Tropical Fruit Jelly Recipes

TROPICAL FRUITY JELLO

Steps:

• In a heatproof jug, mix the jello powder with the boiling water until dissolved.
• Add the cold water and pineapple juice. Put in the fridge for about an hour, until starting to set but not set yet.
• Add the fruit, evenly scattered through the jello (if it immediately falls to the bottom, put it back in the fridge to set a little more).
• Put back in the fridge until completely set.

TROPICAL FRUIT JELLY

Steps:

• Mix together all ingredients in a large saucepan. Cook on medium heat for 45 - 60 minutes, stirring often, until reaches desired consistency.
• Process canning jars according to the manufacturer's instructions and recommendations or refrigerate up to 3 weeks.

TROPICAL FRUIT JELLIES

Steps:

• Line an 8x8 inch pan with foil. Spray the foil with non-stick spray.
• In a 2-qt. saucepan, mix pectin, juice, and baking soda (mixture will be foamy). In a 3 quart saucepan, mix corn syrup and 1 cup of sugar. Place both saucepans over high heat at the same time, stirring both mixtures frequently. Cook about 4 minutes or until foam thins from pectin mixture and sugar mixture comes to a full rolling boil (a boil that does not stop bubbling when stirred).
• Gradually add pectin mixture to boiling sugar mixture, stirring constantly. Boil 1 minuted, stirring. Remove saucepan from heat; stir in food coloring, if using. Immediately pour into prepared pan. Let stand at room temperature for 4 hours or overnight until firm.
• Sprinkle waxed paper with 2 tablespoons sugar. Invert candy onto waxed paper and discard foil. Sprinkle top of candy with 2 more tablespoons sugar. Cut into 6 strips, then into 6 squares. Add 2 more tablespoons sugar and toss candy to coat all sides. Place candies on a wire rack. Let stand at room temperature overnight. Store tightly covered with waxed paper between layers of candy.

HEALTHY FRUIT JELLY LOLLIES

Steps:

• Line a tray with baking paper.
• Simmer the juices and berries until they are reduced by half, then add the sugar and tartaric acid and boil the mixture for 3 minutes more.
• Strain.
• Add a little of the hot juice to the gelatine and stir till it dissolves, then add the mix to the rest of the juice.
• Stir thoroughly for a few minutes to make sure it doesn't separate, then pour it all into the tray.
• Leave the mixture to set- this will take around 30 minutes.
• Now use a knife or kitchen scissors to cut the jelly into squares, diamonds, or snakes.
• Or use cookie cutters to cut out fat jelly babies, jelly bunnies, stars or circles.
• Store the jellies between baking paper in a sealed container in a dry, cool place for a day or two, but not too long- remember, they don't have any preservatives in them.
• Throw them out if they start growing mould or look or smell odd, or start dissolving into mush.

TROPICAL JELLY

Steps:

• Heat the jelly and water in saucepan to dissolve the jelly.
• Cool a little. Drain the fruit salad and then add fruit salad and stir, gently stir in the lemonade.
• Set in refrigerator. Serve with cream.