Fruit Jellies Recipes

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FRUIT JELLIES RECIPE



Fruit Jellies Recipe image

Delight your taste buds with this Fruit Jellies Recipe. Flavor these bite-sized gelatin candy morsels with orange, strawberry or other fruit flavors. Cover with sparkling sugar and set this Fruit Jellies Recipe out for your guests!

Provided by My Food and Family

Categories     European

Time 4h15m

Yield 21 servings, 2 jellies each

Number Of Ingredients 8

2 env. (1/4 oz. each) KNOX Unflavored Gelatine, divided
1/2 cup water, divided
1/2 cup granulated sugar, divided
1/4 cup cornstarch, divided
2 cups fresh orange juice, divided
2 pkg. (3 oz. each) JELL-O Strawberry Flavor Gelatin
2 pkg. (3 oz. each) JELL-O Orange Flavor Gelatin
1/2 cup white sparkling decorating sugar

Steps:

  • Sprinkle contents of 1 env. unflavored gelatine over 1/4 cup water in small bowl; let stand 1 min.
  • Combine 1/4 cup granulated sugar and 2 Tbsp. cornstarch in medium saucepan. Gradually whisk in 1 cup orange juice, then dissolved unflavored gelatine until well blended. Bring to boil on medium heat; cook 5 min., stirring constantly. Remove from heat. Add dry strawberry gelatin mixes; stir 2 min. until completely dissolved. Pour into 9x5-inch loaf pan sprayed with cooking spray.
  • Repeat with orange gelatin mixes, and remaining unflavored gelatine, water, granulated sugar, cornstarch and orange juice, pouring orange gelatin mixture into separate prepared loaf pan. Refrigerate gelatin mixture in both pans 4 hours or until firm.
  • Unmold strawberry gelatin mixture onto cutting board; cut into 21 (1-inch) cubes. Repeat with orange gelatin mixture.
  • Add decorating sugar to pie plate. Add gelatin cubes, a few at a time, to pie plate; turn to evenly coat all sides of each cube with sugar. Transfer each batch of gelatin cubes to plate before adding next batch of gelatin cubes.

Nutrition Facts : Calories 120, Fat 1 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 65 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g

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

FRUIT JELLY CANDIES



Fruit Jelly Candies image

These colorful fruit jellies can be cut to any size before being rolled in sugar.

Provided by Martha Stewart

Categories     Gluten-Free Recipes

Yield Makes 85 to 90

Number Of Ingredients 7

2 ounces gelatin (plus 1 more ounce if making pineapple jellies)
2 cups water
4 1/3 cups granulated sugar
1 teaspoon citric acid
1 cup superfine or confectioners' sugar
Vegetable oil cooking spray
Flavoring of your choice, see below

Steps:

