Rainbow Jelly Jewels
8 Envelopes unflavored gelatin
5 c Sugar
3/4 c Cranberry juice cocktail
Assorted food colorings
1 1/2 c Apple juice
1 1/2 c Water
2 tb Grape jelly; (optional)
Granulated sugar
Combine 2 envelopes of the gelatin and 1 cup of the sugar in a small
saucepan. Stir in cranberry juice. Bring mixture to boiling over
medium heat, stirring constantly. Lower heat; boil mixture gently
for 20 minutes.
Remove the pan from heat. With a metal spoon, skim foam from
surface. With a clean spoon, stir in several drops of red coloring;
pour into a well-oiled 9x5x3 loaf pan. Refrigerate until set, about
1 1/2 hours.
Combine 1 1/2 envelopes of the gelatin and 1 cup of the sugar in a
small saucepan. Stir in 3/4 cup of the apple juice. Cook as before,
but this time stir in yellow coloring. Pour over the cranberry layer
and chill until set.
Combine 1 1/2 envelopes of the gelatin and 1 cup of the sugar in a
small saucepan. Stir in remaining apple juice. Cook mixture as
before, but this time stir in green coloring. Pour over the yellow
layer and chill.
Combine 1 1/2 envelopes of the gelatin and 1 cup of the sugar in a
small saucepan. Stir in 3/4 cup of water. Cook mixture as before but
stir in blue coloring. Pour over green layer; chill as before.
Combine remaining 1 1/2 envelopes of the gelatin and 1 cup sugar in
small saucepan. Stir in remaining 3/4 cup water, and add the grape
jelly for flavoring if using. Cook mixture as before, but stir in
red and blue coloring to make purple. Pour over blue layer, chill
again.
When gelatin is firmly set, loosen jelly around sides of pan.
Sprinkle the top with sugar, then turn the mold out onto board. If
the jelly doesn't unmold easily, dip it in hot water for a moment.
Cut jelly in half lengthwise by pressing a large knife down through
the jelly; do not draw through. Cut each strip into 1/2-inch thick
slices. Coat slices with sugar. Dry overnight on wire racks over wax
paper. When dry, store in airtight containers with wax paper between
layers.
Yield: 3 Pounds |