Sparkling Raspberry Jellies Food

SPARKLING HOLIDAY JAM

Steps:

• Sterilize jars and lids in boiling water for at least 10 minutes. Let simmer while making jam.
• In a large saucepan, combine strawberries, cranberries, pectin, and margarine. Bring to a boil. Stir in sugar, and return to a boil. Cook for 1 minute; remove from heat.
• Quickly fill jars to within 1/2 inch from top. Wipe rims clean, and put on lids. Process in a boiling water bath for 5 minutes.

CRAN-RASPBERRY JELLIES

Steps:

• Line an 8x8-inch pan with waxed paper; coat the paper with vegetable oil.
• Combine 1 cup sugar, jellied cranberry sauce, and raspberry Jell-O® mix in a saucepan over medium heat, stirring until sugar and gelatin have dissolved. Bring to a boil, reduce heat to low, and simmer 20 minutes, stirring often. Mix walnuts into candy.
• Pour candy into prepared pan and let set at room temperature overnight. Cut candy into squares and roll squares in sugar. Place sugared candies onto waxed paper to set.

SPARKLING RASPBERRY JIGGLERS

Steps:

• Mix unflavored gelatine and sugar in medium microwaveable bowl until blended. Stir in soda. Let stand 3 min. or until gelatine is softened. Microwave on HIGH 3 min. or until gelatine and sugar are dissolved, stirring after each minute. Pour into 8-inch square dish sprayed with cooking spray.
• Refrigerate 25 to 30 min. or until set but not firm. Meanwhile, add boiling water to raspberry gelatin mixes in separate medium bowl; stir 2 min. until completely dissolved. Stir in cold water. Cool 15 min.
• Pour raspberry gelatin gently over clear gelatine layer in dish. Refrigerate 1 hour or until firm. Cut into 36 squares; top with raspberries just before serving.

SPARKLING RASPBERRY GELATIN

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.

RASPBERRY JELLY

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!

SPARKLING RASPBERRY LIMEADE

Steps:

• Add the sugar, raspberries and 1 cup water to a medium saucepan and bring to a simmer. Stir until the sugar dissolves. Press the berries with the back of a wooden spoon so their juices leach into the mixture. Let sit and steep until cool. Strain, discarding the solids.
• Combine the cooled raspberry syrup, lime juice and club soda in a large pitcher. Pour into tall glasses filled with ice and garnish with the lime slices and a few extra berries.

SPARKLING RASPBERRY LIMEADE

Steps:

• Add the sugar, 1 cup water and berries to a medium saucepan and bring to a simmer. Stir until the sugar has dissolved and press against the berries with the back of the wooden spoon so their juices leach into the mixture. Let sit and steep until cool.
• In a large pitcher, combine the cooled raspberry simple syrup, lime juice and club soda. Pour into tall glasses filled with ice and garnish with a slice of lime and a few extra berries for garnish.

SPARKLING RASPBERRY JELLIES

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.

SPARKLING JELLIES

Steps:

• Prepare glasses: Examine tops of jelly glasses to see that there are no nicks or cracks.
• Wash glasses in hot soapy water; rinse well.
• Place in pan with folded cloth on bottom.
• Cover with hot, not boiling water; heat to boiling.
• Boil gently 15 minutes; keep water until ready to use.
• In saucepan, stir juice, pectin and water until pectin is dissolved.
• Stirring constantly, cook over high heat about 2 minutes or until mixture comes to rolling boil.
• Add sugar; heat to rolling boil, stirring constantly.
• Remove from heat; immediately skim off foam.
• About 5 minutes before end of jelly cooking, remove glasses from hot water; invert on clean towel.
• Keep out of draft.
• Glasses should be hot and dry when filled.
• Fill one glass at a time to within 1 inch of top.
• Cover hot jelly immediately with 1/8-inch layer of hot paraffin.
• Paraffin must touch sides of glasses and be even.
• Prick any bubbles that appear on paraffin.
• When hard, check seal.
• Store covered in refrigerator no longer than 2 months.

PROSECCO AND RASPBERRY JELLY

Steps:

• Place your chosen glasses or bowls in the freezer for half an hour. Soften the gelatine sheets in a bowl of cold water for 3-5 minutes.
• Place 2 tablespoons of water and the sugar in a saucepan over a medium-low heat. Stir until the sugar dissolves, then remove from the heat.
• Remove the gelatine sheets from their soaking water and squeeze out any excess liquid. Transfer the softened gelatine to the hot syrup and stir until dissolved. Set aside to cool for 5 minutes, then pour the prosecco into the syrup. Remove the glasses or bowls from the freezer, pour in the jelly mixture and return to the freezer for half an hour.
• Take the glasses out of the freezer and place 8-10 raspberries in each jelly, pressing down slightly. Chill the jellies in the fridge for 2-3 hours until fully set.

ELDERFLOWER & RASPBERRY JELLY

Steps:

• Arrange half of the raspberries (choose similar-sized ones) in 2 x 150ml darioles or moulds.
• Cut the remaining raspberries into halves and place in a mixing bowl. Squeeze over the lemon juice and sprinkle with caster sugar, then toss. Cover and chill in the fridge.
• Put the gelatine leaves in a bowl of cold water to soften. Pour the cordial and 50ml of the Prosecco into a saucepan. Heat until just simmering, then take off the heat.
• Take the softened gelatine leaves out of the bowl and squeeze out the excess water. Put them in the saucepan and whisk together to combine. Reduce the temperature until it's cool enough to touch (try placing the pan in a shallow sink of cold water). Once the liquid is cool, gently add the remaining Prosecco and stir. The more gently you stir, the more fizz you will have in your jelly. Carefully pour into the jelly moulds. Put the moulds onto a metal tray and place in the fridge. They will take 3-4 hrs to set.
• To serve, turn out the jelly onto a plate and spoon over the macerated raspberries. Decorate the plate with a few elderflowers or try sprinkling a little cracked black pepper over the top, if you like.

SPARKLING BERRY JELLO SALAD

Steps:

• Stir boiling cranberry juice (heat in pan) into gelatin in large bowl at least 2 minutes (until well dissolved).
• Stir in club soda, liqueur, and lemon juice.
• Refrigerate about 1-1/2 hours or until slightly thickened (consistency of unbeaten egg whites-I set my bowl inside a larger bowl of ice water and it takes about 20 minutes).
• Stir in 2 cups of the berries.
• Spoon into 5-cup mold.
• Refrigerate about 4 hours or until firm.
• Unmold and top with remaining 1 cup of berries in center.