  • Spray two 8-inch square pans with vegetable-oil spray. Prepare flavoring.
  • In a 6-quart saucepan, sprinkle gelatin over 2 cups water; let gelatin soften for about 3 minutes. Add granulated sugar and citric acid. Heat slowly over low heat, stirring constantly with a wooden spoon, until sugar has dissolved, about 10 minutes. Wash down sides of pan with a wet pastry brush to remove any sugar crystals.
  • Increase heat to high; bring gelatin to a boil. Reduce heat to medium low and boil gelatin, without stirring, 15 minutes. The syrup needs to be watched while it boils; if it starts to turn dark tan before the 15 minutes, it is ready. Remove from heat.
  • Let stand for 5 minutes while bubbles dissipate; some white foam will remain. Whisk in flavoring. Without scraping pot, pour evenly into prepared pans. Let stand, uncovered, for 24 hours. Unmold, cut into 1-inch squares or other desired shapes; roll in superfine or confectioners' sugar, and serve.
  • Whisk together 1/4 cup red-currant jelly, sieved to remove seeds and 1 tablespoon rose water in a small bowl.
  • Chop 4 ounces dried apricots medium fine, place in a small saucepan, and add 1 cup water.
  • Cover, and bring to a boil; reduce heat to medium low, and cook, covered, until water has been absorbed, 10 to 20 minutes. Transfer apricots to a food processor. Process to a fine puree. Transfer to a bowl, and add 1 tablespoon or apricot oil or orange-flower water.
  • Place 2 cups fresh or frozen cranberries and 1 cup water in a saucepan; cover. Bring to a boil, reduce heat to medium low, and cook until water has been absorbed, 10 to 20 minutes.
  • Transfer to the bowl of a food processor. Process to a fine puree. Transfer to a bowl. Whisk in 1 tablespoon orange-flower water and 1 cup dried cranberries.
  • Place 6 ounces dried figs, chopped medium fine, in a small saucepan, add 1 cup dry red wine and 1/2 teaspoon freshly ground pepper, and cover. Bring to a boil; reduce heat to medium low, and cook for 15 minutes, until most of the liquid has been absorbed.
  • Transfer to the bowl of a food processor, and puree. Transfer to a bowl, and stir in 1 tablespoon pure vanilla extract.
  • Mix together 1/2 cup boysenberry or grape jelly and 1 tablespoon pure anise extract or oil in a small bowl.
  • Chop 8 ounces dried pineapple medium fine. Place in a saucepan with 1 cup water; cover. Bring to a boil. Cook over medium-low heat until most of the water has been absorbed, 15 minutes.
  • Transfer to the bowl of a food processor; process until mixture is as smooth as possible. Transfer to a small bowl, and mix in 1 tablespoon lemon oil.

CRANBERRY-PEAR FRUIT JELLIES



Cranberry-Pear Fruit Jellies image

Jellied candies like these are eaten all over Europe as post-dessert petits fours.

Provided by Lillian Chou

Categories     Candy     Dessert     Thanksgiving     Kid-Friendly     Cranberry     Pear     Fall     Chill     Cinnamon     Gourmet     Fat Free     Kidney Friendly     Small Plates

Yield Makes 64 candies

Number Of Ingredients 9

3 firm-ripe Comice or Bartlett pears (1 1/2 lb total)
1 (12-oz) bag fresh or frozen cranberries
1 cup water
3 3/4 cups sugar
2 tablespoons unsalted butter
1 (3-inch) cinnamon stick
2 (3-oz) packages Certo liquid pectin (not powdered)
Special Equipment
an 8-inch square baking pan

Steps:

  • Rinse pan with water and shake dry. Line bottom and sides of pan with plastic wrap, pressing into bottom and corners of pan to smooth. (Water helps the plastic wrap adhere.)
  • Quarter and core pears, then cut into 1/2-inch pieces. (Do not peel.)
  • Bring pears, cranberries, water, 2 3/4 cups sugar, butter, and cinnamon stick to a boil in a 4- to 6-quart heavy pot over moderately high heat, stirring occasionally. Reduce heat to low and simmer, covered, stirring occasionally, until cranberries burst and pears are tender, about 10 minutes.
  • Remove and discard cinnamon stick, then carefully transfer hot mixture to a food processor and purée until smooth, about 1 minute. (Mixture will be thick). Force through a medium-mesh sieve back into same pot, pressing on solids with back of a spoon and discarding solids.
  • Put a plate in freezer to chill.
  • Bring cranberry mixture to a boil over high heat and add pectin. Reduce heat to moderate and cook, stirring frequently, until very thick and pastelike, about 45 minutes. To test, remove from heat, then drop a teaspoonful on chilled plate and chill in freezer 1 minute. Tilt plate: Mixture should remain in a firm mound and not run. If mixture runs, continue cooking and stirring and repeat test every 5 minutes.
  • Remove from heat and immediately pour mixture into prepared pan. Gently tap sides of pan to smooth top and eliminate any air bubbles.
  • Cool to room temperature, at least 1 hour, then cover surface directly with plastic wrap and chill until firm, at least 2 hours and up to 1 week.
  • Unmold fruit mixture onto a cutting board and remove plastic wrap. Cut into 1-inch squares using a sharp knife. (For easier cutting, rinse knife with hot water, then dry it between cuts.)
  • Just before serving, spread remaining cup sugar in a shallow bowl and coat squares on all sides.

