967 jello recipes

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.

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!

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 grape butter with just two ingredients: seedless grapes and sugar. Cooked down and sieved into a thick, spreadable fruit butter with intense grape flavor.

Thick, peppery cream gravy made from a butter or bacon fat roux, milk, and freshly cracked black pepper. Ready in 20 minutes and just right for smothering biscuits, fried chicken, or country-fried steak.

Quince marmalade with whole orange and orange juice, simmered with sugar until it sheets from a spoon. No pectin needed thanks to quince's natural gelling power.

If you're tired of the same old berries, then this recipe is for you! Made of green gooseberries, this delicious jelly is sure to add a new taste to your breakfast.

Spiced apple ketchup made with unsweetened applesauce, vinegar, and warm spices like ginger, cinnamon, and cloves for a tangy condiment perfect with pork or chicken.

Homemade cooked strawberry jelly using Certo liquid pectin. Bright, jewel-toned, and spreadable with that fresh berry flavor store-bought can never match. Works with raspberries or blackberries too.

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.

Easy to make homemade almond that tastes better than anything you can buy at the store. Simple, natural, just one ingredient.

Orange Harvard beets in a glossy, sweet-tart sauce made with fresh orange juice, orange zest, and cornstarch. A sugar-free twist on the classic using sugar substitute.

Old-fashioned watermelon honey preserve made from the white rind, slow-cooked with sugar, lemon, and fresh ginger into a thick, golden spread. A heritage canning recipe worth reviving.

Homemade prune conserve with orange juice, orange peel, and chopped nuts. A thick, jammy spread with deep fruit flavor and warm citrus notes.

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.

Traditional calf's feet jelly made from boiled calf's feet with cinnamon, lemon, white wine, and egg whites for clarification. A classic Victorian-era gelatin set in molds and served cold.