Sparkling Jellies Recipes

CHAMPAGNE JELLY FLUTES

Steps:

• Prepare an ice bath in a large bowl and set an 8-cup glass spouted measuring cup inside of it. Put eight 8-ounce Champagne flutes in the refrigerator to chill.
• Sprinkle the gelatin evenly over 2 cups cold water in a medium saucepan. Let sit until the gelatin softens (it will become translucent), about 5 minutes. Add the sugar then cook over medium-low heat, stirring gently, until the sugar and gelatin dissolve completely, about 5 minutes (don't let the liquid come to a boil). Pour the gelatin mixture into the prepared measuring cup over the ice bath, stirring the mixture a few times until it feels lukewarm. Stir in the sparkling wine and grape juice. Pour 1/2 cup of the sparkling wine mixture into a small bowl then neatly pour the remaining mixture into the 8 flutes.
• Refrigerate the flutes and the reserved mixture in the bowl for 30 minutes (the jelly will be lightly thickened). Gently push a raspberry down into the center of each flute with a skewer, letting some gelatin cover it, until the raspberry is held in place.
• Add the half-and-half to the reserved gelatin mixture in the bowl and whisk vigorously until the mixture looks like foam. Spoon the foam on top of each flute of jelly. Return the flutes to the refrigerator and chill until the gelatin sets completely, about 2 hours.

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.

CHAMPAGNE JELLY

Steps:

• Sterilize 5 half-pint jars. Set aside.
• Pour the champagne into a large pot, and stir in sugar and vinegar. Bring to a full rolling boil, and stir in the pectin. Boil hard for one minute while stirring vigorously. Remove from heat, and ladle into sterile jars to within 1/2 inch of the top.
• Wipe rims with a clean dry cloth, and seal with lids. Allow to cool to room temperature, then refrigerate. The jelly may take a few days to set.

STRAWBERRY JELLIES

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.

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.

FRUIT JELLIES RECIPE

Steps:

• Sprinkle contents of 1 env. unflavored gelatine over 1/4 cup water in small bowl; let stand 1 min.
• Combine 1/4 cup granulated sugar and 2 Tbsp. cornstarch in medium saucepan. Gradually whisk in 1 cup orange juice, then dissolved unflavored gelatine until well blended. Bring to boil on medium heat; cook 5 min., stirring constantly. Remove from heat. Add dry strawberry gelatin mixes; stir 2 min. until completely dissolved. Pour into 9x5-inch loaf pan sprayed with cooking spray.
• Repeat with orange gelatin mixes, and remaining unflavored gelatine, water, granulated sugar, cornstarch and orange juice, pouring orange gelatin mixture into separate prepared loaf pan. Refrigerate gelatin mixture in both pans 4 hours or until firm.
• Unmold strawberry gelatin mixture onto cutting board; cut into 21 (1-inch) cubes. Repeat with orange gelatin mixture.
• Add decorating sugar to pie plate. Add gelatin cubes, a few at a time, to pie plate; turn to evenly coat all sides of each cube with sugar. Transfer each batch of gelatin cubes to plate before adding next batch of gelatin cubes.

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.