Best 6 Fruit Jellies Recipes

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Are you in search of a delightful treat that combines the vibrant flavors of fresh fruits with the delicate texture of jelly? Look no further! Fruit jellies, also known as fruit preserves, are a culinary delight that can tantalize your taste buds and add a touch of elegance to any occasion. Whether you're a seasoned cook or a novice in the kitchen, this article will guide you on a culinary journey to discover the best recipes for creating mouthwatering fruit jellies. From classic strawberry and raspberry jellies to exotic tropical fruit combinations, we'll explore various recipes that cater to different preferences and skill levels. Let's embark on this sweet adventure and learn the art of crafting perfect fruit jellies that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

FRUIT JELLIES



Fruit Jellies image

These colorful fruit jellies are simple to make and fun to eat.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 20m

Yield Makes about 60 pieces

Number Of Ingredients 4

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

Steps:

  • 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.

Nutrition Facts : Calories 158 g, Protein 1 g

CRANBERRY-PEAR FRUIT JELLIES



Cranberry-Pear Fruit Jellies image

Jellied candies like these are eaten all over Europe as post-dessert petits fours.

Provided by Lillian Chou

Categories     Candy     Dessert     Thanksgiving     Kid-Friendly     Cranberry     Pear     Fall     Chill     Cinnamon     Gourmet     Fat Free     Kidney Friendly     Small Plates

Yield Makes 64 candies

Number Of Ingredients 9

3 firm-ripe Comice or Bartlett pears (1 1/2 lb total)
1 (12-oz) bag fresh or frozen cranberries
1 cup water
3 3/4 cups sugar
2 tablespoons unsalted butter
1 (3-inch) cinnamon stick
2 (3-oz) packages Certo liquid pectin (not powdered)
Special Equipment
an 8-inch square baking pan

Steps:

  • Rinse pan with water and shake dry. Line bottom and sides of pan with plastic wrap, pressing into bottom and corners of pan to smooth. (Water helps the plastic wrap adhere.)
  • Quarter and core pears, then cut into 1/2-inch pieces. (Do not peel.)
  • Bring pears, cranberries, water, 2 3/4 cups sugar, butter, and cinnamon stick to a boil in a 4- to 6-quart heavy pot over moderately high heat, stirring occasionally. Reduce heat to low and simmer, covered, stirring occasionally, until cranberries burst and pears are tender, about 10 minutes.
  • Remove and discard cinnamon stick, then carefully transfer hot mixture to a food processor and purée until smooth, about 1 minute. (Mixture will be thick). Force through a medium-mesh sieve back into same pot, pressing on solids with back of a spoon and discarding solids.
  • Put a plate in freezer to chill.
  • Bring cranberry mixture to a boil over high heat and add pectin. Reduce heat to moderate and cook, stirring frequently, until very thick and pastelike, about 45 minutes. To test, remove from heat, then drop a teaspoonful on chilled plate and chill in freezer 1 minute. Tilt plate: Mixture should remain in a firm mound and not run. If mixture runs, continue cooking and stirring and repeat test every 5 minutes.
  • Remove from heat and immediately pour mixture into prepared pan. Gently tap sides of pan to smooth top and eliminate any air bubbles.
  • Cool to room temperature, at least 1 hour, then cover surface directly with plastic wrap and chill until firm, at least 2 hours and up to 1 week.
  • Unmold fruit mixture onto a cutting board and remove plastic wrap. Cut into 1-inch squares using a sharp knife. (For easier cutting, rinse knife with hot water, then dry it between cuts.)
  • Just before serving, spread remaining cup sugar in a shallow bowl and coat squares on all sides.

