Extract the Strawberry Sauce:

(Skip this step if you are using store-bought juice and head straight to Step 5)

• Add the chopped strawberries, sugar, and water to a saucepan over medium heat. Bring to a light bubble for about a minute, mashing the berries with a fork or potato masher as they soften to release as much juice as possible. Turn off the heat and allow the mixture to cool slightly right in the pan. Taste the liquid for sweetness - if you prefer it sweeter, add a touch more sugar now while the liquid is warm so it dissolves easily.
• Strain the mixture through a fine-mesh sieve into a bowl, pressing firmly on the fruit pulp to extract every last drop of glorious liquid. You want exactly 2 cups (472 ml) of strawberry juice. If you come up a little short, simply top it up with a splash of water or store-bought fruit juice. (Don't throw away that leftover fruit pulp - it makes a tasty snack over yogurt).
• Give your saucepan a quick rinse and clean, as you will need it again shortly.

Chill the Juice

• Skim any foam off the top of your strained juice, then place the bowl in the refrigerator for about 1 hour until cold. The ideal temperature for gelatin to bloom is between 35°F and 40°F (2°C to 4°C). If you are in a rush, you can pop it in the freezer for about 30 minutes - just keep a close eye on it so it doesn't actually freeze.

Bloom the Gelatin:

• Once your strawberry juice is chilled, evenly sprinkle the gelatin powder over the top of the liquid. Let it stand undisturbed for about 5 minutes to absorb the liquid. This process is called blooming. The surface will start to look wrinkly and lumpy - don’t worry, this is completely normal.
• Pour the bloomed liquid back into your clean saucepan over low heat to dissolve and activate the gelatin. Gently warm the liquid until it reaches between 120°F and 140°F (50°C to 60°C). You will know it is ready when the liquid is completely smooth and syrupy again.
Keep an eye on the temperature. If the liquid gets too hot or boils, the gelatin will break down and your jelly won't set.
• Once all the powder has dissolved, remove the pan from the heat. Divide the mixture evenly between 4 glass dessert cups, or pour it all into an 8 x 8-inch (20 x 20 cm) glass baking dish. Refrigerate until completely set, which takes about 2 to 4 hours.
• To serve: Add a spoonful of vanilla ice cream right over your individual dessert cups, or scoop the jelly directly from your baking dish into bowls alongside the ice cream.