ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Fruit Jellies

Photo: Levi Brown
Prep time 20 mins
Cook time 5 mins
Total time 3 hrs, 25 mins
Yield Makes 6 servings (serving size: 3/4 cup fruit, 1/2 cup juice mixture)
These honey-tinged fruit jellies are soft-set--definitely not the bouncy gelatin we grew up with. Use any fruit you like (except pineapple or kiwi, which prevent gelatin from setting), so long as you have 4 to 5 cups.

Ingredients

  • 3 1/2 cups freshly squeezed pink grapefruit juice or orange juice
  • 2 (1/4-oz) envelopes unflavored gelatin
  • 1/2 cup good-quality honey
  • 2 pink grapefruits
  • 2 navel oranges
  • 3 cups assorted raspberries, strawberries, pomegranate seeds, and cherries

Nutrition Information

  • calories 241
  • fat 0.8 g
  • satfat 0.1 g
  • monofat 0.1 g
  • polyfat 0.2 g
  • protein 5 g
  • carbohydrate 59 g
  • fiber 5 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 9 mg
  • calcium 60 mg

How to Make It

  1. Strain the juice through a sieve into a bowl, pressing to extract all the juice; discard pulp. Pour half the juice into a shallow bowl; sprinkle the gelatin on top and let stand 5 minutes. Combine the remaining juice with honey in a medium saucepan and heat to a simmer, stirring until the honey has dissolved. Remove from heat.

  2. With rubber spatula, scrape gelatin mixture into warm juice and stir until gelatin has completely dissolved (mixture should not feel grainy when rubbed between fingers).

  3. With sharp knife, cut peel and pith from grapefruits and oranges; cut between membranes to release segments. Arrange all fruit in 6 (10-oz) glasses and fill with juice mixture. Cover and refrigerate 3 hours until set (or up to 3 days).