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
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.
Nutrition Facts : Calories 38 kcal, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, Sodium 8 mg, Fat 0 g, ServingSize 36 candies (36 servings), UnsaturatedFat 0 g
FRUIT JELLY SQUARES
I found this recipe in 'Recipes+' magazine and it looks so colourful, fresh and and healthy. I used grapes strawberries and kiwi fruit in mine but of course the combinations are practically endless. Cooking time is chill time.
Provided by Rainette
Categories Egg Free
Time 5h10m
Yield 4 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 70, Fat 0.1, Sodium 10.6, Carbohydrate 14.5, Fiber 0.1, Sugar 13.5, Protein 3.1
JAMMY FRUIT BARS RECIPE
Fruit bars that are a perfect vehicle for market-fresh blueberries, cherries, and peaches in season, or your favorite jam during those times in between.
Provided by Stella Parks
Categories Dessert Snack Bars Breakfast Sweets Cakes Fruit Desserts Pastry Quick and Easy
Time 1h30m
Yield 9
Number Of Ingredients 13
Steps:
- Getting Ready: Adjust oven rack to lower-middle position and preheat to 350°F (180°C). Line an 8- by 2-inch square, anodized aluminum pan with two long strips of parchment to cover the bottom and sides, creasing as needed to ensure a secure fit.
- Making the Bars: Scatter 16 ounces (about two-thirds of the mixture; 455g) into the bottom of the prepared cake pan, and gently press into an even layer. The idea is to encourage the pieces into a single sheet, without compressing the dough with excessive force.
Nutrition Facts : Calories 343 kcal, Carbohydrate 45 g, Cholesterol 61 mg, Fiber 3 g, Protein 5 g, SaturatedFat 10 g, Sodium 278 mg, Sugar 22 g, Fat 17 g, ServingSize About nine 3-inch squares, UnsaturatedFat 0 g
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