Berry Jelly Recipe
Ingredients
| 1 3-ounce package strawberry gelatin | ||
| Strawberries | 1 Pint, sliced | |
| 2 envelopes unflavored gelatin | ||
| Cold water | 1/2 Cup (16 tbs) | |
| Sugar | 4 Tablespoon | |
| Sour cream | 2 Cup (16 tbs) | |
| 1 3-ounce package lemon gelatin | ||
| Blueberries | 1 Pint | |
Directions
Prepare strawberry gelatin as directed on package.
Pour a 1/8 inch layer in the bottom of a lightly oiled 8-cup mold.
Refrigerate 20 minutes or until firm.
Arrange 6 to 8 strawberry slices on top of the gelatin layer.
Pour a 1/4 inch layer of gelatin over berries; refrigerate until almostfirm.
Refrigerate remaining strawberry gelatin until mixture mounds when dropped from a spoon.
Fold in remaining strawberry slices; gently spoon into mold.
Refrigerate until almost firm.
Sprinkle unflavored gelatin over 1/2 cup water.
Heat, stirring constantly, until dissolved.
Add unflavored gelatin and 2 tablespoons of the sugar to the sour cream, mixing well.
Pour over the molded strawberry layer; refrigerate until almost firm.
Prepare lemon gelatin as directed on package.
Combine 1/2 cup lemon gelatin and blueberries in the blender; blend at lowspeed until pureed.
Add blueberry mixture to the remaining lemon gelatin; stir in remaining unflavored gelatin and remaining 2 tablespoons sugar.
Refrigerate until mixture mounds when dropped from a spoon.
Pour over sour cream layer; refrigerate until firm.
Makes 12 servings.
Pour a 1/8 inch layer in the bottom of a lightly oiled 8-cup mold.
Refrigerate 20 minutes or until firm.
Arrange 6 to 8 strawberry slices on top of the gelatin layer.
Pour a 1/4 inch layer of gelatin over berries; refrigerate until almostfirm.
Refrigerate remaining strawberry gelatin until mixture mounds when dropped from a spoon.
Fold in remaining strawberry slices; gently spoon into mold.
Refrigerate until almost firm.
Sprinkle unflavored gelatin over 1/2 cup water.
Heat, stirring constantly, until dissolved.
Add unflavored gelatin and 2 tablespoons of the sugar to the sour cream, mixing well.
Pour over the molded strawberry layer; refrigerate until almost firm.
Prepare lemon gelatin as directed on package.
Combine 1/2 cup lemon gelatin and blueberries in the blender; blend at lowspeed until pureed.
Add blueberry mixture to the remaining lemon gelatin; stir in remaining unflavored gelatin and remaining 2 tablespoons sugar.
Refrigerate until mixture mounds when dropped from a spoon.
Pour over sour cream layer; refrigerate until firm.
Makes 12 servings.
Chef
