FRUIT JELLIES
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
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
FRUIT GEL FOR BABIES
I am really into making my own babyfood, this recipe was a hit with my son. It is so much healthier than jelly, but tastes just as good! I use whatever fruits are in season ie: peach, mango, nectarine, strawberries, plums - kiwi & pineapple are no-no's because they don't allow the gelatine to set. I also usually put in 2 different fruits for variety.
Provided by Marli
Categories Gelatin
Time 10m
Yield 2 cups
Number Of Ingredients 4
Steps:
- Pour boiling water into a bowl & sprinkle in gelatine.
- Stir until dissolved.
- Combine with fruit & juice.
- Pour into small containers or moulds.
- Refrigerate until set.
Nutrition Facts : Calories 45.9, Fat 0.1, Sodium 12.8, Carbohydrate 7.2, Fiber 0.1, Sugar 6.8, Protein 4.3
HOMEMADE FRUIT GELS, BASIC RECIPE
Steps:
- Heat 1 cup fruit juice in small saucepan until it just simmers, do not cook for any length of time. Turn off heat and stir in sugar, if using. Place remaining 1 cup cold juice in a medium bowl and sprinkle gelatin over, stir, let sit for 2 minutes and stir again. Add warm juice to cold juice, stir, and pour mixture into 8 by 8-inch pan. Refrigerate until firm, 4 hours, and cut into cubes.
HOMEMADE VEGETABLE BABY FOOD
Homemade baby food is much less expensive than store bought, and it's also nice to know just exactly what you are feeding your precious one! This fast, easy recipe will allow you to be creative with all different kinds of vegetables!
Provided by Amanda J.
Categories 100+ Everyday Cooking Recipes
Time 20m
Yield 8
Number Of Ingredients 1
Steps:
- Place a steamer insert into a saucepan and fill with 2 inches of water or just below the bottom of the steamer. Bring water to a boil. Add carrots, cover, and steam until tender, about 10 minutes.
- Transfer steamed carrots to a food processor and process until almost smooth, scraping down sides periodically. Add 1/4 cup water from the saucepan and process until carrots are smooth. Repeat until desired consistency is reached.
- Scoop 1/3 to 1/2 cup pureed carrots into sandwich-size resealable bags. Squeeze bag to remove excess air and seal. Flatten bags and stack in the freezer.
Nutrition Facts : Calories 20.6 calories, Carbohydrate 4.8 g, Fat 0.1 g, Fiber 1.4 g, Protein 0.5 g, Sodium 34.6 mg, Sugar 2.4 g
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