STRAWBERRY JELLIES
Help kids learn to make homemade jelly with this easy recipe, designed for 5-9 year-olds
Provided by Good Food team
Categories Afternoon tea, Dessert, Dinner, Treat
Time 4h30m
Yield Makes 6
Number Of Ingredients 4
Steps:
- Ask a grown-up to put 6 tsp boiling water into a jug. Sprinkle on the gelatine, then whisk carefully until it dissolves.
- Pour in the juice and whisk, making sure it's all mixed in.
- Pull the green hulls out of the strawberries. Use a knife to cut them into slices or small chunks.
- Put some pieces of strawberry into 6 glasses leaving a few to decorate at the end. They should be full but with plenty of room around them.
- Pour the juice into 6 glasses, filling them almost to the top. Put them on a plate or tray in the fridge to set. They will take about 4 hours to set.
- When the jellies are set, decorate with whipped cream and extra strawberries.
Nutrition Facts : Calories 118 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar, Protein 2 grams protein, Sodium 0.03 milligram of sodium
FRESH HOMEMADE STRAWBERRY JELLO
Jell-O always seems a bit like magic to me. Add water to the brightly colored, sugary powder and in no time it's solid and giggles like a good belly laugh. The problem is, the stuff in the box tastes like congealed, watered-down kool-aid. There is no actual fruit involved, just artificial color and flavor. But, it is so easy and fun to create a fresh fruit version. There is really nothing better, and more summery, than the taste of fresh strawberries. Take those gorgeous strawberries, puree them and add just enough gelatin to set the fruit in a fancy mold. Knowing how to work with unflavored gelatin properly means you can set a liquid, without having it bounce like a rubber ball. You want to use just enough to keep its shape, but still have a smooth, luscious feel. It's fun, all-natural and a festive treat for your summer picnics.
Provided by Food Network
Categories dessert
Time 4h30m
Yield 8 servings
Number Of Ingredients 5
Steps:
- In a saucepan cook the strawberries and 1 cup sugar over medium-low heat. If you are using fresh strawberries you may need to add 2 tablespoons of water. Cook until the fruit is softened. Frozen and VERY ripe fruit will cook faster.
- Use a regular or immersion hand blender to puree the fruit. Strain the seeds and return to the pot. Using a chinoise strainer will make the job go much faster.
- In a small bowl, pour the 3 packets of gelatin over 1/2 cup of water, making sure no dry powder remains. Let the gelatin sit until it "blooms" and absorbs all the water.
- Heat the strained puree to a simmer, turn off the heat and add the bloomed gelatin. Stir until the gelatin is melted and evenly distributed in the puree.
- Choose a mold that fits at least 5 cups. I used a silicone mold, such as the Lekue Imperial Monarch Mold.
- Fill the mold with 3/4 of the puree. Set the mold in the refrigerator for 30 minutes or until a skin is formed on the top.
- Pour half the remaining puree into a bowl. Whip the heavy cream with 2 tablespoons sugar and add it to the puree in the bowl.
- Gently fold the cream into the puree.
- Add the cream/puree mixture to the mold, refrigerate for about 15 minutes, or until it has set slightly. Add the remaining strawberry puree to the top. Set in the refrigerator for about 3 hours or until well set.
- To un-mold the jello: fill a large vessel with hot water.
- Dip the jello into the hot water, being careful not to get water over the lip of the mold. You may need to use a knife to carefully separate the edge of the mold from the jello. Let the mold sit in the water for 15 to 30 seconds. Set the jello on a platter.
- Refrigerate until ready to serve.
- Use a thin bladed knife dipped in hot water to cut the jello.
STRAWBERRY FRUIT JELLY
I got this recipe from a food ideas magazine and have been wanting to try it for a long time. The family loved this jelly and it was so easy to make and it also looked very impressive. A great quick and easy dessert if you love strawberries and jelly but next time I think I will try half quick set jelly and half regular jelly as the quickset jelly set a little too firm and seemed tough (just my preference). See note below.
Provided by Tisme
Categories Gelatin
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Place jelly crystals in a large heatproof bowl. Pour over boiling water. Whisk until crystals have dissolved. Stir in 1 cup cold water.
- Pour 1/2 cup jelly into a 7cm-deep, 10.5cm x 20cm (6-cup capacity) rectangular pyrex loaf dish. Place in freezer for 5 to 10 minutes or until set.
