I wanted a quick dessert with a difference. This is a recipe from regions around the Black Sea adapted by me.It makes a jelly type dessert , can be made with wine and be used in a trifle.

Our jams and jellies use no sugar and less natural sweetener so we get more grape jelly flavor, by using agave nectar instead of sugar. Your supermarket sells agave nectar, about $2 a cup. The only other ingredients you need are Clear Jel and lemon juice. We use Oregon State University Clear Jel from Nichols Nursery, a modified natural corn starch product. Clear Jel stays liquid in cooking and canning, allowing heat to penetrate and sterilize the liquid jelly inside the jar. It turns into solid smooth jelly when cooled when you use lemon juice as stabilizer.

This hassle-free crockpot recipe is perfect for cold weather and a guaranteed crowd-pleaser for gatherings. Just toss everything in the slow cooker and let it work its magic!

I never thought I would pick so many strawberries I'd be using them in my preserves....but there you have me. Jamming again. Also you may think jelly making is a bit wasteful. Try making strawberry and rhubarb cheese after with the leftover pulp. Delicious with cheese or with bread and butter

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

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.

I fell in love with this when my old roommate made it for me for the first time!!

I made these jellies so that they're easy to handle for bringing to potluck parties. I also aimed for a quick-set jelly that uses the fruit skin as the container. So, those were the reasons behind putting this recipe together. Using kanten allows these jellies to set in room temperature, which means you can store them in the fridge after they're slightly set, taking less space.This satisfying grapefruit jelly has a really fruity and refreshing texture since it consists of half pulp and half juice. Please adjust the amount of sugar and honey to the sourness of your grapefruit. Mine was slightly sour, so I added a bit more honey, but, it's really up to you. Recipe by Smuchi

This recipe is very delicious ... all credits today are for my daughter Kathia Ornelas Since she gave me to put it into practice and was a wonderful and riquisimo result !!!

I love strawberries so I use lots of them.I always make this when I can get my hands on cheap and tasty strawberries.I finally came up with this recipe after many trial and errors, thinking about the following points: To prevent discoloration, the gelatin liquid should be pinkish, prevent scum floating on top and keep a nice strawberry texture. The picture has two layers, and the bottom part is milk pudding. I used gelatin that requires 250 ml liquid per 5 g gelatin powder. Please check the gelatin package and adjust the amount of liquid you use. Recipe by Ma-nyan

I bought a large amount of strawberries on sale, so I made this easy and indulgent strawberry jelly.This is an easy recipe. It's important to use a generous amount of fresh strawberries to give this a taste that rivals professionals. Recipe by mama lisa

It's wonderful to eat cool fruit jellies in this hot summer. The jellies which are sweet and fresh, crunchy and chewy, together with the mild sourness of fruits make an interesting and eye-catching dish. (contributed by Aloha Do)