Fruit Jelly Squares Recipes

FRUIT JELLIES

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.

HOW TO MAKE DOUBLE FRUIT JELLIES

Steps:

• Prepare a 6- by 6-inch pan by wetting it lightly with water.
• Place 4 tablespoons gelatin in 1/4 cup cold water to soften for about 5 minutes.
• Place 6 tablespoons sugar, the strawberry juice, and 4 tablespoons corn syrup in a medium saucepan over medium heat and stir until the sugar dissolves.
• Stir in the gelatin and water mixture and continue stirring until the gelatin dissolves.
• Add food coloring if desired.
• Pour into the prepared pan and leave until completely set, 4 to 6 hours at room temperature or 1 hour in the refrigerator.
• Repeat this procedure with the pineapple juice: Place 4 tablespoons gelatin in 1/4 cup cold water to soften for about 5 minutes.
• Place 6 tablespoons sugar, the pineapple juice, and 4 tablespoons corn syrup in a medium saucepan over medium heat and stir until the sugar dissolves.
• Stir in the gelatin and continue stirring until the gelatin dissolves.
• Add food coloring if desired. Remove from the heat and allow to cool for 10 minutes in the pan.
• Pour the pineapple mixture over the strawberry layer and leave until completely set, 4 to 6 hours at room temperature or 1 hour in the refrigerator.
• When the mixture is set, turn it out of pan and cut with a sharp knife or cookie cutter into desired shapes.
• Candies can be served plain or rolled in sugar to coat. Note Strawberry juice can be obtained from boiling fresh or frozen strawberries over medium heat. Place 1.5 cups of berries in a small saucepan and heat, stirring occasionally, until they are very liquidy. Pour through a strainer and reserve the juice; press the fruit against the strainer to squeeze out all the juice.

FRUIT 'N JUICE SQUARES

Steps:

• Add boiling water to gelatin mix in large bowl; stir at least 2 min. until completely dissolved. Add enough ice to juice to measure 1-1/2 cups. Stir into gelatin. Refrigerate 30 min. or until slightly thickened. Remove 1-1/2 cups of the gelatin; place in medium bowl. Stir in fruit; set aside.
• Stir half the COOL WHIP into remaining gelatin with whisk until well blended. Pour into 8-inch square dish. Refrigerate 10 min. or until set but not firm. Carefully top with fruited gelatin.
• Refrigerate 3 hours or until firm. Serve topped with remaining COOL WHIP.

FRUIT JELLY CANDIES

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.

OATMEAL JAM SQUARES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking pan.
• In a medium bowl, cream together the butter and brown sugar until smooth. Combine the flour, oats, baking soda and cinnamon; stir into the creamed mixture. Mix in the walnuts. Set aside 2 cups of the mixture. Press remaining mixture evenly into the bottom of the prepared pan. Spread preserves over the base and crumble the reserved oat mixture over the top.
• Bake in the preheated oven for 25 to 30 minutes until golden. Cool before cutting into squares.

SHORTBREAD JAM SQUARES RECIPE BY TASTY

Steps:

• Preheat the oven to 180˚C (350˚F).
• In a bowl, whisk together the butter and sugar until combined.
• Whisk in the egg, oil, and vanilla extract.
• Mix in the baking powder and 250 grams (2 cups) of the flour with a spoon until combined.
• Bring the mixture together using your hands to make a dough.
• Spray a 23 centimeter (9 inch) square baking tray with cooking oil. Spread out half of the dough on the tray.
• Prick the dough with a fork to prevent bubbles from forming while baking.
• Spread the blackcurrant jam on top.
• With the remaining dough, mix in the remaining flour and rub with your fingers to make a crumb like texture.
• Sprinkle the crumbs on top of the jam.
• Bake for 20 minutes, until golden brown on top.
• Leave to cool for around 20 minutes, the jam will be hot!
• Sieve icing sugar on top.
• Cut into squares.
• Enjoy!

FRUIT JELLY SQUARES

Steps:

• Grease a 23cm (9 inch) square baking pan.
• Pour 1 cup of the juice into a microwave safe jug.
• Cook on high for 1 minute.
• Sprinkle gelatin over the hot juice and stir rapidly with a fork until dissolved.
• Place remaining juice and fruit salad in a large mixing bowl.
• Add gelatins mixture and mix well till combined.
• Pour into baking pan and refrigerate for 5 hours or more.
• To serve, cut in to squares and top with the yogurt or custard.

HOMEMADE REAL FRUIT JELLY SQUARES

Steps:

• Line a baking dish with plastic wrap.
• Soak the gelatin in cold water for about 5 minutes.
• In a saucepan, mix the fruit juice with water and lemon juice. Stir in the sugar and bring to boil, and then reduce the heat.
• Thoroughly squeeze the gelatin leaves and, one after another, dissolve in the juice-mixture without boiling.
• Fill the jelly-mix into the dish and leave to set in the fridge for at least 5-6 hours.
• For serving, cut into cubes or use fancy cookie cutters. (Tip: spread the cutter or your knife with some oil to make the slicing easier)
• With a pastry brush, coat the jelly with a thin layer of oil and toss in sugar (optional).

HUNGARIAN FRUIT SQUARES

Steps:

• Sift flour, sugar, baking powder, and salt together in a bowl. Use a pastry blender or fork to cut in butter until pea-sized crumbs form. Add eggs and vanilla extract and mix dough well.
• Separate out 1/4 of the dough and chill in the refrigerator. Press remaining dough into the bottom and sides of an ungreased 15 1/2x10 1/2-inch jelly roll pan. Spread apricot preserves on 1/2 the mixture and raspberry preserves on the remaining 1/2.
• Preheat the oven to 325 degrees F (165 degrees C).
• Remove chilled dough from the refrigerator and roll out onto a lightly floured board. Cut into 1/2-inch strips and place diagonally across the preserves to form a lattice; press around edges to seal.
• Bake in the preheated oven for 30 minutes.
• Allow to cool and cut into squares. Dust the top with confectioners' sugar; this keeps cookies from sticking and looks nice, too.

HEALTHY FRUIT JELLY LOLLIES

Steps:

• Line a tray with baking paper.
• Simmer the juices and berries until they are reduced by half, then add the sugar and tartaric acid and boil the mixture for 3 minutes more.
• Strain.
• Add a little of the hot juice to the gelatine and stir till it dissolves, then add the mix to the rest of the juice.
• Stir thoroughly for a few minutes to make sure it doesn't separate, then pour it all into the tray.
• Leave the mixture to set- this will take around 30 minutes.
• Now use a knife or kitchen scissors to cut the jelly into squares, diamonds, or snakes.
• Or use cookie cutters to cut out fat jelly babies, jelly bunnies, stars or circles.
• Store the jellies between baking paper in a sealed container in a dry, cool place for a day or two, but not too long- remember, they don't have any preservatives in them.
• Throw them out if they start growing mould or look or smell odd, or start dissolving into mush.