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Fruit Jelly

Fruit Jell-O aka Fruit Jelly

Made with fresh ingredients, a gluten-free light version of a classic recipe (adult version with wine included too!)

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

Have you taken a good look at what’s in commercial packets of fruit Jell-o? They say no artificial sweeteners but also make one that’s sugar free. Artificial flavor, color, and lots of sugar. What are those chemicals doing to our bodies and more particularly the kid’s bodies? I haven’t used one in several years.

This recipe goes back to the basics of fruit juices set with packaged gelatin(e). One of my English cookbooks has fruit set with sweetened wine. It was delicious, but even though I would happily drink a glass of this wine, in a jelly (the English name for the dish, this is not jam) it was too strong. Make this just with fruit juices, and check that the juices have as many real ingredients as possible and have high fruit content, not just flavored water. Think of various berry juices with raspberries, peach juice with nectarines, and mango juice (I love the Best brand from Egypt with 50% juice) with fresh mangoes (not frozen, I thought they were horrible). If you use wine, you have to use a wine you like the taste of in the glass, like a Moscato, Prosecco with bubbles, Reisling, fruit wine, or even one of the small bottles of champagne.

Ingredients:

Basic proportions for 4 generous ramekins, custard cups or cocotte dishes:

  • 1 packet of Knox gelatin(e) 7 g packet from orange box in grocery store
  • 1 cup (250 ml., 8 fl oz) fruit juice or wine and fruit juice mixed 50/50. You can make it 100% wine, I just thought it too strong
  • 2 Tbsp (1 oz, 30 ml) sugar
  • 1 Tbsp (15 ml) liqueur to enhance flavor—optional with either wine or fruit juice for adults.
  • 1 tbsp water
  • 1 cup fruit of choice – I tend to buy the fresh container of mixed cut strawberries, raspberries, blueberries and blackberries, but I find you need to make this the day you buy the berries or they taste fermented or go moldy rapidly.

Directions:

  1. Arrange fruit in ramekins. Don’t overfill with fruit or you won’t taste the wine or juice. Put the prettiest fruit on the bottom as you’ll be turning it out.
  2. Pour the water in a bowl and sprinkle the gelatin on top of the water. Stir in the gelatin and it will turn into solid lump.
  3. Microwave the lump for about 11 seconds. It will turn to a pale gold, see-through liquid with no lumps.
  4. Dissolve sugar in 1/4 cup of juice and/or wine in microwave.
  5. Combine the gelatin mix, sugar mix and the rest of the plain wine and/or juice, and stir. Taste to see if you want more sugar or teaspoon more liqueur, and then gently divide liquid among 4 dishes.
  6. Refrigerate for several hours, then turn out onto plates. I like to use vanilla Greek yogurt as a sauce.

 

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