Chivers Raspberry Jelly

Chivers Raspberry Jelly Cubes mostly remind me of eating the cubes before anyone had actually made the jelly.

I’m not saying that was the intended, or recommended, use. I’m just saying the packet never seemed especially forceful about stopping me, and I know perfectly well I wasn’t the only one doing it.

Most people, admittedly, will make jelly. And that’s fine too. Raspberry jelly is already pretty good on its own, but really it wants ice cream. Or custard. Or cream. Ideally all three, if we’re being really sensible about this - we recommend a 50/50/50/50 ratio if you catch our drift.

You can of course fancy it up into a trifle which is a very respectable and enjoyable way to adulterate jelly, or go full childhood science experiment and make blancmange with evaporated milk and a hand mixer, which we absolutely used to do.

Classic Chivers Raspberry Jelly Cubes. Break them up, dissolve in hot water, leave to set and serve however your childhood dictates.