PINA COLADA FRUIT JELLIES



Pina Colada Fruit Jellies image

Fruit jellies are a simple and sweet treat, but when you give them a pina colada flavor, you just might find them addicting.

Provided by Mott's

Categories     Trusted Brands: Recipes and Tips

Time P1D

Yield 8

Number Of Ingredients 7

1 cup granulated sugar
¾ cup Mott's® Natural Applesauce
1 (3 ounce) package pineapple-flavored gelatin mix (such as Jell-O®)
1 (.25 ounce) package unflavored gelatin
3 teaspoons freshly squeezed lime juice
¾ teaspoon coconut extract
½ cup granulated sugar for coating

Steps:

  • Spray an 8x8-inch baking dish with non-fat cooking spray. Place dish in refrigerator.
  • Combine granulated sugar, applesauce, pineapple-flavored gelatin, unflavored gelatin, lime juice, and coconut extract in saucepan.
  • Bring to a boil over medium heat, stirring constantly. Boil for about 1 minute. Remove saucepan from heat, and cool at room temperature for about 10 minutes. (Do not pour boiling hot liquid into a chilled glass dish.)
  • Remove baking dish from refrigerator, and pour warm mixture into the cooled baking dish. Refrigerate until firm, 1 to 2 hours.
  • When firm, remove from refrigerator, lift one side with a spatula, and turn out onto a cutting board or parchment paper sprinkled with granulated sugar.
  • Using a sharp knife, cut gelatin into squares or use a small cookie cutter for decorative shapes. Coat the jellies on all sides with sugar. Place on a rack, and allow to dry overnight.
  • Store in an airtight container.

Nutrition Facts : Calories 199.4 calories, Carbohydrate 49.8 g, Fiber 0.4 g, Protein 1.7 g, Sodium 40.4 mg, Sugar 49.3 g

SIMPLE FRUIT JELLIES CANDY



Simple Fruit Jellies Candy image

Fruit juice and gelatin form the basis for simple, flavorful candies. Feel free to experiment with different flavors and shapes.

Provided by Elizabeth LaBau

Categories     Dessert     Candy

Time 4h20m

Number Of Ingredients 7

1/4 cup water
4 tablespoons unflavored gelatin
2/3 cup fruit juice (your choice, strained if needed)
6 tablespoons granulated sugar
1/4 cup corn syrup
Optional: food coloring
Optional: superfine sugar

Steps:

  • Gather the ingredients.
  • Prepare a 6-inch pan by wetting it lightly with water.
  • Pour the water into a bowl and add the gelatin; let sit for about 5 minutes to soften.
  • Place the juice, sugar, and corn syrup in a medium saucepan over medium heat. Stir until the sugar dissolves.
  • Stir in the gelatin and continue stirring until the gelatin dissolves.
  • At this point, add food coloring if desired.
  • Pour the mixture into the prepared pan and leave until completely set. This will take about 4 hours in the refrigerator or overnight at room temperature.
  • When set, turn out of the pan and cut with a sharp knife or cookie cutter into desired shapes.
  • Jellies can be rolled in superfine sugar, if desired, or served plain.
  • Enjoy.

Nutrition Facts : Calories 11 kcal, Carbohydrate 3 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 3 mg, Sugar 3 g, Fat 0 g, ServingSize 60 jellies (60 servings), UnsaturatedFat 0 g

FRUIT JELLIES



Fruit Jellies image

Make a delicious fruity confection that kids and adults alike will enjoy with Fruit Jellies. These Fruit Jellies are inspired by the classic Mexican candies 'gomitas' made with JELL-O.

