52 fruit jello recipes

Jello ice cream pie: a no-bake summer pie made from Jello powder dissolved with vanilla ice cream and frozen fruit, set in a pie shell. Four ingredients, no oven, retro and refreshing.

Frozen fruit salad with strawberry Jello, pink lemonade, whipped topping, peaches, grapes, bananas, and cherries. Molded in a loaf pan and sliced to serve. A retro potluck classic.

Old-fashioned raspberry fruit jellies, homemade candy made from fresh fruit juice boiled with sugar, set with gelatine and rolled in fine sugar. Soft, jewel-bright squares with a real fruit tang.

Cranberry party mold sets raspberry gelatin with yogurt, fresh cranberries, crushed pineapple, apple, celery, and walnuts for a tangy-sweet holiday salad. A retro Thanksgiving and Christmas table classic.

Rodgrod med flode is a Scandinavian fruit dessert made with red currants and raspberries thickened with cornstarch. Served chilled with cream and blanched almonds.

Fruit sparkles are a fizzy sugar-free jello dessert made with sparkling water or club soda and fresh fruit. A light, low-calorie summer treat.

Gelatin pizza is a playful, no-bake dessert that sets Jell-O in a pizza pan, then dresses it up with whipped topping and fruit cut into 'toppings.' A fun, kid-friendly treat sliced into wedges.

A delightful homemade jam combining the sweetness of strawberries and the tartness of apples, perfect for spreading on toast, scones, or using in desserts.

Fig or strawberry jam cooks fresh figs and sugar with strawberry-flavored gelatin for an easy two-step preserve with a soft, spreadable set without traditional pectin.

Old-fashioned strawberry jam macerates whole berries with sugar overnight, boils briefly, and rests another day before canning. Two ingredients, no commercial pectin needed.

Homemade strawberry preserves with just three ingredients: ripe berries, sugar, and a splash of cider vinegar. Hard-boiled the old-fashioned way with whole berries that hold their shape.

This is an all-purpose filling that can be used for cookies, bars, etc. I use it most often to fill hamantaschen. Extremely simple and delicious.

A perfect marriage of the two--a most delightful, fruity, tropical jam with a citrusy tang.

Old-fashioned rhubarb and fig jam, sugared overnight then boiled down with chopped candied peel for a deep, jammy preserve. Yields about 9 pints, perfect for canning season and homemade gifts.

Blueberry jam infused with Sambuca licorice liqueur and lemon zest, sealed with whole coffee beans in each jar. Italian-inspired homemade preserves with a gentle anise note.

Old-fashioned nectarine and raspberry preserves with whole fruit suspended in a glossy, lightly thickened syrup. No commercial pectin, just sugar, lemon, and time.