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
HEALTHY FRUIT JELLY LOLLIES
Experiment with blueberries, mandarin juice, cumquats or passionfruit to get different colours. Healthy and lollies is usually an oxymoron, but in this case it isn't!
Provided by Missy Wombat
Categories Candy
Time 55m
Yield 1 batch
Number Of Ingredients 6
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.
Nutrition Facts : Calories 1810.1, Fat 1.7, SaturatedFat 0.3, Sodium 173, Carbohydrate 403.3, Fiber 14, Sugar 375, Protein 63
FRUITY MILK JELLIES
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
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
RAINBOW FRUIT LOLLIES
Pack in the fruit with these fun rainbow lollies, made with mango, banana, kiwi and berries. If you want a more vivid colour, add food colouring to the fruity mixes
Provided by Cassie Best
Categories Dessert, Treat
Time 20m
Number Of Ingredients 6
Steps:
- Blitz the mango with ½ banana and 100g yogurt in a blender until smooth. Divide between six ice lolly moulds and insert a stick into each. Hold each stick upright in the mould, and secure on both sides with tape. Freeze for 1 hr until set.
- Repeat with another ½ banana, 100g more yogurt and the kiwi fruit, and pour that over the banana layer. Freeze for another 1 hr until set. Repeat with the raspberries, then the blackberries, freezing each layer before topping with the next. Cover and freeze the lollies overnight. Run under warm water to remove from the moulds. Will keep in the freezer for up to two months.
Nutrition Facts : Calories 113 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 16 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium
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- Heat juice and 1/2 cup sugar until sugar is dissolved. Add softened gelatin and stir until melted. Pour mixture into prepared pan. Let stand at room temperature or refrigerate until firm, about 1 hour.
- Unmold jelly slab onto a work surface and cut into 1-inch pieces with a large, sharp knife or mini cookie cutters. If desired, roll jellies in more sugar just before serving.
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