jelly

This fresh slow-simmered Stone-Fruit "Duck" Sauce is an easy-to-prepare jam similar to duck sauce, but with a tangy fruit flavor.

Stone-Fruit "Duck" Sauce

stone fruit

½cups water or apple juice

vinegar

sugar

Raspberry Jello Bundt Recipe

raspberry jello

raspberries

Make the jello as instructed on the packet.

Pour mixture into a bundt cake pan.

Place into refrigerator until it becomes firm.

Remove jello from pan, by dipping the bottom of the mold into hot water.

Invert jello onto a cake plate.

Serve with raspberries.

Reminiscent of the jewel speckled nougat candy sold in supermarket displays.

Homemade Nougat Candy

unsalted butter

gumdrops

Prepare a 9 inch x 13 inch pan by lining with parchment paper.

Melt first 3 ingredients together, stirring often, until smooth over low heat in heavy saucepan. Remove from heat. Allow to cool for 2 minutes.

Stir in gumdrops.

Spread on parchment lined 9 inch x 13 inch pan.

Chill overnight in refrigerator. Cut into squares.

Can be stored in refrigerator or frozen.

The traditional Hanukkah donut made with yeasted dough and filled with jelly.

Sufganiyot (Israeli Jelly Donuts)

all-purpose flour,

(1/4-ounce) packet active dry yeast (2 1/4 teaspoons)

salt

milk

unsalted butter (1/4 stick),

(1 1/2 quarts) vegetable or canola oil,

smooth jam

Powdered sugar,

Mango Coconut Jelly Cubes วุ้นมะม่วง (Woon Mamuang)

mango

Flesh of 1 mango, 1-cm cubes

orange juice

water

tsp agar agar powder

Lime juice,

mint leaves, optional

Tbsp sugar

coconut milk

Mango Coconut Jelly Cubes วุ้นมะม่วง (woon mamuang)

In a blender, blend the mango cubes (for purée) and orange juice until smooth. In a small pot, add water and agar agar powder and stir to distribute the powder. Bring to a full boil, stirring frequently, making sure that all the agar agar powder has dissolved. Add sugar and mango purée and whisk until smooth. Remove from heat and taste, adding more sugar and/or lime juice as needed.

Pour the mango mixture into a mould. You can use whatever mould you like; I used a square pan, but you can also make individual ones using cups, glasses, etc. Add the 1-cm mango cubes into the mango base, distributing the cubes evenly throughout, and pushing them down to make sure they are submerged. If desired, you can add mint leaves all throughout, pushing them into the mango base. Note: Agar agar jelly sets at room temperature, so work quickly especially if you are making small ones. 

Let the jelly set until the surface is firm enough to pour on the next layer (if you touch it gently and your fingers are not poking through, it's ready). You CAN put it in the fridge to make it go faster, but do not let this set completely cold! (see note)

For the mango layer:

In a small pot, combine water and agar agar powder and stir to distribute the powder. Bring to a full boil, stirring frequently, making sure that all the agar agar powder has dissolved. Add sugar, salt, and stir until dissolved. Add coconut milk, stir to mix and remove from heat. You can use this immediately if the mango layer has set, if the mango layer has not set, keep this mixture hot, covered, over the lowest heat setting on the stove to prevent it from setting and becoming clumpy.

Once the surface of the mango layer has set, gently pour the coconut layer over the back of a spoon on to the mango base (if you pour too hard it might break or cause dents in the mango layer). Refrigerate for a few hours until cold.

When cold, cut into cubes with a sharp knife and enjoy!

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For the coconut layer:

This trifle recipe is piled with fresh peaches, wobbly jelly and custard layers.

Simple trifle recipe

(220 grams) caster sugar

(thin) cream

vanilla beans, split, seeds scraped

11/2 titanium-strength gelatine leaves

vanilla

Peaches, cut into wedges, to serve

titanium-strength gelatine leaves

rosé

peach, peeled, sliced

peaches,

caster sugar

vanilla bean paste

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5770894071001&=domain=del

5348771529001-5770894071001

Try this instant pot cranberry jelly recipe to wow your family at the breakfast table this Christmas. It also makes a great gift!

Instant Pot Cranberry Butter

cranberries

C brown sugar* (packed)

oranges

Water

Zest the 2 oranges with a hand zester....

Zest the 2 oranges with a hand zester. Add the zest to the instant pot.

Squeeze the juice of the 2 oranges in...

Squeeze the juice of the 2 oranges in a hand juicer and pour into a measuring cup. Add water to the same measuring cup to equal 1 full cup of liquid, then pour into the instant pot.

Add cranberries and brown sugar to the instant...

