Japanese Fruit Jelly

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Japanese fruit jelly is a light, pretty dessert that is perfect after a heavy meal or on a warm day.  If you’re bringing them to a party, you can easily scale up the recipe.

Original recipe

 

Japanese Fruit Jelly
Adapted from Just One Cookbook

Yield: 5 servings

  • 1 (0.25-oz) pack gelatin powder
  • 1/4 cup boiling water
  • 1 (15-oz) can mandarin oranges OR peach chunks in heavy syrup
  • 1/4 cup sugar

 

  1. In a bowl, place gelatin powder and pour in boiling water.  Stir to dissolve gelatin completely.
  2. Add sugar to bowl and whisk until dissolved.
  3. Drain canned fruit, reserving syrup in a measuring cup.  Add enough water to syrup to make 1 cup.
  4. Stir syrup mixture into gelatin mixture.
  5. Divide canned fruit among 5 serving glasses.
  6. Pour gelatin mixture over fruit, and cool to room temperature.  Cover with plastic wrap and store in refrigerator until set completely (it takes several hours).
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