Just trust me: This is a delicious, insanely easy dessert that is actually worth making and eating. Using fresh fruit makes a delicious, pucker-worthy dessert, not to mention it’s no-bake and super refreshing. You can use pretty much any fruit, and you can substitute powdered agar-agar for the gelatin if you’re a vegetarian. For more details on how to tweak and build your own perfect Jello recipe, see my article on the subject.
Note: You can also reduce the fruit by 1/2 pound and add up to 1/2 cup acidic fruit juice, such as lemon, lime, grapefruit, or pomegranate) to the fruit mixture before cooking. You can also reduce the fruit by 1/2 pound and add up to 1/2 cup acidic fruit juice, such as lemon, lime, grapefruit, or pomegranate) to the fruit mixture before cooking. You can replace up to 50% of the liquid fruit base with alcohol to create a boozy dessert (FYI: 25% is my preferred amount, taste-wise). See details in article for more information (https://food52.com/blog...). —Erin Jeanne McDowell
makes 8-10 individual servings or 1 large, sliceable dessert (depending on the size of your molds)
3 1/2 tablespoons
powdered gelatin (4 envelopes)
fresh fruit, peeled and/or roughly chopped as necessary
Place the water in a wide, shallow bowl, and evenly sprinkle the powdered gelatin over it. Let bloom for 5 minutes.
In a large pot, combine the fruit, sugar, and salt. Heat the mixture over medium low heat, stirring occasionally, until the fruit breaks down and releases it’s juices, 5-10 minutes.
Strain the juice through a fine mesh strainer. Measure the juice – you should have about 4 cups of liquid. If possible, take the temperature of the liquid and ensure it’s not above 212°F.
Melt the gelatin in the microwave or over a double boiler. Stir the melted gelatin into the liquid, and pour the liquid into your mold(s).
Transfer to the refrigerator and let the jello set until fully chilled and firm, at least 1 hour.
Favorite flavors: Strawberry-Lime (following the note above), Mango, Raspberry-Peach (layered, using technique described in article), Blackberry-Lemon (following the note above), Pineapple-Kiwi (layered, using technique described in article).
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, The Book on Pie, is out on November 10th, 2020.