14 Fun Days of February Day 5: Fruit Gelees

Sorry Day 5 isn’t up till now!  I had a catering job this afternoon and went out afterward to Macy’s and got a GREAT deal! But, here is the new food item for today!

These fun fruit gelees were a recipe I found in Everyday Food magazine.  They looked so cool I had to try them, and they turn out fabulous!  You can make them any flavor you like, and there are endless combinations.  It does use a whole box of gelatin(4 packets in the 1 ounce box) but it is something the kids will probably like and they look totally elegant.  Make sure you make them a day ahead to get the proper set up.

When they come out of the fridge, they will be very firm.  I used disposable foil pans to make mine, since I could cut them, then just turn them out, bending the pan to get them out easier. If you use a regular pan, a thin spatula will help get them un-stuck.

For the purple I used pomegranate juice and strawberry preserves, for the orange I used pineapple mango juice and apricot pineapple preserves.

If you have never worked with gelatin before this is a great starter recipe!

Fruit Gelees

Makes about 60 pieces

1 1/3 cups fruit juice (any flavor) or water

4 packets powdered gelatin (1 ounce total)

2 1/2 cups sugar

2 cups fruit preserves or jam

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.


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