New This Month

Berry Jellies

Any small summer berry may be used to make these light, colorful treats. The gin and tonic jellies, of course, are for adults.

  • Yield: Makes 8 half-cup molds

Source: Martha Stewart Living, June 2000

Ingredients

For gooseberry-lime jellies

  • Zest of 2 limes
  • 1 1/2 cups sugar
  • 1 cup strained freshly squeezed lime juice (from about 8 limes)
  • 2 tablespoons unflavored gelatin
  • 1/2 cup (2 ounces) gooseberries, for layering, plus more for garnish

For strawberry jellies

  • 1 cup sugar
  • 2 tablespoons well-strained strawberry puree, from 1/2 cup (4 ounces) ripe strawberries (blackberries, loganberries, olallieberries, or other berries can be substituted)
  • 1/4 cup freshly squeezed lemon juice
  • 2 tablespoons unflavored gelatin
  • 3/4 cup (6 ounces) small strawberries or fraise des bois, for layering, plus more for garnish

For gin and tonic jellies

  • 1 1/2 cups sugar
  • 2 cups tonic water
  • 4 ounces (1/2 cup) gin
  • 2 tablespoons unflavored gelatin
  • 3 limes, peel, pith, and membranes removed, plus more for garnish

Directions

For gooseberry-lime jellies

  1. Place zest, sugar, and 1 cup water in a medium saucepan. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until sugar is dissolved, about 2 minutes. Remove pan from heat, add lime juice, and set aside to cool for 10 minutes. Strain mixture into a bowl, and set aside.

  2. Place 6 tablespoons water in a small shallow heat-proof bowl, and sprinkle gelatin evenly over water. Let sit 5 minutes to soften. Place bowl over a pan of barely simmering water. Stir until dissolved and foamy. Stir some of the lime mixture into gelatin to reduce the temperature. Stir gelatin mixture back into lime mixture, and strain into a large measuring cup or bowl to remove any undissolved gelatin.

  3. To make layered jellies: Fill each mold only half full with the mixture, add a few gooseberries, and place in refrigerator until jelly begins to set, about 35 minutes. Fill remaining half of each mold, and add a few more gooseberries.

  4. Place in refrigerator until completely set, 2 hours or overnight. Unmold when ready to serve, or eat from the cup, garnished with additional berries.

For strawberry jellies

  1. Place sugar and 2 cups of water in a medium saucepan. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until sugar is dissolved, about 2 minutes. Remove pan from heat, stir in puree and lemon juice, and set aside to cool for 10 minutes. Strain mixture through a mesh sieve into a bowl, and set aside.

  2. Place 6 tablespoons water in a small shallow heat-proof bowl, and sprinkle gelatin evenly over water. Let sit 5 minutes to soften. Place bowl over a pan of barely simmering water. Stir until dissolved and foamy. Stir some of the berry mixture into gelatin to reduce the temperature. Stir gelatin back into berry mixture, and strain into a large measuring cup or bowl to remove any undissolved gelatin.

  3. To make layered jellies: Fill each mold only half full with the mixture, add a few berries; place in refrigerator until jelly begins to set, about 30 minutes. Fill remaining half of each mold; add a few more berries.

  4. Chill until completely set, 2 hours or overnight. Unmold when ready to serve, or eat from cups; garnish with more berries.

For gin and tonic jellies

  1. Place sugar and tonic water in a medium saucepan. Bring to a boil; reduce to a simmer. Cook, stirring occasionally, until sugar dissolves, about 2 minutes. Remove pan from heat; set aside to cool for 10 minutes. Transfer mixture to a bowl; stir in gin. Set aside.

  2. Place 6 tablespoons water in a small shallow heat-proof bowl, and sprinkle gelatin evenly over water. Let sit 5 minutes to soften. Place bowl over a pan of barely simmering water. Stir until dissolved and foamy. Stir some of the tonic mixture into gelatin to reduce temperature. Stir gelatin mixture back into tonic mixture; strain into a large measuring cup or bowl to remove any undissolved gelatin.

  3. To make layered jellies: Fill each mold only half full with the mixture, add a few lime segments, and place in refrigerator until it begins to set, about 35 minutes. Fill remaining half of each mold, and add a few more lime segments.

  4. Chill until completely set, 2 hours or overnight. Unmold when ready to serve, or eat from the cup, and garnish with additional lime segments.

Reviews

Be the first to comment!