Fresh Fruit Jellies Recipes

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FRUIT JELLIES



Fruit Jellies image

These colorful fruit jellies are simple to make and fun to eat.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 20m

Yield Makes about 60 pieces

Number Of Ingredients 4

1 1/3 cups fruit juice (any flavor) or water
4 packets powdered gelatin (1 ounce total)
2 1/2 cups sugar
2 cups fruit preserves or jam

Steps:

  • Place 2/3 cup juice in a small bowl or measuring cup and sprinkle with gelatin. Let sit 5 minutes. Meanwhile, in a medium saucepan, combine remaining 2/3 cup juice and 1 1/2 cups of the sugar. Bring to a boil over medium-high and cook, stirring, until sugar dissolves, 5 minutes. Add preserves and whisk to combine. Return to a boil and cook until thick and syrupy, 2 minutes. Add gelatin mixture and whisk until gelatin dissolves. Pour through a fine-mesh sieve into an 8-inch square baking dish. Refrigerate until set, 3 hours (or up to 2 weeks).
  • Place remaining 1 cup sugar in a pie plate or shallow bowl. Cut fruit jelly into 1-inch squares. Toss in sugar to coat just before serving.

Nutrition Facts : Calories 158 g, Protein 1 g

FRESH RASPBERRY JELLY



Fresh raspberry jelly image

This make-ahead summer dessert is bursting with intense fruity flavour - set in a classic jelly mould for a retro dinner party centrepiece

Provided by Miriam Nice

Categories     Dessert, Treat

Time 25m

Number Of Ingredients 6

½ tsp flavourless oil for greasing, such as sunflower oil
5 gelatine leaves
140g golden caster sugar
500g raspberries , plus extra to serve
juice 1 lemon
clotted cream or ice cream, to serve

Steps:

  • Use the oil to lightly grease the inside of a 600ml jelly mould. Put the gelatine leaves in a small bowl of cold water, one at a time so they don't stick together. Leave to soak while you cook the raspberries.
  • Pour 300ml water into a large saucepan. Add the caster sugar, heat gently over a medium heat, stirring occasionally until the sugar has dissolved, then add the raspberries. Bring to the boil, then turn the heat right down so the mixture is barely simmering, and cook for 5 mins until the raspberries break down. Stir well, but don't mash them too much as the raspberries will break down in the heat.
  • Carefully pour the raspberry mixture through a sieve set over a large heatproof measuring jug. Stir in the lemon juice, then either top up with cold water or pour some away to ensure you have exactly 600ml total liquid. Drain the water from the gelatine leaves and squeeze out any excess before adding to the raspberry mix. Stir well until the gelatine has completely dissolved, then pour into your jelly mould (see tip below). Once cold, place in the fridge and leave overnight to set.
  • Turn the jelly out onto a large plate just before serving. Serve with a scoop of clotted cream or ice cream, and some raspberries.

Nutrition Facts : Calories 191 calories, Fat 1 grams fat, Carbohydrate 41 grams carbohydrates, Sugar 41 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein

FRESH FRUIT JELLIES



Fresh Fruit Jellies image

Categories     Cake     Candy     Fruit

Yield 32 1-inch squares

Number Of Ingredients 5

2 cups fresh raspberries
1/4 cup (5 envelopes) unflavored powdered gelatin
1/4 cup cold water
1 cup sugar
1/4 cup light corn syrup

Steps:

  • Line a baking sheet with aluminum foil, then place a 4 1/2 by 8-inch flan form in the center of the foil. In a 2-quart heavy-bottomed saucepan over medium heat, heat the raspberries until they begin to release their juice (about 5 minutes), stirring constantly. Remove the pan from the heat and pour the raspberries into a fine-mesh strainer set over a bowl. With a wooden spoon or heatproof spatula, press through as much of the raspberry juice as possible. This should yield 2/3 cup raspberry juice.
  • In a small mixing bowl, dissolve the gelatin in the cold water. In a 2-quart heavy-bottomed saucepan over medium heat, combine the raspberry juice, 1/2 cup of the sugar, and the corn syrup, and stir the mixture with a wooden spoon to dissolve the sugar. Add the dissolved gelatin and stir constantly for about 5 minutes. Remove the pan from the heat and immediately turn the mixture into the prepared flan form. Let the candy set up completely at room temperature (2 to 3 hours).
  • With the blade of a large chef's knife, loosen and remove the flan form. Cut the candy into eight 1-inch strips, then cut each strip into 4 pieces, forming 1-inch squares. Place the remaining 1/2 cup sugar in a round cake pan, roll each square in the sugar to coat it completely, then place each square in a paper candy cup. Between layers of waxed paper in a tightly covered container, the jellies will keep for 1 week at room temperature or 2 weeks in the refrigerator.
  • VARIATIONS
  • Substitute blackberries, strawberries, or blueberries for the raspberries. Substitute 2/3 cup freshly squeezed lemon or orange juice for the raspberries.

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Top Asked Questions

These colorful fruit jellies are simple to make and fun to eat. Place 2/3 cup juice in a small bowl or measuring cup and sprinkle with gelatin. Let sit 5 minutes. Meanwhile, in a medium saucepan, combine remaining 2/3 cup juice and 1 1/2 cups of the sugar.
Fruit for jelly comes in the form of fruit juice. Fruit for jam comes in the form of fruit pulp or crushed fruit. Fruit for preserves comes in the form of chunks in a syrup or a jam. Recipe for Low Carb Triple Berry Jam from our Sugar Free Jam recipe section.
Fruit jellies are semisolid, preserved mixtures of fruit juice and sugar. Jelly making is a good way to preserve fruit flavors for enjoyment throughout the year. Fruit jelly is a fairly easy-to-prepare product for the beginning canner and may be made at home without much special equipment.
To make raspberry jelly, combine 5 1/2 pounds fresh berries (strained into 3 1/2 cups juice), ½ cup of water, 2 ½ cups sugar and ½ cup lemon juice. Bring to a boil, then reduce to low heat and simmer the liquid for 8-12 minutes until thickened, stirring constantly.

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