- Makes Makes 8-10 individual servings or 1 large, sliceable dessert (depending on the size of your molds)
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
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).