985 jello recipes

Grape marmalade made the old-fashioned way with just grapes and sugar, no added pectin. Slip the skins, simmer the pulp, then cook it down until the syrup sheets off the spoon and sets.

I've always been a fan of combining sweet fruits with savory spices, it sets up a certain flavor balance that just works so well. Mango with chili pepper, peaches and thyme, rhubarb and rosemary. They're all delicious, so can there be any question that blackberries and rosemary would just be a match made in heaven?

As you are planning a BUNNY CAKE recipe, this is one of the best, pure white coconut flakes let bunny look fluffy and pretty, also very easy to make, and you are allowed to be creative if you have any interesting idea!

Mini coconut cupcakes baked in muffin tins, coated in tart jelly, and rolled in shredded coconut for a vintage bakery look. Fluffy, fruity, and coated in a snowball of coconut with every bite.

Stuffed with apples the thick pork chops create an elegant impressive main dish. Topped off with an easy Apple Jelly glaze makes this recipe a winner.

Peanut butter and jelly muffins with chunky peanut butter baked into buttermilk batter, then topped with melted jelly and chopped peanuts fresh from the oven.

Jelly bean confetti cake with cream cheese, butter, and miniature jelly beans baked in a fluted Bundt pan. A colorful, fun celebration cake dusted with powdered sugar.

Homemade ripe grape jam made from fresh grapes with liquid pectin. Skins are crushed and pulp is sieved to remove seeds for a smooth, intensely fruity preserve.

No-bake jelly bean noodle nests made with chow mein noodles, melted marshmallows, and butter. Fun Easter treat kids can shape and fill with colorful jelly beans.

This scrumptious dish is the perfect companion for any type of pasta or rice.

Old-fashioned elderberry grape jelly: foraged elderberries and half-ripe grapes simmered, strained, and boiled with sugar to a sheeting set. No commercial pectin needed thanks to the under-ripe grape skins.

Cajun-seasoned chicken breasts pan-glazed with melted hot pepper jelly, fresh ginger, red onion, and white wine vinegar. A sweet-spicy-tangy one-skillet chicken dinner from a Delmarva cooking contest finalist.

Tony's salad dressing: a balsamic-and-white-wine vinaigrette boosted with parmesan, fresh oregano, basil, and a splash of soy sauce. House dressing flavor that beats anything bottled.

This is a wonderful recipe for either a dinner party or Sunday lunch. Whether or not you use redcurrants in the actual sauce or purely as a decoration depends very much on the time of year and variety of redcurrants you can find. End of summer home-grown redcurrants add a wonderful sweet tartness to the sauce, however imported under-ripe fruits can impart a certain bitterness and are probably best left for garnish. If you do not use fresh berries add a little extra redcurrant jelly.

Apricot-raspberry jam pairs sweet, golden apricots with tart raspberries in a quick liquid-pectin jam that fills 7 jars in 20 minutes. Perfect for toast, scones, or layered into thumbprint cookies.

Jalapeno jelly made with fresh jalapenos, bell peppers, vinegar, and liquid pectin. A sweet-hot pepper jelly for pouring over cream cheese, glazing meats, or gifting in jars.