SPARKLING RASPBERRY JELLIES
To avoid confusion"jelly" to me in Australia is "jello" to a lot of others who use this site/
Provided by katew
Categories Gelatin
Time 10m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Dissolve jelly crystals in boiling water, set aside.
- Place marshmallows in microwave safe container.
- Heat in microwave till melted - time depends on your microwave.
- Whisk marshmallows into jelly mixture.
- Pour into 2 large glasses.
- Refrigerate 3 hours till set.
- Garnish with berries.
Nutrition Facts : Calories 340, Fat 0.1, Sodium 245.3, Carbohydrate 84, Fiber 0.1, Sugar 68.8, Protein 4.3
RASPBERRY JELLY
I love preserves, love raspberries, but not raspberry jam. I am just not a fan of the seeds. So instead for raspberries it's jelly!
Provided by MummaKat
Categories Jellies
Time 40m
Yield 6 250 mL jars
Number Of Ingredients 3
Steps:
- Wash raspberries, removing any stems, leaves or rotten berries.
- Transfer clean raspberries into a large, stainless steel stock pot, and heat over low until barely warm. Crush berries (I used a potato masher) to extract juice.
- Line a big sieve or colander with several layers of cheesecloth and place over a bowl. I use a big 8-cup marked measuring bowl. Pour mashed raspberries into colander, tie cheesecloth up into a bag, and hang to drip for several hours or overnight.
- If you have a really good juicer, scoop remaining pulp out of cheesecloth bag and run through the juicer. Otherwise squeeze your cheesecloth bag on regular intervals to make sure you extract as much juice as possible.
- wash out your jars, lids and rings. put jars into canning kettle and bring to a boil. place rings and lids in a bowl of hot water.
- Measure your juice, and the pulp you get from the juicer (here's where the marked measuring bowl comes in handy :-) ). You want 4 cups of juice. Add a little fruit juice or water if necessary.
- Pour raspberry juice into your large, stainless steel stock pot, and add your dry pectin, stirring the whole time you are adding it.
- Place pot on stove on high heat, and bring to a full rolling boil, stirring often.
- pour sugar slowly into boiling rhubarb (a second pair of hands is useful for this step!), stirring as you go.
- Keep stirring to prevent sticking and burning, until mixture returns to a full boil. Continue to boil for 3 minutes, stirring constantly. Remove from heat when done.
- pour jelly into processed jars, putting on lids and rings, tightening to finger tight.
- process in water bath in your canner for 5 minutes.
- remove and place on a dry towel to cool for 24 hours. Lids should pop down fairly quickly. Enjoy!
Nutrition Facts : Calories 875.6, Fat 1.7, SaturatedFat 0.1, Sodium 23.4, Carbohydrate 222.9, Fiber 17.7, Sugar 194.5, Protein 3.1
SPARKLING RASPBERRY GELATIN
Layers of raspberry, white chocolate and champagne-flavored gelatin create a heavenly, grown-up cocktail hour dessert.
Provided by Cheri Liefeld
Categories Dessert
Time 6h
Yield 4
Number Of Ingredients 12
Steps:
- In medium bowl, place raspberry gelatin. Pour boiling water over gelatin and stir until dissolved. Add cold water; stir until well combined. Cool slightly. Place 4 raspberries in each of 4 champagne glasses; fill each glass about one-third full with raspberry gelatin. Refrigerate until set, about 1 hour.
- In small saucepan, heat whipping cream, white chocolate and 3 tablespoons sugar over medium heat until chocolate is melted. Remove from heat; cool. In small bowl, sprinkle 2 teaspoons unflavored gelatin over milk; stir until gelatin is dissolved. Pour milk mixture over cooled white chocolate mixture; stir until blended. Pour over raspberry layer in each glass. Refrigerate until set, about 30 minutes.
- In small saucepan, heat 1 cup of the champagne and 3 tablespoons sugar to boiling. Remove from heat; cool. In small bowl, sprinkle 1 envelope unflavored gelatin over remaining 1 cup champagne; stir until gelatin is dissolved. Pour gelatin mixture over cooled champagne mixture; stir until blended. Pour over white chocolate layer in each glass. Refrigerate 4 hours or overnight.
Nutrition Facts : ServingSize 1 Serving
More about "sparkling raspberry jellies recipes"
HOW TO MAKE DELICIOUS RASPBERRY JELLY (WITH PECTIN)
From newlifeonahomestead.com
4.6/5 (5)Published Jan 1, 2014Servings 3
- If you are working with fresh berries, wash and drain them well before getting started. If you’re using frozen berries, hopefully they were washed before they were frozen.
- Dump the berries into a large stainless steel pot, warm them over low heat, and crush the berries using a potato masher or something similar. The more you crush, the more juice you’ll get.
- Using a ladle, fill a jelly bag with the crushed berries and juice. Hang it over a bowl to drain for several hours. Squeeze the bag to help the juices flow out (I like to use two wooden spoons to squeeze the bag on either side, to keep my hands from being stained with the juice.)
- Once you have your juice, measure exactly how much you end up with. The amount you have will determine how much pectin and sugar you will need to use.
- In a separate bowl, measure the exact amount of sugar you will need (See recipe below). If you want to make a low-sugar or sugar-free jelly, you will need to use a Low or No-Sugar-Needed Pectin.
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#15-minutes-or-less #time-to-make #course #preparation #for-1-or-2 #low-protein #healthy #5-ingredients-or-less #gelatin #desserts #easy #beginner-cook #kid-friendly #low-fat #dietary #low-sodium #low-cholesterol #low-saturated-fat #inexpensive #low-in-something #number-of-servings
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