Add cranberries and brown sugar to the instant pot. Mix well.

Turn the instant pot to High Pressure. Set...

Turn the instant pot to High Pressure. Set it for 10 minutes. Allow the instant pot to cool completely. To release the built-up steam, use the quick release function.

Transfer the cranberry-orange mixture from the instant pot...

Transfer the cranberry-orange mixture from the instant pot to a food processor. Puree until smooth. Pour into to mason jars with lids for storage.

Put in the refrigerator to cool or until...

Put in the refrigerator to cool or until ready to serve. You can increase the sugar to 1 cup if you want a sweeter taste.

Finish you Asian-inspired feast with this delicately flavoured jelly.

Green tea jelly with lime and ginger lychees

gelatine powder

can lychees in syrup

lime

2cm-piece fresh ginger, peeled, thinly sliced

mint

The dark-red mixture for these Cran-Apple Jellies will bubble and spit like a vat of lava as it cooks.

Cran-Apple Jellies

green apple, peeled, chopped

(or frozen, thawed) cranberries

sugar, divided,

pectin

lemon juice

candy thermometer

This dark-red mixture will bubble and spit like a vat of lava as it cooks. Okay, slight exaggeration, but really: Cook this in a deep pot, and use a long whisk.

Bon Appétit

Line an 8x8” baking dish with parchment paper, leaving overhang on 2 sides. Purée apple, cranberries, 1½ cups sugar, and 1 cup water in a blender until smooth. Transfer to a large deep heavy pot fitted with thermometer and cook over medium heat, whisking occasionally, until mixture is very thick and bubbly (it will sputter and splatter as it cooks; reduce heat if needed), 8–10 minutes.

Whisk pectin and remaining ½ cup sugar in a small bowl, then gradually whisk into cranberry mixture. Reduce heat to medium-low and continue to cook, whisking often, until thermometer registers 200°, 15–20 minutes (mixture will be dark red and extremely thick).

Whisk lemon juice into cranberry mixture, then scrape into prepared pan; smooth top. Let cool until set (it should feel firm when you gently press it), at least 4 hours.

Just before serving, unmold jelly onto a cutting board and cut into 1” squares. Toss jellies in sugar to coat.

DO AHEAD: Jelly can be made 1 week ahead. Store in pan, tightly wrapped, at room temperature. Cut and roll in sugar just before serving.

Kanten Fruit Jelly is a delicious and healthy Japanese dessert made from Kanten agar powder! This recipe is for Japanese cooking beginners and also vegans, vegetarians and for people on a diet. This is because Kanten is rich in plant fiber and ultra low in calories.

Fruit Kanten Jelly

fruit

Apple juice (*1)

g Kanten powder (*2)

tbs sugar (*3)

Wash the rapsberries, cut the kiwi into small pieces and drain syrup or juice from the mandarin container and set aside.

Pour Apple juice into a saucepan and place it over medium heat.

Add Kanten powder and sugar, and bring it to boil.

Turn the heat down and simmer for 1-2 minutes. *4

Place fruits into a mold in which you are going to set the mixture. *5

Pour the agar mixture over the fruit. *5

Put the lid on and refrigerate to set for 30 minutes. *6

https://content.jwplatform.com/videos/s6FVMBNF.mp4

Kanten Fruit Jelly

How to make Acorn Jelly (dotorimuk) from dried acorn powder. It&#x27;s easier then you might think and tastes wonderful with my sauces (I have 2 sauce versions so you are bound to like one!). This jelly is low calorie and healthy - makes a great side dish or good as a salad meal.

Acorn Jelly (Dotorimuk)

acorn flour

tsp sea salt

vegetable oil

Tbsp soy sauce

water ((or anchovy stock))

tsp korean red chili powder ((gochukaru))

tsp sugar

tsp sesame seeds

tsp sesame oil

onion

soy sauce ((jin ganjang (sempio or kikkoman)))

Korean red chili powder

sake

sesame oil

Measure acorn jelly (dotorimuk) powder in a bowl and add cold water. Mix well.

Add salt and mix again.

Transfer acorn mixture into a pot and turn on heat to medium. Stir occasionally the first 3-4 minutes to make sure it heats evenly. At about 4 min, you will see tiny bits of gelatin forming and the mixture starting to thicken. Stir now continuously for another 4 min or so (total of 8 -9 min) while it becomes thick and peaks are formed (much like whipped cream) and holds shape.

Add oil and cook for another 1 minute. Keep stirring so oil is all mixed in. Don&#x27;t stop right away after it forms peaks, make sure you cook 9-10 min in total or more to ensure it&#x27;s fully cooked. See video.

