Grape Flavor: Water, Protein (from collagen hydrolyzate and whey protein isolate), Malic Acid, Carrageenan and Locust Bean Gum, Natural Flavors, Potassium Citrate, L-Tryptophan, Sucralose, Acesulfame Potassium, Potassium Sorbate and Sodium Benzoate (preservatives), Red 40 and Blue 1. Heat the jam/jelly with a bit of water until it has thinned out. I would not recommend using grape or blackberry because of their dark color. But you could use currant jelly, strawberry, apple, or raspberry. Contains Milk.įruit Punch Flavor: Water, Protein (from collagen hydrolyzate and whey protein isolate), Malic Acid, Carrageenan and Carob Bean Gum, Natural Flavors, Potassium Citrate, L-Tryptophan, Sucralose, Acesulfame Potassium, Potassium Sorbate and Sodium Benzoate (preservatives), Red 40. Steps for Making Homemade Jello Add cup cold water into a bowl and pour 1 tablespoon unflavored gelatin over it. The most traditional flavor for fruit glaze is apricot jam. Lime Flavor: Water, Protein (from collagen hydrolyzate and whey protein isolate), Malic Acid, Carrageenan & Locust Bean Gum, Natural Flavor, Potassium Citrate, L-Tryptophan, Sucralose, Potassium Sorbate and Sodium Benzoate (preservatives), Acesulfame Potassium, Yellow 5 and Blue 1. To get the gelatin to release from mold, set briefly in warm water and then invert onto a plate.Orange Flavor: Water, Protein (from collagen hydrolyzate and whey protein isolate), Malic Acid, Carrageenan and Carob Bean Gum, Natural Flavors, Potassium Citrate, L-Tryptophan, Sucralose, Acesulfame Potassium, Potassium Sorbate and Sodium Benzoate (preservatives), Yellow 6. You can prepare the "Jell-O" up to 5 days ahead. Let cool, then refrigerate for several hours, until set. Pour into four individual bowls or into one bowl or mold. Add the lemon juice and sweetener to taste, if desired. Stir into the gelatin mixture until dissolved. In a medium saucepan, bring the remaining 1½ cups fruit juice to a boil. Pour ½ cup of the fruit juice into a medium glass bowl or measuring cup and sprinkle the gelatin over it. Sugar, honey, maple syrup, or fructose to taste (optional) It protects the fruit from dying out, keeping it moist and preserving its bright colors. A shiny glaze gives the fruit a thin coat that works as a fruit preserve. Each box of flavored instant gelatin has the ability to transform fruit, vegetables and even whipped topping into kaleidoscope salads. So what's the purpose of glazing tarts, pies, etc. You can also use a sweet wine in lieu of juice.įrom Sally Schneider's A New Way to Cook (Artisan, $24.95).Ģ cups fresh or good-quality bottled fruit juice or puréeĢ to 3 teaspoons fresh lemon juice (optional) Recipe card Comments The clear glaze gives that beautiful shine. Cooking the juice or ginger for five minutes will denature that enzyme and allow the dessert to jell. Cool at room temperature until the fruit-filled gelatin sets. Make the creamy layer: Add the sweetened condensed milk to the remaining 3 cups gelatin mixture and stir to combine. Some tropical fruits such as pineapple, papaya, kiwi and mango contain an enzyme that won't allow the gelatin to set. Refrigerate the fruit layer: Pour the gelatin-fruit mixture into the prepared mold. Play with it and see where it takes you.īefore I give you Schneider's "real Jell-O" formula, a word of caution. According to Sally Schneider's A New Way to Cook (Artisan, $24.95), all you need is some unflavored gelatin, your favorite flavor of fruit juice, lemon juice, and, optionally, a sweetener of your choice such as honey, sugar or maple syrup.įor anyone who wants to avoid artificial dyes and flavorings, this formula is the cat's meow. This time, though I want to make the real stuff. Strawberry Jell-O Fruit Salad Strawberry Jell-O fruit salad may look a bit creamier and more dessert-like than original Jell-O, but it’s just as jiggly and delicious. Light and clear and romantically rippled, this gorgeous piece of kitchenalia got me thinking about a food I have not made in eons. I made a quick stop at my favorite Geneva thrift shop and found a really cool Jenaer Glas gelatin mold from Germany. Editor's note: This story was first published 2011.
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