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Jelly July: Recipe Book



Hi, all! We hope you're ready for our jiggliest event yet. To help everyone prepare some jiggly treats of their own, we've compiled some fun (questionable?) recipes.


If you're a Pinterest user, we have three themed boards:

Alcoholic Jellies

Easy Jellies

Jelly Molds


Or if you're a fan of this blog and you've been following Kelp's Jelly Journey, we have some old-school alcoholic jelly recipes to share from our resident Jelly Master:


Quick Creme de Menthe Frappe

Makes about 4 cups

1 3-ounce package lemon or lime flavored gelatin

¾ cup boiling water

1½ cups crushed ice

1 tbsp creme de menthe liqueur

Combine gelatin and boiling water in blender container. Cover and blend at low speed for 30 seconds or until gelatin is dissolved. Add crushed ice and creme de menthe. Blend at high speed until the ice is melted (about 30 seconds). Pour into individual glasses and chill until soft set (about 5 minutes).

Wine Gelatin Dessert

Makes about 2 cups

1 3-ounce package (red) flavored gelatin

1 to 2 tbsp sugar

1 cup boiling water

¼ cup cold water

½ cup dry red wine or sherry

Dissolve gelatin and sugar in boiling water and stir until completely dissolved. Add cold water and wine. Pour into individual molds and chill until firm (about 3 hours). Garnish with dessert sauce, if desired.

Topaz Parfait

Makes about 4 servings

1 cup strong coffee

1 3-ounce package lemon flavored gelatin

⅓ cup granulated sugar

½ cup cold water

¼ cup + 1 tbsp brandy or dark rum

2 tbsp brown sugar

Whipped topping

Bring coffee to a boil. Add gelatin and granulated sugar and stir until fully dissolved. Add cold water and ¼ cup brandy. Pour into 8-inch square pan and chill until firm (about 4 hours). Cut into cubes. Add remaining 1 tbsp brandy and brown sugar to whipped topping of your choice. Layer cubes and whipped topping in parfait glasses.

Cherry Burgundy Dessert

Makes a little over 2 cups

1 3-ounce package cherry flavored gelatin

1 cup boiling water

½ cup burgundy or port wine

¼ cup cold water

1 can (~8 ounces) sliced peaches

Dash of cinnamon

Whipped topping

Dissolve gelatin in boiling water. Add wine and cold water, and chill until slightly thickened. Stir in peaches and pour into desired mold(s). Chill until firm (at least 4 hours). Stir cinnamon (or spice of choice) into whipped topping. Unmold gelatin (or not) and garnish with additional peaches and spiced whipped topping.

Ported Cherry Dessert

Makes about 4 cups

1 3-ounce package cherry flavored gelatin

10 ounces thawed frozen cherries (reserve syrup)

1 tbsp lemon juice

½ cup port wine

1½ cups crushed ice

½ cup sour cream (optional)

Drain thawed cherries, reserving syrup. Set aside some cherries for garnish, if desired. Add lemon juice to syrup, and add wine to make 1 cup; bring to a boil. Combine gelatin and boiling liquid in blender and cover and blend at low speed until gelatin is dissolved (about 30 seconds). Add crushed ice and blend at high speed until ice is melted (about 30 seconds). Pour into individual glasses and add thawed cherries. Garnish with sour cream and additional cherries, if desired. Chill and serve.

Melon Bubble

Makes 3½ cups

1 3-ounce package lemon flavored gelatin

1 cup boiling water

¾ cup cold water

¼ cup Cointreau liqueur

1 cup melon balls (or other fruit as desired)

Dissolve gelatin in boiling water. Add cold water and liqueur. Measure out 1⅓ cups to chill until thickened. Fold in melon balls and pour into mold to chill until set, but not firm.

Set bowl with remaining gelatin in a larger bowl of ice water and stir until slightly thickened. Whip gelatin until fluffy and thick (should roughly double in volume).

Pour whipped gelatin over set gelatin, and continue to chill until firm (about 3 hours).

Strawberry Supreme

Makes about 5½ cups

2 3-ounce packages OR 1 6-ounce package strawberry flavored gelatin

¼ tsp salt

2 cups boiling water

1½ cups cold water

10 ounces frozen strawberries (used to speed set the gelatin)

1 cup softened vanilla ice cream OR sour cream

1½ tbsp brandy

1½ tbsp rum

2 tbsp Cointreau liqueur

Dissolve gelatin and salt in boiling water. Add cold water. Measure 2 cups into separate bowl and add frozen fruit. (Kelp note: It's actually not clear which portioned gelatin gets the fruit...apologies if the ratios are off.) Stir carefully until fruit thaws and separates. Chill until mixture is almost set (about 15 minutes). Spoon into glasses until about two thirds full. Chill until set, but not firm.

Chill remaining gelatin until slightly thickened. Blend in ice cream, brandy, rum, and liqueur. Beat until bubbly (about 1 minute). Spoon over gelatin in glasses and chill until firm (about 3 hours).


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Let us know if you try out any of our suggested recipes! We can't wait to see your jellies this weekend!

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