. oh and I love your blue serving plate! I dont know much about gelatine leaves- do you use a certain strength? I have read there are different sorts like titanium? etc..
Hi Sherry! My gelatins leaves were just the normal strength ‘non-titanium’ kind. Most gelatins leaves will say what quantity of liquid each leaf will set, though I tend to use slightly less than the reccomended amount for really wobbly jelly.
What a spectacular combination! I’m also a lover of Jelly, so I absolutely love what you’ve created from the inspiration recipe.
Hello PURE DECADENCE. Come to momma.
No but seriously…this is an out-of-the-park home run. SMASHING it.
That does look very sophisticated and decadent! Love it.
Gorgeous colour – looks like a grown up wine gum. And your photos are totally elegant too.
This is absolutely beautiful. What a gorgeous combination of flavors too. Definitely Holly Golightly. And jelly? Anytime is jelly time in my opinion.
The colors and textures of this dish are really unmatched…well done!
I totally want to get in on this offbeat, effortlessly sophisticated party jelly! SO YUM.
Never heard of such jelly, but the concept and execution are marvelous! I could seriously see it paired with maybe fois gras for dinner? Seriously love the idea!
what a beautiful treat! i must try this :)
Wow – what a glorious combination and, yes, a truly elegant dish (and beautifully photographed too). Suddenly, I’m feeling a little under-dressed, though. ;-)