- Place a single layer of strawberries, cut side down, onto set jelly. Pour over another 1 cup jelly. Return to jelly freezer for 10 minutes or until set. Repeat layering twice more with remaining strawberries and jelly. Refrigerate 30 minutes or until firm.
- To serve dip base of dish into hot water for 30 seconds and invert onto a serving platter.
- Serve with cream or ice cream.
- Notes ~ Quick set jelly is made from a vegetable gum which is extracted from red seaweed, instead of the usual gelatine, and sets in under an hour. Quick set jelly has a firmer texture than regular jelly. Regular and quick set jelly are interchangeable.
Nutrition Facts : Calories 26.7, Fat 0.2, Sodium 4, Carbohydrate 6.4, Fiber 1.7, Sugar 3.9, Protein 0.6
FRESH STRAWBERRY JAM
Provided by Ina Garten
Time 30m
Yield 2 pints
Number Of Ingredients 3
Steps:
- Combine the sugar, lemon zest, and lemon juice in a small saucepan and cook over very low heat for 10 minutes, until the sugar is dissolved. Add the strawberries and continue to cook over very low heat for 20 minutes, until the strawberries release some of their juices and the mixture boils slowly. Cook until a small amount of the juice gels on a very cold plate. (I keep one in the freezer.) Pour carefully into 2 pint canning jars and either seal or keep refrigerated. Use immediately, or follow proper canning guidelines below.
- Sterilizing Tips:
- Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed.
- To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Leave in a preheated 175 degree F oven for 25 minutes. Or, boil the jars and lids in a large saucepan, covered with water, for 15 minutes.
- Use tongs when handling the hot sterilized jars, to move them from either boiling water or the oven. Be sure the tongs are sterilized too, by dipping the ends in boiling water for a few minutes.
- As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies, and preserves must be clean. This includes any towels used, and especially your hands.
- After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.
STRAWBERRY & PIMM'S JELLY
A match made in heaven - sweet, ripe strawberries set in a jelly with the traditional fruit cup liquor - served with cream, of course
Provided by Gerard Baker
Categories Dessert
Time 12m
Number Of Ingredients 6
Steps:
- Wash, drain and hull the strawberries. Tip into a food processor or blender with the caster sugar and blitz to crush.
- Line a colander with a sheet of clean muslin. Place the colander over a large bowl. Tip the strawberry mixture into the colander and allow the juices to drip through overnight (not in the fridge).
- In the morning, measure the strained juice - you should have 300-400ml depending on the berries. Add enough Pimm's to make up to 600ml.
- Place the gelatine leaves in a bowl and cover with cold water. Leave for 10 mins to soften, then lift out of the water, squeezing out the excess. In a small pan, heat 200ml of the strawberry and Pimm's liquid until it is hot to touch, then remove from the heat. Add the gelatine to the hot liquid and stir to dissolve. Pour back into the remaining cool liquid, taste and add sugar or lemon juice to balance the flavour.
- Divide the mixture between 4 glasses and place in the fridge for at least 4 hrs to set. Top with halved with strawberries and whipped cream, and serve with shortbread.
Nutrition Facts : Calories 269 calories, Carbohydrate 42 grams carbohydrates, Sugar 42 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
STRAWBERRY & PROSECCO JELLIES
An elegant way to end a meal, these jellies are always a welcome dessert
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 20m
Number Of Ingredients 4
Steps:
- Put 150ml water and the sugar in a large saucepan and heat gently until the sugar has completely dissolved. Add the strawberries, bring to the boil, then bubble for 5 mins without stirring, until the fruit has softened and the liquid is red, fragrant and syrupy.
- Strain the hot syrup through a sieve into a large jug (be careful not to push the strawberries through the sieve as the jelly will become cloudy), then leave to cool for a few mins. Discard the cooked strawberries. While the syrup is cooling, soak the gelatine in a bowl of cold water. When soft, squeeze the excess water from the gelatine sheets and stir into the syrup until completely melted.
- Divide the extra strawberries between 6 x 200-250ml Champagne flutes or stemmed glasses. Open the Prosecco, mix it briefly with the strawberry syrup, then pour into the glasses over the strawberries. Chill overnight, then serve.
Nutrition Facts : Calories 296 calories, Carbohydrate 55 grams carbohydrates, Sugar 55 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.08 milligram of sodium
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