Provided by My Food and Family

Categories     Recipes

Time 1h15m

Yield 18 servings

Number Of Ingredients 5

1/2 cup sugar, divided
2 Tbsp. cornstarch
1 cup water
2 pkg. (3 oz. each) JELL-O Raspberry Flavor Gelatin
1/4 cup fresh lemon juice

Steps:

  • Mix 1/4 cup sugar and cornstarch in medium saucepan. Gradually add water, stirring with whisk until blended. Bring to boil on medium heat; cook 5 min., stirring constantly. Remove from heat. Add dry gelatin mixes and lemon juice; stir until gelatin is completely dissolved.
  • Pour into 8-inch square dish sprayed with cooking spray. Refrigerate 1 hour or until firm.
  • Unmold onto parchment paper just before serving. Use small cookie cutter to cut gelatin into desired shapes, such as stars. Coat with remaining sugar.

Nutrition Facts : Calories 60, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 35 mg, Carbohydrate 15 g, Fiber 0 g, Sugar 14 g, Protein 1 g

STRAWBERRY FRUIT JELLY



Strawberry Fruit Jelly image

I got this recipe from a food ideas magazine and have been wanting to try it for a long time. The family loved this jelly and it was so easy to make and it also looked very impressive. A great quick and easy dessert if you love strawberries and jelly but next time I think I will try half quick set jelly and half regular jelly as the quickset jelly set a little too firm and seemed tough (just my preference). See note below.

Provided by Tisme

Categories     Gelatin

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 5

2 (85 g) packets strawberry jelly crystals, and
quick set raspberry jelly crystal (see note)
3 cups boiling water
500 g strawberries, hulled, halved
1 cup cold water

Steps:

  • Place jelly crystals in a large heatproof bowl. Pour over boiling water. Whisk until crystals have dissolved. Stir in 1 cup cold water.
  • Pour 1/2 cup jelly into a 7cm-deep, 10.5cm x 20cm (6-cup capacity) rectangular pyrex loaf dish. Place in freezer for 5 to 10 minutes or until set.
  • Place a single layer of strawberries, cut side down, onto set jelly. Pour over another 1 cup jelly. Return to jelly freezer for 10 minutes or until set. Repeat layering twice more with remaining strawberries and jelly. Refrigerate 30 minutes or until firm.
  • To serve dip base of dish into hot water for 30 seconds and invert onto a serving platter.
  • Serve with cream or ice cream.
  • Notes ~ Quick set jelly is made from a vegetable gum which is extracted from red seaweed, instead of the usual gelatine, and sets in under an hour. Quick set jelly has a firmer texture than regular jelly. Regular and quick set jelly are interchangeable.

Nutrition Facts : Calories 26.7, Fat 0.2, Sodium 4, Carbohydrate 6.4, Fiber 1.7, Sugar 3.9, Protein 0.6

FRUITY MILK JELLIES



Fruity milk jellies image

These stripy fruit jellies will make everyone smile. Great for summer parties, they can be made the day before - perfect for getting ahead

Provided by Cassie Best

Categories     Dessert

Time 35m

Yield makes 2 x 500ml jellies (each serves 6)

Number Of Ingredients 10

16 gelatine leaves
1.2l full-fat milk
200g peaches , fresh or from a can, drained
200g icing sugar
yellow, pink, purple and orange food colouring (optional)
flavourless oil , for the moulds
200g raspberries
200g blackberries
200g mango , fresh or from a can, drained
ice cream , to serve (optional)

Steps:

