Fruit in Jelly Recipe

Fruit in Jelly Recipes

Ingredients :

28-oz can pineapple tidbits

28-oz can sliced peaches

14-oz can red pitted cherries

4 oranges, peeled and sectioned

6-oz pkg lemon jelly powder

2 cups Sauternes wine

4 bananas, sliced thick

3 cups seedless green grapes or halved, seeded red grapes

Method :

Drain pineapple tidbits and peaches and measure out 1 cup (250ml) of each kind of juice. (Refrigerate any remaining juice for some other use). Drain cherries. Dry pineapple, peaches, cherries and orange sections on paper towelling. Heat the 2 cups (500ml) fruit juice to boiling. Put jelly powder in a bowl and add hot fruit juice. Stir until jelly powder is dissolved. Stir in Sauternes. Set jelly mixture in a bowl of ice water and chill just until beginning to thickens, stirring often.

Layer fruit in a large glass bowl - 14-cup (3.5 liter) size is just right - in this order white jelly is chilling; peach slices, banana slices, half of grapes, cherries, pineapple tidbits, orange sections, remaining grapes. Pour jelly over fruit. Cover and chill several hours. (The jelly will not be rubbery stiff but will just be stiff enough to cling to the fruit.) Serve in large sherbet glasses.

Serves 12

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