I'm in the process of thinking up variations to this recipe.Make sure to dissolve the gelatin completely. For 6 cups large enough to hold 100 ml. Recipe by Gomamaron

I made this as a snack for my daughter.I used frozen blueberries and bananas.Bananas discolor pretty quickly, so dip everything in the jelly mixture to prevent it from reacting with the air, or top right before serving.Also good with strawberries, mangos, canned tangerines, and canned peaches. Recipe by Yuinyan mama

The sweetness can be adjusted by yourself.You can add whipped cream or ice cream as you like!A summer dessert that never fails!Watch the video too:https://youtu.be/6vDmP-_nVM0▷ Daruma CookingHappy Cooking : )#coffeejelly

I found the recipe here: https://www.tasteofhome.com/recipes/sangria-gelatin-ring/ and modified it to my liking. You can use other fruits as well.

This is a different version of my Milky Way Jelly.Melt the gelatin well, but do not boil. Yogurt will separate when heated, so add the yogurt later. Add sugar to the juice otherwise, the juice layer will taste weak. For 4 servings. Recipe by Asamato

Something refreshing for my kids after they return from school.

My oldest son has a sweet tooth and loves jelly! He eats jelly and pudding even in the winter. To reduce the cost, I made it at home!My family members had to eat lots of bad batches Finally I got this recipe Here is the recipe for jello pudding.Make sure the gelatin has completely melted at Step 3.If using fresh citrus fruit, the gelatin won't set. You may want to use agar-agar instead of gelatin. For 6 small glass bowls. Recipe by masakoh mama

At first, I thought I would make some sweet summer orange jam, but I thought that jelly would also taste good, so I made that instead.Adjust the amount of sugar and water to taste. Recipe by Izuminmi

I wanted to make something out of Yakult without cooking out the probiotics, so I came up with this recipe. Nothing is added, so it only tastes of Yakult, but it's surprisingly very rich and delicious. Water it down slightly to use for baby food, or as a soft food for the elderly?Just follow the steps! It's easy! Recipe by Pasuteruk

Personally, I like it when they come out soft. Bites of this will melt in your mouth -- they'll feel nothing like the store-bought kind.In order for them to turn out soft, use a small amount of kanten. If you prefer a more sturdy texture, use 5 g.The sweet bean jelly paste can be easily made, but knowing when to remove the mixture from the heat probably requires some experience.If the tsubu-an is on the hard side, or if too much liquid has evaporated, you can fix it by adding some boiling water. Find the right timing that works for you. Recipe by Kamoshian

I tried making carrot jelly using several methods, such as using squeezed out carrot juice, or cooking it until tender and pureeing it, but I think this version is the best!To grate the carrot, I used a fine-tooth grater that I normally use to grate ginger and garlic.The amount of sugar depends on how much lemon juice is used, but if you don't add at least 3 tablespoons it will be sour. If you like it sweet, try using 4 tablespoons. Recipe by FarmersK

There are many ways to make ume plum jam, such as adding the sugar at the start and simmering the whole plums but if you do that, you may throw out some of the sugar with the stones, and it also makes it harder to pass the jam through a sieve. If you use this method, I think you only need to cook the jam for the minimum amount of time, and you'll also only add the minimal amount of sugar. I simmered the jam 500 g at a time in an enameled pan. This cuts down on the overall cooking time, and I had jam in two colors, which made me happy.Change the water 3 to 4 times for hard green plums, and 2 to 3 times for ripe plums, and they will become tender. Don't bring the water to a boil to prevent the plum skins from ripping. Add 70 to 80% of the weight of the plums in sugar. I think it's best to add more than 350g of sugar for every 500g of green plums. This jam becomes quite stiff when cold. When it changes color after 15 minutes of simmering and becomes thick and limpid, try dropping some of the jam in cold water. If it stiffens up it's done. Recipe by commeline