Strawberry Puree Jell O Recipes

STRAWBERRY PUREE JELL-O®

Steps:

• Stir boiling water into dry gelatin in medium bowl at least 2 min. until completely dissolved. Add enough ice cubes to cold water to measure 1-1/4 cups. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Refrigerate 10 min. or until slightly thickened.
• Stir in fruit. Pour evenly into 6 dessert dishes.
• Refrigerate 2 hours or until firm.

HOMEMADE STRAWBERRY JELLO RECIPE

Steps:

• Place the strawberries, water, honey, and lemon juice in a blender and puree until smooth.
• Scoop out 1/4 cup of the puree and place it in a small bowl. Sprinkle the gelatin over the bowl and mix it with the puree until well-combined.
• While the gelatin is blooming, place the remaining puree in a small pot and heat over medium high heat. When the puree is hot but not yet boiling, remove it from heat.
• Immediately add the bloomed gelatin and whisk until thoroughly combined.
• Divide the jello mixture between 3-4 small glass jars. I use either 4 ounce mason jars or 7 ounce tulip jars.
• Refrigerate for 2-3 hours, or until the strawberry jello has set.

STRAWBERRY CHARLOTTE

Steps:

• Place strawberries in blender; blend until pureed. Set aside. Stir boiling water into dry gelatin mix in medium bowl until dissolved. Add strawberry puree; mix well. Refrigerate 45 min. or until slightly thickened.
• Add yogurt; beat with electric mixer on low speed until light and fluffy. Line bottom and side of 9-inch pie plate with wafers. Fill with the gelatin mixture.
• Refrigerate 2 hours or until set. Top with the whipped topping just before serving. Store leftovers in refrigerator.

FRESH HOMEMADE STRAWBERRY JELLO

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.

TRIPLE STRAWBERRY JELLO DESSERT

Steps:

• Bring 3 c. water to a boil and pour into a large bowl. Add the 3 packets jello. Stir until all is dissolved. Set aside.
• Take 2- 3 c. of frozen unsweetened strawberries out of the freezer, and thaw. Puree. * If you have any leftover puree, freeze or refrigerate it. You can use it in smoothies or over ice cream.
• Measure about 1 1/2 c. puree into the jello and add the cold water. Mix completely.
• Add 1 box sweetened strawberries, drained. Or 1 pkg. frozen, unsweetened mixed berries - (my choice) or 1 1/2 c. sliced, fresh strawbwerries. Mix all together very well.
• Put in the refrigerator until set.
• Top with whipped topping.

STRAWBERRY CAKE WITH JELL-O®

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch cake pans.
• Combine cake mix, gelatin mix, oil, eggs, strawberries, and flour in a large mixing bowl. Pour equal amounts into the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 30 minutes. Remove from the oven and allow to cool completely, about 30 minutes.
• While cakes are cooling, mix powdered sugar, butter, and vanilla extract together in a bowl by hand. Chill for about 20 minutes.
• Whip chilled frosting until fluffy. Sandwich cake layers together with some frosting. Spread remaining frosting over the top and sides.

STRAWBERRY GELATINS

Steps:

• Hull and quarter 1 pound of the strawberries; combine in a medium bowl with sugar and lemon juice. Set aside, stirring occasionally, about 10 minutes. Place 1 cup cold water in a small saucepan; sprinkle gelatin over water. Let stand at least 5 minutes to soften.
• Working in batches, puree strawberry mixture in a blender. Strain through a fine-mesh sieve into a large measuring cup after each batch (discard solids). Add enough water to strained juice to measure a total of 3 cups liquid. Set aside.
• Heat softened gelatin over medium-high, just until it begins to bubble around the edges and gelatin has dissolved (do not boil), 2 to 3 minutes; stir into strawberry juice. Divide mixture among four serving glasses. Chill until firm, 3 to 4 hours.
• To serve, hull and dice remaining 1/2 pound strawberries; spoon on top of chilled gelatins.

STRAWBERRY JAM WITH JELL-O®

Steps:

• Crush strawberries in a large saucepan. Add water and gelatin, mixing well.
• Over medium heat bring mixture to boiling, stirring constantly. Reduce heat to low and simmer for 2 minutes.
• Pour into jars, allow to cool, and then cover. Can be stored in refrigerator for 1 week, or frozen for several weeks.

STRAWBERRY PUREE

Steps:

• Combine strawberries, sugar, and lemon juice in a blender (such as Vitamix®); blend until smooth. Store in the refrigerator in a sealed container or freeze.