I came up with a way to make a dessert from a peach compote.The jelly syrup is fine kept at room temperature until you finish.There's no need to worry about it hardening, it will harden in the refrigerator.To make it look like a rose, use a wide dish. Recipe by **yuri**

Tomatoes are delicious in summer. I made a refreshingly jello with just a hint of tomato for my tomato-hating daughter. Also, this is magic jello recipe that can transform any tomato into the same sweetness as if you had used fruit tomato.The point is to add sugar, salt, and lemon juice after making the tomato juice. The amount of water will vary even when using just 1 tomato, so add enough water to measure 300 ml. The point is to add lemon juice last! Use fresh lemons if possible. Recipe by yukarin55

This is a delicious & refreshing compote to finish a meal. It is very light on the stomach! It kind of became a tradition at family gatherings!

I preserved some cherry blossom petals in salt, which was an interesting activity, but then I had to come up with a way of using them.Add jello to your hanami (cherry blossom viewing) bento. It will look like the cherry blossoms are dancing when reflected in the wobbling jello.Add the jello layer once the strawberry pudding layer has set fully.The preserved cherry blossoms will be very salty so rinse thoroughly with warm water before use. Recipe by sinobu2253

This very sweet, decadent chilled cake is from my mother's recipe. It's quick and easy to make, perfect for summer dessert and popular with children. Fair warning, it disappears quickly!

Made it this afternoon and it's already almost gone.

I enjoy drinking warmed umeshu with lemon juice and honey, and I wondered if it might turn out well as a gelatin dessert, so I came up with this recipe.If you use umeshu that's not so sweet, add more honey. If you prefer a sour taste, add more lemon juice, about 1 1/2 to 2 tablespoons. This recipe makes soft jelly, so if you'd prefer it firm, reduce the amount of water or umeshu by about 50 ml. For 2 or 3 small cups. Recipe by cureo

I used cherry and strawberry jello but u can use whatever u want

this is a great jello you should give it a try!

I always make strawberry jam around April. When I have any leftover syrup, I stock them up to serve with steamed bread or to make sweets and desserts That's when I made this pretty strawberry jelly It's so jiggly.I didn't use a mold, but if you want to, increase the amount of gelatin (in that case, it won't be so jiggly). Be careful because the jelly will gradually become firm when it's chilled for too long. For 2 servings. Recipe by Shirufi-

My grandma used to make this all of the time when I was a kid.My middle son is scared of hot things and stoves , so we made this in the ninja foodie to boil the water . We used the sauté mode. He was less scared this way. So if you have little ones or are a special needs household / sensitivity this might help.For a little extra add cool whipI like to split half of it when it’s all done and fold in cool whip... what is my favorite way to eat any jello.Cooking with chef Camronhttps://youtu.be/koOOIZT18J4

I had a bunch of ripe loquats at home.You can eat them as-is, but I wanted to turn them into jello, so I made this.I do not like overly sweet things, so I made with 40 g of sugar. Please adjust to your tastes.It is still moderately sweet with 50 g.The basic way to make this is with 400 ml of water and 60 g of sugar, according to the agar box. Recipe by Kaiko