Jello with Umeshu and Lemon

Our family has dessert regularly, but we don't drink regularly.Since I thought it would be nice to have a handy way of enjoying umeshu, I decided to make it into a jello.I used an umeshu that's not too sweet--but as sweet as the average umeshu.Adjust the amount of sugar depending on the sweetness of your umeshu.Since this jello is low in sugar, add 1 more tablespoon sugar for those who prefer a sweeter taste. Recipe by Suterutomichiru

The tomato compote tastes great on its own, but it's extraordinary when combined with lemon, which is why I combined it with this refreshing and invigorating jello.You can increase the amount of sugar and lemon juice if you want. Let it chill until ice-cold to serve. Recipe by Narisawa

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

I like what they serve at that famous place in Kyoto, and I wanted to make it myself. I guess that's my story.Well, it's not really a hint but I haven't been able to remove this from the container like other jello. So if you have hints, I want to know. Recipe by Yumy mam

I made this classic jello for my family, who prefers their jello on the firm side.I've been making this with Kawachibankan (Japanese pomelo).If you don't use a lot of iyokan, it doesn't look grea, so when you add water make sure it's enough to cover the fruit.In Step 6, if the iyokan is too cold, the gelatin will probably set with lumps, so warm slightly in the microwave just to be safe. Recipe by cafe-cafe

This is the dessert that I had a study group meeting.This is the time of year (July) that fresh lychee can be seen in supermarkets. Please try to make this with fresh lychee. It can also be made with frozen lychee. If you don't have agar, you can use 7 g of gelatin instead. Recipe by Go-pa-ra

I wanted to make a drinking appetizer that would go well with umeshu and would be perfect for summer. After many attempts, I came up with this. The subtle flavor of the umeshu really makes this a refreshing and elegant snack.It tastes best if chilled very well before serving.The key to making a beautifully set jelly: Fill the ring mold first with the solid ingredients, and chill them well without freezing them. If you wait until the jelly liquid has thickened before pouring it into the mold, you won't fail.If you don't have a ring mold, you can make the jelly separately, crush it into pieces, mix with the other ingredients and serve.(See Step 9.) Recipe by vegeful

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-

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

By chance, I found some young plums, so I decided to make umeshu.Pat dry the plums and container before use. Recipe by MatM

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

I was in the mood for a dessert made with kanten instead of gelatin.If you don't have a food processor, just mince the strawberries and mash them with a fork.If air bubbles form in Step 3, use a twisted tissue to remove them. Recipe by La Land