Food & Cooking Recipes Dessert & Treats Recipes Honey-Raspberry Gelatins Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 8, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 10 mins Servings: 6 Jiggly fruit jellies bring smiles to grown-ups and kids alike. Ingredients 2 envelopes (¼ ounce each) unflavored gelatin 1 package (10 to 12 ounces) frozen raspberries (not in syrup) ½ cup sugar Salt ¼ cup honey 1 pint fresh raspberries, for serving Directions Place 1/4 cup cold water in a small bowl; sprinkle with gelatin. Set aside to soften, 5 to 10 minutes. Meanwhile, in a large saucepan, combine frozen raspberries, sugar, 2 cups water, and a pinch of salt. Bring to a boil; reduce to a simmer, and cook until berries are broken down, about 5 minutes. Remove from heat. Add honey and softened gelatin mixture; stir until dissolved. Pass mixture through a fine-mesh sieve into a large measuring cup (discard solids); stir in enough water to yield 4 cups of liquid. Divide among six serving glasses. Chill, covered with plastic wrap, until firm, at least 4 hours and up to 5 days. Garnish with fresh raspberries before serving. Rate it Print