Citrusy Jell O Melon Wedges Food

SOUR WATERMELON JELL-O SHOTS IN A WATERMELON RIND

Steps:

• Using a large chef's knife, cut the watermelon in half lengthwise through the stem. Trim a small portion from the underside of each half so it can sit on the work surface without wobbling. Transfer to a rimmed baking sheet. Scoop out most of the flesh with a large spoon into a medium bowl, leaving about 1/8 inch of flesh above the white part of the rind (this will help the gelatin to adhere).
• Transfer the watermelon flesh and any juice from the bowl and rind to a blender and puree until very smooth, about 2 minutes. Strain through a fine-mesh sieve lined with cheesecloth (or a coffee filter). Discard the solids and reserve the juice; you should have about 5 cups total.
• Measure 3 cups of the juice into a medium saucepan (save any remaining juice for another use). Bring to a simmer over medium-high heat.
• Meanwhile, whisk the watermelon-flavored and unflavored gelatin with the citric acid together in a large bowl, then whisk in the warm watermelon juice until all of the gelatin has dissolved, about 2 minutes. Whisk in the vodka until combined. Pour the gelatin mixture into the hallowed-out watermelon halves. Transfer to the refrigerator and chill until completely set, about 4 hours and up to 24 hours.
• Slice the watermelon in half lengthwise, then crosswise into small wedges. Serve chilled.

MELON WEDGES AND STAR FRUIT

Steps:

• Garnish melon wedges with star fruit and sprinkle with fresh cilantro.

TROPICAL MELON JELL-O GELATIN DESSERT

Steps:

• In a mixing bowl add 1 cup of hot water and dissolve the JELL-O Tropical Fusion Flavor Gelatin. When the gelatin is dissolved add one cup of cold water and combine.
• Pour the gelatin into a 6 X 4 inchs round gelatin mold and refrigerate until the gelatin sets but not firm (gelatin should stick to finger when touched). (Takes around 2-3 hours.)
• Then prepare the JELL-O Melon Fusion Flavor Gelatin following same steps as described above and refrigerate for another 1 1/2 - 2 hours or until slightly thickened (consistency of unbeaten egg whites).
• Spoon over gelatin layer in mold. Refrigerate 4 hours or until firm.
• Take the Tropical Melon JELL-O Dessert out of the fridge, unmold and plate.
• Decorate with the fruits and the mint leaves as shown in the picture.

JELLO FRUIT WEDGES

Steps:

• Slice the fruit cleanly in half lengthwise (through the axis).
• Carefully remove the pulp while keeping the half rind fully intact.
• Ensure that the rinds are dry (you can use paper towels to blot them).
• Set each half rind upright in a muffin pan so you can fill it with Jello.
• Mix the water with the gelatin (just like you would to make jigglers).
• You'll want the Jello a little firmer than the normal recipe as you have to slice it in half again.
• Make sure that the gelatin is well dissolved, and then pour into the fruit before it begins to set.
• Fill up as high as you can, the Jello will shrink a bit when cooling.
• Carefully transfer to the fridge and let set for about three hours, per box directions.
• When the Jello is set, place the fruit open-side down on a cutting board, hold it's shape with one hand and carefully slice in half lengthwise again to form quarters.
• Be careful not to smash the fruit as you'll want to keep the Jello intact (you may use a serrated knife).
• Ready to serve!

FRUITY JELL-O® HONEYDEW WEDGES

Steps:

• Cut melon lengthwise in half; remove and discard seeds. Scoop out melon halves, leaving 1-inch-thick shells. Chop removed melon; drain well. Cut thin slice off bottom of each melon shell to allow it to stand upright.
• Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Stir in cold water.
• Spoon half each of the chopped melon and fruit cocktail into each melon shell; fill with gelatin. Pour any remaining gelatin into small bowl to enjoy later. Refrigerate 4 hours or until firm. Cut into wedges to serve.

JELLO MELON WEDGES

Steps:

• Cut the melon in half lengthwise, remove seeds& dry center well with a paper towel Prepare Jello powder following package Instructions for 30 minute set.
• Place melon halves in small bowls and spoon the liquid jello into the centers, fill to the brim Chill until firm apprx 3 hours.
• Cut into wedges to serve.
• when placing on serving plates do it carefully so the jello stays on the melon wedge.

CITRUSY JELL-O MELON WEDGES

Steps:

• Remove and discard seeds from melon halves; invert onto paper towels to drain.
• Cut thin slice from bottom of each melon shell to allow it to stand upright. (Or, place each melon shell in small bowl.)
• Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add enough ice to cold water to measure 1-1/4 cups. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Spoon gelatin evenly into melon halves. Pour any remaining gelatin into separate small bowl. Refrigerate several hours or until firm. Cut each melon half into 3 wedges to serve.

CERTO® CITRUS JELLY

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Squeeze and strain juice from oranges. Measure exactly 2 cups orange juice into 6- or 8-qt. saucepot. Squeeze and strain juice from lemons. Measure exactly 1/4 cup lemon juice into saucepot with orange juice; stir until well blended.
• Stir sugar into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle quickly into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

RASPBERRY-CANTALOUPE JELL-O SMILES

Steps:

• Cut melon lengthwise in half; remove and discard seeds. Scoop out melon halves, leaving 1-inch-thick shells. Chop removed melon; drain well. Cut thin slice off bottom of each melon shell to allow it to stand upright.
• Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Stir in cold water.
• Spoon half each of the chopped melon and raspberries into each melon shell; fill with gelatin. Pour any remaining gelatin into small bowl to enjoy later. Refrigerate 4 hours or until firm. Cut into wedges to serve.

HONEY LIME MELON WEDGES

Steps:

• Cut melon into wedges.
• Drizzle honey over melon.
• Squeeze juice from lime wedges over each slice and sprinkle with nutmeg.