  • Pour four gelatine leaves in a bowl of cold water and set aside for 5 mins to soften. Measure 150ml milk into a small pan and heat until just steaming. When the gelatine is soft, squeeze out the water and add to the milk, stir until dissolved, then set aside until the milk has cooled to room temperature.
  • In a food processor, blitz the peaches, 50g icing sugar and 150ml milk. If you want a really intense colour, add a drop of yellow food colouring. Strain the mixture into a bowl through a fine sieve, then stir in the cooled milk and gelatine. Lightly oil two jelly moulds and divide the mixture between them. Chill for 1 hr, or until just set - don't chill for too long or the layers won't adhere properly and the jellies may split when turned out.
  • Repeat steps 1 and 2, this time using the raspberries and pink food colouring. It's very important that the mixture is at room temperature before it is poured on top of the peach jelly, otherwise the bottom layer will melt. Return the moulds to the fridge for 1 hr or until just set. Then repeat the method using the blackberries and purple food colour and chill, followed by the mango and orange food colouring. Chill for 2 hrs, or up to 24 hrs.
  • To serve, dip the moulds in warm water to help release the jellies, then invert onto plates or cake stands. Serve with ice cream and extra berries, if you like.

Nutrition Facts : Calories 123 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 19 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium

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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From therecipes.info


24 RECIPES TO MAKE WITH JAMS AND JELLIES - BRIT + CO
2014-04-13 Buy yours at the store or make your jam fresh, and get ready to spread it on thick with these 24 sweet recipes. 1. Thumbprint Cookies: Dessert first! Add a dollop of your favorite jam or jelly to buttery almond cookies. (via Sally’s Baking Addiction) 2. Jam Straws: Move over, cheese straws. There’s a new twist in town!
From brit.co


FRUIT JELLIES RECIPE | ETSY
Check out our fruit jellies recipe selection for the very best in unique or custom, handmade pieces from our shops.
From etsy.com


PâTES DE FRUITS, FRENCH FRUIT JELLIES RECIPE! RASPBERRY OR PASSION ...
2018-03-28 250g/ml seedless raspberry purée, from fresh or frozen fruit – if using a ready-made purée with sugar content then adjust quantitties accordingly. For Capfruit purée (10% sugar): 275g/ml purée with 60g + 200g sugar. 10g/3 and 3/4 level teaspoons yellow pectin (pectine jaune) – to be mixed very well together with the smaller quantity of sugar, preferably with a whisk
From liliscakes.com


WILD FRUIT JAMS AND JELLIES - HEALTHY CANNING
Paul, Lynn. Making Jams, Jellies and Syrups including with wild Montana berries and fruit. Montana State University Extension. MT200904HR. 2017. Preserving Foods: Wild Berries and Fruits. Oregon State University Extension Service. SP 50-536. Revised Feb. 2013 [Includes Red, black and evergreen huckleberries, Western huckleberries, Bog ...
From healthycanning.com


PASSION FRUIT PâTE DE FRUIT (FRUIT JELLIES, OR GUMMIES)
2019-06-23 Scale out all the ingredients in separate bowls. Line an 8×8-inch pan with parchment paper. In a small bowl, mix the cream of tartar with the water. Set aside. In another small bowl, mix the pectin with the 30 grams of sugar until thoroughly combined.
From blossomtostem.net


HOW TO MAKE JELLY: 7 EASY JELLY RECIPES - ALMANAC.COM
2021-11-12 Over a colander or sieve, suspend a damp jelly and jam strainer or use wet cheesecloth. Place the colander or sieve over a large bowl and pour the cooked fruit into the bag or cheesecloth to strain into the bowl. For the best results, let it strain (drip) without forcing the liquid. This may take 2 hours or longer.
From almanac.com


FRUIT JELLIES RECIPE | RECIPE | FRUIT JELLY, EASY CANDY RECIPES, JELLY ...
Feb 10, 2017 - These colorful fruit jellies are simple to make and fun to eat. Feb 10, 2017 - These colorful fruit jellies are simple to make and fun to eat. Feb 10, 2017 - These colorful fruit jellies are simple to make and fun to eat. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, …
From pinterest.ca


BLACKBERRY FRUIT JELLIES RECIPE - HOMEMADE JELLY BEANS
2010-09-16 Directions. Puree fruit and 1/2 cup water in blender until smooth; strain out seeds. Place 2 cups puree in a heavy-bottomed medium saucepan. Thoroughly mix pectin and 1/4 cup sugar, whisk into ...
From delish.com


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