RASPBERRY JELLY
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 Breakfast & Brunch Recipes
Time 5h
Yield Makes 3 to 3 1/2 cups
Number Of Ingredients 5
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.
GRASS JELLY DESSERT
Grass jelly dessert is a harmony of rich coconut, bright fruit, chewy tapioca pearls, taro balls or mochi and ice cream of your choice. Asian dessert shops in Chinatown usually sell this dish as a set combination, but there are rare shops that sell a mix-and-match version where you can create your own based on your preferences. Our coconut milk mixture is similar to the ones from the dessert shops, with a balanced flavor that goes with any topping, but feel free to make it more or less sweet by adjusting the amount of sweetened condensed milk.
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Whisk together the coconut milk, sweetened condensed milk, ice cubes and a pinch of salt in a medium bowl or 4-cup pitcher. Refrigerate the coconut milk mixture until chilled.
- Divide the grass jelly (if some liquid goes onto the plate, it's ok), mango, strawberries and tapioca pearls among 4 shallow bowls. Pour about 2/3 cup of the chilled coconut mixture into each bowl. Top with a scoop of ice cream, if desired, and enjoy immediately.
ROTE GRUTZE (RED FRUIT JELLY)
This is a very popular dish in Germany. You can use any type of berries you like or try it with cherries. It is mostly eaten with vanilla sauce but milk, ice cream or custard are also popular accompaniments.
Provided by Lalaloula
Categories Dessert
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- In a small pot bring the fruit juice or water, vanilla and sugar to a boil.
- Meanwhile combine starch and cold water in a small bowl and stir to mix.
- When water is just starting to boil, add starch mixture.
- Let it come to a full boil; make sure to stir well as the starch will form lumps if you don't.
- Mix in berries and turn off the heat.
- Let your pot stand on the hot stove top for one or two more minutes, stirring once or twice.
- Pour everything into a bowl and chill until the jelly has thickened. This might take one or two hours depending on how thick you want your jelly to be.
- Serve with topping of your choice, or plain, and enjoy!
Nutrition Facts : Calories 91.7, Fat 0.1, Sodium 2.4, Carbohydrate 22.5, Fiber 1.3, Sugar 6.4, Protein 0.9
RED FRUIT JELLY DESSERT
This is a very quick dessert, which tastes very good and is easy to modify, because you can simply add everything to it you like.
Provided by Lalaloula
Categories Dessert
Time 5m
Yield 2 serving(s)
Number Of Ingredients 2
Steps:
- Mix the red fruit jelly and the yoghurt. Blend well until it has a creamy texture and a light pink colour.
- Add whatever you like (e.g. grated chocolate, fresh berries, nut pieces, etc.). You can also use it as a topping for waffels or pancakes.
Nutrition Facts : Calories 61, Fat 3.2, SaturatedFat 2.1, Cholesterol 13, Sodium 46, Carbohydrate 4.7, Sugar 4.7, Protein 3.5
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