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.
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
- In a bowl, place gelatin powder and pour in boiling water. Stir to dissolve gelatin completely.
- Add sugar to bowl and whisk until dissolved.
- Drain canned fruit, reserving syrup in a measuring cup. Add enough water to syrup to make 1 cup.
- Stir syrup mixture into gelatin mixture.
- Divide canned fruit among 5 serving glasses.
- 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).
It’s America’s favorite lunch in cookie form! These flourless cookies are very simple to make and have an intense peanut butter flavor. Top them with your favorite jam or jelly.
Flourless Peanut Butter Jelly Cookies
Adapted from AllRecipes
Yield: 12-16 cookies
- 1 cup peanut butter (I used smooth, but I’m sure chunky works just as well)
- 1 cup white sugar
- 1 egg
- Jelly or jam, of your choice
- Preheat oven to 350ºF. Line baking sheet with parchment paper or aluminum foil.
- In a mixing bowl, stir together peanut butter, sugar, and egg until smooth.
- Drop spoonfuls of dough, about 2 tablespoons each, onto the prepared baking sheet.
- Use the tines of a fork to press a crisscross pattern across the tops, flattening them to about 1/2 inch thick.
- Drop 1/2-1 teaspoon of your favorite jelly or jam in the middle of each cookie.
- Bake 6-8 minutes. Do not over-bake! The cookies will still be extremely soft and just barely brown on the bottoms. Leave them on the baking sheet, and they will harden as they cool.
These jelly cookies are deliciously buttery, topped with a dollop of your favorite jelly or fruit preserves. The gluten-free ones are more crumbly, of course, but they survive stacking pretty well and you can bring them to potlucks.
Adapted from All Recipes
Yield: 36 cookies
- 1 cup butter, softened
- 2 1/2 cups gluten-free OR all-purpose flour
- 1/4 cup white sugar
- 1/2 cup brown sugar OR white sugar plus a dollop of molasses
- 1 egg
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/4-1/2 cup of your favorite jelly or preserves (such as raspberry preserves or marmalade)
- Preheat oven to 350ºF. Grease baking sheets or line with aluminum foil.
- Beat the butter with the sugars.
- Beat in the egg and vanilla.
- Beat in the baking powder.
- Beat in the flour. The gluten-free dough is wet and sticky, so you could refrigerate it for a few minutes. It’s not necessary though.
- Form dough into 1-inch balls, gently flatten, and place on baking sheets. Space them about 1 1/2 inches apart.
- Make an indentation in each cookie and fill with jelly or preserves. (I used a heaping 1/4 teaspoon per cookie for the gluten-free cookies.)
- Bake for about 14 minutes if gluten free, 12-15 minutes if using normal flour. Right out of the oven, the gluten-free cookies are fragile, so leave them on the baking sheets for at least 5 minutes to harden before you move them.