Latte Jelly Recipes

BASIC JELLY

Basic Jelly image

To determine whether or not the jelly is done cooking, use a candy thermometer and the "sheeting method," described below. Don't use overripe fruit for jelly, as it may not set up well.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 5h

Yield Makes 3 to 3 1/2 cups

Number Of Ingredients 5

Ingredients

3 pounds fruit, cut into 1-inch chunks if large, stone fruit pitted
Water (see amounts, below)
Sugar
2 tablespoons fresh lemon juice
Coarse salt

Steps:

Combine fruit and water in a saucepan. Bring to a boil, reduce to a simmer, and cook, partially covered, mashing occasionally with a potato masher, until fruit is very soft, 10 to 15 minutes. Transfer mixture to a fine sieve set over a heatproof bowl; let drain without pressing on fruit, 4 hours. Strain again through sieve lined with damp cheesecloth. Measure juice; you will have 3 to 4 cups.
In a large heavy-bottomed pot, bring juice to a boil. Add 3/4 cup sugar for each cup of juice. Add lemon juice and 1/4 teaspoon salt. Return to a boil and cook, stirring frequently, 8 to 12 minutes. To test if jelly is done, dip a large metal spoon in, lift it horizontally above pot, and let mixture drip back in. Jelly is done when mixture has thickened slightly and drops of it slide together off spoon in a sheet. (Temperature should register 221 degrees on a candy thermometer.) Skim foam from top.
Ladle jelly into clean containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.

CURRANT JELLY

Currant Jelly image

The versatile flavor of currantjelly complements a varietyofdishes -- from crusty breadwith butter to cold meats. Ourtartversion was inspired bythe famous red and white preserves of Bar-Le-Duc, France,where the original fourteenth-century recipe is still made.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Yield Makes 1 quart

Number Of Ingredients 2

Ingredients

3 pounds fresh red, black, or white currants, washed well, stems removed
3 cups sugar

Steps:

In a large saucepan, combine currants with 1/3 cup water. Cook over medium-high heat, stirring frequently, until fruit has broken down and released its juices, about 8 minutes. Mash the fruit mixture with a potato masher or the back of a wooden spoon. Strain through a fine sieve into a large measuring cup, pressing on the solids to extract as much juice as possible. You should have about 4 cups juice. Discard solids.
Place a small plate in the freezer. Return juice to clean saucepan; add sugar. Bring to a boil over medium-high heat. Reduce heat to a simmer; cook, stirring occasionally, about 20 minutes. When teaspoon of jelly placed on chilled plate ripples if pushed with your finger, it is ready.
Remove jelly from heat, and skim off any foam from surface. Ladle jelly into sterilized canning jars; wipe rims with a dishtowel. Seal tightly.
Meanwhile, bring a stockpot of water to a boil over high heat. Using tongs, carefully place filled jars in boiling water, letting them sit 10 minutes. Remove; let cool. If center of jar lids give when pushed with finger, jars have not sealed properly. Jelly in sealed jars will keep up to 1 year. After opening, jelly will keep up to 2 months in the refrigerator.

COFFEE JELLY

Coffee Jelly image

A refreshing Japanese summertime treat! My favorite way to serve it is with frozen whipped cream and chocolate sauce, although it's also delicious with ice cream, regular whipped cream, or flavored coffee cream! It can be served solid in glasses, or cubed in bowls.

Provided by Sarah

Categories World Cuisine Recipes Asian Japanese

Time 6h10m

Yield 4

Number Of Ingredients 4

Ingredients

1 (.25 ounce) package unflavored gelatin
2 tablespoons hot water
3 tablespoons white sugar
2 cups fresh brewed coffee

Steps:

Dissolve gelatin in the hot water in a small bowl. Pour gelatin mixture, coffee, and sugar in a saucepan and bring to a boil over high heat. Pour coffee mixture into glasses for individual servings or a large pan for cubing. Chill in the refrigerator until solidified, 6 to 7 hours.

Nutrition Facts : Calories 43.3 calories, Carbohydrate 9.4 g, Protein 1.6 g, Sodium 6 mg, Sugar 9.4 g

LATTE JELLY

Latte Jelly image

Make and share this Latte Jelly recipe from Food.com.

Provided by katew

Categories Gelatin

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup boiling water
1 tablespoon gelatin
1 tablespoon instant coffee granules
1 tablespoon cocoa
1/2 cup sugar
375 ml ca evaporated milk
1 teaspoon vanilla

Steps:

Pour boiling water over gelatine in heatproof bowl.
Stir till dissolved.
Put coffee and cocoa in saucepan.
Add sugar and milk.
Stir over low heat till coffee is dissolved and mixture is hot but not boiling.
Remove pan from heat, coll till lukewarm.
Stir in gelatine mixture and vanilla.
Pour mixture into 4 cup oiled mould.
Refrigerate for at least 4 hours till firm.
When ready to serve, dip base of mould intohot water then invert onto plate.

Nutrition Facts : Calories 246.2, Fat 7.7, SaturatedFat 4.6, Cholesterol 29, Sodium 110.8, Carbohydrate 36.2, Fiber 0.2, Sugar 25.1, Protein 8.6

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