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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Almond Jelly

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Almond jelly is a popular Chinese dessert that is cool and refreshing, especially after a big meal or on a hot summer day.  This is a family recipe from my dad.  If you’re allergic to almonds or just don’t like the taste, feel free to substitute vanilla for almond extract.

 

Almond Jelly (Xingren Doufu)

Yield: 6-8 servings

  • 1 envelope unflavored gelatin
  • 1 cup water
  • 1 cup milk
  • 1 cup sugar
  • 1 tablespoon almond extract OR vanilla extract
  • 1 (15-oz) can fruit (such as peach or fruit cocktail) in heavy syrup

 

  1. Put water in a pot over medium heat.  Slowly pour in gelatin while stirring constantly and breaking up any clumps.
  2. Keep stirring while bringing water to a boil.
  3. Stir in milk, sugar, and almond OR vanilla extract.
  4. Pour into an 8″ x 8″ pan and cool.  Cover and refrigerate until set.
  5. Cut jelly into 1-2″ cubes and spoon into serving bowls.  Top with canned fruit and its syrup.