Prepare a rectangular glass container or a baking pan (8"x 5" x 2(H)"works for my basic 4 servings recipe).

Transfer the cooked, hot dotorimuk mixture from the pot onto the container in 3. Jiggle the container a bit to evenly spread the mix. With a spatula smooth out the top as much as you can.

Loosely cover the muk with wrap or parchment paper. Cool for 5 hrs or overnight until it's firm and bounces back when touched. It should be firmer than jello. The longer you cool, the firmer it will get up to a certain point of course. If the temperature is warm where you are, you can also let it cool in the fridge but it's better not to if you can.

Make Acorn Jelly

While it's cooling, make Yangnyeomjang sauce. I share 2 recipes so choose one. Sauce 1 is more simple, less sweet, spicy and not tangy - more traditional flavors. Sauce 2 is more modern and stronger tasting, sweeter, spicier, garlicky and tangy. Sauce 2 works well if you add more fresh veggies like lettuce, perilla, chrysanthemum leaves and escarole. See recipe card and make them ahead.

In a bowl, add soy sauce, water or anchovy broth, Korean red chili pepper powder, sesame seeds, sugar, sesame oil, chopped green onions.

Make Yangnyeomjang (Sauce)

When the acorn jelly is firm, loosen it by tilting the container to one side, the opposite side should start to come away from the walls. When you have done this with all 4 sides, place a plate or cutting board on top and turn it over (like how you do with baked cakes when you want to get it out of the pan). And VOILA! You should have the muk on your cutting board now.

Cut muk into thick (1/2 inch) slices across and then again into smaller squares. Plate them and pour Yangnyeomjang sauce over them when you are ready to eat.

Assemble

Creamy, refreshing, vegan Chocolate Cherry Cheesecake (Snow White Cake) with a chocolate vanilla sponge base and cherries is a tasty, healthier alternative to the original. You are planning a birthday party, a cozy get-together and you are looking for a delicious dessert or a cake for the coffee/ tea time, then try out this healthy, vegan  Cherry Chocolate Cream Cake (Snow White Cake). Not only is it fast and easy to prepare, the Cream cake with cherries also tastes heavenly good. vegan | plant-based | dairy-free | egg-free | without refined sugar | lactose-free

Vegan Cherry Chocolate Cream Cake (Snow White Cake)

Mix 3 tbsp (50 g) Almond Butter

+2 tbs (150 ml)

(40 g) sweetener: maple syrup or coconut sugar

(200 g) whole spelt or wheat flour flour flour

almond flour

tsp baking soda

tsp vanilla extract

apple cider vinegar

cocoa powder

(300 g) Cherries

(a 400 ml) of coconut milk

maple syrup

agar powder

+ 3 tbsp (100 ml) of water

(250 ml) cherry juice

0.5 tsp agar agar

sweeten it to your own taste buds

Ready for a fun yet nutritious breakfast even your kids will love!? Try this recipe for Peanut Butter and Jelly Stuffed Sweet Potatoes. Baked sweet potatoes loaded with protein-rich nut butter and fiber-rich fruit are a gut-healthy breakfast choice!

Easy Breakfast Recipe for Peanut Butter and Jelly Stuffed Sweet Potatoes

Medium Baked Sweet Potato

Tablespoons Peanut Butter

Tablespoon Chia Seed Jam

Cup Grapes

Tablespoon Granola

Tablespoon Vegan Yogurt

Using the directions at the beginning of this blog, bake your potato.

Slice the potato in half longways and allow it to cool slightly.

Stuff the potato with the peanut butter, jam, and grapes. Then top with granola and vegan yogurt.

This layer cake is affectionately referred to as “Grandma’s Cake” by many Southerners. Using jelly as the filling and the frosting is a wonderful way to add fruity flavor to a cake year-round. The jelly seeps into the cake, so there’s no need to brush on a simple syrup to keep it moist. This recipe uses cake flour, which has less protein than all-purpose flour and yields a more tender crumb. But it can be prone to clumping. Sift it into the mixing bowl, or use a whisk to aerate it and break up any lumps. “Frost” the sides of the cake with jelly or buttercream, or just let it drip down the sides. When making this cake in the summer, you can top it with sliced fresh strawberries.

Strawberry Jelly Cake

Nonstick baking spray

cake flour,

baking powder

fine sea salt

unsalted butter (2 sticks), at room temperature

granulated sugar

eggs,

vanilla extract

240 milliliters whole milk (or nondairy milk)

strawberry jelly

165 grams sliced fresh strawberries

Heat oven to 350 degrees. Using baking spray, grease and flour 3 (8- or 9-inch) cake pans.

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