PASSION-FRUIT AND BLACKBERRY JELLIES WITH LEMON VERBENA CREAM



Passion-Fruit and Blackberry Jellies with Lemon Verbena Cream image

Categories     Milk/Cream     Dessert     Kid-Friendly     Blackberry     Lemon     Summer     Chill     Passion Fruit     Gourmet     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Soy Free     Small Plates

Yield Makes 6 servings

Number Of Ingredients 18

For passion-fruit mixture
1 1/2 teaspoons unflavored gelatin (from a 1/4-oz envelope)
1 1/4 cups water
1/2 cup sugar
1 cup thawed passion-fruit purée (from a 14-oz frozen package)
For blackberry mixture
1 1/2 teaspoons unflavored gelatin (from a 1/4-oz envelope)
1 cup water
1 cup sugar
11 to 12 oz blackberries (2 1/2 cups)
2 tablespoons fresh lemon juice
For lemon verbena cream
3 tablespoons chopped fresh lemon verbena or lemon balm
1/2 tablespoon sugar
1/2 cup heavy cream
Garnish: fresh lemon verbena sprigs
Special Equipment
6 (6- to 8-oz) juice glasses

Steps:

  • Make passion-fruit mixture:
  • Sprinkle gelatin over 1/4 cup water and let stand 2 minutes to soften.
  • Heat sugar and remaining cup water in a 1-quart heavy saucepan over moderately high heat, stirring, until sugar is dissolved. Add gelatin mixture and stir until dissolved. Transfer mixture to a 1-quart glass measure or bowl, then set in a large bowl of ice and cold water and stir frequently until cold but not set, about 15minutes. Stir in passion-fruit purée, then chill in refrigerator until ready to use.
  • Make blackberry mixture:
  • Sprinkle gelatin over 1/4 cup water and let stand 2 minutes to soften.
  • Heat sugar and remaining 3/4 cup water in 1-quart saucepan over moderately high heat, stirring, until sugar is dissolved. Add gelatin mixture and stir until dissolved. Transfer mixture to another 1-quart glass measure or bowl, then set in a large bowl of ice and cold water and stir frequently until cold but not set, about 15minutes.
  • While gelatin mixture chills, purée blackberries in a food processor, then force through a fine-mesh sieve into a bowl, discarding seeds.
  • Stir lemon juice and 1 cup purée into chilled gelatin mixture, then chill in refrigerator until ready to use.
  • Assemble jellies:
  • Pour a scant 1/4 cup passion-fruit mixture into each glass, then stand all 6 glasses in a wide pot. Fill pot with enough ice and cold water to reach level of jelly and chill in refrigerator until jelly is just set, about 2 hours. (Keep unused portion of jellies in refrigerator, stirring once or twice to slow setting.)
  • Pour a scant 1/4 cup blackberry mixture on top of set passion-fruit jelly (pouring mixture gently over back of a spoon held just over set jelly helps to keep new layer from damaging layer beneath). Add enough ice to pot to reach level of jelly and chill in refrigerator until jelly is set, about 2 hours.
  • Make another layer of passion-fruit jelly and another layer of blackberry jelly in same manner, adding ice to pot and chilling in refrigerator until jellies are set (last two layers will take only about 1 1/2 hours each to chill).
  • When all layers are set, remove glasses from ice bath and chill, loosely covered with plastic wrap, 8 hours (or overnight).
  • Make cream 2 hours before serving:
  • Combine lemon verbena with sugar in a small bowl, then gently bruise verbena with a pestle or wooden spoon (to release flavor). Stir in cream and chill, stirring occasionally, 1 hour.
  • Pour through cleaned fine-mesh sieve into a larger bowl, pressing gently on solids and then discarding them, then chill cream, covered, until ready to serve.
  • Just before serving, beat cream with an electric mixer until it just holds soft peaks and spoon dollops over jellies.

PINA COLADA FRUIT JELLIES



Pina Colada Fruit Jellies image

Fruit jellies are a simple and sweet treat, but when you give them a pina colada flavor, you just might find them addicting.

