Hello ladies! Continuing with the “The Whole Buffalo” theme that I have been pursuing with my posts on Strawberry Puree and Sugar Free Strawberry Jam, I wanted to finish this particular series by telling you how I made some delicious, and dare I even say nutritious, homemade strawberry jam.
As I mentioned in the previous posts, when I made the strawberry puree, I had as a bi product a number of cups of strawberry “juice” (I put juice in quotation marks because the liquid I’m talking about is a combination of the water added to the strawberries as they were being cooked for the puree and some of the juice that came out of the strawberries and into the juice. It is not juice in the strictest sense in that it is not purely the juice of the berry) that were not flavourful enough to use for jelly or jam, but were certainly tasty enough not to let them go to waste.
Jello is not as popular a dessert as it once was, and it is often overlooked for more decadent and sophisticated treats. But you can’t beat it for simplicity and my husband really likes it, so all the more reason to make it! And its SO easy.
- 2 cups fruit juice
- 1 Tblsp unflavoured gelatine (I believe that is the same as 1 package, but I buy it in bulk)
- 1 Tblsp honey
1. In a small saucepan, heat 1 cup of the juice and the tablespoon of gelatine, whisking frequently with a small wire whisk, until it it is just about the boil and the gelantine is completely dissolved and clear. I also like to skim the top a bit if theres lot of foam or bubbles.
2. Remove from heat, and whisk in honey until dissolved.
3. Add remaining cup of cold fruit juice, stir, and pour mixture into small cups or jello mold of your choice.
The jello takes a few hours to set properly, and tastes even better with some whipped cream on top! I hope you have a chance to make this easy, delicious dessert that is a great way to make good use of your fruit-canning bi-products and is a much healthier alternative to the commercial variety.