Provided by Mott's

Categories     Trusted Brands: Recipes and Tips

Time P1D

Yield 8

Number Of Ingredients 7

1 cup granulated sugar
¾ cup Mott's® Natural Applesauce
1 (3 ounce) package pineapple-flavored gelatin mix (such as Jell-O®)
1 (.25 ounce) package unflavored gelatin
3 teaspoons freshly squeezed lime juice
¾ teaspoon coconut extract
½ cup granulated sugar for coating

Steps:

  • Spray an 8x8-inch baking dish with non-fat cooking spray. Place dish in refrigerator.
  • Combine granulated sugar, applesauce, pineapple-flavored gelatin, unflavored gelatin, lime juice, and coconut extract in saucepan.
  • Bring to a boil over medium heat, stirring constantly. Boil for about 1 minute. Remove saucepan from heat, and cool at room temperature for about 10 minutes. (Do not pour boiling hot liquid into a chilled glass dish.)
  • Remove baking dish from refrigerator, and pour warm mixture into the cooled baking dish. Refrigerate until firm, 1 to 2 hours.
  • When firm, remove from refrigerator, lift one side with a spatula, and turn out onto a cutting board or parchment paper sprinkled with granulated sugar.
  • Using a sharp knife, cut gelatin into squares or use a small cookie cutter for decorative shapes. Coat the jellies on all sides with sugar. Place on a rack, and allow to dry overnight.
  • Store in an airtight container.

Nutrition Facts : Calories 199.4 calories, Carbohydrate 49.8 g, Fiber 0.4 g, Protein 1.7 g, Sodium 40.4 mg, Sugar 49.3 g

PASSION FRUIT AND BLACKBERRY JELLIES WITH LEMON VERBENA CREAM



Passion Fruit and Blackberry Jellies With Lemon Verbena Cream image

Make and share this Passion Fruit and Blackberry Jellies With Lemon Verbena Cream recipe from Food.com.

Provided by Alia55

Categories     Gelatin

Time 18h30m

Yield 6 serving(s)

Number Of Ingredients 12

1 1/2 teaspoons unflavored gelatin
1 1/4 cups water
1/2 cup sugar
1 cup passion fruit puree
1 1/2 teaspoons unflavored gelatin
1 cup water
1 cup sugar
11 blackberries
2 tablespoons fresh lemon juice
3 tablespoons lemon verbena, chopped
1/2 tablespoon sugar
1/2 cup heavy cream

Steps:

  • Passion Fruit mixture: Sprinkle gelatin over 1/4 cup water and let stand 2 minutes to soften.
  • Heat sugar and remaining cup water in heavy saucepan, over moderately high heat, stirring, until sugar is dissolved.
  • Add gelatin mixture and stir until dissolved.
  • Transfer mixture to a 1-quart glass bowl, then set in a large bowl of ice and cold water and stir frequently until cold but not set.
  • Stir in passion-fruit purée, chill until ready to use.
  • Blackberry mixture: Sprinkle gelatin over 1/4 cup water and let stand 2 minutes to soften.
  • Heat sugar and remaining cup water in heavy saucepan, over moderately high heat, stirring, until sugar is dissolved.
  • Add gelatin mixture and stir until dissolved.
  • Transfer mixture to another 1-quart glass bowl, then set in a large bowl of ice and cold water and stir frequently until cold but not set.
  • While gelatin mixture chills, purée blackberries in a food processor, then force through a fine-mesh sieve into a bowl, discarding seeds.
  • Stir lemon juice and 1 cup purée into chilled gelatin mixture, then chill until ready to use.
  • Assemble jellies: Pour a 1/4 cup passion-fruit mixture into each glass, stand glasses in a wide pot.
  • Fill pot with enough ice and cold water to reach level of jelly and chill in refrigerator until jelly is just set (about 2 hours).
  • Carefully pour 1/4 cup blackberry mixture on top of set passion-fruit jelly.
  • Add enough ice to pot to reach level of jelly and chill in refrigerator until jelly is set (about 2 hours).
  • Repeat layers.
  • When all layers are set, remove glasses from ice bath and chill, loosely covered with plastic wrap, 8 hours (or overnight).
  • Lemon Verbena Cream (2 hours before serving):
  • Combine lemon verbena with sugar in a small bowl, then gently bruise verbena with a pestle or wooden spoon.
  • Stir in cream and chill, stirring occasionally, 1 hour.
  • Pour through cleaned fine-mesh sieve into a larger bowl, pressing gently on solids.
  • Discard solids and chill cream, covered, until ready to serve.
  • Just before serving, beat cream with an electric mixer until it just holds soft peaks.
  • Spoon dollops of cream over jellies.

FRESH FRUIT JELLIES



Fresh Fruit Jellies image

Categories     Cake     Candy     Fruit

Yield 32 1-inch squares

Number Of Ingredients 5

2 cups fresh raspberries
1/4 cup (5 envelopes) unflavored powdered gelatin
1/4 cup cold water
1 cup sugar
1/4 cup light corn syrup

Steps:

  • Line a baking sheet with aluminum foil, then place a 4 1/2 by 8-inch flan form in the center of the foil. In a 2-quart heavy-bottomed saucepan over medium heat, heat the raspberries until they begin to release their juice (about 5 minutes), stirring constantly. Remove the pan from the heat and pour the raspberries into a fine-mesh strainer set over a bowl. With a wooden spoon or heatproof spatula, press through as much of the raspberry juice as possible. This should yield 2/3 cup raspberry juice.
  • In a small mixing bowl, dissolve the gelatin in the cold water. In a 2-quart heavy-bottomed saucepan over medium heat, combine the raspberry juice, 1/2 cup of the sugar, and the corn syrup, and stir the mixture with a wooden spoon to dissolve the sugar. Add the dissolved gelatin and stir constantly for about 5 minutes. Remove the pan from the heat and immediately turn the mixture into the prepared flan form. Let the candy set up completely at room temperature (2 to 3 hours).
  • With the blade of a large chef's knife, loosen and remove the flan form. Cut the candy into eight 1-inch strips, then cut each strip into 4 pieces, forming 1-inch squares. Place the remaining 1/2 cup sugar in a round cake pan, roll each square in the sugar to coat it completely, then place each square in a paper candy cup. Between layers of waxed paper in a tightly covered container, the jellies will keep for 1 week at room temperature or 2 weeks in the refrigerator.
  • VARIATIONS
  • Substitute blackberries, strawberries, or blueberries for the raspberries. Substitute 2/3 cup freshly squeezed lemon or orange juice for the raspberries.

Tips for Making Perfect Fruit Jellies:

  • Select ripe, flavorful fruits: The quality of your fruit will greatly impact the taste of your jelly. Choose fruits that are at their peak ripeness and have a strong, vibrant flavor.
  • Use a variety of fruits: Don't be afraid to mix and match different fruits to create unique and delicious jelly flavors. Some popular combinations include strawberry-rhubarb, peach-mango, and blueberry-lemon.
  • Prepare your fruit properly: Before cooking your fruit, wash it thoroughly and remove any blemishes. If you are using fruits with pits or seeds, be sure to remove them before cooking.
  • Use the right amount of pectin: Pectin is a natural thickener that helps jellies set. The amount of pectin you need will vary depending on the type of fruit you are using. Be sure to follow the recipe carefully to ensure that you add the correct amount of pectin.
  • Bring your jelly to a full rolling boil: This is an important step in the jelly-making process. A full rolling boil will help to activate the pectin and ensure that your jelly sets properly.
  • Test your jelly for doneness: Before you remove your jelly from the heat, test it for doneness. To do this, spoon a small amount of jelly onto a cold plate. If the jelly wrinkles when you push your finger across it, it is ready. If it is still too runny, continue to cook it for a few more minutes.

Conclusion:

Making fruit jellies is a fun and rewarding experience. With a little practice, you can create delicious and beautiful jellies that will impress your family and friends. So next time you have a bounty of fresh fruit, don't let it go to waste. Turn it into a delicious and versatile treat that you can enjoy all year long.

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